Prosciutto Wrapped, Stuffed, and Grilled Figs
These wrapped and grilled figs have been one of the most highly anticipated offerings at my summer parties, although the dish has gone through several “edits” over the years. This final permutation is just right!
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A Menu to Complement a Keg Party- and Korean Beef Taco Recipe
Beer is the world’s most widely consumed beverage after water and tea, and its often called the world’s oldest alcoholic beverage. It’s also a natural to accompany spicier ethnic cuisines. Take a look at this menu designed specifically to complement a beer only party.
read moreAlison and Aaron Wedding Party and Asian Barbecue Sauce Recipe
A Pan Asian menu for a casual backyard party to celebrate a newly married couple.
read moreFive Years after Katrina- Hungry Town and Red Beans and Rice
Reading Tom Fitzmorris’s Hungry Town, and making Red Beans and Rice 5 years after Katrina’s wake flooded New Orleans
read moreLunch at The Enchantment Resort- an enchanting experience indeed
A sumptuous late lunch at the aptly named The Enchantment Resort in Sedona, Arizona and recipe for Slow Braised Short Ribs.
read moreDinner at The Phoenician and Jean-Georges Tuna Tartare Recipe
A progressive dinner at The Phoenician in Phoenix, Arizona and and the recipe for Jean Georges Vongerichten’s mouth watering Tuna Tartare served at the J & G Steakhouse there.
read moreTapas and Paella for a Milestone Birthday Party
Tapas with Paella – great menu for a special occasion party.
read moreFrench Dressing- Revisiting a Retro Recipe
a recipe for French dressing, a classic vinaigrette with a hint of tomato- not the orangey, sweet glop of bottled French dressings of our youth
read moreCelebrating Earth Day -40 Years Later-with Asparagus and Heirloom Cherry Tomatoes
I had no idea then I would end up cooking professionally, but 25 years later, after working in the restaurant, hotel and catering industry in New York, I returned to the Bay Area to attend culinary school- btw, I lived right next door to the house with the organic garden of those early years.
Now, I regularly shop, for both my personal consumption and for parties I cater, at any of several local farmer’s market, and indeed, locally grown and organic produce have become a big trend in the catering business.
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