

Dining Town: San Francisco, CA, US
Official Website
more about me
Member Since: November 2007
Hometown: Santa Clara
Favorite Dining Towns:
San Francisco
Favorite Restaurants:
Range, Manresa
Favorite Dishes:
o-toro, foie gras
Hawthorne Lane: Take TWO
Last week, I took Karen out to celebrate her birthday. Since it was a “school night”, I thought that it would be nice to go somewhere interesting, fun, and low key. So, I decided to take Karen…
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89 Buzz
89 Buzz See who's buzzing »
Submitted: May 19, 2008
Who’s Buzzing Hawthorne Lane: Take TWO
The Buzz ranges from 1-100, and is based on Foodie
activity and date the content was submitted.
The Accidental Proposal
With the multitude of Web 2.0 and social networking tools available today, many companies are turning to viral marketing to help promote their brand awareness….
Location: San Francisco, CA, US
Submitted by: Food for Thought on May 15, 2008
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77 Buzz
77 Buzz See who's buzzing »
Submitted: May 15, 2008
Who’s Buzzing The Accidental Proposal
The Buzz ranges from 1-100, and is based on Foodie
activity and date the content was submitted.
Engagement Photos
Not food related, but fun nevertheless.
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63 Buzz
63 Buzz See who's buzzing »
Submitted: May 16, 2008
Who’s Buzzing Engagement Photos
The Buzz ranges from 1-100, and is based on Foodie
activity and date the content was submitted.
Cooking for Mom
My mom was in town for the past few weeks to help out with the wedding planning, so I had a rare opportunity to cook…
Location: San Francisco, CA, US
Submitted by: Food for Thought on May 15, 2008
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50 Buzz
50 Buzz See who's buzzing »
Submitted: May 15, 2008
Who’s Buzzing Cooking for Mom
The Buzz ranges from 1-100, and is based on Foodie
activity and date the content was submitted.
Slow-roasted marrow bones served with crusty bread and caramelized onions
A delectable appetizer at TWO
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50 Buzz
50 Buzz See who's buzzing »
Submitted: May 21, 2008
Who’s Buzzing Slow-roasted marrow bones served with crusty bread and caramelized onions
The Buzz ranges from 1-100, and is based on Foodie
activity and date the content was submitted.
Braised beef cheeks with gaufrette potatoes, maple glaze, and horseradish crème fraîche.
A delicious main course at TWO
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48 Buzz
48 Buzz See who's buzzing »
Submitted: May 21, 2008
Who’s Buzzing Braised beef cheeks with gaufrette potatoes, maple glaze, and horseradish crème fraîche.
The Buzz ranges from 1-100, and is based on Foodie
activity and date the content was submitted.
The Final Four
Well, we’re now down to the finals of this season’s Top Chef. The venue for the last two episodes will move from the Windy City…
Location: San Francisco, CA, US
Submitted by: Food for Thought on June 03, 2008
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48 Buzz
48 Buzz See who's buzzing »
Submitted: June 03, 2008
Who’s Buzzing The Final Four
The Buzz ranges from 1-100, and is based on Foodie
activity and date the content was submitted.
The Interview
My friends are at it again… another Random Act of Cheetos.
Location: San Francisco, CA, US
Submitted by: Food for Thought on May 18, 2008
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45 Buzz
45 Buzz See who's buzzing »
Submitted: May 18, 2008
Who’s Buzzing The Interview
The Buzz ranges from 1-100, and is based on Foodie
activity and date the content was submitted.
D'oh!
Dear Padma, Ted, and Tom Tony,I love your show, but you sent the wrong chef packing last night. Lisa’s gotta go.Yours truly,A Devoted Top Chef…
Location: San Francisco, CA, US
Submitted by: Food for Thought on May 22, 2008
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44 Buzz
44 Buzz See who's buzzing »
The Buzz ranges from 1-100, and is based on Foodie
activity and date the content was submitted.
"TWO Chocolates" mousse cake
A delicious dessert at TWO consisting of semisweet and milk chocolate mousses, devil’s food cake, and caramel rice krispies.
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43 Buzz
43 Buzz See who's buzzing »
Submitted: May 21, 2008
Be the first to buzz "TWO Chocolates" mousse cake!
The Buzz ranges from 1-100, and is based on Foodie
activity and date the content was submitted.
79 Buzz
Submitted: November 21, 2007- Views: 3379
- Votes: 6
- Sends: 3
- Favorites: 69
- Comments: 0
The Buzz ranges from 1-100 and is based on Foodie activity and date content was submitted.

































