I plan vacations around dining experiences. I subscribe to a number of culinary periodicals and am a devotee of Bravo’s Top Chef and Food TV’s Iron Chef. I own a bookshelf full of cookbooks, write two food columns each week, and have just finished work on a novel in which the protagonist is a great cook and hard-nosed defense lawyer rolled into one.

When I’m not thinking, reading, or writing about food, I’m cooking six-course dinners for customers. Or my family.

Like I said, I’m a foodie. I’ll eat anything, have tried most everything, and can’t wait for the next thing.

I write columns for two community newspaper, The Lake Norman Navigator and The Huntersville Herald. It's a lot of fun and also a good way to get our names out there and let people know who we are.

If this is your first visit here from either of those publications, welcome. Checkout the Blog entries below and the Tips, Techniques, and Recipes. If you're here from The Navigator and are looking for the recipes in my recent "Thanksgiving Tips" column, you'll find them on that page.

I've reprinted the column below, if you haven't had a chance to read it yet.

He also serves a mean Panini sandwich.

It was nearing dinner time, so things were uncharacteristically slow at what is usually a busy spot. The down time gave Tony and me a chance to chat. As we talked about food and cooking, he said something that resonated. I’d like to give Tony credit for originating this line, but not even Tony is claiming that.

But I was surprised at how difficult his questions were to answer.

Q 1: Why did you marry mom?

A 1: Your mom is beautiful and smart and I love her (that wasn’t so tough).

Q 2: What’s your favorite thing to do?

A 2: Spend time with you and mom (still pretty easy)

Q 3 What is your work?

A 3: I used to be a lawyer. Now I’m a writer and chef (getting harder).

Q 4: Why do you like to cook give me minute).

Now I’m making home-made ketchup and basil pesto, because I can’t stand to see the last of my garden go to waste.

I use basil on bruschetta and pizza . I blend it into herbed butter and goat cheese. I add it to salads for additional punch and, of course, add it to my roasted tomato soup.

Unfortunately, our love affair with fast food is contributing to an obesity epidemic that translates into increased healthcare costs. Also, the demand for “food on the run” has led to what some call the “homogenization of food.” For example, chain restaurants proliferate to the exclusion of local restaurants and supermarkets offer the same vegetables, meats, and dairy products without regard to local variations in climate or regional differences in cuisine

I would have been pleased with a sumptuous meal at any of these excellent restaurants ran by these noted chefs.

I would have loved to have written a review of all three for you.

As it turned out, we were traveling with my 6-year old son and dining with Keller or Boulud was not to be. In fact, just getting a burger at the US Open was challenging enough.

But young Reilly was not off the hook entirely. He tagged along with us for a visit to the Chelsea Market (more fresh fish in one counter than we have in all of Charlotte) and to Balducci's right around the corner, where the organic/natural grass fed beef trend was in full swing.

The last two weekends we sponsored four Grand Opening dinner parties. As with any first night in a restaurant, we identified some details on which we could improve, but overall the food was well received and all of our diners had a great time.

Thanks to all our friends and neighbors who participated.

Now we are open and it's showtime.

We have booked two dinners already--one in September and another in October. We've also placed our service on the list of items for bidding in several silent auctions for charitable events.

My columns with The Huntersville Herald and The Lake Norman Navigator are up and running and have begun to generate some web traffic, e-mail, and phone inquiries.

Joie de Cuisine is ready for prime time.

This weekend, we're taking a break from cooking to visit NYC for dining at Grammercy Tavern and attendance at the US Open.

We're cheering for Andy Roddick.

In addition,. to the two dinner parties we hosted on Tuesday, I prepped and plated five of our dishes for a photography session by Candace Ruch of paigesturnphotography.

Although Candace  specializes in photos of pets and children, she agreed to photograph my food, provided I promised it didn't move around as much as the kids she usually photographs.

I think the food turned out pretty well. But not only did Candace enjoy a pretty good meal--someone had to eat all that food--we got some beautiful food pics. They are scattered about out website. The photo accompanying this blog entry is of a fresh greens salad in a phyllo purse. Asian pear, spiced walnuts, blue cheese, and a balsamic vinagrette accompanay the greens.

We'll definitely have Candace back for more photos when we move to our fall menu.

In the meantime, if you are looking for a book of photos of your favorite pet, your family, or the latest addition to your family, contact Candace. She's wonderfiul.

We started out in DC and dined the first night in a small Italian Bistro in Dupont Circle. We returned to the same general area the next evening for Chinese food down the street, then ate in Georgetown at a French Bistro that I've enjoyed over the years on business trips to the Capitol. None of the restaurants were remarkable, but with a 6-year old pumped up on The Spy Museum, the Viet Nam War Memorial, and the White House, they seemed a safe bet.

We went for more interesting fare in Philly. Our first night, we ate with Reilly at a Spanish tapas restaurant, Amada, which won the 2007 Zagat award for best Newcomer. Of the three restaurants in which we dined, Amada, located a block from Independence Hall and on the same block as the more well-known Buddhakan, was our favorite.

We began with North Carolina Razor Clams and Chorizo in a delicate sauce of garlic, butter, clam juice, parsley, and red peppers. The clams were large and tasty, the chorizo smoky and rustic. Is there a better combination than shell fish and smoky, salty pork?