Is it time to eat again yet?
Is it time to eat again yet?
Three cheers for mayonnaise, what's good for dinner around here and what should I name this thing?
I did a little photo shoot with my friend Tyler last week, to spiff up an email about restaurant recs that I collaborated on with SF-based cycling company Ornot (cyclists tend to be hungry, making them a good fit to be my friends).
I keep my list of go-to SF restaurants and bars on my website, and I update it pretty often. Am I missing any of your SF favorites? Leave them in the comments so I can go try them.
Naming help!
There a few things I know I’m bad at. They include basketball and naming things. So, I’m looking for help.
As much as I like my own name, I’d like to give this Substack a proper title. Food/beverage related or just clever. Comment or email me!
I recently listened to:
🍷🥙 An episode of one of my favorite podcasts, Wine for Normal People, about pairing wine with vegetarian food (which I’ve never found that hard, but apparently it’s a thing). Pair it with my recent post about boosting flavors and textures in your vegetarian cooking adventures.
I endorse:
🥄 Mayonnaise. It’s fatty, salty and tangy. I eat small luscious bites with a spoon. And it’s superior to butter for making grilled cheese sandwiches (it’s science, it has a higher smoke point than butter, meaning you’re less prone to burning or over browning).
Your moment of zen:
What do we think about:
🍷🤖 AI and wine? Does it finally give some there to the term terroir, or just take the fun out of it?
Hi, I’m Caetie Ofiesh and I’m a designer and project leader working in food and beverage, sustainable design and climate solutions. I’m also a good eater and a good drinker. I’ve worked as a professional chef and produced community-centered food events. These days I design food programs and commercial kitchens and write for food and wine clients.
I use this space to write about the good eating and good drinking that inspire my design work. Come see me at caetieofiesh.com.