Home (+ hometown swap): St. Louis originally, but San Francisco is home.
How did you first get involved in food swapping? How long ago? I've been swapping for a couple of years at various venues in the bay area.
What did you make for the last food swap and what inspired your choice? Pulled pork, it was just something I had a feeling to do. I just think of what I want to make to express a bit about me and my likes.
What’s your favorite thing about swapping? To me swapping can be like an acting class in high school...a way to break the ice and meet people, being a single man you have to take your chances when and where they might appear.
Who or what most influences your cooking? My mom was a great cook in her day, and growing up the oldest I watched her and learned from her, I still call her to ask about things in the kitchen.
Your current flavor or ingredient obsession? Asian! From Thai to Indian, I love coconut, curries and chutneys.
Biggest food surprise? The rise of food trucks on one end and the lack of quick inexpensive breakfast pop-ups is surprising. I have in mind to try my hand at seeing if that would be a viable offering to the current scene.
If the Rapture came tomorrow, what would your last meal on earth be? I love pasta! It's something I enjoy to make myself and not pay for when I eat out, mainly spaghetti with a nice rich and meaty tomato sauce.
When I'm not in the kitchen I'm… watching too much TV, in the gym, visiting friends, grilling and chillin'.
Favorite local food experience: Restaurants that allow b.y.o.b.! Food and wine events that happen in the Bay Area. I've gone to Sunset magazine’s yearly event a few times.
1 large can of whole tomatoes
2 roasted till blackened jalapenos, remove some seeds to your liking
1 small brown onion, quartered
1 hand full of cilantro
2 cloves of garlic
1 juiced lime
Salt to taste
Ground chipotle (optional)
Pulse in a food processor to your liking, I like it to be semi-chunky.
Serve or store for a week.