Welcome to Epicure’s Table
Food, at its best, is an expression of life, love, and passion.
Food, at its best, is an expression of life, love, and passion.Â Epicure’s Table is devoted to sharing ideas that spark inspiration for creating great food for you and your loved ones – food that is filled with that life, love, and passion.
While our recipes have measurements and instructions, they are not necessarily meant to be followed exactly (but can be).Â We encourage you to use your imagination, and create your own amazing food.
About The Creator of Epicure’s Table
Cooking in a mindful, artful, and soulful way can be a beautiful expression, and even a celebration, of life that you can share.
We always ate well at home, and in my teenage years I found a real passion for cooking – actually creating food – that has stuck with me to this day.
I’m not a chef, and I have never worked in a restaurant, but I have a deep passion for cooking and eating great food.
I also feel that to live well, and to live in a state of well-being, it’s necessary to eat well. There are other essential elements to well-being, but eating well is one of the foundations – a constituent underpinning – of one’s well-being.
Cooking in a mindful, artful, and soulful way can be a beautiful expression, and even aÂ celebration, of life that you can share.
Epicure’s Table is really about that, and a way for me to reconnect with, and explore a passion for cooking.
Who is the Epicure?
You are the Epicure. Whether you’re an expert or just starting to learn more about cooking and food, it’s really about being curious and mindful about food, and translating that mindfulness and curiosity into cooking and eating well.
Does food have to be ‘fancy’ to be good?
Absolutely not. Cooking has to have love in it – period. That’s the main element to great food and great cooking, and everything else stems from that. Beyond that, if you have a more home-cooking approach to cooking and food, that is the right approach. If, on the other hand, you tend toward more complex cooking and plating, that’s the right approach too.
The main thing is, start with love, be curious, try things, and trust your instincts and tastes.
Does food have a geometry to it?
What can be done with that geometry?
Dishes and photos by Adrian Rodriguez, unless otherwise specified.