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As a Chef for over 15 years I have always found myself searching for celebrated restaurants, fresh trends, vanguard chefs, saporous wines and people who are like minded. This is a place where all ilks of food culture can banter, bluster, tantalize, swagger, brag, pontificate and partake on all things that can be drank, chewed, sucked, nibbled, crunched and consumed. Post a job, find a job, let us see your latest culinary creation, write a blog, share a recipe, discover a restaurant, recommend a wine, tell us about an event. We are hardcore industry pros that welcome tenderfoots.
- Jeffrey Nimer

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Dec 12, 2013
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Happy Thanksgivukkah! And It's VEGAN at Oakland, Pittsburgh, PA

November 24, 2013 from 7pm to 9:30pm
Join Lean Chef en Route/ Zest Wishes for the fourth in a series of monthly Around The World Pop-Up Dinners. Guests will be treated to culinary creations with worldly inspiration, culled with locally-grown, organic and GMO-free ingredients. The event features fun, food education and multi-course dinner.Chef Mya Zeronis has a background in globally-inspired contemporary American cuisine, and the now-four-month-old dinner series scored her a…See More
Nov 11, 2013
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Oct 19, 2013
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Oct 19, 2013
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"My Semi-Finalist recipe in the 46th annual Pillsbury Bake-Off is "Breakfast Panini with Caramelized Bananas in Coffee Syrup." Every vote counts so that I can advance to the finals to compete, and I sincerely appreciate everyone's…"
Sep 14, 2013
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Sep 14, 2013
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Sep 2, 2013
Hayley Cassell posted a blog post

Great Coupon Advice That Can Work For Anyone!

Coupon use confuses a lot of folks. However, couponing does not have to be confusing. Keep reading for some valuable information to help you improve your use of coupons right away.Don't hoard your coupons. Use as many as you can. Doubling or tripling your coupons will drastically lower the original price, which leaves you extra money for later. This method is excellent for purchasing all the products you frequently use. Use your coupons all at one time, do not stagger them.There are lots of…See More
Sep 2, 2013
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Aug 31, 2013
Kay Vanburen posted a blog post

Make Your Web Design More Effective With.

For a successful website, good web design is crucial. Since there is a lot of information readily available on the subject, and because concepts change so often, it may be very difficult to educate yourself on how to design a great website. That is what this article is all about. The tips in this article provide helpful information on designing an effective website.As you construct your site, be conscious of the colors you use together. You should be striving to achieve easily readable and…See More
Aug 31, 2013
Jen Coman is now friends with Diego Felix, Beth Michelle Ebin, Denie G Bernier and 2 more
Aug 16, 2013
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Aug 7, 2013
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Aug 6, 2013
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"Just messed up Gazpacho! How is that possible!?"
Aug 6, 2013

101 cookbooks

Deviled Eggs

This past weekend I saw coastal wildflowers blooming purple and yellow, misty morning vistas, colorful buoys and wave-whipped fishing boats. I saw a friendly covey of quail, flashy red-winged blackbirds, sleek, needle-nosed blue herons, and a single jack rabbit with ears tall and straight. There was crystallized honey the color of creamy butterscotch, and seals bobbing amidst the rocks at the surf line. I was visiting friends in Bolinas - the perfect overnight. We had a tasty dinner of mostly leftovers, morning coffee by a fire. When it came time to fall asleep, it was so quiet compared to nights in San Francisco, all I could hear was my heart beating. Even better than the peace and quiet, I came home with a sack of fruits from a monstrous avocado tree. These deviled eggs were part of our dinner spread, leftover from Friday's lunch, they made the trip north with me. The filling is mixed, mashed, and fluffed into a light herb-flecked dollop. Toasted almonds add the crunch, chive flowers bring the pretty. They're not technically deviled, as there is no paprika or mustard in this version, but you can always tweak the filling to your liking with either.

Deviled Eggs Deviled Eggs Deviled Eggs

I pulled over to look up the coast from the cliffs above Stinson Beach looking north. The morning grey had yet to clear. The next shot is the view when I opened my eyes in the morning from perhaps the best guest room ever. And my leftover box packed for Bolinas - soup, eggs, Josey Baker Bread, various toppings and condiments.

Deviled Eggs

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Olive Oil Braised Spring Vegetables

Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. It was gorgeously produced with the likes of Mikkel Vang, Petrina Tinslay, David Loftus, Quentin Bacon, and Con Poulos filling the pages - imagery that was modern, aspirational, and (often) lit naturally. About that time, they started publishing a series of little seasonal Vogue Entertaining Cookbooks. Over the years I collected five of the volumes, and all of them have survived multiple moves (and brazen cookbook purges). Paperback, and roughly 160 pages in length, their simplicity is inviting, and a straight-forward mix of recipes and idea lists are everyday approachable. Each ingredient-led chapter is filled with simple, short-order techniques and ideas. Sometimes I'll sit on the floor of my pantry while a laundry cycle is finishing and flip through them. Which is what was happening when I came across a spring-fabulous shot of olive oil-braised leeks. I used the general idea as a jumping off point, and proceeded to have olive oil braised vegetables for the next five meals in a row (Wayne was out of town, and I tend to slip into easy ruts). Spring is the perfect season for olive oil braising baby vegetables into silky tenderness - you can pick and choose the best baby vegetables as you come across them.

Olive Oil Braised Spring Vegetables Olive Oil Braised Spring Vegetables

I did the version in the lead photo on it's own when Adele came by for a Friday lunch. Adding some toasted pecans and fresh dill as accents to the vegetables. The slightly different version (below) was with lemon in the skillet, micro greens, all served a top a plate of brown rice and adzuki beans - family-style.

Olive Oil Braised Spring Vegetables Olive Oil Braised Spring Vegetables

Not much to say about my little lunch bowl here - the last of the leftovers. Back to the pecans, which I can't seem to get enough of.

Olive Oil Braised Spring Vegetables

Back issues of VE+T pop up on eBay in the US on occasion. Though, if you're in Australia, you're in luck, because you can sometimes find entire back libraries of the magazine. Libraries that span the better part of a decade.Same goes for the Vogue Entertaining Cookbooks - keep your eyes peeled :) ! -h

Continue reading Olive Oil Braised Spring Vegetables...


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Blog Posts

Breakfast Panini with Caramelized Bananas in Coffee Syrup!

Posted by pbcook on September 12, 2013 at 6:30pm

Great Coupon Advice That Can Work For Anyone!

Posted by Hayley Cassell on September 2, 2013 at 7:19am

Make Your Web Design More Effective With.

Posted by Kay Vanburen on August 31, 2013 at 11:20am


Personal Chef in Minneapolis ASAP!!!

Started by Lovejoy Cole in Jobs Aug 30, 2012.

Rachel's Heart Agave Kiwi Margarita

Started by Clay Keith in Recipes May 14, 2012.

La Cucina Prima Donna- New Italian cooking blog

Started by Carolina Chirichella in Blogisphere Mar 19, 2012.


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