Since we moved to our little interim apartment (just the office, a galley kitchen, “meeting” room, and bedroom), life has been crazy busy. Crazy busy as in we have so much work between our growing business, the cookbook we are writing/photographing, and...
I have been in a bit of an introspective mode recently. Perhaps it is the change and growth in our business, living in the new, interim apartment, and the amazing process of watching nature rebirth herself in early Spring. This morning at the gym, as I watched...
A friend, who's the owner of an ultra luxury hotel, once told me, "a bed is no longer just a bed". At first, I didn't quite grasp what she meant. After staying in her hotel on several occasions, I now get it. Today, unique hotels have to bring something more...
In Chile, traditional cooking vessels are made with greda, natural clay. Much of greda is still hand thrown the homes of dusty country towns throughout the central valley like Pomaire (terra cota color ), near Pichilemu (fleshy colored), and in the south...
The first of September begins to wake Chileans from their deep sleep of winter hibernation. The weather turns spring like with orchards blooming in an array of white and pink blossoms. The days get longer, the sun warmer. The hills are emerald green and the...
Congrio con Ensalada Tibia de Habas-Longaniza To be honest, I didn’t really like favas at all when I first tasted them as a college student in Chile. My host family boiled the hell of out of them to the point of a drab olive green and ate them, including the bitter...
Hacedor de Mundos, Cabernet Franc Reserva 2006 I will confess that this wine has been on my radar for a long time. For one reason or another, perhaps because it was Cabernet Franc which kind of came off as "uninspiring", I put off trying it. On my last visit to my...
I will never forget the first time I ordered “Chilean Salad” back as an exchange student. Expecting a heaping bowl of greens, to my dismay, what arrived was a simple plate of peeled tomatoes, onions, and cilantro. The waiter, sensing my confusion, quickly explained...
What I have most missed since I moved to Chile, now almost nine years ago, are those homey meals; the comfort food I used to eat at my Mom's house, with my grandmother, in diners, and my favorite ethnic dives. When I pine for those flavors, what I am really...
Published in LAN Airlines "IN" Magazine, August 2009. Text: Liz Caskey Photos: Francisco Ramírez Life is perfect. I am on the top deck of the ship, lying in a warm, bubbly thalassotherapy bath with a glass of dry, sparkling wine, scented with a fresh...
I will never forget my first oyster. Who does? There it was, sitting on the plate, staring intently at me. Bright, fleshy, and gleaming. It smelled of the sea. The idea it was still alive and soon to find its future at the bottom of my stomach was not exactly...
Cazuela is the ultimate Chilean comfort food. The dish has its origins in the indigenous Mapuche soup known as “corri,” originally made with potatoes, pumpkin, corn or cornmeal, green beans, red peppers, quinoa, chili, wild herbs, and animals ranging from wild...
Sorry guys about being MIA since last week. Moving, moving, moving. Life has been in a bit of flux as we changed home and office last week. Boxes. Papers. Stacks of things to be sorted, donated, and sold. A huge lightening of the load. In the midst of all this...
Perhaps Chile’s most undiscovered fruit abroad, if you quiz any Chilean on their favorite dessert combination it most likely will consist of a) manjar b) lucuma and c) meringue. It is a match made in heaven. Lucuma is an orange-yellow baseball-shaped fruit that is...
Translated from my monthly column in Chilean publication, Placeres Magazine, Placeres Compartido A common question I get from Readers and clients traveling in Chile is, “What Chilean wine do you recommend?” It’s a tricky one. It would be too easy to simply...
Since No Reservations aired on Monday night, where Tony sips potent pisco sours in Bar La Playa in Valparaíso, I have seen a plethora of debates ensue about the origin of pisco and whether or not the pisco sour is rightfully Chilean. Today’s post is going to...
Buenos Aires, called affectionately “BA” by the locals, is foodie heaven. Dozens upon dozens of joints, cafés, bars, bistros, boliches, restaurants, dinner clubs, and snack bars. It is stimulating—and overwhelming. Fortunately, I am blessed to live very close...
Tonight, July 13, at 10pm, Anthony Bourdain's No Reservations Chile episode kicks off the second half of Season Five. I will confess, this episode really kicks butt. Of course, not only because it's Chile--I suppose I had the ultimate preview since I was...
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