Recipes and know-how from a veteran San Francisco chef


Read the latest updates from Tom's kitchen



Quinoa Melon Salad

Every once in a while I get on these little kicks and make super healthy food. I wouldn’t say that I am characteristically a health food person, but it happens once in a while. Let’s just say that I was on a healthy streak when I came up with the salad of quinoa, melon, cucumber, onion,… Read More


Cherry Sarsaparilla

When you go out to most restaurants, the waiter will hand you a wine list tell you about their special cocktail and try to upsell you on drinks. I’ve been to a lot of restaurants and and I feel like I’ve disappointed a lot of waiters by just ordering a coke. I happen to like… Read More


Tomatillo Gazpacho

Right now is a good time for gazpacho because it’s late in the season and the tomatoes are ready in everyone’s gardens. Harvests are happening! A friend of mine had a whole mess of tomatillos and when she came over for dinner, she gave me a bushel of them. I needed to do something a… Read More


Bacon, Lettuce, Tomato

The bacon lettuce tomato, is a tried and true sandwich. You can’t go wrong. I recall, as a youngster, I once ate 6 blt’s at a Waffle House in Missouri. I must have been hungry then, and I wish I had one now. So what can I do as a chef that the Waffle House… Read More


Summer Vegetables and Chèvre

You are in control. You are in charge. You make the decisions. You are the chef.  I’m not going to tell you what to put on this salad, but I might make some recommendations. This is all about using your favorite vegetables or stuff you see that inspires you. However, I will share how to… Read More


Prosciutto and Peaches

The year I worked in Italy it was so freaking hot. It was 2003, and there was a crazy heat wave blasting Europe. The routine was I would wake up, grab breakfast on the way into work (succo d’arancia spremuto and a cornetto), prep, sit with the family and eat, cook, clean, nap, gelato, work,… Read More

Fig Salad

It’s Fig Time

RIGHT NOW is the time when figs are at their best. Normally, in a pre-climate change world, there are two harvests of figs. The second harvest, late in the summer is best. As you get to know me you will see that I like to keep ingredients close to their natural state. I’m kind-of old… Read More

Day 5: Enjoy your feast!

Recommended prep time: 45 minutes – Make Chantilly (whip cream with powdered sugar and a little vanilla) – Cook a few slices of bacon in the oven at 300 degrees until done to your preference – Slice some chives – Tear up some mint leaves Mise en place. Check. We ended up taking advantage of… Read More

Day 4: Odds and ends

Recommended prep time: 1.5 hours Time to tie up some odds and ends before tomorrow -Bake some brownies. I often go with a basic brownie recipe here so the handmade hot fudge sauce and chocolate ice cream can really sing. -Spin the ice cream in your ice cream maker. -Cut the Savoy cabbage into little… Read More

Day 3: Make the pasta

Recommended prep time is 1.5 hours. Multitask today and cook the barley while you are rolling out the pasta. It is time to make the pasta. Cut the dough into slices and roll the slices by hand until they are thin enough to fit into the machine. Start the pieces through the widest setting. Fold the… Read More