Summer Soiree July 14th @ 12:30 (afternoon)

Lavender Champagne
Croque-Monsieur Sandwiches
Grilled Pears
Warm Potato Salad
Chocolate Grande Marnier Truffles
White Chocolate Strawberries

$30

Ready..Set..Grill! Father's Day Feast! 6.16.10

Grilled Pineapple with Rum Sauce over Vanilla Ice Cream


Grilled Tri-Tip


Grilled Asparagus


Grilled Bread and Tomato Salad


Grilled Pepper Poppers

Summer Fun.. Appetizers and Summer Cocktails! 6.2.10

Bikini Martini!


Individual Grilled Margherita Pizza’s


Orange, Pecan & Fennel Salad Cups


Smoked Salmon Mini Tarts

We also prepared (not pictured) Classic Mint Mojito's, Non Alcoholic Mimosa's, Limeade, Strawberry Basil Iced Tea, Lemon Rosemary Chicken Skewers and Pineapple Lemon Sherbet!

June Classes

Ready..Set..Grill! Father's Day Feast!
6.16.10 6p $35

Grilled Pepper Poppers
Grilled Bread and Tomato Salad
Grilled Tri Tip
Grilled Pineapple with Rum Sauce over Vanilla Ice Cream
Griling Tips!

Lavender Class!
6.30.10 6p $30

Lavender Iced Tea
Summer Frittata with Herbs de Provence
Lavender Fleur de sel Caramel Sauce
Lavender Honey Ice Cream
Lavender Tea Cookies
Freshening Herbal Spray


Happy Cooking!

Moroccan Class 5.19.10

A Moroccan Tagine is cone-shaped to allow heat to build up at the top of the cone, which then builds up moisture. The moisture drips back down onto the foods, allowing for a very moist and tender product!

We used this mortar and pestle to grind the cumin seed for our hummus and carrot soup.

Preserved lemons are used extensively in Moroccan cooking.

I also demonstrated how to make fresh hummus served with torn pieces of hot pita bread. A very quick, easy and healthy dish!

Moroccan carrot soup topped with yogurt and ground cumin seeds.

The finised product... Traditional Chicken Tagine with Preserved Lemons and Kalamata Olives.

Orange blossom water provides the "perfume" in this simple, elegant dessert.

Cinco de Mayo Class! 5.5.10

The Cinco de Mayo class was one big fiesta! We had a guest "bartender" show us how to make the Perfect Margarita and they were oh so delicious! We then prepared Salsa de Molcajete (Roasted Tomato and Green Chile Salsa) in an authentic molcajete. Next we enjoyed Mexican Country Salad with Chipotle Dressing and Layered Green Chile and Chicken Enchiladas. We finished our class with a Triple-Chocolate-Cinnamon Cream Cake . A dash of cinnamon gives this delicious cake its Mexican accent. Cocoa and chunks of chocolate make it extra chocolaty! Wrapped in a cloud of cinnamon-whipped cream frosting, this cake is heavenly! Thank you to all that came to the Cinco de Mayo class!

Risotto Class 4.28.10

Mixed Greens with Champagne Vinaigrette (not pictured)
Lemon Risotto with Grilled Shrimp and Asparagus
Balsamic Strawberry Shortcake

In this creamy risotto, the fresh lemon was especially good - topped with grilled shrimp and asparagus. We also prepared old fashioned strawberry shortcake's with a sweet-tart glaze made with balsamic vinegar and sugar. The champagne vinaigrette added a touch of elegance to the mixed greens - oh la la - Not to mention it's unique flavor!