For those of you who, like me, put some things off until the very last minute… or for those looking for a great use for leftover cranberry sauce, here’s a recipe for my favorite fall dessert. Cranberry-Almond Tart Serves 6-8 1 – 9 inch Pie Crust: 1 1/2 cups All-purpose flour 1 tablespoon sugar 1/4Continue reading “Cranberry-Almond Tart”
Of course, I meant to post this in a more timely manner. Such are the drawbacks of a demanding career and an addiction to continuing education (aka homework). Before I get into the past events, I just want to recommend that you take advantage of the LUCKYRICE Restaurant Week going on this week (May 3-9,Continue reading “My Lucky Break – LUCKYRICE, Part 2 & 3”
A day late again! Eventually I’ll get back on track… in the meantime, I’m glad it’s only by one day. Quite a lot has been written about salt in recent years – from Mark Kurlansky’s best-selling book, Salt: A World History, to New York City’s proposed “ban on salt“. Despite the public’s mixed feelings about saltContinue reading “Media Review: Salt”
In preparation for the wine classes I’ve been teaching this week, I’ve been reading a great book that one of my students brought in –Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Foodby Evan Goldstein (click the link to find it on Amazon). I took a class with Evan Goldstein many years ago.Continue reading “Media Review: Perfect Pairings”
What better way to drum up some holiday spirit than with spirits? I’ve never really needed an excuse to enjoy a nip now and then (now would be nice!), but the holidays provide many a good reason to imbibe with a bit more frequency, including my birthday next week (hint hint!). Holidays also provide aContinue reading “Tuesday’s Top 5: Holiday Drinks”
I’ve been working A LOT lately… and I take many an opportunity to complain about that. What I’ve not done enough of in the past several weeks (besides write, of course) is count my blessings. I forget that my “work” would be another person’s fantasy. In fact, hundreds of people are paying a very substantialContinue reading “Living Legends, Part II”
Jacques Pepin: Recently I had the pleasure of working an event with French Culinary Institute Dean (and beloved television personality) Chef Jacques Pepin. As a chef and administrator at the school, and as an alumna from the days when he was there a lot more often, I’ve had the great pleasure of working near (ifContinue reading “Living Legends, Part I”
Sorry for the short choppy post. I’m writing on my iPhone from the workshop… Chocolate gilded flowers encapsulated in isomalt packages. Mediterranean sea inspired creations from premium chocolates and edible flowers. The room is full of thrilled followers and amazed newcomers.