As my social media sites fill up with pictures of The Queen of Creole, Mrs. Leah Chase, I am proud and equally saddened. What she did for creole cuisine and her community will forever be carried on by chefs, mentees, and activists to come. Her incredible long, fulfilling, exceptional life is one rarely seen in…
Breakfast is ready
Open faced breakfast sandwich Griddle crisped sourdough bread rubbed with garlic Locally made goat cheese Farm raised over medium egg Garden fresh tomatoes and basil Served with fresh pressed Florida Sunrise Juice Blood Orange Lemon Ginger Apples
Miso Caramel Sauce
Something magical just happened in the kitchen today. In my on-going attempts to use things up in the kitchen, I stumbled upon miso caramel sauce. And because I had an abundance of apples in June (who knew), squash starting to be harvested, and bananas hanging off the trees, there was literally no reason not make…
Sunday Sauce: Fresh Marinara
Sundays are my day for cooking sauces. It’s a tradition I actually grabbed from my Italian friend Marcella. It was something we would do often, and I carried it into my Sunday routine long after we moved away from each other. It’s a nice tradition to keep her close to my heart as our busy…
Market Brownies
My first job in the culinary world was at a little deli in a residential town center. We opened early in the morning, served fresh brewed coffee, homemade baked goods, and deli salads by the pound. I didn’t know it at the time but this would be the cornerstone of the career I chose. And…
Welcome Friends!
I am glad you stopped in for a visit. I have been in the industry for over 25 years. I have worked a variety of jobs in numerous kitchens. I love to cook. I love to make good food and share it with people. I started blogging because I just wanted to record my work….
THE FOOD STORIES PROJECT 