Welcome to The Epic! I am launching this blog as a manifesto for and a guide to living well. The title and motto of the blog are taken from the Epicureans, at least some of whom believed in the notion that not one minute of the future was guaranteed to them and that as a result they had the duty to live life to its fullest every moment.

I believe in discovering fun and pleasurable things wherever I find myself each day and I am told I have a knack for unearthing them. My hope is that by sharing in my pleasures and some of my ways of finding them you will begin to collect all the riches that lie in the moments of your life. They are there. Take them! All our lives should be.....Epic.

Thursday, February 28, 2013


Obituary Cocktail.  Sazerac Bar, Roosevelt Hotel, New Orleans.  One of the greatest bars in the world.  And a fine drink.  The mood is definitely taking a turn for the positive!

Highway Run

Because at certain times, only a road trip to New Orleans will do.

Friday, February 22, 2013


Tall. Fearless. Charismatic. Bad tempered. Honorable. With a view to the future. Indispensable.

Happy Birthday, Mr. Washington.

Tuesday, February 19, 2013

Epic Cookery: Smoked Salmon CHOWDAH!!!

I love chowder, but I have never attempted making it myself.  Until tonight.  To celebrate a visit from my mom I thought I would try making this smoked salmon chowder from the New York Times Magazine [February 17 number]. The only thing I changed was that I added a couple of chopped slices of pre-cooked bacon.  Also, I skipped adding flour to the initial saute of vegetables for fear that I would scorch it.  In place of the flour I dissolved two tablespoons of corn starch in a little cold water and stirred it in.  I worked fine.  The result of this easy recipe was a super-luxurious, silky chowder which got rave reviews. Use of smoked salmon really elevates this chowder above others I have tried. In fact,  I may not make any other sort of chowder in the future.  I may open a chowder truck.  In short, I loved this dish and I think you will too.

The wine I used to make the chowder was a ten dollar bottle of Elki Sauvignon Blanc...

...a Chilean label which was new to me but which was nice and crisp and perfect for not only making the chowder, but for sipping while cooking and drinking along with the finished product.  Add a nice crunchy baguette and you have the perfect winter meal.  Even my French sous-chefs agreed...

Try this fantastic chowder for a date, or for an indulgent solo meal.  You will be glad you did.

Monday, February 4, 2013

Fuzzy Photos From Great Bars

Sylvain. New Orleans. A few weeks ago, before the madness. Cute outdoor courtyard, fantastic food, great little bar. And you haven't been here, because.....