YES – potatoes are back in favor… firm not soft, that is. The firm potato gets a thumbs up from many health care practitioners. The overcooked potato gets a thumbs down. And you won’t believe this sour cream is coconut milk! — the sour and herbs trump the coconut flavor!
So thick you can eat it with a fork. This was the dessert for the Food Mood Connection Lunch and Learn. Click here to read the workshop and see the other lunch recipes. No Bake Coconut Pots de Creme (dairy free) Ingredients 6 oz bittersweet chocolate —– 1 can (14 oz) full-fat coconut cream 2 […]
A Lunch and Learn with Marcia Sivek at the Sports Basement. Topic: The Food Mood Connection.
I served this vegan version of a Caprese Salad for a group of 14 women at Stillheart. It was a HUGE hit …. the flavors, the textures and the adventure of eating it — with a steak knife.
Here is a photo gallery of one-day event I catered at Stillheart Retreat Center. I only wish I could have also participated in the program — Phyllis and Laurie were fabulous to work with, and everyone had such glowing faces throughout the day — nourished by the workshop and the food.
Here’s an amuse bouche that I’ve served a number of times. This image is from my French Laundry – style brunch. “Pommes Parfumée à la Menthe” Washington Granny Smith Apple marinated in Tahiti Lime Dipped in Sabatino Tartufi Black Truffle Infused Olive Oil with Spearmint
I’ll be providing the lunch for this wonderful workshop led by Susan Greene, M.A. Psychology, of Los Altos. She has a great interest and sense and sensibilities in Consciousness, Health & Healing and is a certified SoulCollage Facilitator (http://www.soulcollage.com).
Another of my favorite professional chef services is to join you and your group for a week-end or week-long immersion.
Planning, preparing and serving dinners is one of my favorite professional food service to do.