Freelance culinary and drinks writer, author of two books, contributor to SF Chronicle and Eater, culinary professional: former line cook, baker, cheesemaker, distillery spirit guide, and behind the bar.
Tending a Cocktail Garden at Barndiva
Chef Ravi Kapur gets back to his roots with Olehna, a unique, neon-orange spirit
Pioneering distillery St. George Spirits still fresh after 40 years
Patrick Rue started a winery in Napa Valley after leaving the craft brewery he founded
Tag along on a brewery tour of greater Sacramento with Rob Archie of Urban Roots and Pangea Bier Cafe
This pocket of the North Bay has become a destination for bakers making creative desserts
English-style beers have a dedicated following among Bay Area brewers
Tag along on a torta, taco, and tortilla crawl led by Rancho Gordo founder Steve Sando
H(opt) Out: Bay Area brewers making gruits, hop-less beers flavored with botanicals
Meet Asian Brothers Brewing, where craft beers are made to pair with Southeast Asian food
Is there such a thing as a California-style whiskey? Finally, the answer is yes
Limited imperial stouts are selling out across the Bay Area in craft beer’s Black is Beautiful movement
Low Bar Explores What It Means to be a Chicano Bar
Exploring bars that open up at 6am in San Francisco
With the idea of regionalism, will more Bay Area bars champion local spirits?
California brandy is better than ever. Will consumers notice?
How the Bay Area’s craft cocktail culture was born over the last 25 years
The Official Downton Abbey Cocktail Book (September 2019)
The Complete Cocktail Manual (October 2016)