Sunset over the Barossa Valley, South Australia

When Forrest Gump was running across America, reporters asked him, "Are you running for world peace, the environment? Why are you doing this?" Forrest replied, "...I just felt like runnin'."

That's how I ended up interested in making food. One day, and for no particular reason, I just felt like cookin'. A handful of years ago, the few cookbooks I carted between apartments were random and covered in a hopeless layer of sticky dust. My lack of interest transitioned seemingly overnight into piles of recipe notes scribbled on anything that would take ink. Experimenting with ancient grains, 12-hour marathon sessions in the kitchen, and the zen of chopping have me hooked. My friends and family count this change as one of the top 10 mysteries of the universe.

The dishes I make have a regional and seasonal slant and Chic Eats is where I explore the science and techniques behind great food. When it comes to ingredient inspiration, the Santa Monica Farmers Market is a few blocks from our home so my weekly finds often dictate what goes onto the table.

Feel to drop me a note if you have questions about the recipes or are interested in using the images.

That's all I have to say about that.