Weekend Retreat

I cooked for a small retreat last weekend – about 17 people. It was such a wonderful experience: selecting the menu, buying food, preparing it, and connecting with the retreat participants throughout the weekend. They were so appreciative! That’s why I became a chef – to prepare good, nourishing food for others and to share it with them. Here are some photos:

Below: Happy chef taking up residence in an unfamiliar but well stocked kitchen. ­čÖé

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Below: A breakfast spread with homemade granola, fruits, and steel-cut oats.

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Below: My homemade hummus. Excellent, if I do say so myself! Creamy, a bit sweet, and a hint of lemon.

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Below: I created this jam on the fly using some local peaches I had on hand. It was quickly gobbled up by the happy retreaters.

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Below: Dairy-free and gourmet quality cilantro cream and herb ricotta.

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Below: Prepping roasted vegetables – a favorite!

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Below: The last bites of veggie frittata, waiting for a hungry eater…

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Let’s Roll!

Here’s what’s new – In two weeks, I am cooking for a retreat of 16 people here in Austin. I assisted Green Island Catering with two huge wedding jobs last week. I am working on securing an internship at a very high profile Austin establishment – very exciting!

Hello, world, here I come!

Check out my other blog, DietIsCorrect.

Below: A few fun parsnips, just waiting for a happy customer to eat them…

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