I’m excited to serve a 5-course meal for six at a private residence in Livermore for their annual holiday party. Based on our conversation I created two menus — one has an “Asian” flare and the other is “California Spa.” Each item has a link to provide a visual of what I’m thinking of, I’ll [...]
2 Feb, 2012
This has a tart, sour, sweet, yet verrrry earthy play on the tongue. (An amuse bouche, appetizer or dessert.)
6 November, Sunday
Here’s a collection of menus, from past Dinners…. Sept 4, 2011, 19 people Bacon was the star player, it showed up in each course Amuse Bouche: Marinated Green and Yellow Bush Beans, Bacon slices Salad: Grated Steamed Beets and Relaxed Kale topped w/orange, chopped Bacon and Napales (cactus), served in an orange cup Entree: Bean-free [...]
….is a health concept – over time you’ll want your Window to be wider, the bottom line represents rest/digestion, the top line represents action/movement. The more you rest, the lower the bottom line goes. The more physically fit you are the higher the top line goes. The wider apart the two lines are, the better health you achieve, experience.
….is a sign, on a basket, in a preschool room. It’s a designated temporary place for kids, and parents, to put something that they don’t know where it belongs.
Announcing the second course (the salad) to 44 people at the Eucalyptus Magazine RAW dinner at Stillheart Institute, Woodside. “It’s a Matter of Taste” …. is a title of a documentary on HBO that shows the success of Paul Liebrandt, who now has a 2-star Michelin-rated restaurant in New York City, called Corton. This film shows [...]
Announcing the first course (the appetizer) to 44 people at the Eucalyptus Magazine RAW dinner at Stillheart Institute, Woodside. “Waiting to exhale” …..ahhhhhh. ‘Waiting to exhale’ is what came to mind when I was thinking of this course. This is a time to breathe out, relax, allow the parasympathetic nervous system to take over. For [...]
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