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Nobu Doha 🍣
We were on our way to Kathmandu Nepal in 2022 with Carl in tow. Our first flight was nearly 15 hours from Seattle to Doha, Qatar, and we had a nine-hour layover. Doha has one of the finest airports in the world at present, but after such a long trip, we wanted to stretch our…
Belize 2023 🎣
Our friend and Cobb neighbor, John Siegler, is an avid fly fisherman. We met in the basement storage area when I spied about 100 fly rods in his locker. I was digging through my climbing gear, and he spied about a dozen ice axes, crampons, backpacks, ropes, etc. He said I guess we both have…
Ron’s Gastropub ✿
Carter and I have been staying a night in Amsterdam on some of our European trips. We once missed a connection at Schipol due to a baggage handling strike in Florence, so to avoid this we stay at the airport and venture into town. One one visit we discovered Ron’s Gastrobub, a Michelin starred steak…
Harry’s Piccolo ✿✿
Harry’s Piccolo is a two-starred restaurant in Trieste, Italy. Carter and I arrived a couple of days early for our YPO 2024 Supercar trip, touring the Grand Lakes of Northern Italy. Part of the former Austro-Hungarian Empire, Trieste was the only seaport with access to the former empire. It’s known as a key trade port…
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Why Cook Cook Eat Eat?
I love to cook and I love to eat. I famously tell my children that they are lucky to have me as their father, as I cook pretty well. My 5th-grade teacher told me that “Most people eat to live, but you Mark live to eat!” I discovered balsamic vinegar at the age of 25. My children were practically born eating the stuff, so I say they are fortunate to be raised in a household with a rich and sophisticated palate for food and cuisine as they have such a head start on me for the appreciation of good food.
This website serves as a canvas from which to document my culinary adventures, from cooking at home, dining in restaurants, travel to new places, exploring foreign markets, and discovering new things to eat – a record of dishes, people, relationships, places, experiences – vignettes comprising my lens of food and what it means in my life.
Eventually, my goal is to publish a tome of all of my recipes – found, discovered, created, curated, borrowed, and stolen so that my sons Carter and Rhone will have a lasting legacy of our life together through food, friends, and family. This is how I love and why I do this. If you have ever dined with me at my home, or I have cooked a meal at yours, you know that I truly love you.
Mark Hadland…
