Archive for March, 2010
Raw Foods — Mexican, Mediterranean and American Fare
Posted by: | CommentsStation 3 is where guacamole, salsa, cheesy sauces and fillings accompanied by either tortillas strips, tacos, and empanadas complete the "Mexican" profile whereas hummus, tabouleh, falafel and marinated olives round off the "Mediterranean" meal. The mashed potatoes and barbequed kale chips are prepared at this station as well, although they can be paired with the Portobello Burger from Station 1. Either way — delicious!
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The Last Supper
Posted by: | CommentsAn indicator that the Level II course is coming to an end was our very last Sunday Supper. For this simple, 3-course Spring menu, collectively we participated in its creation, design and execution, while we each focused on a particular course. Enjoy!
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1st Course (Appetizer) — Helen |
2nd Course (Entrée) — Sonja |
3rd Course (Dessert) — Alissa |
Sunday Supper #6
Posted by: | CommentsThe highlight of these past few days was my sold-out in record time, five-course, raw gourmet Sunday Supper event held at 105degrees. The theme was East-Indian cuisine, and with recorded tabla and sitar music playing softly in the background and my hand-crafted vetiver-scented menu presented to establish the mood, the guest diners (which included well-wishers plus Wayne Coyne of The Flaming Lips with his entourage) were led across a trans-Atlantic journey. Recommended listening: "Bridges: The Best of Ravi Shankar
1st course: Pakora with Three Chutneys — Mango, Green, Tamarind
2nd course: Curry Vegetables, Biriyani, Black Pepper Poppadom, Cucumber Raita
3rd course: Creme Brulee, Candied Pistachios, Cardamom Syrup
4th course: Terrine Trio with Citrus-Saffron Glaze — Coconut, Pistachio, Ginger
5th course: Ginger Tea with a Hint of Cardamom
Catchin’ Up
Posted by: | CommentsFunny how time slips by when you're kept busy. To summarize, I completed my 3-week stint at the dessert station and moved on to experimenting with making "raw" artisanal cheeses. In the foreground is a cheddar I created with macadamia nuts and red bell pepper.
