Tag Archives: Audrey Luk

Audrey Luk

olive hand

“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...]

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Audrey Luk

Duck with Pears

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...]

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Audrey Luk

Avocado and Aged Goat Cheese

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...]

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Audrey Luk

The Walking Bread Pudding

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...]

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Audrey Luk

Aerialists perform at a wedding at Rock Wall. Image courtesy of Rock Wall Wine Co.

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...]

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