Chef Bolek

Sometimes the best-laid plans go awry. I came across a recipe for a traditional Heiltsuk clam fritter recipe (more on the Heiltsuk below). T...

Every dish contains a lesson, yet, its teaching can often be overlooked or ignored. As part of my effort to incorporate Buddhist principles ...

The Romans most likely called it " biturica ," but the French called it " Carmenere ." It was one of the six noble grape...

I have never prepared a dish with persimmons ever in my life. That seems like a strange statement to make. Persimmons are found around the w...

As I recently announced, I am taking my food blog in a slightly different, but exciting direction. I am going to incorporate  mindfulness in...

As a young kid, I was always fascinated with maps, both new and old. I spent a lot of time going from continent to continent,  country to co...

I published my very first Chef Bolek  blog post - Benvenuto - on April 9, 2008. Since that time, I have written 998 more posts for this blog...

This post is the final installment of the three-part, Yakitori-themed Kebab-apalooza. The prior two installments focused upon  Yakitori Negi...

Lambrusco is a wine with a difficult past. At one point in time, there were many Lambrusco wines available, and, many of them were bad. One ...

For those few who follow this blog, you may have seen the post about Yakitori Negima . The skewers of bite-sized chicken thigh and scallions...