I was first introduced to the Jester Food Company spice blends about a year ago, and I really just can’t say enough good things about them! Their unique flavor profiles and versatility are what lands these delectable spice blends into my…
I was recently introduced to the Green Apron group on MeetUp by a friend. If you haven’t heard of MeetUp, it’s a site/app filled with numerous interest groups (from yoga, to beer, and even board games) that are open for…
For this personal chef dinner for six, I was asked by the client to come up with a four-course California cuisine inspired menu as he and his group are from the Midwest. The three menu options I offered him were packed with fresh ingredients,…
Welcome! I am a long time local of South Lake Tahoe with an Associate of Science degree in Culinary Arts from the Art Institute of Las Vegas. I enjoy creating elegant dishes from scratch with emphasis on fresh, seasonal, and as many organic ingredients as possible. I have ample experience cooking vegetarian and vegan dishes, and also meals focused on utilizing healthy whole foods. Food is my life’s passion, and I look forward to sharing my delicious cooking, culinary skills, and food knowledge with you!
Fresh oysters should be closed tight, and kept either in fresh bay water or on a bed of ice. Never select shellfish that are open.
Did You Know...
The primal cuts of beef and their uses are:
- Chuck: Pot roast and hamburger
- Rib: Ribs, rib-eye steak, and prime rib loin for strip steaks, T-bone, porterhouse, and tenderloin
- Round: Roast beef
- Brisket: Barbecued brisket, corned beef, pot roast
- Plate: Short ribs for braising cuts, such as the outside skirt steak for fajitas and hanger steak
- Shank for broth, stews, and soup
- Flank: Ground meat, flank steak