Meifumado


for jamie’mother’s day dinner i made a grilled tuna in a sweet pepper reduction sauce with sauteed mushrooms and penne. i riffed it off of a marco pierre white recipe of sea-bass in red pepper sauce with ratatouille. came out pretty rad.

for jamie’mother’s day dinner i made a grilled tuna in a sweet pepper reduction sauce with sauteed mushrooms and penne. i riffed it off of a marco pierre white recipe of sea-bass in red pepper sauce with ratatouille. came out pretty rad.


rob is a cook in a fine dining restaurant in a downtown portland oregon hotel. he has ten years experience in the industry. he learned to cook from his dad and prefers to cook in a southern style. the name of the establishment he works, as well as the names of employees, vendors and customers are all psuedonyms to protect his and their privacy.