Tag Archives: Audrey Luk
Audrey Luk
“It’s Berkeley” is a phrase I hear a lot. You made your bike out of kelp and plastic bottles? You’re on the Macro-Antarctic diet? Your kids love Tunisian Chemlali extra-virgin olive oil? I haven’t actually heard any of those questions,… [Read more...]
Audrey Luk
Today, my good friend Alex is receiving the Cartaví Internacional award for the Spanish selection of her wine list at Veritas, in New York. On many a night, Alex and I hosted impromptu dinner parties with amazing food and wine –… [Read more...]
Audrey Luk
How can the “greatest city in the world” be bereft of decent quality avocados? I have no idea. This is why I left New York for California. Well, there were a few other reasons. But certainly liberating our larder from overly expensive, rock-hard avocados that mocked our guacamole-eating needs was a significant one. Imagine my jubilation when I cut into this perfect, pliant fruit within a few days of arriving on the Best Coast. [Read more...]
Audrey Luk
The other day I spied a five-day-old unsliced baguette in my kitchen and satisfyingly kneed it in half. I put more force into it than was necessary, but it felt good, even though my jeans were temporarily showered with crumbs. I wasn’t in a bad mood. I was just curious as to how hard the bread had become after the stale point. After that carb-rate (say it like karate), I set my sights on the second baguette I didn’t use for a cheese tasting, one that I’d sliced on the edible day it was born. I had plans for this zombie baguette. [Read more...]
Audrey Luk
Beyond the shipping brontosauruses of Alameda and past the blocks of abandoned naval barracks exists a mecca of glee: Rock Wall Wine Company. I was positively giddy when I left, and it wasn’t the few sips and many more spits of wine talking. It was the sheer energy I got from being in such a bastion of fun where once order and crew cuts ruled. So how did Rock Wall come to be? I’ll get to that. First I’ll take you on the present-day journey. [Read more...]
