For Christmas dinner this year, I served a big platter of three winter vegetables, each pan roasted with slightly different ingredients- the brussels sprouts with cream, garlic and mixed herbs, the broccoli with olive oil, garlic, lemon zest and rosemary, and this lovely cauliflower in brown butter.read more
Event professionals nationwide share food predictions for 2011’s special events.read more
Sharing predicted food and drink trends from event professionals for 2011.read more
Mother’s Day is the second busiest day of the year for restaurants, after Valentine’s Day. But my mother finds eating in a restaurant on Mother’s Day depressing, so we prepare a special brunch celebration of Mom at home.read more
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.read more