Hospitality Rules: Be good to those serving you
Hospitality rules whether in a CK’s Coffee Shop in Memphis or a three-star Michelin restaurant in Italy. Continue reading Hospitality Rules: Be good to those serving you
Category: Breakfast
Poached Egg Omelette
A poached egg adds a velvety, luxuriant richness to dry toast, green salads or roasted root vegetables. A soft French omelette with fresh herbs provides a buttery and delicate treat. A poached egg inside an omelette equals pure decadence. Continue reading Poached Egg Omelette
Celebrate Dining Out for Life at Tart Cafe and Cafe 1912 on April 27
On April 27 I invite you to declare “Vive la France” and dine with me and fellow supporters of Friends for Life. Continue reading Celebrate Dining Out for Life at Tart Cafe and Cafe 1912 on April 27
Becoming a Mindful Chef
You will not only learn how to cook, but also to eat and enjoy it in a way that nourishes your body and mind fully. When we know how to nourish ourselves, we will be able to cultivate joy and happiness. Continue reading Becoming a Mindful Chef
Celebrate Memphis Black Restaurant Week March 6-12
Memphis Black Restaurant Week (March 6-12) celebrates the culinary contributions of black-owned restaurants and eateries while reaching out to new customers. Black Restaurant Week also champions the cause for increasing black wealth in a city known for limited economic opportunities for black-owned businesses. Continue reading Celebrate Memphis Black Restaurant Week March 6-12
Place at the Table Recruiting for Dining Out for Life
I am delighted to assist Friends For Life in recruiting Memphis area restaurants to participate in Dining Out for Life® on April 27, 2017. Continue reading Place at the Table Recruiting for Dining Out for Life
Eggcellent Indian-Spiced Breakfast Hash
The garlic, fresh ginger, crushed red pepper, turmeric, and mustard & coriander seed amazed us with bold flavors in this hash. Continue reading Eggcellent Indian-Spiced Breakfast Hash
Give Thanks to the Lard!
Up until a about 100 years century ago, lard was a popular source of fat for cooking and baking all over the world. In the last decade, trend-setting American chefs began using lard in their recipes (fat rendered from pigs). What changed? Continue reading Give Thanks to the Lard!
Galette de Courgette
The galette offers a canvas for baking any number of beautiful savory or sweet pies for every season of the year. Continue reading Galette de Courgette
A Taste of Seattle
Seattle offers a robust food scene with access to the sea, produce and livestock from local farms and wines from the Columbia River valley. During our time in the area, we enjoyed sampling the abundance of Washington state. Here’s a round-up of our best eating experiences from August 12-21, 2016. Breakfast and Brunch On our first morning in Seattle, Christy T. suggested we try the chorizo … Continue reading A Taste of Seattle
Place at the Table 