On the Road to Las Vegas � What happens there definitely won�t stay there

I thought I would post a quick update for all of you waiting patiently for a new recipe clip. I�ve leaving Giants Spring training with a record of 2-1, and everything I�d heard about spring baseball in the desert turned out to be true; beautiful sunny weather, small ballparks where you�re right on top of the players, cold beer, hot dogs, and lots of well-oiled bare skin. Other than that it wasn�t that great. I don�t like to post without photos so here is a couple from the old ball park. The first is a culinary student from Scottsdale cooking Bratwurst, and the second a Chicago Cubs fan who I assume likes to eat Bratwurst.

I can now admit it; this was not just a vacation. I actually had a bit of business to take care of, which went very well. It looks like I�ll be doing some work as private chef for several of the SF Giants this season. Before you ask who, let me say that similar to doctors and mob lawyers, private Chefs� clients expect a certain level of confidentiality, so I�m not saying who.

I�m headed to Las Vegas for an overnight stay, and then back to San Francisco on Wednesday. I hope to post Wednesday evening and then get back on the �new post every day� schedule you�ve hopefully grown accustom. Again, I thank you for your patience and I can�t wait to get back to the City and start cooking for you all. I have lots of requests to do and during these long drives I�ve been brainstorming some crazy new ideas. Well, we must be getting close; I just saw an �All You Can Eat� billboard�wish me luck!