The Food That Made Me

9/1/2025

Kids, this again, is not for you.

Scott! Scott! First of all, I hope that Dad’s Luncheonette is really going to reopen. That sucks that people basically vandalized and broke in. Not cool! I hope you guys will be open again soon! My wife and I still need to visit.

Second, I just wanted to drop a note about how I appreciate you and your cookbook. I found out about you at the San Mateo County’s Peninsula Fresh event earlier this year. I came up to you to buy one of your cookbooks, and you said that someone else bought your stash, so it was all free. Super thankful for that donor! Anyways, I just love the way you share about your past, healing, and ADHD, as well as reading about your journey across California witnessing the beauty and art of farmers, fishermen, foragers and hunters, and that you are cooking for Frost like/as a Michelin chef. I am heeding your advice of “Jonathan! Cook This Book!” that you signed my copy of Coastal with.

Over the past few months, I have made the Hen of the Woods Sandwich (delicious, but haven’t gotten it as crisp as I have wanted), Broccolini with melted anchovy (the anchovy actually makes it quite delicious), Asparagus (I didn’t really try the Grain Bowl part yet, but I found your way of cooking asparagus to be quite fool proof), Oven Dried Tomatoes (super tasty), Pea Shoot Bowl (beautiful, but I have been shallow frying whole fishes instead), Goji and Hemp Oats (the mix of flavors was mind blowing), Duck Egg Brie Bake (I was greedy and overdid the brie, so user error), Roasted sweet potatoes (I used goat cheese instead of farmer cheese), Kimbap (both healthy and delicious, but I cheated a bit and had my wife assemble them), Fried Green Beans (I have to work on my stir fry skills, but it was tasty.) I am trying to hone my technique, so I’m putting aside the Michael Mina cookbook for now (making fish scaled with potato was probably a little bit too ambitious.) There are so more many recipes from you that I am looking forward to trying. The Chicken Fried Morels with Red-Eye Gravy and Sea Urchin Cacio e Pepe both sound amazing!

Third, I’m happy today! I have been struggling with darkness for a while. It ebbs and flows. I know you understand the often-times difficult journey of life with ADHD. But, through this three-day weekend, I have been cooking your book non-stop. I have successfully made your Kimbap. I don’t know why, but I got it in my head that it would be really finkicky. What if the rice was too mushy or would the nori become slimy? At the end, it was delicious and my family loved it.

Anyways, I am also very happy today because I have been trying to make tofu over the past few months and I have not been successful. It finally worked today! Instead of glass containers, I used a smaller ceramic bowl. I did it! I also redeemed myself by successfully making pasta- long story – last time it involved eggs drippings onto the ground. And, I made milk bread so fluffy that my 10, 5, and 3 year old nieces told me that I should start a bakery (taking the small wins and running with them.)

All to say, thanks for the recipes and stories, especially the Kimbap one. Watching all of Frost’s emotions and enjoyments make me so excited for fatherhood. I created this blog mainly an heirloom of memories for my future children. Hopefully, one day I’ll be able to help them enjoy food as much as I do. And, hopefully, they will enjoy eating my food more than takeout. Don’t worry, your cookbook would be required reading.

Anyways, just saying my thanks from one future dad who wants to cook yummy food for their kids to another dad.

All the best,

Jonathan

P.S. I just checked your Instagram. Frost is so tall now!