How to Eat (that) the weblog, was created as a follow up to the book How to Eat (that) — a pocket etiquette guide to the cultures and the etiquette at dinner tables around the world. It is yet to be available, but bits of the content can be found on this site under the How to category.
This site is a collaborative effort between myself, Adrianne Dow Young, and my husband Chef Erik Brett Cannella. We cook professionally up and down the west coast. You can read about our other adventures here.
Your comments are encouraged – especially feedback on recipes you tried. Email is welcome.
A WARNING ABOUT THE RECIPES
RARE is it that Erik and I measure ingredients for marinades, sauces and rubs. Spices change and bloom differently and mutate with age, heat, humidity and cooking temperature. If you try one of our recipes we suggest that you taste and create based on what's happening in front of you.
Great Rosè. Sure, typically rosè likes to bask in the warmth of the summer dinner table. Sure, it would be excellent when paired with a spicy green bean salad and marinated grilled chicken thighs.
But right now you can find it at Discount Wine Outlet in Seattle for 6 bucks. So make a molè or a beef stew or a roast chicken and seize the day.