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food. sex. story.


not always in that order.

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food. sex. story.


not always in that order.

I'M A HYBRID SORT:
a montreal-born, vancouver-reared, chicago-educated angeleno told repeatedly as a child that I was "actually european." I learned in college this means I should have at least summered in majorca. we just ate our dinners really late.

the varied upbringing spawned a sense of wanderlust and an undying fascination with people: your feelings, flaws, the way you think. home, to me, is in the potency of banter, the life-affirming power of a story well told, the kinship created over a good meal shared. and I believe that some of our most sensual pleasures – food, sex, 90s hip hop – are also our most important. these things fuel most everything I do.

I'm pretty great at running dance floors and running in heels, and no more than ok at keeping plants alive. I will never, ever be able to sense which direction is east.

and I love talking to strangers. so holler at your girl. xx

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producer


of television, digital series, dance parties.

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producer


of television, digital series, dance parties.

LARRY KING NOW

SENIOR PRODUCER

we started from the bottom – where the bottom was a fledgling digital network with a broadcasting legend at its epicenter – crafting a show that balances LK's reputation with a little more irreverence than would fly on CNN. that means more rappers, more costumes (I LOVE making him dress up), more undersaturated tastemakers. we're 600+ episodes and three emmy noms deep, and one thing's for sure: I love this man. he's made me a better producer, a better interviewer. and he may be the best damn storyteller on the planet. that sounds like hyperbole. it isn't.

AMERICA COOKS WITH CHEFS

SHOWRUNNER

six cities. six americans. six JAMES BEARD AWARD-WINNING CHEFS. endless food puns.

we had the inimitable clinton and james beard foundations on board for this one, which, aside from being awesome, is as close to billary as I've yet to come.  

the show took us to chicago, miami, portland, palm springs, seattle and los angeles, and required integration of nine sponsors. it was chockfull of jetlag and, um, sponsors.

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writer


about food and sex, mostly. it's wildly hedonistic.

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writer


about food and sex, mostly. it's wildly hedonistic.

urban belly

GIMME SOME KIM(CHI)

 

I have a confession to make. I’ve fallen in love with a strip mall restaurant.

That’s right, this fast food-snubbing, rating-worshipping, self-proclaimed culinary elitist has been swept away by a noodle and dumpling shop where the dishes top out at a measly 13 bucks and the closest attraction is the Laundromat next door. That an epicurean gem could be nestled beside a business that functions exclusively on quarters seems unlikely, sure. Thing is, once you taste the food, it also seems irrelevant.

And as the brainchild of Bill and Yvonne Kim, it’s really no wonder. 

sex & dating q&a

When we first started dating two years ago, my girlfriend said she’d be open to a threesome—but we haven’t talked about it since. Did I miss my chance?

I hate to break it to you, but you probably never had it. Much like the way you talk up your net worth in the beginning of the relationship, we little minxes sometimes say things to play up our sexy, venturesome natures that probably wouldn’t pass a polygraph. The fact that she’s been radio silent about someone joining you in the sack (or on the kitchen counter, taste-depending) means... 

blackbird

a culinary playground

 

You can go one of two ways at Blackbird.

One (the überfoodie, self-righteous, know-it-all route. Also, the Serena route.). Peruse the menu of elaborate, avant-garde offerings, assuring yourself you fully understand the juxtaposition of wagyu flatiron with smoked quinoa and baby swiss chard (got it), goat’s milk caramel (getting harder) and lemon balm (wait, all together?) before having tasted it. Of course you can predict the culinary renderings of nasturtiums and trout caviar with cuttlefish and buttermilk. You’ve totally had something like that…well, nowhere else. But still. You know food. So, you know. You get it.

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host


I lean interview-driven, intimate, in depth.

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host


I lean interview-driven, intimate, in depth.