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Bringing Beef Jerky
Have I mentioned that my school is crunchy, earthy, herbal? Being educated in Santa Cruz, I am well versed in these ways. I have walked the straight and narrow as a vegan and was a proud (“meat is...
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Friends + Meringues + Alcohol (stir well)
This week in school we covered a lot of ground—from eggs, to seafood, to grilling. I was sampling oysters before 11am one day and another day whipping up hollandaise. I was inspired to make some...
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Woman with a Knife! (and other fun things like how to cut an onion)
One of the things I was most excited to learn about in culinary school was how to use a knife. There is something so hot about wielding a dangerous instrument, executing a task with effortless...
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Special of the Day: Soft Shell Crabs
While upstairs in the kitchen, during a busy 7pm dinner rush, Mashama asked me to get the soft shell crabs for her. I thought this would be a simple task, like fetching the garlic chives or the Serrano...
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Favorite Five Ingredients for a Birthday Dinner (psst: a chocolate peanut...
Pick your favorite five ingredients. I know, it’s like choosing between children. Don’t worry, the artichoke won’t be offended if you don’t pick him and garlic is always a given. To make things even...
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Getting Oh So Fancy at the Fancy Food Show
Think of a Costco on steroids. Take away the tire shop, keep only the gourmet food section and add a sample table for every product—then you have the Fancy Food Show. I visited my former hometown of...
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Guacamame: A Favorite Dip Reinvented
We all know and love our dear, dear friend: guacamole. Why would anyone mess with a classic like that? Here are two good reasons: 1) avocados are dang expensive and 2) guacamole oxidizes, turning brown...
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Doling Out a Dose of Summer with Pineapple
It’s a bit premature to be anticipating warm and sunny skies, but taking a bite of pineapple can sure have you believing in the promise of summer. Below is a video on how to tackle the task of cutting...
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Fear Not Formal Dining
As an event planer and a culinary event planner at that, I have had the pleasure of dining at some of the best restaurants in the country. Not only am I enjoying the food, but often times, I am...
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When Directing a Culinary Event for 3,000, Try This
With walkie-talkie in hand, I entered the raw space that took up an entire city block, as ready as I could ever be. The task at hand: to set-up a three-day culinary event for 3,000 people. Set up...
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