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At a fine restaurant, after a five course dinner, including dessert, the sixth course is a dish of chocolates or mignardises with coffee. The founders of Sixth Course Artisan Confections describe them selves as “good pastry chefs [gone] rogue.” The Bay Area confectioners used Guittard couverture chocolate, made in San Francisco, along with local dairy…
Continue reading “VALENTINE GIFT: Sixth Course Chocolates”
In our youth, we used to have an annual “Tropical Winter” party on Valentine’s Day. It was for everyone who had nothing else to do, those who disliked Valentine’s Day and anyone who simply liked a good Piña Colada. Piña Coladas were the drink of the evening. The fare was tropical-inspired, from fruit skewers and…
Continue reading “TIP OF THE DAY: Lower Calorie Piña Colada”
Beet-ing heart deviled eggs for Valentine’s Day (photo © Andrews McNeel Publishing). A delightful cookbook was published today for lovers of deviled eggs, D’Lish Deviled Eggs: A Collection of Recipes from Creative to Classic. The 50 recipes from chef Kathy Casey prove the case that deviled eggs are not just for summer picnics; they…
Continue reading “Valentine Deviled Eggs Recipe (For Easter, Too)”
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