Over the past two years, the cocktail culture has taken LA by storm, specifically vintage cocktails. A bartender is no longer just a bartender, but a "mixologist" who whips up simple syrups from their garden, uses square ice cubes, and infuses their libations with the spirit of Prohibition. Now, as much attention and care is given to a cocktail, as to an entree. This trend seems to be in line with the locavore movement and the rise of the home gourmet chef. I'm seeing this amongst my family, friends, and myself. So in the spirit of me cooking and baking more, plus the quiet expansion of my home bar, I bring you "The Lush Chef." This blog will chronicle my culinary successes and epic fails, with the latter being few and far between (I hope). I'll do my very best to incorporate fresh and seasonal ingredients, outline recipes with simple tips, and infuse these experiments with creativity, vim and vigor.
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