The Culinary Tales Week 34: Hitting the Wall
At the halfway point of the term, I found myself with a B+. Really not surprising, I expected my production grade to be a…
Expedition: Alaska
I always thought cruises were for “old people.” (The booze cruise from LA-Mexico an exception.) Not one to turn down a free trip, I…
The Culinary Tales Week 33: Beyond Borders
International Class can only be described as BRUTAL. The in-class work was a handful, to say the least, but we also had DAILY homework.…
The Melancholy Tale of Tom the Tomato
I was visiting a friend in Reno one weekend. As we drove around town, there was a thump thump thumping sound coming from the back. It took…
The Culinary Tales Week 32: Flavorama + Drama
Week One was tough, but nothing compared to what met us during Week Two, when we tackled cuisine from Morocco, Spain & Portugal, Germany, Belgium…
Guinness Risotto
1 tbsp canola oil 1 tbsp shallots, minced 1/2 cup arborio rice 1/4 cup Guinness extra stout 1/2 – 2 1/2 cups vegetable stock, warmed…
The Culinary Tales Week 31: Vive La France!
Finally, we reached the last official class before we embarked on real-life practice during “rotation.” International class was supposed to push us even…
Lobster Souffle with Dill Veloute Sauce
I love this recipe. It’s delicious, decadent yet not too many calories. (As long as you watch your portions… it’s so good you will want…
Foodie on a Diet: Battle of the Bulge
I love watching “American Ninja Warrior”; it’s a celebration of of mental and physical strength. Plus it’s really a lot of fun. One night…