How California Changed the World of Food- and Influenced Your LA2LA Chef
Early 1970’s California chefs changed what and the way we eat.
read moreShrimp with Tequila and Orange for Cinco de Mayo
This weekend on the Cinco de Mayo I’ll be celebrating with a feast that includes this wonderful Shrimp with Tequila and Orange.
read moreCalifornia Avocados-and a Recipe for Avocado Hummus
Lucky me – I got to visit a California avocado farm. I came home and made Avocado Hummus.
read moreGrilled Tomato Salsa
A delicious Roasted Tomato Salsa from Melissa’s 50 Best Plants on the Planet.
read moreBraised Baby Bok Choy and Onion with Ginger
I recently served Baby Bok Choy- not only very tasty, but a nutritional powerhouse, too, at the party of an adventurous client. It was the hit of the party!
read moreRoasted Asparagus with Lemon Caper Mayonnaise
This luscious Lemon Caper Mayonaisse is the perfect sauce to accompany oven roasted asparagus- one of the planets most nutrient dense plants- on a special occasion.
read moreDouble Kale Caesar
A Kale Caesar salad using a blend of baby kale and other greens, as well as ribbons of Tuscan kale.
read moreSt. Joseph’s Day- and Old Fashioned Spaghetti and Meatballs
The many Sicilian immigrants to New Orleans brought with them the celebration of the Feast Day of St. Joseph, which was readily embraced by a city that loves to party.
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Mushroom Bread Pudding
It’s appropriate that the first time I taste Mushroom Bread Pudding, was in New Orleans, at Commander’s Palace, over 10 years ago. After all, New Orleanians are thrifty people who live to eat well, and loathe to waste good French bread.
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