perfecting the "done before they arrive" party- a work in progress
Last Wednesday I invited Carrie Walters, from the DLM Culinary Center, Liz Valenti, from Wheat Penny, and Wiley, from Meadowlark, over for lunch. I knew I wanted to serve something seasonal, but also something with a bit of flair. Let’s be honest how often do these three top Dayton chefs get to sit down to a midday meal that is reminiscent of days
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food detective
I am crazy for fried green tomatoes. Meadowlark in Dayton, Ohio fries up some of the best. Lucky for me the restaurant is practically in my backyard. I can pick up an order to go then devour them at home, piping hot with a big spoonful of their tangy chow chow relish. But with each bite I secretly wish I could master making my own. Lucky for me
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Wherever I find myself, I’m happiest with a full dining room table. As a former professional chef and caterer I want to share what I’ve learned over the past three decades of entertaining. On this site you’ll find tricks of the trade to help even the most harried of you pull off a seemingly seamless fête. Come join the conversation! read more →