Assaggiare Mendocino’s Eggplant Salad Recipe and photo submitted by Julia Kendrick Conway www.assaggiare.com. Once again, a fellow foodie read my mind. I was saying how much I loved eggplant to a friend and suddenly… a reference to this eggplant salad pops up on Facebook! It looked so wonderful, I just had to get the recipe! The wine country of California offers a bounty of wonderful people who are passionate about food and...
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Ole’s Swedish Hot Cakes Photos and Recipe Posted with Permission by the Little River Inn On my list of “must do’s” when I return home for a visit to the Mendocino coast in California is going to the Little River Inn for breakfast. Simply put, they have the best breakfast on the coast. It’s not uncommon for us to be there two or three times during our stay. One of my favorite dishes is their...
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Ultimate BLT Sandwich I was shopping at Whole Foods and couldn’t believe how beautiful the heirloom tomatoes are this time of year. I’m a big fan…. even in the winter months when I know they come from Mexico or the dessert in California. I’m mean, let’s face it… papayas and mangoes aren’t grown in Colorado either and I just can’t go 6 months without eating tomatoes! When I woke up this...
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Rocco and Aimee Hanson own a wonderful and inventive culinary company called Oui Cook in Mendocino, California. Describing them as caterers or even as chefs just does not do them justice. What they really do is create an ambiance for your event or private dinner that includes wonderfully prepared food. I have first hand experience with Oui Cook. Over the last few years, my family has insisted on Rocco and Aimee for any of our private...
Read MorePhyllo Asparagus Spears These are easy to make, but take some practice. I would recommend you make them at least once before you make them for a special occasion. The above photo was taken by Ninette at Big, Bold, Beautiful Food. She made this recipe and made some little changes to it. You can read her take on the recipe here. Be sure to check out her website while you’re there, it’s gorgeous and is...
Read MoreProsciutto-Wrapped Grilled Plums with Gorgonzola and Rosemary by Chef David Lawrence www.chefdavidlawrence.com This year I had a very large July 4th party. It was held outside and the menu consisted of appetizers. We served these plums with a few modifications. The rosemary sprigs were made longer so that people could hold them while standing and visiting. St. Andre cheese is one of my personal favorites so we opted...
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