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.
This past Sunday I spent the afternoon lollygagging at Blue House Farm, helping them celebrate their wonderful tasting Strawberries.
I came up with this about a month ago and served it, just yesterday (along with artisan pretzels) for my “French Laundry, Michelin-style Brunch.”
Another version of my Raw Pad Thai, served at a 3-day retreat.
Another simple and tasty raw dish, goes to show you, not every raw dish is complicated.
Soooo simple + sooo tastey = equals winner.
Served at a Dialog Dinner, June 30, 2010. Serves 12, 2 cups per person (or 6 quarts, or 1.5 gallons). Time: This recipe requires a bit of planning and a bit of time b/c it has some prep work and a couple of stages Cutting, cooking, cooling and processing: Cutting and deseeding the 10 lbs […]