Chef Sam Goldman

07/15/2021

Wow. Must-see. And I got an on-screen “thanks.” Coming to you July 16.

06/18/2021

05/20/2021

Not my Mom’s Linguine w/ white clam sauce. Slippery Noodles w/ manilla clams, shrimp and Spanish Chorizo. Freakin’ delish.

03/15/2021

Shrimp ‘n’ Rice.

02/18/2021

February is soup weather (even in L.A.). Shrimp Chowder, (Vegetarian) Cuban Black Bean, Butternut Squash-Sweet Potato-Carrot Soup, and Barley and Oxtail.

12/16/2020

Happy Holidays Everyone. Your happy and healing thoughts are much appreciated!

08/05/2020

Required reading:
https://www.nytimes.com/2020/08/04/dining/chef-restaurant-culture.html?searchResultPosition=1

For decades, the notion of the lone genius in the kitchen has fostered culinary creativity — and restaurants marred by abuse and unfairness. This may be the time for change.

07/24/2020

I’m pretty sure I just retired.

05/12/2020

Chefs Uniform for the Pandemic

04/28/2020

What a under-employed Chef does with the neighbor's produce. Dried Pasadena Kumquats from 5 houses down. Does it get anymore "local" Unsweetened and so delish, on salads, bringing the "crisp" and the sweet and sour. SCORE!

03/25/2020

More slow moving food. Stuffed Flank with broccolini sausage and manchego. Perfect cut to Sous Vide. Served with Chimichurri and braised fennel.

03/23/2020

Self-Quarantine; a good time to learn new technique and make SLOW food. Sous Vide . SO smoooth.

03/13/2020

Its official. Every gig I had booked for Spring canceled. Time to learn Excel. Or write my chef-life story. Any suggestions?

01/26/2020

Raw Bar for 900 at Ebell of LA for Grammy Nominees and Guests.

01/03/2020

It’s soup week. Black Bean w/ roast pork and yams; seafood chowder; caldo verde; mushroom bisque and white bean and ham hocks.

12/26/2019

Cold AF here in SoCal. Make Soup!
Ravioli con Brodo. Good for our colds, too