October 1, 2020

“… Bathe yourself in the ocean of matter; plunge into it where it is deepest and most violent; struggle in its currents and drink of its waters. For it cradled you long ago in your preconscious existence; and it is that ocean that will raise you up to God.”  Pierre Teilhard De Chardin, The Spiritual Power of Matter

Sending blessings of protection and hope in brutal times, dear friends ~

Routier’s lobster grand aioli

It is becoming increasingly hard to handle the daily devastation, not just in/to our country, but our industry, with this week’s Napa and Sonoma fires a tragic, heartbreaking blow of massive proportions to communities that have already suffered enough losses for a lifetime. From Meadowood to many gamechanging wineries, I am bereft.

The House votes tonight on the Restaurant Stabilization Act, which Nancy Pelosi thankfully included in the HEROES Act. But now we need the Senate. Please help save our nation’s biggest private sector employer and cultural heritage in all our great cities: independent restaurants. Contact your local reps to ask them to sign on here.

I continue leading/moderating or being interviewed on virtual industry panels, webinars and tastings — plus daily outdoor dining, takeout or delivery, all of which I am posting about @ThePerfectSpot on TwitterFacebook and Instagram — including Golden Gate Restaurant Association (GGRA) “Restaurants Rising” series. Today’s webinar here, where I interview Tony Gemignani of Tony’s Pizza Napoletana and Capo’s, Belinda Leong of b. patisserie and Routier, Alex Hong of Sorrel and Sharon Nahm of E & O Kitchen.


ROOH’s Kaam Bhari cocktail


Top TastesSeptember’s 10 SF Bay Area Restaurants for Outdoor Dining, Takeout or Delivery: From sushi to German food, modern Indian to new American cuisine, creative sandwiches to Cajun/Creole and soul food.
Wandering TravelerTravel Memories & Honoring Cultures, Paris: My memories, favorite moments, musicians, films, restaurants and bars in the City of Lights.

As your personal concierge who tells it like a good friend would, I create personalized itineraries; provide food and drink consulting for restaurants and bars; and classes at companies for the layperson wanting to dig deeper in food and drink (more info at virginia-miller.com).