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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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Tallahassee Cooking Club, January 2010
This month’s theme was Mastering the Art of French Cooking. Julia’s recipes are amazing but can be complicated and tedious. However, don’t let that sway your enthusiasm to open her cookbook and take the plunge into her recipes. If you have the time to prepare you will not be disappointed. I must have been enjoying
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Cork Talk
Water is for Ducks
This month we joined our wine loving friends for our monthly wine club event. The focus this evening was discovering Washington State wines. Washington State is the second-largest fine wine producing state next to California. Oregon is third. Many of the quality Washington State wines are Cabernet Sauvignon, and at half the price of a