what I ate to get me through the day

Medium rare filet mignon with blue cheese compound butter and kale.

Leek, mushroom, and spinach frittata with tomatoes and my girl Flynn.

My favorite summer cocktail: white wine and grapefruit soda. I’m a class act.

I subscribe to the “more is more” theory, in life, and in sandwiches. Toasted sourdough with hummus on one side, sweet garlic mustard on the other, herb-roasted turkey, spinach, avocado, apple, and pickled shallots.

OMLBJ. Burger, Chouqet’s, SF.

Detox lunch: brown rice with bok choy, broccoli rabe greens, and garlic in a spicy mustard vinaigrette. Topped with scallions and black sesame seeds.

Roasted broccolini, carrots, and garlic with brown rice and spicy mustard-sesame vinaigrette. Detox the yummy way! Chalet J, SF.

Ike’s Going Home for Thanksgiving: turkey, cranberry sauce, sriracha, and havarti. On sourdough with jalapeño potato chips and a lemon-grapefruit soda. Best. Picnic. Ever.

Affogato with Humphrey Slocumb Secret Breakfast ice cream (bourbon ice cream with corn flakes) and Blue Bottle espresso. The REAL San Francisco treat! MoMa, SF

Lizano-marinated pork, gallo pinto, charred scallions & tomatoes with oregano-lemon breadcrumbs, and avocado.