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A Life of Food

A Life of Food. Monday, March 29, 2010. When serving Champagne, sparkling wine or Prosecco, the presentation is critical. Most people know that a proper Champagne flute should be used (to facilitate maximum enjoyment of nose, taste and the lyrical rising of all those bubbles) but few understand how to prepare a bottle for a dinner party. Here are my rules:. Foilit's not that big a deal. Tuesday, February 9, 2010. I always admire a chef who serves an amuse-bouche to guests. The elements of confidence ...

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A Life of Food | alifeoffood.blogspot.com Reviews

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A Life of Food. Monday, March 29, 2010. When serving Champagne, sparkling wine or Prosecco, the presentation is critical. Most people know that a proper Champagne flute should be used (to facilitate maximum enjoyment of nose, taste and the lyrical rising of all those bubbles) but few understand how to prepare a bottle for a dinner party. Here are my rules:. Foilit's not that big a deal. Tuesday, February 9, 2010. I always admire a chef who serves an amuse-bouche to guests. The elements of confidence ...

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A Life of Food | alifeoffood.blogspot.com Reviews

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A Life of Food. Monday, March 29, 2010. When serving Champagne, sparkling wine or Prosecco, the presentation is critical. Most people know that a proper Champagne flute should be used (to facilitate maximum enjoyment of nose, taste and the lyrical rising of all those bubbles) but few understand how to prepare a bottle for a dinner party. Here are my rules:. Foilit's not that big a deal. Tuesday, February 9, 2010. I always admire a chef who serves an amuse-bouche to guests. The elements of confidence ...

INTERNAL PAGES

alifeoffood.blogspot.com

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A Life of Food: Tiny Bubbles

http://alifeoffood.blogspot.com/2010/03/tiny-bubbles.html

A Life of Food. Monday, March 29, 2010. When serving Champagne, sparkling wine or Prosecco, the presentation is critical. Most people know that a proper Champagne flute should be used (to facilitate maximum enjoyment of nose, taste and the lyrical rising of all those bubbles) but few understand how to prepare a bottle for a dinner party. Here are my rules:. Foilit's not that big a deal. Subscribe to: Post Comments (Atom). Seattle, Washington, United States. View my complete profile.

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A Life of Food: Baby Got Bisque

http://alifeoffood.blogspot.com/2010/01/baby-got-bisque.html

A Life of Food. Sunday, January 24, 2010. Last time I made a dish with lobster, my friend, who hates having her name mentioned online so let's call her Aphrodite, suggested that I should keep the shells and boil them to create a lobster stock. Not a bad idea, Aphrodite. I had only two guests coming this evening so I reserved four cups of the broth and froze it. January 24, 2010 at 10:36 PM. January 24, 2010 at 11:39 PM. This comment has been removed by the author. Subscribe to: Post Comments (Atom).

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A Life of Food: Happy Birthday to Paquie!

http://alifeoffood.blogspot.com/2010/02/happy-birthday-to-paquie.html

A Life of Food. Tuesday, February 2, 2010. Happy Birthday to Paquie! Tonight was my friend Brian's birthday and we went to. For dinner - it was a great choice! Our server was wonderful (Nicole) and always had everything when we needed it - including a new basket of tortilla chips the. We ate the last one on the first basket! For dessert, we all split a plate of churros with a delicious molten chocolate dip. They kindly added a candle in honor of Paquie's 53rd birthday. Happy birthday, Paquie!

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A Life of Food: Favorite Diners

http://alifeoffood.blogspot.com/2010/01/favorite-diners.html

A Life of Food. Sunday, January 17, 2010. Meet Isaac (left) and Alex! This delightful couple was married this past summer on July 18, 2009, and had the incredible courage to invite me to their wedding (knowing I could have single-handedly doubled the Champagne cost). They've been friends of mine for a long time, both on the soccer pitch and off. Thanks for coming to dinner, you two! Subscribe to: Post Comments (Atom). Seattle, Washington, United States. View my complete profile.

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A Life of Food: December 2009

http://alifeoffood.blogspot.com/2009_12_01_archive.html

A Life of Food. Saturday, December 5, 2009. The New Menu and Chef at Smith. This is further a great sign because it shows that Chris's ego - and all chefs have them - is not so large as to preclude acknowledging what already works and, instead of trying to build an entirely new menu on an all new foundation, he is constructing his legacy on proven, sturdy bedrock. Nowthe thrill of the new! How about rabbit stew braised with tomato, dark ale and root vegetables? Going in, I met two friends on their way out.

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A Life of Food

A Life of Food. Monday, March 29, 2010. When serving Champagne, sparkling wine or Prosecco, the presentation is critical. Most people know that a proper Champagne flute should be used (to facilitate maximum enjoyment of nose, taste and the lyrical rising of all those bubbles) but few understand how to prepare a bottle for a dinner party. Here are my rules:. Foilit's not that big a deal. Tuesday, February 9, 2010. I always admire a chef who serves an amuse-bouche to guests. The elements of confidence ...

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