Tselani
As a dedicated Sur La Table fan and insturctor, I get to pass along a special sale to my friends and family.
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Last Friday, Geoffroy and I had the privilege of taking a cooking class taught by Vitaly Paley of Paley’s Place. I use the word privilege because it was exactly that – seeing the 2005 James Beard Award recipient for best chef in the Northwest was truly an honor and an eye opener for both of us.
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Last month, I filmed the third video installment for Regence BlueCross BlueShield. Now that fall weather is upon us, I decided to make dinner parties the theme, so we shot one video for each course - drinks, appetizers, salad, main course, and dessert. The sixth episode was dedicated to the holiday season.
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Ever since I’ve known Geoffroy, he’s raved about his grandmother’s tarte tatin. I was rather skeptical because my own personal version has won numerous ooohs and aahhs at the dinner table. Could her recipe win my heart?
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I admit it. When it comes to grilling, I’m not a marinade kind of girl. Instead I like the simple preparation of sprinkling my meat with salt, brushing the grill with a little oil, and searing on both sides. But as I tested marinade recipes for this article, I began to change my tune.
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