Gift Certificates!

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Gift Certificates!

What's better than gifting someone an experience? New Yorkers in particular don't want more stuff!  Really, how much storage is in your apartment?! Among the gifts I have been fortunate to receive over the years, my favorites are the ones that I can enjoy over the course of the coming year . . . BAM movie passes, Brooklyn Botanical Gardens and Museum memberships, gift certificates for restaurants, massages . . . the list goes on.  How often have you received one of these unique experiences?

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Catering: Melinda + Emmet!

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Catering: Melinda + Emmet!

I am excited to be combining creative forces with talented Chef Emmet Moeller. Working with Emmet feels to me like one of those rare collaborations in which the whole it is greater than the sum of the parts.  Not everyone “dances” well together in the kitchen, so I feel very fortunate.

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RECIPE!  Hibiscus Rosemary Pink Lemonade

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RECIPE! Hibiscus Rosemary Pink Lemonade

I have fond memories of setting up a card table lemonade “stand” in our driveway when I was a kid.  Every summer my family had a yard sale and my little brother and I capitalized on the relatively high traffic of folks wandering through our neatly organized junk (at least a whopping 20).  It was hot, humid, river valley Cincinnati summertime, and in my mind the next best thing to a slice of watermelon was a tall glass of lemonade.

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SEASONAL PIE CLASS July 12th!

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SEASONAL PIE CLASS July 12th!

Afraid of attempting to make a pie crust? Baffled as to why you can’t get that beautiful flakiness despite following the recipe instructions to a tee?  I could have answered “yes” to both of those questions for many years. Let me help to demystify the process!  My experience has been that making the perfect butter crust is one of those things best learned by “doing.”  A little demo goes a long way.

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Recipe: Halibut En Papillote

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Recipe: Halibut En Papillote

En papillote is french for "cooking in a package or parcel." It works really well for cooking fish like halibut that has a tendency to dry out in the oven. It might look fancy, but this was a quick weeknight dinner – 20 minutes start to finish! When you’re working with great ingredients, the principle of “less is more” applies.

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My Take on Eating

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My Take on Eating

My take on eating boils down to these 3 things: Keep it simple. Use good local stuff. Share meals with people you love. Admittedly I’m pretty opinionated (and a purist at heart), BUT there’s actually a lot to this philosophy. I’m talking here about good nutrition as a product of enjoying what we eat.

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