The pungent yet balanced flavors of Asian cuisine pair wonderfully with the bold flavor of Bristol Bay sockeye salmon. This dish draws on classic ingredients from Japan, miso and soba noodles, and Thailand, peanuts and lime. Most grocery stores that carry one of the Asian ingredients used here will likely carry all, though if it’s a challenge to track any of them down you can take a look at the note below.
FOR THE GLAZE: Combine all the ingredients, then spread evenly over the salmon fillets, cover and refrigerate for at least one hour (or up to four).
FOR THE SOBA NOODLE SALAD: Blend the dressing ingredients in a food processor, stopping occasionally to scrape down the sides with a spatula. Bring a large pot of water to a boil and season with salt. Cook the soba noodles until just tender throughout, approximately 4 to 5 minutes. Drain the noodles in a colander and then return to the pot. Run cold water into the pot while stirring the noodles until they are cool to the touch. Drain again and transfer to a large bowl. Add the peanuts, carrot, cucumber and ½ cup of green onions then toss with the dressing.
FOR THE SALMON: Adjust your oven racks so that one is in the middle and another is at the top under the broiler, then preheat to 350° F. Remove the salmon from the refrigerator and allow it to sit for 15 minutes to come closer to room temperature. Arrange the fillets on a parchment-lined sheet tray and, using your fingers or a brush, ensure that the glaze is spread evenly over the fillets. Cook the salmon for about 8 minutes until just starting to turn opaque in the center. Remove from the oven and immediately turn on the broiler. Once the broiler is hot, place the tray underneath for two minutes to lightly caramelize the glaze.
TO FINISH: Pile soba noodles in the center of the plate, place a salmon fillet on top and garnish with the remaining green onions.
SERVE WITH: A lighter, lager-style beer (preferably from Japan) or a dry, new world Riesling.
Notes on Ingredients
Asian ingredients have become increasingly common in American grocery stores but if you are unable to locate any specified in this recipes you can try the substitutes listed below. Many Asian cuisines focus on balancing opposing flavors like sweet and sour, so keep that in mind and work according to your own tastes when making adjustments.
Mirin (sweet Japanese cooking wine): used to add sweetness and an alcoholic bite, try substituting honey and a bit of vinegar.
Soba Noodles: Japanese pasta made with buckwheat, try substituting the thinnest whole wheat spaghetti you can find, breaking the noodles in half before cooking if they are long
Sriracha: Thai hot sauce with a garlicky finish, try substituting your favorite hot sauce brand and add chopped garlic if needed.
Chili Garlic Paste: Common to Thai and Vietnamese kitchens it is just what the name states: a puree of hot chili peppers and garlic. Try mashing garlic and mixing it with hot sauce.
Recipe & Photography by Bertram Whitman
Great omelets are made by cooking the eggs slowly over lower heat, developing a velvety texture and subtle flavor that compliments a filling like this hot-smoked Bristol Bay sockeye salmon. Eggs that have been overly browned can get in the way of enjoying the rich taste and texture of hot-smoked sockeye. Crème fraîche and herbs round out the flavors, offering a touch more body and a balancing freshness. The addition of toasted brioche and dressed greens turns this into a meal that can be enjoyed any time you are craving Bristol Bay sockeye salmon.
TO CLARIFY BUTTER: In a small pot, melt 1 to 2 sticks of butter (the process is easier to do with more butter and any excess can be cooled for future use). Once the butter has melted and begun to bubble, the milk solids will clump and rise to the surface. Skim these until you can see clearly through to the bottom of the pot (some additional solids may settle there). Pour the clarified butter into a heat safe container, leaving any additional solids behind.
FOR THE BRIOCHE SOLDIERS: Cut the brioche into batons, pieces approximately ¾” wide on the sides and 3” in length (if unsliced brioche is unavailable, you may find brioche hot dog buns from which such pieces can be cut). Place clarified butter in a pan over medium heat and brown every surface of the soldiers (start by standing them on end, then finish with the sides for best results). Transfer to a paper towel-lined plate to drain and set aside in a warm place.
FOR THE OMELET: Remove the salmon from the refrigerator approximately 15 minutes in advance to bring it closer to room temperature. Vigorously whisk the eggs until they are completely uniform and season with salt. Place a non-stick pan over medium heat and add approximately a ½ tablespoon of clarified butter. Add the eggs. For the best color and texture, an omelet should cook slowly without much stirring. As the eggs begin to cook, use a rubber spatula to gently loosen the edges, occasionally lifting them while tilting the pan so raw egg from the omelet’s surface can run underneath. When the omelet has just about set, spread the crème fraîche, sprinkle with herbs and add the salmon. Gently fold the omelet and slide onto the plate.
Recipe & Photography by Bertram Whitman
Poaching sockeye salmon to enjoy cold is a simple way to cook ahead for a crowd or to prepare a large piece of salmon to enjoy for days. To succeed you need two key elements: delicious fish and a flavorful liquid to cook it in. Bristol Bay sockeye salmon’s robust flavor makes it a star when poached and served cold, a method that produces a light, pinkish surface but a deep red-orange interior typical of wild sockeye. Here we serve the salmon with a fairly traditional herb sauce and a light salad, an ideal way to enjoy wild sockeye salmon in during warmer weather.
FOR THE COURT BOUILLON: Place the vegetables, bay leaf and water into a large stock pot and bring to a boil. Reduce to a gentle simmer then add the white wine and vinegar and cook for 45 minutes. Add the peppercorns and cook for 15 more minutes, then strain into a second pot.
FOR THE SALMON: Preheat the oven to 200° F. Set the salmon into a parchment-lined oven-safe dish or pan with high sides (at least twice the height of the salmon’s thickest point) and sprinkle with salt. Place the dish with the salmon on a sheet tray to prevent spills later on and let the fish sit out for 15 minutes, bringing it closer to room temperature. Bring the court bouillon to a boil and remove the pot from the heat. Wait two minutes, then carefully pour the liquid into the dish with the salmon (off to one side if possible so as to avoid immediate contact with the fish) until the salmon is fully submerged. Carefully place the salmon into the oven for 12 minutes. When done, set the dish (still on its tray) in a safe place away from the stove and allow the salmon to cool in the liquid. Cover and refrigerate overnight.
FOR THE DILL SAUCE: Up to one day ahead, thoroughly mix together all the sauce ingredients except for the dill. Just before serving, roughly chop the dill and stir it into the sauce.
TO FINISH: Remove the salmon from the refrigerator and gently lift it from the pan using a large spatula to support the bottom. Place the salmon on paper towels to drain. In a large bowl, dress the frisée and sliced radishes with olive oil, lemon juice and salt then pile them onto a platter. Place the cold-poached Bristol Bay sockeye salmon on top and serve with a bowl of dill sauce alongside.
SERVE WITH: A rosé of Pinot Noir or a richer white wine like Chardonnay or Viognier.
Recipe & Photography by Bertram Whitman
When the autumn winds start to howl, soothe your soul and warm your bones with our Curried Sockeye and Mussel Chowder.
In a large heavy saucepan heat the oil over moderate heat, add the ginger, garlic and lemongrass. Cook, for about one minute, stirring. Add the curry powder and cook, stirring, for an additional 30 seconds.
Add the wine and the coconut milk, stirring to combine, and simmer for about two minutes. Add the mussels, cover, and cook over moderately high heat for about 3 minutes, or until the mussels are opened. Remove the pan from the heat, stir in the salmon strips gently, and let the chowder sit, covered, for about one minute, or until the salmon strips are just cooked through.
Season the chowder with salt and pepper to taste and garnish with chopped fresh coriander. Transfer the mussels and the salmon to a wide bowl, ladle with the curry sauce, and sprinkle with additional coriander if desired. Serve with Indian naan or over a scoop of fluffy basmati rice.
--Melissa A. Trainer
Make the Honey Mustard Vinaigrette:
In a small bowl or measuring cup, combine the mustard, vinegar, and honey. Add the oils in a stream and season with salt and pepper to taste. Set aside.
Make the Salad:
In a bowl combine the mixed greens with the apple, cranberries, and hazelnuts. Toss gently with some of the vinaigrette to taste. Divide the mixture amongst two plates. Top each bed of greens with goat cheese slices.
Pat the salmon dry and spray it with a little oil. Spray a nonstick skillet, preferably cast iron, with oil and preheat over moderately high heat. Sear the salmon for about 30 seconds on each side. Transfer the salmon to a preheated 400 F. oven and cook for about 4 to 6 minutes, or until the flesh is translucent.
Remove the skin if desired and put the seared salmon on top of the greens on each plate. Drizzle the salad with additional vinaigrette.
Variation for Serving: If you don’t want to toss the greens with the vinaigrette prior to putting them on the plates, then you can arrange the lettuces, apples, cranberries, hazelnuts and goat cheese on the plate and then drizzle the cooked salmon and the salad with the vinaigrette just before serving.
--Melissa A. Trainer
Are you looking for a quick savory way to stretch a rich red piece of sockeye? If so, try this Bristol Bay Sockeye Strips Technique. We first saw this unique technique while attending the July 4th Chamber of Commerce BBQ in Dillingham, Alaska.
Gorden Isaacs, who owns the Beaver Creek Bed and Breakfast with his wife Susan, was manning the grill and serving his signature salmon strips straight from a sizzling cast-iron skillet. Hot and savory, the strips were created by crosscutting skinless sockeye fillets and searing them in a cast-iron skillet for about 15 seconds in total. The strips can be blackened before searing or they can be seared unadorned.
When we discovered the strips, we instinctively knew they were a winner. Quick, affordable, and versatile, the strips lend themselves to an array of dishes such as sandwiches, tacos, and salads. The technique can be used on whole fresh fillets, previously frozen fillets, and on the individually wrapped flash frozen fillets.
When we tested the technique, we used the individual flash frozen fillets. Convenient and readily available, we like using these fillets because it is relatively easy to remove the skin during the preparation. If you buy a whole fresh fillet, you might ask the fishmonger to remove the skin for you.
Bristol Bay Sockeye Strips Technique:
2 six-ounce flash frozen sockeye fillets
Get a cutting board and, if possible, lay a piece of parchment on the cutting board.
Using a sharp chef’s knife or a fillet knife, remove the salmon skin by making a small slit between the side of the salmon skin and the salmon flesh. (Do not attempt to make the slit on the cut end of the salmon fillet…make the slit on the side of the fillet.) Then, with one hand, hold the little edge of the salmon skin down onto the parchment. Insert the blade of the knife between the skin and the flesh, keeping the blade pointed towards the skin. Then slide the blade through the fillet to remove the skin.
Within in seconds, the skin will be removed and you will have a gorgeous skinless fillet of sockeye. Then cut the fillet crosswise into four pieces, each about ½ in thickness.
Spray a nonstick skillet or a cast-iron skillet lightly with oil and preheat over moderately high heat. Add the salmon strips and cook for about 8 seconds on each side. It’s worth noting that even though the salmon won’t look completely cooked at that point, the strips will continue to cook after they are removed from the heat.
To use the strips, add them to salads, sandwiches, tacos, and brunch dishes.
--Melissa A. Trainer
With a sharp knife, remove the skin on each fillet and cut each fillet into ½-inch thick strips. You should have about eight strips when both fillets are cut. (For a more detailed explanation of this technique, see Dillingham Salmon Strip Technique.)
Spray a nonstick skillet or a cast-iron skillet lightly with oil and preheat over moderately high heat. Add the salmon strips and cook for about 8 seconds on each side.
Lay out the tortillas and distribute the shredded iceberg and red cabbage evenly between the tortillas. Place two sockeye strips on each tortilla and divide the corn, black beans, and fresh coriander evenly between each tortilla. Divide the avocado slices evenly amongst the tacos.
Stir together the sour cream and the salsa and divide evenly on each taco. Garnish with remaining coriander leaves. Serves 4.
--Melissa A. Trainer
When it comes to party fare, why reinvent the wheel? We like party balls and decided to create this spicy sockeye salmon ball for Super Bowl 2012. Featuring cold smoked Bristol Bay sockeye, cream cheese, and spicy horseradish, this simple recipe is bound to kick off the party with a bang. The ball can be made in advance and is particularly delicious served with additional smoked salmon, artisan crackers, sesame grissini, fresh vegetables, and an Alaskan Amber or an India Pale Ale from Alaskan Brewing Company.
Put the sockeye salmon in the food processor fitted with the metal blade. Pulse the food processor seven or eight times to break up the salmon. Distribute the cream cheese chunks evenly around the blade of the food processor. Lock on the lid of the processor and pulse the machine four or five times to distribute the cream cheese. Add the horseradish and run the food processor for about twenty seconds, scraping down the side of the work bowl as necessary. At this point, taste the mixture and add a little additional horseradish if desired. If the mixture seems too stiff, add a tablespoon of milk to loosen only slightly.
To form the mixture into a ball, crisscross two generously long pieces of Saran wrap on the counter. Mound the salmon mixture in the middle, pull the Saran wrap up around the mixture, and use the Saran wrap to form the mixture into a ball. Chill the ball for a few hours or overnight.
To serve, put the salmon ball on a large platter and garnish with the fresh parsley. Arrange the artisan crackers, grissini, vegetables, and additional smoked salmon around the spicy sockeye salmon ball.
Cold Smoked versus Hot Smoked:
This recipe features the cold smoked sockeye because we think the cold smoked salmon gives a more luxurious taste and texture. Hot smoked salmon works equally as well, but it is important to remove the skin before adding the hot smoked salmon.
If you want to dress up the salmon ball before serving, you can easily roll it in the finely chopped parsley or other fresh herbs such as dill. Of course, do this before placing the ball on the platter.
Skip the Ball and Create a Dip:
If you want to serve a dip rather than the ball, simply add a little sour cream or additional milk to reach the desired consistency. The dip can be served in a large bowl and garnished as desired.
Recipe/Photo: Melissa A. Trainer
Preheat the oven to 400 F.
In a blender or food processor, blend the gingerroot, orange juice, oil, soy sauce, sesame oil, honey, and sesame seeds for about 15 seconds, or until blended. Set aside.
Pat the salmon dry and sprinkle lightly with salt. Lightly oil an ovenproof skillet, preferably cast iron, and preheat over moderately high heat. Sear the salmon for about one minute on each side. Transfer the skillet to the oven and cook the salmon for about 4 to 6 minutes, or until the flesh is translucent.
Divide the lettuce between two plates, surround it with the oranges, and drizzle with the dressing. Top the lettuce with the cooked salmon and drizzle generously with additional dressing.
Recipe/Photo: Melissa Trainer
We love using smoked sockeye in this presentation because the salmon is so inherently impressive with its deep rich red color. In Bristol Bay, many families harvest sockeye during the summer and smoke it at home. They enjoy it year round in a variety of way. We were inspired by that tradition when we created these tips:
Choose the Platter: A large white platter works best because it accents the bright color and you can arrange the salmon and the garnishes right on the plate.
Calculate the Quantity: Cold and hot smoked salmon are usually sold in eight-ounce packages. One pound of each is a great starting point, but the amounts will vary according to the size of the party.
Prepare the Cold Smoked Salmon: Cold smoked salmon is often sold pre sliced. This is very convenient, but it is important to separate the slices before serving. For best results, separate the salmon while it is chilled, fold the slices in a casual manner, and arrange them on the platter. The folded salmon is also easier to pick up with a fork.
Prepare the Hot Smoked Salmon: Hot smoked salmon is sold in hunks and is drier than the cold. It is usually sold with the skin intact. For serving, simply pat the salmon dry after you remove it from the package and arrange it on the platter intact.
Gather the Garnishes: Serve with sour cream, whipped cream cheese, diced red onion, pumpernickel, lemon zest, capers. Put the garnishes in the center of the platter and be sure to have small serving spoons available.
Pick a Mustard: We keep a variety of specialty mustards on hand for this type of platter. A sweet dill-enhanced mustard goes really well with the cold smoked salmon.
Choose a Carb: Many types of crackers and breads can be served. Norwegian and Eastern European breads such as pumpernickel or rye are great. If necessary, cut the slices into triangles. Encourage guests to make mini sandwiches, too.
Replenish: Take a hint from the caterers. If you are having a large party, make two platters. Put one on the buffet table. Keep the other chilled. Rotate accordingly.
Love Leftovers: Any leftover salmon can be covered and stored in the fridge. Use it the next day in eggs, salads, or sandwiches. Get creative!
Give it as a Gift: This platter makes a fabulous hostess gift! If you want to give it as a gift, bring the smoked salmon, the capers, the mustard and the pumpernickel and assemble the platter on site
Recipe/Photo: Melissa Trainer


At The Sugar Suite, our goal is for our brides to fall in love with their wedding cakes, from design to execution to the lasting memory they have of their special confection on their special day. To recreate their experience, some couples are opting to skip the tradition of eating their frozen wedding cake topper on their anniversary, and instead going for a miniature replica of their cake. This cake was created last year for a couple that has become regular clients of The Sugar Suite. Here is their "mini me" cake (as they referred to it:)) complete with the original design and flavors of their wedding cake. The cake serves 4-6, but will surely be enjoyed by only two as a sweet way to reminisce on their very special day.


Host Mary McCarthy discusses the fresh juice trend and the benefits of a plant-based diet with Kitt Doss, owner of sambaFRESH.
What You Will Learn:
– The difference between fresh-pressed juice and juices on grocery store shelves.
– How to start juicing safely if you’ve never done it before.
– What Kitt Doss recommends you eliminate from your diet, and specific vitamins, herbs, and minerals to add.
– Why people decide to juice and follow a plant-based diet.
Upper Arlington, Ohio
4939 Dierker Road
Upper Arlington, OH 43220
260 Market St, Suite B
New Albany, OH 43054


Eden on the table,
to get a taste of this whole beauty in one bite.
Not only is Eden a wonderful place, it has a magical atmosphere to be shared with your loved ones while admiring the sun rise and set over the calm waters of Lake Garda over a meal on our terrace. We like to think of our guests as critical and attentive gourmet, hence we take great care of the selection of ingredients, the composition of the menu and the presentation of the dishes.
We are waiting for you to taste get a taste of this beauty.
You’ll have no
other gluten-free but me ….
The Eden Hotel is the only restaurant on the Veronese coast of Lake Garda, which can boast the A.I.C. trademark for its gluten-free cuisine. Our dinner menu, your choice à la carte for lunch and from the snack bar are available 100% gluten-free on request. The varied and careful choices of our cuisine will let your food intolerance slip into oblivion.
BEAUTIFUL AND TASTY
A preview of some of our dishes
Inventiveness and creativity applied to the traditional Italian dishes devise an original and innovative cuisine that does not neglect aesthetics.
TASTING MENU: dinner is served in the dining room, from 19.00 to 20.30. 4-course menu of your choice + salad buffet. We remind you that on request the half board is also available with gluten-free products for a supplement of € 14.50 per person, per day (if requested for the whole stay).
ADDITIONAL BEVERAGES: for an extra fee of € 4.00 per person per meal you can add to the half board 1/4 lt. (~ 0,4 pints) of wine + 0.375 lt. (~ 0,4 pints) of water, a medium (0.4 lt or 0.7 pints) or wheat beer, or a drink (Coca-Cola, Fanta, Sprite, juice).
EXTRA DINNER: To the “bed and breakfast” treatment you can add an extra dinner with the half board menu for only € 20.00 per person.
SMALLER MENU AND CHILDREN MENU: with € 9.00 per child per day, (if booked for the whole stay) you’ll enjoy a fixed 3-course menu consisting of salad buffet + a fixed course off the children’s menu + a dessert of your choice.
ADDITIONAL BEVERAGES (only for children): for an extra of € 2.50 per child per meal you can add a soft drink to the meal (Coca-Cola, Fanta, Sprite, a juice of choice).
Full board supplement: € 29.00 per person per day
Unconsumed and/or missed dinners and breakfasts are not refundable, even upon notice.
Our Breakfast Buffet
Isn’t breakfast the most awaited time of the day? Discovering the hotel’s buffet is a bit like unwrapping presents under the Christmas tree, and at the Eden Hotel we will do our best not to disappoint you. You’ll find a wide variety of savoury products and delicious desserts, well suited to be accompanied by coffee, cappuccino, or juices. Breakfast time at the Eden Hotel is enriched by a wonderful view of the lake kissed by the first morning sunrays. Enjoy your meal, dear guest!
A close-knit brigade led by veteran chef Gianluca Pozza, who is about to celebrate his twentieth anniversary with the Hotel Eden. The traditional Italian dishes are proposed focusing on local recipes and the must-haves of the Mediterranean cuisine, using seasonal ingredients for maximum freshness.


Enjoy a big serving of thin-sliced Steak with Grilled Onions on a Sub Roll. Can it get any better? You can also order your Steak with BBQ sauce, Mushrooms, or Bacon.
Cold Cut Bomb
Capicola Ham, Genoa Salami, Provolone Cheese with American Cold Cuts, including Bologna, Spiced Ham, Cooked Salami, and American Cheese.
Honey Mustard Chicken
Boneless Chicken Breast with Honey Mustard Sauce. Delicous classic and easy to go in a Sub Roll.
Craving for breakfast at dinner time? Try our Breakfast Subs filled with Omelette, Ham, Mushrooms, and Bacon.Go To Menu


Serving Our Community Through Christ.
We are involved in our community through a number of projects. Everyone is welcome to participate!
We have 'adopted' the staff and students at Rowley Alternative School. We have provided meals and snacks for the staff, as well as school supplies and snacks for the students. We are always happy to serve them as their needs evolve!
We maintain a small food pantry to supplement what other food banks are not able to provide. It is intended as a stop gap to help members of our community.
ALL are welcome!


19. Carnivore Pizza Challenge (Big Pie in the Sky Pizzeria, Kennesaw, GA)
Source: Amy on Food
This is a meat lovers pizza on crack. This 11 lb pizza is divided up with six pounds of crust and five pounds of pepperoni, ground beef, Italian sausage, ham, and bacon. If you and your buddy can finish this in one hour your names will go on the pizzeria’s website and you’ll receive $250 in cold hard cash. We think it’s worth the food baby.


CBD hemp milk
One of the most popular recipes to utilize CBD products is hemp milk. It’s quite simple to prepare, and any skilled cook or chef can easily handle it. The main ingredient is hemp seeds, which provide a delicious milk with a unique taste. Hemp seeds, for example, have a positive impact on brain function, support metabolism, and protect the development of reproductive organs.
Preparing hemp milk is very easy. For approximately 1.5 liters of milk, you will need 3 to 4 cups of water, half a cup of shelled hemp seeds, and a few dates. However, you can use other sweeteners as well. First, soak the seeds in water for 24 hours, making sure to change the water twice a day. The duration is not crucial in this case, as the seeds need to crack and peel off their shells naturally. Once soaked, add the seeds to a blender along with water and sweetener. After blending, strain the mixture through a cheesecloth, and it is ready to consume.
Čokoládové brownies s CBD olejem
Another dish you can easily prepare is regular chocolate brownies. In one bowl, mix flour, cocoa powder, baking powder, salt, and thoroughly combine them. Then, in a separate bowl, pour CBD oil, honey, and milk. Beat the liquid mixture with a whisk or an electric mixer, and then pour it into the first bowl. Mix the resulting mixture thoroughly until you get a smooth batter.
You can bake brownies in various forms, but it’s important to grease and flour the form properly. Meanwhile, preheat the oven to approximately 180°C (356°F). Pour half of the batter into the baking form and sprinkle it with grated high-quality chocolate. Then, pour the second half of the smooth mixture and level it in the form. Bake in the preheated oven for approximately 30 minutes.
Pesto na těstoviny s konopným semínkem
One of the most popular recipes made from hemp seeds is the pasta pesto. Its preparation is not difficult at all, because the delicious pesto can be made in a few minutes. Prepare washed basil and celery leaves, add ice and blend everything. Then add the hemp seeds, crushed garlic, salt and olive oil. Now blend again until the consistency of the mixture is optimal for you. You can then use the pesto not only on pasta but also, for example, on crispy toasted baguettes.


My hubby was clearing our backyard today and he brought home some cassavas my aunt planted a year ago. I'm not in the mood to bake some cassava cakes so I made the easier version - steamed cassava cakes.
Aripahol as it is known in my native vernacular is a popular delicacy from Iloilo. If you are in Pototan, you will find an aripahol made from glutinous rice. But if you are in my home, it would be made from cassava.
Here are the ingredients:
1 kg grated cassava ( juice removed)
*1/2 kg brown sugar
2 cups grated young coconut
* you can substitute 1/4 kg brown sugar and 1/4 kg muscovado
Pour the sugar, young coconut and the grated cassava in a container..
Give it a good mix and they're ready to be molded...
you can place them into more attractive food shapers if you want...
next is to sprinkle sugar on top for your sweet tooth...
I spared others because some of my family are diabetic... then you're all ready to steam!
Give it a good 20 minutes and you'll have delicious steamed cassava cakes for merienda...
But, while I was busy plating my aripahol, I didn't notice my little one went outside to pick some flowers...
I finally found him in the living room concentrating with all his might..
See how proud he was?
Hmmm... he said he's going to be a policeman someday...
But if he turns out to be a chef, I'd be much happier... :))
It's so easy you won't regret giving it a try... 'Til then! :)


- Review our pricing tiers below to determine the type of cake that fits your needs and budget.
- Choose from the categories below:
- Fill out this simple form to check on our availability. A quote will not be provided until an order form is submitted. OR skip this step and…
- Submit an order form for a quote.
In addition to decorated cakes, we offer delicious and festive Cake Jars that are a quick and easy way to have your cake (and eat it too!). A variety of flavors are always in stock.
FREQUENTLY ASKED QUESTIONS:
- Can you accommodate my order within a week?
- Sometimes. We often keep small cakes in the freezer so if you’re in a pinch and need something soon, please give us a call. We might not respond by email in time. Cake jars are always in stock – text 704-905-6739 and we can send a photo of what we have.
- When do you bake your cakes?
- We usually bake on Tuesdays but sometimes it’s later in the week.
- How will a cake that’s baked Tuesday still be good and not dry out for my event on Saturday?
- Since our cakes are made with a high butter and sugar content, they are incredibly moist and will stay that way for several days. We store our cakes in the freezer for a couple days before we begin working on them and have found that this method intensifies the flavor and moisture in the cake. Since many of our designs are labor intensive, we sometimes need multiple days to work on them. We (almost) never bake the cake the same day we decorate it since it needs time to rest and gain structure for decorating. We prefer to complete your cake at least 2 hours before you need to pick it up so that it’s cold and ready to be safely transported. We have been doing this for almost 20 years and have built a reputation for some of the best tasting cakes in the area. The freezer is our friend. Promise we know what we’re doing!
- How much should I expect to spend on a cake?
- That depends on many factors, and we sell cakes for as little as $60 and on up to $2000+! You can get an idea of our classic cake pricing by visiting that page, which you can use to determine pricing for signature cakes (see the descriptions for each cake on the flickr gallery). Generally speaking, a greater variety in colors and themes, piping, design work, shaping, figurines and multiple tiers will increase the cost. After the base price, additional servings start at $3.50/each before any design work and increases to a minimum of $5 for multiple tiers and around $10/serving for sculpting. Cost is not always about the size of your cake and not necessarily determined at a per serving rate. Our grooms cakes tend to cost more per serving than our wedding cakes with an average of 60 servings and $800.
- Why are cakes so expensive?
- While ingredient costs tend to be low for cakes (in comparison to some other food products), these prices are continually rising along with everything else due to inflation. We always use the highest quality products available. But, it’s not the butter, flour and sugar, cake boards and boxes that you are paying top dollar for when you order a cake from FGC. The amount of time that goes into making and planning your cake is where your money goes. High level design work is incredibly time consuming and takes longer than the baking/icing alone. Aside from just that, we put countless hours and energy into: communication with customers, research and planning, ordering and picking up supplies/ingredients, sending quotes and determining whether or not we can take more orders, trying out new design techniques, making deliveries, marketing/photography/social media, dishwashing and cleaning….oh the cleaning!!! It’s a lot. We don’t do this to get rich. We do it because we love it!
- You’re always booked when I want to order a cake! How do I get in?
- Bummer! There are certain times of year that we get booked more quickly. This is a small operation, I also run a busy household with two young kids, and we can only do so much per week. Generally we do not take cake orders in December since we focus on Christmas classes and promotions. Spring and Fall are high wedding season and some weeks get booked months in advance. We also hold Cakestravaganza Camps and take some time off for summer vacations which means we take very few cake orders from mid-June – August. Priority goes to our big orders (weddings) that are placed more than 4 months in advance. Always order as soon as you know your event date – it’s never too early. We can almost always fit in a classic cake order. Don’t give up…we’d love to serve your cake needs!
- How should I prepare for transporting my cake?
- Thank you for thinking ahead! Keep your car cool (especially in warmer seasons), and it is best to use a flat, level surface to hold the cake with a nonslip mat underneath. The floorboard in front of the passenger seat, or the trunk is the best level space. If your cake is small, does not have a topper or is not multi-tiered, you can safely store it on seat, but since the seat is tilted, we do not recommend this for tall or multi-tiered cakes! A yoga mat is great for transporting cakes, or we can provide you with a small nonslip mat. If you are traveling a long distance, please reach out to Haines in advance for cake dimensions and to talk over the process. We want your special cake to arrive at its destination undamaged!
- How should I store my cake when I bring it home?
- We usually suggest refrigerating your cake overnight if you aren’t going to cut into it until the next day. If you are serving it the day you pick it up, then leave it out at room temperature (in a cool, dry area and away from tempted furry friends!). We do suggest that you bring the cake to room temperature at least 2-3 hours before serving it, but keep in mind that cold cakes are much safer to transport (less likely to form air bubbles or shift). Cakes tastes best at room temperature!
- How should I store leftover cake?
- How could you possibly have leftovers? Well ok, it happens. Be sure to cover the exposed cake (meaning the cut part not covered in icing) with plastic/foil to keep it from drying out. The icing is what seals in the moisture! Most cakes are ok to leave out at room temperature for a several days. Shelf life is extended when refrigerated, but that can also tend to dry it out. You can also freeze your cake (wrap well in plastic wrap, then foil, then tupperware or ziplock!) and it will be great for up to 6 months!
- Can I get a sample of your cakes even if I’m not ordering a wedding cake?
- Yes! We sell $50 sampler boxes. It’s a great way to test out what we have to offer, and it makes a fun dessert activity to share with friends or loved ones.
- Do you sell cookies?
- Even though we are known for our cookie baking and decorating classes and our delicious cookie toppers for cakes, we do not sell individual cookies. We have some wonderful recommendations in the Charlotte area to refer you to.
- Do you make “smash cakes”?
- It might depend on what you have in mind. If you order a custom or signature cake, we can also make a very small and simple 1 layer 4″ round cake ($25 minimum) to match it. That size is plenty for a baby, but might be smaller than what you envision for a “smash cake photo shoot.” If you want something bigger, you’ll need to order a classic or signature cake separately.
- Can you ship cakes?
- No, we do not (and never will!) ship decorated cakes. However, we can ship our delicious cake jars!
- What are your Cancellation Policies?
- Please view our policies here.


Compartés Strawberry Shortcake white chocolate bar, is packed full of strawberries and chunks of airy homemade shortcake. It's a chocolate bar that tastes like absolute heaven in every bite! Wrapped up in Compartés hand-drawn strawberry graphics. Handmade in our Los Angeles chocolate kitchens.
A Los Angeles tradition for over 70 years, Compartés handmade chocolate bars are unlike any other chocolates in the world.The rich gourmet indulgence of Compartés bars is a flavor and chocolate experience that can be found nowhere else. Oprah herself has designated Compartés chocolates as her Favorite Thing seven times, calling them a "hit of instant bliss", and to this day Compartés stands crowned as the only chocolate to ever receive a perfect score from Bon Appetit Magazine. Compartés chocolates have been featured in Food & Wine, New York Times, People, Vogue and on The Today Show & CNN.


Feature – Bottoms Up!
How a local coffee roaster generates sustainable benefits
By Barbara Balfour
It was a degree in international development that first planted the seed for an Ottawa Valley coffee roastery that has changed the lives of thousands of people around the world.
Learning about the exploitation of small-scale farmers and their surrounding environment by the coffee industry made a huge impression on Craig Hall, who was studying the subject for his master’s degree at Trent University.
So, he and his wife Amber decided to uproot themselves from Deep River, Ont., where Amber’s teaching position was based, so they could do something about it.
They started Equator Coffee in Arnprior in 1998, offering 100 percent fair trade, organic coffee with the goal of roasting fresh and delivering exactly to order without having any waste from week to week.
They source through their own roaster-member co-op, Cooperative Coffees, as one of 23 members from North America. Not only do they work directly with farmers, but they have also personally visited cooperatives in Guatemala, Nicaragua, Mexico, the Dominican Republic, Peru, Rwanda, Kenya, Ethiopia, and Uganda.
Over the last two decades, Equator has supported hundreds of local initiatives and continues to donate 10 cents of every pound of coffee they sell to SchoolBOX, helping to buy annual school supplies and build classrooms for children in coffee farming communities in northern Nicaragua.
In 2016, they were awarded the Best Ottawa Business Award for performance in philanthropy by the Ottawa Chamber of Commerce and the Ottawa Business Journal. They plan to expand to their third retail location in Ottawa later this year.
“Our goal when we started was to make use of this consumable that people could buy in the north while benefitting developing countries in the south at the same time,” says Amber. “That’s where the name Equator comes from—equating the benefit for all, including the environment.
“When we began, the fair trade certification movement was just emerging and we wanted to take part in it. We only work with small farmers who harvest the traditional way with organic methods, and the coffee is better as result.
“In contrast, conventional coffee companies force coffee cherries to ripen early with the use of chemicals. They also use a mechanical means of picking. The environmental impact of cutting down the rainforest, and the water damaged by those chemicals in the soil, has a huge effect on the farmers.”
Equator doesn’t just buy organic coffee; they are also a certified organic facility and undergo an annual audit to ensure no chemicals are used and pest control is organic and humane.
“We are certified all the way to the bag that the coffee is being sold in and we guarantee we can trace it back to the origin in case we had to do a recall.”
Equator also sources only compostable cups and lids and repulpable bags that slowly biodegrade; they also make their coffee grounds available for customers’ gardens upon request.
“We wanted to create a company that doesn’t do any harm to the environment, the people we hire, or the community we sell to. Every stage benefits everyone along the chain,” says Amber.
“We have four children, and we don’t want to harm the world we are leaving behind for them.”
Barbara Balfour is a freelance journalist, TV host, and producer based in Ottawa.


Airtime: 21:00:00(GMT-5 +DST) on Food Network. Status: Returning Series. Country: CA. Runtime: 60 min
Top Chef is an American reality competition show that airs on the cable television network Bravo, in which chefs compete against each other in culinary challenges. They are judged by a panel of professional chefs and other notables from the food and wine industry with one or more contestants eliminated in each episode. The show is produced by Magical Elves Productions, the same company that created Project Runway.


Baby it’s cold outside! Take the chill off with these warming salads:
It’s hard to eat raw foods in the dark days of winter, but eating only cooked foods can make you feel heavy and tired:
- learn simple tricks and easy tips for creating cold weather salads that warm you
- enjoy satisfying recipes that you will come back to again and again
- get your daily dose of nutrient dense veggies for radiant health
Don’t wait for warmer weather!
Katherine’s knowledge of food and enthusiasm for teaching is inspiring. Her delicious recipes using foods rich in nutrients and vitality have the potential to transform your health.
Andrew Goldman, DO, Great Barrington, MA
“Katherine is a powerful and intent health coach and it comes through in gentle and supportive ways. I will be forever practicing many of the things I learned, making a huge difference in my life and the life of my family.“
Leslie Raznik, Acupuncturist, Seattle, WA
“Thank you again for getting me started on my path to better overall health and wellness. I have finally have been able find a great balance for my body and am truly reaping the incredible benefits (as are my children). I feel amazing. More energy, better mental focus and less led by my emotions.”
Laura Nosek, Yoga Teacher, Wheaton, IL


With increasing health issues rummaging all around the globe, it is very difficult to maintain a healthy lifestyle. Millions of humans source the internet each day with a hungry desire for information pertaining a list of healthy lifestyle to practice in order to avoid being sick, it is also very important to know that information’s being sourced on the web are in no way a substitute to your doctor’s advice, it is very important to always see a doctor as they are professionals and are very much inclined.
Most health-related diseases are from a vast majority of the food we consume on daily basis, and out of ignorance, we keep consuming these foods which could pose a great danger to our health, millions of people get sick every day which could probably lead to their death, so many die early because of the inability of their immune system to fight off various bacteria and disease in their body reason being that they consume a whole lot of bad foods which provide little or no nutrients to aid their immune system fight off diseases in their body.
While it is important to go see a doctor, it is also very important to know the kind of food we take into our system, it is in my opinion that we try as much as possible to avoid these list of food below as it could pose a threat to our health.
1. Sugary drinks: it is almost becoming a norm and a lifestyle for so many as they can’t do without consuming drinks every day, it is also not wrong to want to have a drink, but having the right drink should be our priority as so many drinks could pose a threat our health, having sugary drinks is very risky and bad as added sugar which is one of the ingredients is one of the worst ingredients in the modern diet, sugary drinks are particularly harmful when you consume liquid calories, your brain doesn’t appear to register it as food and when consumed in large amounts sugar can drive insulin which is linked to fatty-liver disease, diabetes, and heart disease.
2. Fruit juice: Though fruit juice is assumed to be healthy, it contains antioxidants and vitamin c, it also packs high amounts of liquid sugar which are particularly not good for your system, it harbors much sugar just as sugary drinks and sometimes even more and could pose a serious health issue.
3. White Bread: Most commercial breads are not good for the body and are very unhealthy if eaten in large amounts, as they are made from refined wheat, which is low in fiber and may lead to rapid spikes in blood sugar.
4. Fried, Grilled or Broiled Food: Frying, grilling, and broiling are a very unhealthy way of cooking foods, food cooked in these ways are often calorie-dense as several types of unhealthy chemical compounds are formed when cooked under high heat and these chemicals have links to increased risk of cancer and heart disease.
5. Cookies, Cakes: Most cookies and cakes are unhealthy if consumed in excess, they are made with refined sugar, refined wheat flour, and added fats, these foods might be very tasty but they have almost no essential nutrients and add no valuable substance to our bodies and they have so many preservatives which are also harmful to our bodies.
6. Ice Creams: These junk foods are of no essential value and add no nutrient to our systems, they are high in sugar and are also very bad for our health, while kids generally are fond of this foods it is important to watch out the contents in which they take it in as too much consumption could lead to serious health challenges.
There are lots of unhealthy foods which we should avoid and the above are just a few of them, it is very important to talk to a dietician before you make decisions on the kind of foods to take in, remember that health is wealth!
Hope this article was helpful?


My trip to Copenhagen last week was much about good food experiences. Copenhagen has been known for great food for a while, Noma being the star. But Copenhagen is also a food city if you don't have the Noma kind of budget. Add friendly atmosphere, cozy areas and an urban feeling (+ great craft beer) - Copenhagen should very much be in your list of city escapes in Europe.
Having one day in the city my visit was mostly about strolling around, enjoying the vibe, doing some shopping and eating great food. This is what I recommend:
- Go to Nørrebro - this part of the city is multicultural and you find some of the hippest streets here (Elmegade and Jægersborggade). Shopping is great with unique design stores. Colorful buildings and street art makes walking around a pleasure.
- Strøget - the main shopping street is very crowded, but worth a visit as an important part of this city. And step by the Round Tower for a great view over the city.
- Vesterbro - another trendy but relaxed part of the city, and most important (in my opinion) home of Kødbyen - Copenhagen's Meatpacking District. Very cool atmosphere with restaurants placed in old butcher stores and fish halls. Loved it!
Where to eat, drink and relax with your book? These are the places I loved:
- Fleich - butcher and eatery. Dinner and lunch.
- Risteriet - great coffee and breakfast.
- RETRO Nørrebro - cool cafe with a very chilled atmosphere.
- Mirabelle bakery - great for breakfast or lunch. They make their own pasta.
- Cafe Mandela - chilled cafe/eatery with the coolest map covered bar area.
- Kødbyens Fiskebar - do fish for dinner. Or muslings. Fish and chips was great.
If you are on a budget - the Urban House is the best place to stay. It's been some years since my last hostel stay, but this was a very good experience!
Thank you for the great food Copenhagen!


Exploring the Exquisite Flavors of Regional Biryani Delights in India
India, a country known for its diverse culture and rich culinary heritage, offers a plethora of regional delicacies that are a treat to the taste buds. One such dish that has gained immense popularity worldwide is Biryani. This aromatic and flavorful dish, made with basmati rice, meat, and a blend of spices, varies significantly in taste and style from one region to another. Let’s embark on a gastronomic journey to explore the exquisite flavors of regional Biryani delights in India.
Originating from the kitchens of the Nizams of Hyderabad, Hyderabadi Biryani is a blend of Mughlai and Telugu cuisines. It is prepared in two types – Kacchi (raw) Biryani, and Pakki (cooked) Biryani. The former involves marinating the meat with spices and then layering it with partially cooked rice, while the latter involves cooking the meat and rice separately before layering and cooking them together.
Also known as Awadhi Biryani, Lucknowi Biryani is a variant that originated in the city of Lucknow. It is cooked in a ‘dum pukht’ style where the meat and rice are cooked separately, then layered and cooked in a sealed handi. The result is a mildly spiced, fragrant dish that is lighter on the palate.
Kolkata Biryani, a derivative of the Lucknowi version, is known for its distinct flavor and the use of boiled eggs and potatoes. The meat is marinated in yogurt and slow-cooked with the rice, giving it a unique flavor and aroma.
Malgudi Biryani, from the coastal regions of Karnataka, is a seafood lover’s delight. It is made with fish, prawns, or other seafood, and is flavored with local spices and coconut milk, giving it a unique coastal flavor.
Sindhi Biryani, originating from the Sindh region, is known for its spicy and tangy flavor. It is made with meat, basmati rice, vegetables, and a blend of spices. The addition of sour yogurt, chilies, and mint leaves gives it a distinct taste.
In conclusion, Biryani in India is not just a dish, but a celebration of flavors and traditions. Each region adds its unique touch to the dish, making it a gastronomic delight. So, the next time you visit India, make sure to savor the regional Biryani delights and experience the diversity of Indian cuisine.


The 1970s film Soylent Green depicted a grim future in which a massively overpopulated Earth had been almost utterly ruined by intensive farming, deforestation and fishing. Food prices are so high only the superich can afford fresh meat, fruit and veg, while the masses eat a bland substance called Soylent Green (which turns out to be made from the corpses of dead people!).
Will this grim tale always remain just fiction? Come and discuss with Extropia. All welcome.


Happy Sunday afternoon lovelies!!!
I had planned a little trip in the mountain not far from home for this afternoon, but my friend wasn't feeling very well today and the weather was cold, foggy and grey, so unfortunately I spent the all Sunday at home!
I must say I was a little sad about that because I have always great expectations for the weekends so, in order to defeat the bad mood, I decided to make some special biscuits called " Kipferl" for the first time.
They are fragrant and savory little delicacies of the Austrian tradition, which are usually prepared during Christmas time. I've found their recipe in a novel and, according to the author, they must be shared with people who need to be comforted and encouraged.
Even if the holidays are over I thought a sweet pleasure was exactly what I needed to feel better and enjoy my day off, filling my kitchen with the delicious smell of vanilla!
200 gr of margarine
100 gr of sugar
1 vanilla bean
100 gr of ground almonds
250 gr of flour 00
Mix the butter and sugar until creamy, then cut in half the vanilla bean, scrape the inside and add it to the mixture.
Add the sifted flour and the ground almonds and mix thoroughly.
Work the dough until you get a roll and cut it into sticks about 2 cm long.
Give everyone a curved shape and place them on a baking sheet lined with parchment paper.
Bake for about 10 minutes at 190 degrees until golden brown.
Sprinkle the powdered sugar on the biscuits when they are still warm and leave them to cool.
They were so yummy that even little Cloe wanted to join us for a tea break!


Functional foods are ingredients that offer health benefits beyond just basic nutrition. Functional foods have potentially positive effects on your health. If you, and the ones you love, want to achieve optimal health and reduce the risk of disease then try slowly including functional foods into your regular diet. This concept originated in Japan in the 1980s when government agencies started approving foods with proven benefits in an effort to improve the health of the general population. You can also do this by supplementing your meals with healthy nutrition supplements to bridge the gaps in nutrition between the food you eat and what your body needs.
Popular functional foods
Functional foods generally fall into two categories; conventional and modified. Some conventional functional foods are fruits like oranges and bananas, and vegetables like broccoli and spinach. Then there are nuts, seeds and whole grains. Don’t forget herbs and spice, and all things nice, like turmeric and ginger. Some fermented foods are also functional, like kimchi. Some modified functional foods include fortified juices and fortified dairy products, such as almond, rice, coconut, and cashew milk, and fortified grains, like bread and pasta. Eat them all washed down with some green tea, and your healthy nutrition supplements and you, and the ones you love, are on your way to aging gracefully.
A great example of a conventional functional food is oatmeal because it contains soluble fibre that can help lower cholesterol levels. We have all seen cartons of fruit juice in the supermarket that have been fortified with calcium, and other vitamins and minerals, for bone health. Since the introduction of fortified foods, the prevalence of nutrient deficiencies has significantly decreased around the globe. After iron-fortified wheat flour was introduced in Jordan, rates of iron deficiency anemia among children almost halved. Fortification has also been used to prevent other conditions caused by nutrient deficiencies, including rickets, goiter, and birth defects. Functional foods provide important nutrients that can help protect against disease because they are rich in antioxidants that help prevent heart disease, cancer, and diabetes.
Functional meal replacement
To help you bridge your nutrition gaps with affordable nutrition supplements Uno Nutrition now offers TruFuel, a nutritious drink that can be used as a meal replacement or supplement. Combining protein with HMB helps to build and repair body tissues which are essential for growth and development and provide amino acids necessary for synthesising protein in your body. TruFuel is also high in calcium and magnesium which assists calcium absorption and retention for strong bones and teeth. TruFuel is easy to consume and is formulated with prebiotics FOS to ease your digestion.
Try more mindful eating and functional foods combined with Uno Nutrition’s TruFuel for health benefits beyond basic nutrition that will help you, and the ones you love, to age gracefully.


I took the day off from running today, so after a 25 minute yoga session (I could not believe how tight my poor legs and hips were), I made this pretty bowl. Banana oats with cinnamon, blackberries, peanut butter, and a drizzle of honey. Have you ever had peanut butter in oatmeal? It is magic.
A quick apple before work.
I always have a snack before work, because when a 2 month old infant runs the show, it’s impossible to know when the next eating opportunity will arise.
The lunch I packed for work:
a (mangled) piece of enchilada casserole (TVP, bell peppers, onions, black beans, tomatoes, brown rice tortillas, salsa verde, and black olives), and cucumbers + tomatoes.
Snacks for work:
and dried cherries. I almost always pack more food than I actually eat at work, but better safe than sorry. I only ended up eating a couple of the almonds.
Greg is working late at a concert tonight, so I took the night off from the kitchen. Dinner was this glorious thing from Chipotle.
Now that I know Chipotle has brown rice, I am all over that shit. This wonderful creation consisted of brown rice, black beans, pico, hot salsa, lettuce, guac, and some sautéed veggies. So. Freaking. Good.
I’m off to read and relax, and when Greg gets home, it’s popcorn and Portlandia. I need to bask in my last few nights off. I seriously can’t believe I start school on Monday! Oh, to be back in a laboratory. I’m beyond excited.
What was the best thing you ate today?
Do you think carrying a baby for 6 hours counts as an upper body workout?


Ice Cream Sandwich 100mL E-Liquid by Kilo White Series
Ice Cream Sandwich E-Liquid by Kilo White Series 100mL
Your favorite dessert flavor consisting of delicious chocolate chip cookies, with a sweet and creamy scoop of vanilla ice cream right between the cookies. Ice Cream Sandwich by KILO White Series is sure to leave your mouth watering. This flavor is amazing and perfect for any time of day.
Kilo White Series:
Kilo White Series pairs up a decadent chocolate cookie and uses it to sandwich some of the richest vanilla ice cream ever mixed into an e liquid recipe. Award worthy? Most certainly.


Do you enjoy manually brewed coffees?
This platform is focusing on freshly roasted small batch coffee beans for the moca pot, drip filters, french press, Aeropress and so on. Please let us know what coffees you would be interested in or what coffee you could offer as a roaster.
Rudric Coffee started as a project after the founders bought and tasted many types of coffee roasted by known and unknown roasters in Switzerland, Europe and beyond. The love of coffee in itself and the keen interest in the industry made it an easy decision. The experimentation with different brewing methods such as Aeropress, drip-filter, the moka pot and the french press brought the idea of setting up a portal for coffee lovers. People with a keen interest in trying many sorts of fresh nonstandard coffees from small to middle sized roasters is the main focus.
Are you a roaster interested in having your fresh products marketed by us and our site? You can use your own packaging or the “Rudric Coffee” brand with the package labelled roasted by “your company”. Please contact us.
We are buying and selling small limited batches of coffee to make sure that we can offer the freshest beans possible. The demand for certain coffees from specific roasters drives the batch sizes and the size of the total stock at any time.
We are very interested in your feedback of coffee you bought through us but also what type of coffee and from which roaster you would like to see in the future.
Please write to us with the following form.


This sounds delicious. I had to reblog. I am partial to the green vegetables. To me, green veggies is a separate food group. Just like ice cream.
Finally. Day 7. My last day of kale recipes.
A good friend told me 1 day of kale was too much. Ok, so not everyoneis a fan of kale. Some people are meat and potato kind of people. That’s ok. But for those of you interested in exploring new tastes, new flavors and new ideas, I hope you enjoyed (survived) the 7 days of kale.
I modified the recipe instructions on the Cold Mountain Mellow White Miso.
3 Tbs Miso
3 cups Water
1/4 cup wakame seaweed
1/2 cup Kale roughly chopped
1/2 cup Shiitake mushrooms
2 scallions, diced
In a small bowl, cut and soak wakame seaweed as package instruction explains.
In a medium pot, add miso and water on medium heat until miso dissolves.
Add kale and mushrooms, add simmer for 10 minutes.
Add mushrooms, simmer for another 3 minutes.
Add scallions as a garnish.
Serve and enjoy.


Vegetable and Meat RollerRegular price $34.95 Sale price $23.99 Save $10.96
Do you enjoy homemade rolls and stuffed grape leaves but lack the time to prepare them? With this Magic Meat Vegetable Roller, you can now make your own stuffed grapevine leaves or other rolls. The rolling tool makes it simple with a one-motion operation that even your children can do. Simply place the leaf on the table, stuff it with meat or other delectable filling, and slide the slider forward to create perfect rolls in seconds. This time-saving kitchen tool is made of non-toxic food-grade plastic and helps you to make large quantities of appetizers for any audience.
- Easy to use: Making restaurant-style rolls is now as easy as one, two, and three. To begin, position your preferred leaf on the Roller. Two, stuff it with meat or whatever else you want. Three, slip the handle and let the roller take care of the heavy lifting. Every time you make a roll, it will be fine.
Save time and money: There will be no more frozen or outside food purchases. With the Vegetable and Meat Roller, you can make fresh and nutritious rolls in the comfort of your own home in seconds. You can easily make large quantities of delicious appetizers and surprise your family and friends, whether it's for a group or a family dinner.
- High-quality Material and Hasslefree Cleaning: The Vegetable and Meat Roller is made of food-grade plastic of the highest quality. It's nontoxic, odorless, and long-lasting. Simply scrub the roller with a towel, soap, and water to disinfect it, and you're ready to go.
- Perfect for kids: Instill healthy eating habits in your children with this magic roller. You can spend some quality time with your children while making their favorite rolls with fresh ingredients at home.
- Material: food grade PP
- Size: 35cm*8cm


How to Have a Good Lunch Interview
Interviews are stressful experiences on their own but can also become more stressful when combined with eating. Your manners are almost as important as how you answer the questions that the interviewer asks. Lunch interviews are becoming more and more popular as a way for companies to recruit new talent. Read on for some ways to help increase your chances of having a good lunch interview.
Manners are very basic things that a person should always be mindful of as sometimes we do slip into bad habits. Your mother used to always caution you to “Mind your manners!” and this is especially true when you are having a lunch interview. Always remember to be polite at a lunch interview as well as being aware and being prepared.
The interviewer is not just taking note of the answers you give to the questions he asks but also how polite you are in general. How you treat the wait staff at the restaurant is being assessed as well. It is important to always show respect and courtesy to everyone and remember that words, “please” and “thank you.”
Be aware of your actions and mannerisms as even the smallest things are assessed at the interview. Never talk or chew with your mouth full of food or pick at your fingernails, or put your elbows on the table or make snide remarks. All of these negative behaviors will work against you in the long run. If etiquette is not something you are that knowledgeable about then check out some books that will give you some ideas. Emily Post’s books on etiquette are some of the best around.
It is important to remain professional and formal during a lunch interview. There are no diehard rules about what type of meal to order but it is always best to err on the side of conservatism. Avoid messy foods that have lots of sauce on them or are complicated to eat and also foods that must be eaten with your fingers. This is not the time for spaghetti, pizza or chicken wings. Steer clear of foods that are smelly and can leave you with bad breath. A lunch interview is not the time to order a meal that has onions or garlic in it.
A lunch interview necessitates conversation so order food that is quiet to eat. Stay away from anything that is crunchy or loud. For example why you may love Caesar salad it is bad on three counts for a lunch interview- it can be messy with the creamy sauce and Parmesan cheese; it will not leave your breath fresh and it can be noisy due to the croutons on top of it.Always “follow the leader” when it comes to deciding what price of meal to order. Watch to see if the interviewer orders an appetizer and the price of the entrée he orders and then follow suit. It is also good form to order as many courses as the interviewer does so you will both finish eating at approximately the same time.
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Fudge, the ultimate chocolate lovers delight!!! I found this recipe on Allrecipes.com It is so easy and soooooooooo good. I made 3 tins for work as part of my homemade basket for the Principal & 2 Assistant Principal's I work for and then my husband asked me to make 2 more tins for the people in the Physical Therapy place that he goes to. I have one more batch to go, and then I'm done, which hopefully will get into the tin before my son takes any more samples...lol
This also fits the Magnolia Down Under Challenge which is a gift for you..
So here goes. I used the adorable Chef Edwin for the recipe card that I made to go along with the tin.
The Recipe Card
1 1/2 cups granulated sugar
2/3 cup NESTLE Carnation Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans
1 teaspoon vanilla extract
1.Line 8-inch square baking pan with foil.
2.COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly Boil, stirring constant for 4 to 5 minutes. Remove from heat.
3. STIR in marshmallows, morsels, nuts and vanilla extract. Stir
vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan, remove foil. Let stand for a few minutes to get to room temperature then cut into bite size pieces.


Cherry Elixade™ is meticulously processed for great nutrition and outstanding taste. It is kosher certified with no added sugar, sweeteners, preservatives, fillers or artificial colors and flavors.
Cherry Elixade™ is made with premier grown cherries and has a rich, delicious taste. To benefit from its broad spectrum of nutrition, simply mix one ounce in one cup of water or other juice - or add some to a favorite beverage. A tablespoon or two works well as a delicious dessert topping. Cherry Elixade™ is a great natural energy booster for all age levels.


Stateline Producers Cooperative was formed solely to provide its grower owners with a unique experience when marketing their dry edible beans and peas.
Over the years, Stateline's leadership has learned how integral a role the grower owners play in the success of this cooperative. Consequently, we provide as much information as possible to ensure their success in the production of dry edible commodities.
From grower meetings, company marketing tools, assistance with seed selection, to full-time Agronomists/Field Specialists on staff, we ensure that our growers are aware of the latest market trends and crop information.
In addition, we offer multiple unload locations, harvest and freight assistance for our grower owner's harvest needs and offer certain freight incentives for particular commodities.


Purchasing the Franchising Opportunities Offered by the Best and the Most Popular Restaurants Most of the people in every parts of the world are fond of going to restaurants with their colleagues, love ones, families and friends, and for that, most of the business-minded individuals have come up with an idea to obtain and purchase a franchising opportunity provided by the restaurants that are already famous in the world of business. A kind of business that tends to serve and prepare foods and drinks to their customers in exchange of their money, is called as restaurants or eateries. Some restaurants are offering their customers with home delivery and take-out services, but commonly, the drinks and foods they offered are being served and eaten on the grounds or premises of the restaurant or eatery. There are definitely a lot of restaurants in every parts of the globe, and they may vary on their sizes, appearance, and offerings, like their service models, the price range of their menus, and their cuisines. Restaurants that are classified as diners, airport restaurants, hotel restaurants, and major fast food chains are offering and serving all the major meals, like lunch, dinner and breakfast. Some other restaurants are only offering and serving alcoholic beverages and a single meal, kids’ meal, and two meals, like dinner and lunch. There are definitely a lot of restaurants that became very well-known in the whole world, and because they are already trusted by the people, especially their customers, most of these restaurants are offering franchising opportunities to the businessmen who plans and wants to own a restaurant franchise. Franchising is basically described as the practice of the right to use the restaurant’s brand and business model for a specific period of time based on their agreement. Franchising is also being used by the people as a foreign market entry code, and became recognized as an alternative of building chain stores to distribute products and services or goods that avoids the liability and the investments of a chain. It has been reported that the success of the franchisor may be based on the success of their franchisees, but it is definitely better that the franchisee will buy the opportunity of franchising offered by popular restaurants. A legal and binding contract between the franchisee and a franchisor is called as the franchise agreement, and its content may depend on the franchise system of their local state, the franchisee, the arbitrator, and the state jurisdiction of the franchisor. The businessmen and businesswomen who wants to purchase the franchising opportunities offered and provided by the best restaurants can locate them through the recommendations of their families and friends or colleagues, through the restaurant’s print ads, through the word of mouth of the restaurant’s existing clients, or through the use of the internet.
3 Options Tips from Someone With Experience
May 29, 2017


We spoke with Ro Allen, the co-owner of the Woof Gang Bakery & Grooming located in Ashley Park, which is an extremely convenient location to access from the LINC.
Ro introduced Woof Gang Bakery and shared how convenient it is to the LINC trail.
Ro said, “I’m Ro Allen. This is our store, Woof Gang Bakery. […] You can easily get to it from the LINC trail just by coming down. Or you can come in down here by the movie theater and walk down the path this way. […] Woof Gang opened two months ago here in Ashley Park.”
Ro explained everything Woof Gang Bakery and Grooming has to offer.
Ro said, “We are [a] full service grooming salon where you can come and get your
pups pampered each and every day from a luxury bath to nail trim to a full haircut. We also have gourmet treats and premium […] leashes[,]collars and toys, anything to spoil your pup.”
Woof Gang has so many amazing dog treats to offer.
Ro told us all about the amazing treats, “we have treats from granola donuts to faux ice cream cones to pizza, all kinds of things that your dog will love. Then we have different bulk treats from grain free cheese and bacon treat to cheesy flavor treats, […] we have tons of different things for you to choose from.”
Are you looking for the best way to celebrate your pets birthday or gotcha day? Woof Gang Bakery is here to help.
Ro shared all about their birthday and gotcha day offerings. “Over here we have our
celebration table where we celebrate your dog’s birthday or gotcha day. We have Happy gotcha day Bones, and also happy gotcha day cakes. […] . we have cakes and and cookies and treats for your dog’s celebration. “
Ro told us all about the toys and accessories Woof Gang Bakery & Grooming has to offer.
“the different types of toys, they all make a squeaky sound. This is our farmer’s market where we have things such as trachea. We have different kinds of bully sticks, if you like. Have a dog that’s a chewer[,] we also have something even more durable a rib bone and all kinds of exotic treats. […] This is our style section, […] here you’re going to find very cool and fun leashes and collars. They’re made of very durable materials. “
Ro also shared Woof Gang’s premium dog food options if you’re looking for something better for your pet.
“And last but not least, we have our premium dog foods we have from signature brands. […] our frozen food area is where we have raw food. So for those of you who your dogs are on a raw diet, we have frozen raw items. […] we also have freeze dried raw food. […] all you have to do is add water or add a broth or a goat’s milk or some type of liquid to activate the raw food.”
Are you looking to beat the heat this summer with your furry friends? Woof Gang Bakery has you covered there too.
Ro told us all about their frozen treats for your dogs. “we have pretty cool gelato
for these hot summer days for your dog. Come by and see us. We’re right here in Ashley Park.”
Are you looking for a pet groomer? Woof Gang is also a pet salon.
Ro said, “we have ten grooming stations here. So we have enough space to groom your dogs. And we have a big wash room in the back where they are washed and dried in kennel
areas where they’re kept to to either dry or just a waiting area. […] We’re going to take care of your pups here.”
And if you are looking for options for your cats, Woof Gang has great choices!
Ro said, “we do have a small cat section, so we didn’t forget about the kitty cats. So there
are some treats and toys and food for cats.”


A unique place to enjoy the best haute cuisine and a wide selection of wines.
Calabajío Restaurant in Almuñécar opened in 2007 in the heart of Granada's coastline, with the purpose of providing a place to enjoy fine cuisine and carefully selected wines. Thanks to the mild and warm climate we enjoy, we can open all year round, offering a quiet haven and good food every day of the year.
Our menu features a wide selection of Mediterranean, Oriental and Italian dishes made with local products from Granada's Tropical Coast, which allows us to prepare unique and delicious dishes for the most discerning palate. Enjoy the freshest fish and the tastiest meat with a variety of sauces.
About Calabajío Restaurant, Almuñécar (Granada)
I've been coming to this restaurant three or four times a year since they opened. I've gone in winter, spring and summer [...] Exceptional food [...] and last but not least, its location is idyllic.
The place is worth it – the enclave is a beautiful corner of a small cove. It faces the sunset. It's the ideal spot to enjoy the surroundings.
The setting, service and food make it a unique place. I celebrated my last birthday there and they adapted everything to suit my needs. A treat to repeat!


Why not start with dessert?
I’m pretty sure I always start out the new season with a festive dessert 🙂 I can’t help it. I’m really good at craving it.
We love sweets in this house. Marty is a candy fiend. Anyone who is close with Marty will know he can eat an entire bag of Skittles in a few minutes – I’m talking the large bag, not the small pack. This is the same with Sweet Tarts, Jolly Ranchers, and Gobstoppers but usually Skittles win him over. I’m not sure how he does this and he usually feels sick afterward (I’m laughing as I type this because it’s quite the scene), then he says “no more candy for a while…” haha. Whenever we decide to watch a movie he looks at me and says, “Want to go to CVS and pick out candy?” Of course I say yes but usually I can’t eat anything from CVS (unless it’s full of garbage ingredients) so I always like to have an option on hand at home – just in case. I’m a fiend for anything sweet, but not the kind of artificial candy he eats… I just can’t :/
My one exception will be candy canes – they are not plant-based but they are vegan (I double checked!) so I’m allowing it, at least this year. Balance. Crushed candy canes add that sweet minty crunch to this freezer fudge, making it the most amazing and festive holiday treat! I found vegan marshmallows at Whole Foods (yes!) so I added a few chopped marshmallows for more texture – so YUM. Who knew vegan + gluten free marshmallows existed?!
I love this Candy Cane and Marshmallow Peppermint Fudge because it’s a change from my usual chocolate fudge that I can’t seem to part with; plus it’s very holiday-ish. Think creamy, buttery (but no butter in the recipe), sweet, minty and light. How do you get that minty green color? From whole foods – oh yesss. I used E3Live and spinach; total added bonus with the greens. You will not taste the green components. PROMISE. You could use spirulina powder and spinach or any green powder really. Just add it in small amounts (teaspoons) until you achieve your desired minty green color along with spinach to make it more vibrant..
Step one: Crush candy canes. I added 7 candy canes to a ziplock bag and pounded them with a large kitchen spoon. Anything works, really. Haha. Line a 8×8 square pan with parchment paper and spray coconut oil (or your spray oil of choice). Add in half of the crushed candy canes and save the rest for the topping.
Step two: Blend all ingredients for the fudge until smooth and creamy. Pour mixture into the square pan. Top with the remaining crushed candy canes and chopped marshmallows (optional).
Step three: Place in freezer for about 4 hours or until firm. Cut into squares and go for it.
It’s super easy to make with simple clean-up and keeps well in the freezer. What’s not to love?
- 7 candy canes, crushed (and divided in half)
- 1 1/2 cups raw cashews
- 1/2 cup coconut oil, melted
- 2/3 cup unsweetened coconut/almond milk
- 2/3 cup water
- 1/4 cup maple syrup
- 2 teaspoons peppermint extract
- 1 tablespoon of spirulina or any green powder (add more until you reach desired color)
- 2-3 handfuls of spinach (for color, add more as needed)
- 5 vegan marshmallows, optional (like the Dandies brand from Whole Foods)
- To crush candy canes, add them to a ziplock bag and smash with any kitchen utensil until they crumble into pieces.
- Line a square 8x8 pan with parchment paper and spray with coconut/your choice of oil so the fudge doesn't stick to the paper. Spread out half of the candy canes in the pan. Set aside.
- In a high-speed blender, combine the cashews, milk, water, maple syrup, peppermint extract, green powder and spinach. Blend until smooth and add extra green powder and spinach as needed until you reach your desired color.
- Pour the mixture over the candy canes in the square pan. Top with the remaining half of the crushed candy canes and the chopped marshmallows. Cover with saran wrap and place in the freezer for at least 4 hours.
- Remove the fudge from freezer and cut into squares. Leftovers keep well in the freezer.
Happy holidays 🙂


Our food experiences in Lapland, Finland
We spent one week in Rovaniemi, Lapland, Finland from 28th October to 4th November, living in an Airbnb flat. We were self-catering so had to go to shopping every day, bought foods and drinks for breakfast and dinner. Once in a day we ate hot meals in restaurants, it was a good opportunity for us to try different restaurants each day.
Diverse and delicious
Before our travel we were afraid of getting meals without any spices, expected lot of fish and potato, simply and tasteless meals. Despite of our expectations we’ve got really delicious meals. We tasted not only the Lappish cuisine, but also Chinese, Swedish, Russian and Mexican ones. Foods were tasty, portions and prices are correct.
In most of the restaurants we could find a smart and cheap solution: buffet lunch. Available on several places, price is 10-12 EUR and you can choose from lot of meals: soup, fresh cold salads, main courses and soft drinks, tea or coffee.
Shopping in supermarkets
Almost every day we went to shopping to K-supermarket, which is the most frequent food store in Rovaniemi. Selection of foods and quality is very high (I think more than in some UK supermarket), we could find delicious foods for breakfast or dinner: cold meats, tomato, paprika, salads, fresh crusty breads, rolls, biscuits, ice cream, yoghurt, fruit tea and many more… Prices are incredibly high (3-4 times more expensive) compare with those in the UK.
In supermarkets you can find the classical Lappish foods: smoked salmon, fresh salmon meat, reindeer, moose or bear salami, reindeer chips (dried smoked sausage), local fruit jams (blueberry, cloudberry, raspberry…), cheese and many more. Prices of reindeer, moose or bear meat products are rather high.
Fazer chocolates is the most common locally produced chocolate (from Vantaa, Helsinki), large selection on the shelves, worth to buy some bars for your loved one
Food experiences in Rovaniemi city center
Lordi square and shopping malls are popular spots in Rovaniemi , where in the neighbourhoods tourists and locals can find several very nice restaurants, cafés, eateries.
We taste-tested them:
Freija Cat Café (Freija Kissakahvila)
Xiang Long Chinese restaurant
Buffet lunch after lunchtime in Inari
Inari is a nice small town on the far North, with breath


Sweet Sixteen Birthday Cakes
"The BEST Free Sweet Sixteen Birthday Cakes Ideas and Advice You'll Find Online!"
Selecting the perfect sweet sixteen birthday cakes are one of the most important parts of planning a sweet sixteen party. Every birthday party has a cake, and every memory of a birthday experience has a special looking cake. There are countless ideas for decorating, baking or finding the best sweet 16 birthday cakes.
Placing quotes on your cake is a great way to give a unique touch to the cake. Check out our many
sweet sixteen quotes
to put right on your cake! This is a great way to tell the birthday girl how much she means to everybody, especially when you can’t find those perfect words.
Remember to think short and sweet, but to the point and meaningful. The birthday girls sweet 16 experience will be that much better if her heart is touched!
Basically you can give the sweet 16 girl the gift of a delicious desert by either baking it or finding a great one to buy already made.
Some of the most popular sweet sixteen birthday cakes are:
* 3 tier pink cakes
* Cakes made into the shape of the number 16
* Cakes with tiaras on top
* Princess cakes or castle cakes
* Animal print cakes
Unique sweet 16 candles are very popular as well. Candles that are larger than usual, ones which are swirly or sparkly are great too. When choosing the sweet 16 candles, make sure that they are especially unique looking. You can find unique candles online, at a party shop, or even at the dollar store.
The image of the cake is also a very important consideration. Some bakeries actually make literal pictures out of icing. So if there is a picture that you have on hand that you would love to see and eat on a cake, scope out some local bakeries!
Don’t forget to select her favorite cake flavor, and to incorporate her favorite color. If she has a sweet 16 party theme going, this can affect what type of cake you should get her as well.
Check out our
sweet 16 cakes for every personality
page for more in depth ideas for cakes that will suit her very unique personality. We offer cakes for the glamorous, artsy girls, musical, sporty girls and many more. You can find just about any cake that you could ever imagine. It’s just the matter of learning how to make it or finding out where to buy it.
We also offer awesome step by step instructions on
how to bake a sweet 16 birthday cake
. Some of the most popular cakes in the world are: butter cakes, angle food cakes, cheese cake, chiffon, marble, and sponge cakes. And remember; don’t doubt your baking talents. As long as you follow baking directions, your cake will always come out perfectly.
The first cake that I ever baked was extremely nerve racking. This was because I baked it last minute, and I made it a big 3 tier cake. You can check it out on the
how to bake the greatest three tier sweet sixteen cakes
page! Let’s just say my cake was a hit at my great friend’s party, and it turned out to look really cute!
I’m sure you’re probably wondering about how to find or make the coolest cake designs. Really do some research. Find out what the birthday girl loves and incorporate it into the cake design.
Sweet sixteen birthday cakes really are fun to explore, and there are so many interesting kinds out there! All you need is an idea, a working oven, some oven mitts (so not to burn yourself!) and the proper directions and ingredients. And you should be all set.
As long as you find a cake that you THINK she will like, it is most probably that she will love it because it's from the heart, and it tastes delicious. It's hard to go wrong with a birthday cake.
So get ready, get set…. And go find the perfect sweet sixteen birthday cakes!
>Happy birthday =)
Return from Sweet Sixteen Birthday Cakes to Sweet 16 Partty Ideas home


|Richard Azzolini, Chef Extraordinaire
Chef services & Cooking Classes, 2020
San Francisco and the greater Bay Area
featuring local produce, fish, shellfish, and meats with a strong preference for organic & sustainably produced ingredients...
There's a Chef in Your Freezer
Richard Azzolini Biography
Chef Azzolini has cooked professionally for 30 years. Born with a wooden spoon in his hand into a family of passionate cooks, Chef Az trained and has worked in America, Europe, and Asia. He did his formal training at the Cordon Bleu School, and an apprenticeship at Patisserie Dauvergne in Reims, France. Azzolini ran an executive dining room for eighteen years, and now offers chef services, writes, and teaches. Chef Az loves cooking and eating good food.
Richard Azzolini grew up in the kitchens of his two grandmothers, one from northern Italy, the other from Sicily. The smells and flavors of their kitchens left their distinctive imprints at an early age.
Grandma Azzolini from Modena always had a pot of brodo simmering, waiting for her handmade tortellini. She cooked with sweet butter; sizzling veal scallops with sage would perfume the air. He knew the sweet taste of balsamic vinegar before it became in vogue.
Grandma Bavarro's stove always had a pot of aromatic Sicilian tomato sauce bubbling on a back burner. It was full of tender meatballs, her hand-rolled brescaola, and sweet sausages. In the fall the fruits of Grandpa Bavarro's mushroom gathering would be sauteed with garlic in olive oil.
Richard's mother was an able pupil of both women. Her kitchen combined the best of both with her own flair for new ideas. She was always ready to try something new, such as an "alligator pear" (avocado) or calves brains. Richard had a keen interest in cooking from an early age and was always happy to assist. After his mother's untimely death when he was thirteen, Richard took over the responsibilities for cooking for his family.
His first job at age fifteen was at Ben and Sol's Kosher Deli. Hired as a bus boy, he quickly became the chef's assistant. He learned to prepare the "Jewish soul food" house specialties, including his favorite--hand made potato-onion knishes. After high school he worked in various restaurant kitchens while attending college. All his life, family and friends had suggested food as a career, and he had resisted the idea. During his final year at San Francisco State University, he made the momentous decision to become a professional chef. He left school to become an apprentice fish butcher at San Francisco's premier fish emporium, Swan Oyster Depot. There he honed his knife and fish cookery skills. He left a journeyman butcher, and headed for eighteen months of study and work in Europe.
First stop was a three month intensive course in classic French cooking at the London Cordon Bleu cooking school. Then on to Paris, where he found a room with a group of French artists and writers. Every morning, Azzolini would spend haunting the markets, boulangeries, and patisseries, absorbing the ideas and sampling the flavors. Returning home he would prepare lavish meals for the group and their guests, who were only too happy to critique the food.
Next came a four month apprenticeship at Patisserie Dauvergne in Reims, France. Alice Medrich, author of Cocolat, was very kind to arrange this stage with Monsieur Dauvergne. A beautiful shop with an affluent clientele, Dauvergne produced over 200 different items. Richard became an assistant to whoever needed help among the large staff. Here the mystery of meringue, tempered chocolate, and crème anglaise were revealed and mastered.
Returning to Paris, Azzolini was introduced to Doria Fournier. After cooking several dinner parties for her in Paris, she hired him as her private chef for the summer season on her family's island, Porquerolles, off the coast of Toulon in the south of France. He spent five months cooking for her and the many guests who came to visit. A writer for Interview magazine was one of the guests that summer, and wrote that he was surprised to find an American chef in the kitchen. Azzolini refers to this stint as his "finishing school." Although Mlle. Fournier offered him a permanent position, Italy awaited. Leaving the island, he went on to travel three months in Italy, criss-crossing from North to South, sampling the cuisines along the way.
Upon returning to New York, he was hired by K-Line America, the cargo vessel arm of the Japanese company Kawasaki. Azzolini started their executive dining room on the 99th floor of the World Trade Center. For seventeen years, Azzolini served as executive chef for K-Line's corporate dining rooms. He continued to study, returning to France and Italy, also taking courses at the New York Restaurant School, the California Culinary Academy, and the Thai food course at the Oriental Hotel in Bangkok. He worked as a guest chef on the luxury cruise ship, the Song of Flower.
As a volunteer, Azzolini
taught a cooking class for four years for the clients of New York's GMHC,
a support organization for people with AIDS.
In 1997 Azzolini left K-Line to become a private chef. Stints in New York, Palm Beach, London, and East Hampton followed. In 2001, Azzolini published There's a Chef in Your Freezer. Richard Azzolini has recently arrived in San Francisco, where he is making his chef services and cooking classes available.
For more information, contact Chef Azzolini at


Msm Powder Success Comes From Learning: Read All About Vitamins
minerals and Vitamins help to keep your body running smoothly every day. Getting enough carbohydrates along with vitamins and minerals help fuel your body and keep everything running smooth. You need to ensure that you're taking in the right amount of nutrients. Keep reading to learn some more about eating right.
Vitamins can help you get more from your workouts. Your body must be nourished and fed by supplemental nutrients so it can get rid of fat, build new muscle tissue, and recover quickly after workouts.
Vitamins can be synthesized for body usage, so you need to learn how certain vitamins and minerals mix with each other. For instance, iron is not absorbed as well when calcium is present. When you take an iron supplement, you should avoid calcium supplements, antacids, and dairy products for half an hour before or after.
Get healthier by adding minerals and vitamins to your daily diet. In addition to saving money by not having to see your doctor as often, they also will make you feel better.
To boost red blood cells, get more iron. The red blood cells are required to carry oxygen to every part of your body. Women need larger doses of iron than men, and many vitamin supplements are formulated specifically for women with higher concentrations of iron. Should you have difficulty with breathing or feel exhausted, you may have an iron deficiency.
Vitamin B2 is an important part of your daily diet, and you can get this essential vitamin by eating bananas, dairy products, popcorn, green beans and more. Having a deficiency can cause many issues like decreased hemoglobin and red blood cells, along with scaly skin and cracked lips. Studies show that riboflavin plays an important role in preventing cancers, anemia, carpal and cataracts tunnel syndrome.
If you happen to be looking for a lifestyle change to promote better health during these times where medical costs are through the roof whether insured or not, try adding some vitamins and minerals to your daily routines. Getting the right amount of nutrients will help you feel good and look good, while keeping you healthy.
Many fruits and vegetables have lots of healthy nutrients however, fresh is much better than canned. By eating a diet filled with healthy choices, you can receive the nutrients your body requires to function at peak levels.
These days, taking supplements to get vitamins and minerals is more important than ever. Most of the food items for sale at the typical grocery store have been over processed, so many of the original nutrients have been removed. A high quality natural multivitamin supplement is a good way to replace these essential nutrients.
Prior to taking minerals or vitamins, consult with your doctor to see if you're suffering from any deficiencies. You will need to fix any deficiencies first thing.
Steam your favorite vegetables, or eat them raw. Cooking produce leads to vitamin depletion. Steaming veggies makes them taste good without getting rid of the vitamins. Flash frozen vegetables are also a good choice as long as you are careful about how you cook them.
If you're deficient in any nutrients, go to your doctor to see. If so, that is the best place to begin your supplement program.
Some medications can have a negative interaction with vitamin supplements. Sometimes, they can be fatal, too. Make sure they know if you're taking any supplements if your doctor is going to prescribe medicine. When you are purchasing supplements over the counter, consult with the pharmacist about negative effects.
Did you know that diets low in magnesium, omega-3 fatty acids and vitamin D can lead to depression and depressive thoughts? Omega-3's can help enhance your mood dramatically. This particular item actually promotes a healthy mind as well as overall organ performance. Magnesium will help to reduce the stress that you feel each day.
Diets not high enough in Vitamin D, omega-3 acids or magnesium can cause depression. Omega 3 is a very popular supplement for a very good reason. Omega-3 fatty acids boost brain health. We also have to remember that magnesium is a stress reliever.
Try to eat your vegetables raw or steamed. Cooking depletes foods of vitamins. If you need to cook vegetables, you can do so without depleting vital nutrients by steaming them for a better consistency. Flash frozen veggies have decent vitamin content, but you don't want to overcook them.
Expectant or nursing mothers must not use supplements unless authorized by a physician or OB-GYN. You must be sure to avoid any supplements that would hurt your baby. So, be careful not to endanger your child.
Read the directions on the label of your supplements to make sure you are taking them correctly. Some must be taken when you haven't eaten anything, and others need to be taken with your meal to prevent stomach upset. Some supplements should not be taken while taking certain others. The label should be able to warn you of this.
Nuts and seeds contain lots of vitamins and minerals. There are many vitamins available within these foods. You can easily boost your vitamin E and B, along with magnesium, calcium and iron. Add nuts and seeds to your snack regimen each day. A simple serving of each helps you get the important vitamins you need.
Ingesting a daily supplement is as effective as eating foods rich in vitamins and minerals. A supplement may not be as easily absorbed, but it does provide you with benefits. Try a multivitamin today, so go pick up a bottle!
Shop at your local farmer's market for vegetables. If a vegetable goes from farm to table, it is better to eat. The more time food sits on the shelf, the less vitamins in it.
There are more benefits to minerals and vitamins than just how your body functions. It influences how you appear, as well. VitaminsE and C, and D along with Biotin can make yourhair and skin, and nails do a lot better while being more attractive. Stay looking your best by providing your body with these vitamins.
It is not only your internal body that can benefit from taking vitamins and minerals. It influences how you appear, as well. The best vitamins to take for beautiful hair and healthy skin and nails are oil based vitamins, E and D, and water based biotin, C and vitamins. Taking a good vitamin formulated with these will help you look great.
You must not take your body Learn More Here for granted. To this end, you must gain a complete understanding of the purpose of the various types of vitamins and minerals. Follow the advice presented here, and continue adding research of your own. You have the greatest chance of getting and staying healthy, by working hard and staying informed.
Msm Powder Success Comes From Learning: Read All About Vitamins