There has been a sea of change on the net since I created my first site way back during the first dot.com era, and I am doing my best to swim with the current. Since I wrote my first cookbook and launched my accidental career, my life has changed almost as radically. At this point, I have become a pastiche of the knowledge of the chefs, writers, restaurateurs, winemakers, and savants I have met and collaborated with along the way. I’ve learned how to poach a salmon in the dishwasher, and how to catch a catfish with my bare hands. I’ve also learned a lot about people: that just below the surface of the average Joe often lies a burning passion for food or an obscure culinary skill; and that many experts and champions who have been doing things the same way forever can be beaten by a newcomer with a fresh perspective. And between my two TV shows, Surreal Gourmet and Glutton for Punishment, I’ve created over 125 half hours of original programming, which has exposed me to an intriguing array of food-related subcultures.

I intend to use this site to share my thoughts on many of the amazing foods I taste, wines I discover, and culinary adventures that I have the privilege of experiencing. In addition, as I juggle six new episodes of Glutton and a finish up my new book Glutton for Pleasure, I’ll be posting new recipes, archival videos (awkward moments and fashion + time = comedy!), updates on some of my new Glutton challenges, and thoughts on whatever catches my fancy as I eat and drink my way around the globe.

The great thing about technology is that it has eliminated all barriers of communication. I am only a click away from you, and will always do my best to answer all of my own mail. I appreciate the dialogue and the feedback and enjoy the opportunity to reciprocate.

For version 3.0, I’ve added a list of some of my favorite things in the kitchen and beyond, as well as a store that I hope functions better than the last one. You can shop if you wish, or abscond with any of my ideas that inspire you. It’s a big open source world out there, and what goes around comes around in the best of ways.

So enter at your own peril, take a look around, kick a few tires, and let me know what you think.

Best dishes,

bob