Jeff Tunks, in new territory with Burger Tap & Shake
31.12.69
This post was originally published on All We Can Eat . Chefs worth their salt are hard-wired to take on tough challenges. They can be as cool as cucumbers or like volcanoes overdue for eruption, canisters of pent-up energy or Zen masters of efficiency.
This week, as Jeff Tunks ramps up the kitchens of side-by-side restaurants with very different concepts, the executive chef is 6-feet-3 inches of anxiety.
“Nervous? That’s an understatement,” he says. “It scares the bejeezus out of me.
“Let’s face it: I’m a control freak. Everything can be in order, but if we have a Bobby Flay Situation — you know, people waiting in line for an hour — it’ll kill me.
“It’s not a religious experience. It’s a burger .”
Tunks and his Passion Food partners Gus DiMillo and David Wizenberg have done their part. With cooperation from Verizon and
Source: Washington Post (blog)
20th Hopland Fall Passport: Aged to Perfection
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Wine Notes by Heidi Cusick Dickerson
I'm goin' to Hopland---humming the Johnny Cash tune and changing the destination from Jackson to Hopland. It's a rainy morning as I write this and rain or shine next weekend Hopland will be hotter than a "pepper sprout."
Seventeen Hopland tasting rooms are celebrating the 20th anniversary of Hopland Fall Passport on Saturday, Oct. 22 and Sunday, Oct. 23. Besides the wines Hopland is known for, which encircle the wine globe from sparkling to dessert, Bordeaux blends to Rhone varietals and Italian reds to Alsatian whites, local olive oil, preserves and cheese are added for good measure. That's not all. Each venue has music and/or art exhibits and food that is anything but "messing around."
The Hopland Passport food this year is over the top. With acclaimed chef Janelle Weaver coming to Saracina and the opening of Cesar Toxqui's tasting room downtown and Parducci's tasting room at Real Goods Solar Living Center, we'll be talking about Hopland and
Source: Ukiah Daily Journal