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Wordless Wednesday

Photo submitted by Susan from Savoring Time in the Kitchen www.savoringtimeinthekitchen.blogspot.com

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Wordless Wednesday

Photo submitted by Sam Hofferwww.mycarolinakitchen.blogspot.com

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Tallahassee Wine Club

What a beautiful evening.  No recipes today, just sharing a few images from our monthly wine gathering.   Cheers to you!

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Tallahassee Cooking Club, January 2011

Welcome to Cooking Club!  The theme for the evening was a dish from your favorite celebrity chef. I wanted to share with you photos from Saturday evening. Enjoy! The evening started an  Isle of Pines Cocktail.  You can check out the link here:  http://tomatoesonthevine-velva.blogspot.com/2011/01/isle-of-pines-cocktail.html Wild mushrooms in a Madeira sauce served on whole grain toast

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Tallahassee Cooking Club, October 2010

This month’s Cooking Club theme was Black and White.  The beauty of using this theme is that there are so many other eye popping colors that contrast. The appetizer consisted of three selections; skewered goat cheese filled kalamata olives,  a spicy black bean shooter and deep purple, almost black baby potato stuffed with cream fraiche

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Australian Lamb and Wine, No Better Way to Dine!

What is the best way to showcase Australian wines?  Grilled baby lamb chops with garlic and mustard Elegant, romantic and makes an impressive presentation. Grilled Lamb Chops with Garlic and Mustard Serves 4 Recipe from Bobby Flay Ingredients: 1/4 cup whole-grain mustard 2 tablespoons Dijon mustard 3 cloves garlic, finely chopped 2 tablespoons red wine

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