Watermelon spritzer Monta Vista Sunrise Green ginger juice …and so much more were the concoctions created during my demo this past Sunday at the Monta Vista Market. I brought my Breville juice machine and my Vitamix (a high-speed blender). Thankfully the staff had no trouble keeping up with washing the produce, and rinsing out the juicer […]
This has a tart, sour, sweet, yet verrrry earthy play on the tongue. (An amuse bouche, appetizer or dessert.)
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 […]
Recap of Raw dinner for 44 people, with photos and links to recipes.
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
“Exotic, luscious, orchestra of flavors” were the words used to describe this appetizer at last night’s Dialog Dinner in Lafayette.
Watermelon, marinated in balsamic vinegar, served with mint and almond cream cheese.
This recipe is soooo easy, sooo refreshing and such a surprise of mixed flavors.