where the image is meant to titillate and inspire the cook
Flag Day and Gelato On June 14, 1777, John Adams spoke about the flag at a meeting of the Continental Congress in Philadelphia: “Resolved, that the flag of the thirteen United States shall be thirteen stripes, alternate red and white; that the Union be thirteen stars, white on a blue field, representing a new constellation.” There … Continue reading “Flag Day and Gelato”
Olive Harvest Celebration and Palos Verdes Pastoral It just doesn’t get more local than this! At the upcoming Palos Verdes Pastoral to be held on October 9th at Terranea Resort, Executive Chef Bernard Ibarra will be serving an enchanting dinner inspired by the dishes of his childhood. “The mountains were my backyard and the sea was my front yard,” … Continue reading “Olive Harvest Celebration and Palos Verdes Pastoral”
Teacher Appreciation Luncheon ~ Farmers Market Theme Well, they did it again. The amazing parents of the students at Rolling Hills Country Day School hosted yet another over-the-top Teacher & Staff Appreciation Luncheon. This year’s theme was extra charming ~ a Farmers Market! Their dedication, creativity, and attention to detail blew all of us away. … Continue reading “Teacher Appreciation Luncheon ~ Farmers Market Theme”
ensalada de papas a la huancaina peruvian-style salad with walnut, olive, feta, lime yellow potato cake with aji amarillo, cilantro poached egg, huancaina sauce Starting with some yellow-yellow potatoes I set out to put a new twist on the Peruvian Papas a la Huancaina, a classic potato dish with a spicy cream sauce from the … Continue reading “ensalada de papas a la huancaina (peruvian-style salad with potato cake, egg, and yellow chile)”
Chèvre Chaud over a Salad of Arugula, Grapes, and Marcona Almonds Limoncello Rosemary Dressing How did this fall off my radar? Often, I would serve a Salade de Chèvre Chaud at dinner parties. It’s been years – but now, fried goat cheese back. This time with arugula, grapes, marcona almonds, and a zippy limoncello rosemary … Continue reading “Chèvre Chaud Salad, Limoncello Dressing”