Last month, I had the pleasure of catering a 90th birthday party. This was a celebration of the mother of a client I have worked with for many years, so it was wonderful to have the chance to see many members of a family I have gotten to know over the past almost-20 years.
We served vegetable curry along with numerous accoutrements. Two of those items are recipes that I would like to share with you. The first is the lemon tahini, which I served as a dip for vegetables and bread. Continue reading
This is a recipe my mom first tried in late March 2013. It is from the December issue of Traditional Home magazine. My mother is good at saving recipes she wants to try and—better yet—she actually tries them. Sort of. Continue reading
This week I decided to share a couple of recipes for condiments that I included with my lamb chop menu that I posted for Easter. Continue reading
Here is a yummy way to serve halibut. I first made this for a wedding five years ago. It was requested by the bride and groom, who gave me the recipe (Thank you, Kristin and Eric!), and it is now a staple in my repertoire.
The couple brought in fresh halibut for me to grill for their wedding reception. Let me tell you, in all my years as a chef, I have had a lot of men ask me if I needed help grilling—but never as many as offered on that day. Thankfully they were all quite impressed by how the fish turned out—despite not having cooked it themselves. Continue reading