Some dear friends were on a road trip from Seattle to Santa Barbara and I was delighted to be on their list of stops. Always an excuse to fire up the grill, open some wine and catch up. We had an amazing dinner of grilled tri-tip and shrimp, roasted vegetables and garlic bread. Yes, we…
You all know I am a firm believer in beef bone broth, which is really stock, since broth is made from meat and stock from bone. But Beef Bone Broth, Triple B or BBB just rolls so well! I make a lot of stock for my catering and private clients as well as myself. Recently,…
So, we last met over Tropical Ceviche, before my new commercial kitchen ramblings! Any thoughts? Did you try making it? Ceviche is very easy to make, not much to do other than shop for fresh ingredients, chop, wait and serve. The following is very simple to make. So Classic Shrimp Ceviche is actually easier than…
I’m not sure if you are all aware, but I have become the proud lease holder of my own commercial kitchen. I have used various kitchen over the years, including those belonging to restaurants, bakeries, B and B’ and museums, to name a few. It has been, well, an uphill battle and I can see…
As I mentioned in my last post, I spent a fabulous almost week in Playa Del Carmen, Mexico and had the enormous privilege and pleasure of meeting, talking with and watching the work of Chef Bernardo of Villa Aqua. With my sisters affinity, love and almost contagious obsession with fish, she asked for fish, fish…
I’ve had the most incredible, almost full week, in Playa Del Carmen, Mexico. A fantastic family vacation, celebrating a milestone birthday. Such a pleasure to be part of this special event, spending time with family and relaxing, not to mention enjoying our own private chef offering his unique and regional take on familiar dishes. Lounging…
I know you have been down the grocery store aisle that displays “soups” as part of the contents of that row of endless foods. As you look through the multitude of cans of chicken noodle soup, chicken and rice soup, turkey, turkey noodle, turkey and rice, vegetable, beef barley, hamburger, tomato, tomato and rice…and then…
Chef Louise here. So, I promised myself that I would start blogging in 2018. I was shooting for January 1st…or 2nd. But January flew by and so did February, apparently! Here we are near the beginning of March and I am just now getting started. I am new at blogging and sharing what’s in my…
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