Plate and Pour is a collection of tasty vegetarian recipes using seasonal produce and mostly organic products. I want my recipes to be simple and pure and the kind of food that leaves you feeling good and satisfied after you eat. There is heavy Mediterranean and Italian influence on my cooking, and occasionally I turn to my Indian roots for inspiration.
I find that people often struggle to come up with satisfying and flavorful vegetarian dishes, and I hope that my recipes will help others to incorporate more vegetables and whole grains in their diet without sacrificing on flavor or texture.
I started this blog while in graduate school in Chicago in response to friends asking for my recipes and wine and cheese recommendations. I also wrote extensively about my experiences dining at local Chicago restaurants. Now I live in San Francisco and am an Economist by day (sometimes by night too), but I spend my nights cooking delicious homemade meals.
Partially due to the incredible produce around SF, Plate and Pour has evolved into more of a cooking journal (even though I still take avid wine notes in my pocket notebook). In an effort to cook with mostly local seasonal produce, I recently joined a wonderful CSA through Capay Organic farm, about 90 miles northeast of San Francisco.
If you are new to Plate and Pour, check out the recipe index (organized by season and ingredient), the collection of my tasting notes for over 100 cheeses, as well as the slowly growing wine notes.
Please email me at PlateAndPour [at] gmail [dot] com if you have any questions or want to say hi! You can also follow me on Twitter or on Facebook. Thanks for stopping by!