A bottle of red, a bottle of white, Whatever kind of mood you’re in tonight, I’ll meet you anytime you want, In our Italian restaurant. Do you remember when Italian restaurants changed? It was the mid-seventies when I first noticed. The red or checkered...
With a big thank you to photographer Richard Smerdon for capturing the spirit of the SMART Awards dinner. When I was 12 years old, a routine began that lasted right through my teens. It was called the Top 50 Countdown. And it happened every Saturday morning at 9:00...
I was going to look up the definition of popular demand but, suspecting it was going to include more than two emails, I decided not to. Because I really wanted to share this recipe. Not because I had a minor part in its development. But because I think Don Day’s...
Once upon a time, there was a handsome man named Antonio. He went for a walk in San Miguel de Allende, Mexico and soon came upon a building. He said this might make a good restaurant. But the space turned out to be too awkward and too small. So Antonio went for a...
It was one of the first big words I learned. Other people called it glue. But that’s not what it said on the bottle. On the bottle it said mucilage. So that’s what I called it. I remember smart-assing my mother. Even giving it the French pronunciation so...
Every year, one of my favorite things to do is compile Don Day’s “best of” list. The choices don’t necessarily come from the best restaurants. They’re simply the best dishes. But you can presume that a restaurant that makes at least one...
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