Words on a menu

Simple summer fresh sweet treat

Summer berries, fresh whipped cream, and vanilla cake That is what we crave in the heat.  Nature provides these gorgeous berries throughout the season.   Combine that with a simple vanilla cake and whipped cream to add the sensation of full-bodied flavor, sweetness and texture. The one, two, threes…it is

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The Isle of Capri, layered in a chicken breast

Gratefully I’ve been blessed with the opportunity to travel to some of the most luxurious locations in the world (trust me, my journeys have just begun!). Treasured ingredients offered in each unique location become another grain of sand on my “culinary beach”. Each experience building my palette, my appreciation and

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Sushi At Home–Yes You Can!

Sushi.  I crave it at time.  The flavors, so fresh, intrigue my palette.   Going out for sushi dinner is one of my favorite meals out.   One of my dear friends is a Japanese Sushi Master, he’s taught me a few tricks to create these same healthy tastes at

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Have you ever walked into a new restaurant, one you’ve never been to before, picked up the menu and started to read.  As you read the descriptions, none of the words make sense, there is no sentence structure, maybe even punctuation has evaporated!!  If you consider yourself a foodie, you most likely envision how the ingredients will taste and imagine the textures that will be presented.   Maybe you read the first couple of offerings and say to yourself, “no not that,”. “No not that”, until you find yourself at the bottom of the menu with nothing that you really want to order.

So many chefs are so busy producing they cannot take the time to create.  Their jobs require them to be the authors of the menu so they grab words and scribble them down and put them out for guests, only to hope they remember what it was they were thinking when the guests order those items. Once forced to produce, they rarely have the time to taste it.  So often, this can lead a chef to fail.

Their food suffers, there business suffers and soon their doors are closed.  More often than not, these very chefs would have been much more successful if they had just stayed true to what they know and create well.  More diners, even foodies, truly are just seeking good tasting food with fresh ingredients presented cleanly on a plate.

Let’s not over think the pleasure out of eating.  Taste is number one!

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