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This Beet and Persimmon Salad with Blue Cheese and Crunchy Seeds was inspired by Top Chef winner Kristen Kish. She has a similar salad featuring summer stone fruit in her new cookbook Kristen Kish Cooking. What I loved about this recipe is the crunchy seed garnish. It's made by baking seeds and honey together creating a crisp crumble that has a similar appearance to granola. But I have to admit that it's her wreath-like presentation of this dish that made me copy her nectarine version to include a more seasonally appropriate combination of beet and persimmon. Making this a colorful plateful of something I'm going to call a Christmas Wreath Salad. GREG Read More


About Greg

I started my blog on a whim. I was looking for a creative challenge, which may sound odd because I spent 20 years as an entertainment industry photographer. I’m not talking paparazzi, I don’t have the personality to hide in the bushes! I like fresh takes on the familiar. My recipes are often simple, modern and colorful, with roots in traditional styles. I'm the author of two cookbooks. I’ve been a speaker at IFBC, Food Buzz and Camp Blogaway. I’ve led cooking demonstrations in Panama and Costa Rica and developed recipes for major brands. I’ve traveled to Peru, Mexico, Norway and Alaska to promote culinary and/or vineyard travel tours. I was even featured in Food & Wine Magazine. I also co-host The Table Set on Home Fries podcast network.