“Always let your meat rest.” – Dad


” Context and memory play powerful roles in all the truly great meals in one’s life. ” – Anthony Bourdain

I wish I could take credit for this dish but I must give it up to my father who is one part of the reason I’m obsessed with all things food. Every now and then I get to enjoy a home cooked meal that reminds me of why I started Fond Media and The Fond Chef blog. I want to show how the act of preparing and eating good food is more than what you see. It’s trial and error, it’s history, it’s science,it’s beautiful, it’s love,comfort, nature, simplicity, and the surest way to humility!

Grilled flank steak with spinach and green apple salad

Spinach and green apple salad with grilled flank steak and onions

For the flank steak :
1/2 gallon milk
Olive oil
Salt and pepper
1 white onion
1/2 cup red wine

For the salad:
1 bunch spinach and spring mix
1 cup toasted walnuts
2-3 green apples cut into matchsticks

For the dressing :
1 – 2 teaspoons dijon mustard
2 teaspoons apple cider vinegar
1 tablespoon olive oil

The trick to a good steak of any kind is a perfect marinade! Most people go for acidic marinades on instinct thinking¬† “the stronger the better” . The truth is that with acidic marinades such as vinegar,
wine, citrus, and tomatoes you run a risk of making your meat tough! The acid will initially work well on the surface but with time the protein will contract and squeeze water out! Milk however will tenderize the meat throughout without any toughening due to the lactase enzymes that break down proteins. Flank steak benefits tremendously from this kind of treatment since you can marinade up to 24hrs!

1. Marinate steak in milk up to 24hrs.
2. Season with salt and pepper before adding olive oil to a medium high skillet. Brown both sides and remove.
3. Add julienned onions and saute until tender.
4. Return flank steak to pan and add red wine. Saute until desired temp. Add more wine/oil as needed.
5. Combine ingredients for salad and dressing as listed.

Seared Porkchops with Onion Fig Reduction

Pork chops and onion fig reduction


Ingredients :
2 Pork chops
Salt and pepper
Cooking oil
1/2 white onion julienne
1 1/2 tbsp sugar
1 Lemon tea bag
1 1/2 cup water
4-5 brown turkey figs halved or mashed

Step 1.
Season pork with salt and pepper

Step 2.
Combine tea bags, sugar, figs and water bring to a boil and remove tea bags.

Step 3. Add onions and simmer on low heat until reduced to desired thickness stirring frequently.

Step 4.
Pan sear porkchops with cooking oil about 3-4min each side. Remove to serving plate and top with fig and onion reduction.

The other side of happy hour!

  First off let me say sorry for being away so long!  I’ve been hitting the gym hard as well as sampling the cuisine and nightlife. The rare occasion happened when me and a coworker both had the day off. We ended up at Lindey’s in the historic German Village in Columbus, OH. Although established in 1981 Lindey’s feels like you stepped into a 1950s upscale restaurant. Everything shines, leather seats, and the bartenders wear long sleeves and tucked in ties.

Honey sriracha wings and truffle fries

Our sampling began with honey sriracha wings and truffle fries. This was my first time having truffle oil fries and although pleasing they were overshadowed by the wings. Under the sticky sweet glaze that didn’t drip off was the amazing crisp skin. The thing about these wings is they didn’t get soggy as they cooled!
For dinner I ordered Tempranillo red wine and beef carpaccio. My wine choice was based solely on the fact that I never seen Tempranillo on any other wine list in the area.



Tempranillo is the dimunitive of the Spanish Temprano (“early”), a reference to the fact that it ripens earlier than other Spanish grapes. Tempranillo has low acidity and sugars so is often blended with merlot or cabernet to liven the flavor profile. The aromas and flavors can include plum, berries, tobacco, leather, and vanilla. I definitely get a berry aroma followed by a plum like flavor.


Most people know I rarely eat beef but I have heard so much of this dish it’s been on my list for awhile now! The Italian version of sushi, beef Carpaccio, is thinly sliced beef marinated in olive oil, lemon, salt and pepper, topped with mushrooms, parmesan, and spicy arugula. So simple but so satisfying!


Do like I did and take advantage of happy hour at various places to sample the atmosphere and goods for cheap and save money for dates and business dinners . Then when your ready for date night you are familiar with all the restaurants in the area.