The theme for our Creative Cooking Crew for May is: Fish n’ Chips and take it some place it’s never been before and make it your own.
I hosted a celebration for a good friend at home with members of my family and the birthday guest. Family, friends, a good meal, wine and laughter. You cannot ask for more.
VODKA – SAKE – TINI + IRISH SMOKED SALMON – FLAVORED CREME FREICHE ATOP A TOASTED SESAME SUSHI CRACKER
Our Creative Cooking Crew April challenge was to pair a cocktail with a canapé. Easier said than done as I like my wine and rarely touch strong liquor except for sake and vodka on occasions.
Friends came to visit from Ireland and brought us some smoked salmon which I decided to use for this post.
Our Creative Cooking Crew’s challenge for February: “Let’s get creative with “Not Your Mickey D Burger”.
This is probably my shortest post ever as I have been quite crazy lately.
SWEET POTATOES – THREE WAYS – SWEET POTATO FLAN INFUSED WITH COQUITO – TURKEY MEATBALLS STUFFED WITH SWEET POTATOES AND BAKED
Well the CCC is back and we are ready to start the new year with an interesting challenge suggested by our own Laura Lafata, La Diva Cucina!
JANUARY CHALLENGE: Repurposing Leftovers or How Many Meals Can You Get From One.
Our Creative Cooking Crew’s October challenge: It’s Halloween. What’s in your cauldron?
Trick or treat? horror film-inspired? creepy dishes? black and orange? Interpret it as you like.
We always look forward to Halloween especially here in Manhattan. The Village Halloween Parade is always a photographer’s dream. So much talent and you get to dress up and have fun. For this challenge I invited three dear friends to share this dinner.
This is recipe was sent to me by Paulding & Company, a full catering kitchen based in San Francisco boasting vast opportunities for bonding and excitement founded by mother-daughter duo Tracy and Terry Paulding.