We spent last week in San Francisco for the FANCY FOOD SHOW at the Moscone Center. 1400 exhibitors introducing their newest products for the year, food artisans so proud of their craft, and many that do not go East to NYC for the summer show. It was all about discover, tasting great food, and building
Freshest vegetables gathered from the garden with taste that is to be remembered and savored Organic vegetables and meat and you know what you are eating because you know what the animals have been fed Simple cooking methods with great flavor coming from every ingredient Delicious like it is the first time you have tasted food…ooh and ahhs… express
Each day in Provence there is a market to find the most fabulous ingredients. To quote the French, “Rather have a little bit of great food than a lot of ‘not’ the freshest. We support farmers we trust to provide us only the best.” Loyalty at its finest. There is a hierarchy as to positioning
I am passionate about Olives and Olive Oil. I use a lot of it. I try all kinds of brands, and always stop at olive oil stores in every city I visit. Crazy as it sounds, Morry and CJ and I went to a 3 day Olive Oil Seminar and Tasting in NYC this summer.
How women burn calories in France. Spinning… This video is will be worth your time. Will only take a minute. It’s hilarious! I am off to a cooking school in Provence with Patricia Wells. I purchased her cookbook Patricia Wells At Home In Provence in 1996 when it first was released and have since then