Sunday, September 7, 2014. The above picture shows this served in a Small Bamboo Bowl on the Bamboo Cracker Tray with sweet potato chips I made using the Ultimate Mandoline and the Microwave Chip Maker. That method will be in another post sometime. 2 ripe avocados, mashed. 4 small tomatoes or a handful of grape tomatoes, diced.

All you want to do is put your feet up for a few minutes and relax. But youve still got to make dinner. You could call for a pizza or takeout for the millionth time. Or, you can call Jens Personal Chef Service. Planning a romantic date night in with .

Executive Chef Jeremy Coco has worked in many facets of the restaurant industry since 1998. Currently, Chef Coco is a chef instructor and the Dean of Education at the Louisiana Culinary Institute. He is a Certified Executive Chef, Certified Culinary Educator, Certified Culinary Administrator, and an Approved Culinary Evaluator with the American Culinary Federation. He also is certified as a Foodservice Management Professional through the National Restaurant Association.

The theme was stock the cellar! I adorned her dessert table with a 2 tier rustic citrus cake with berry mousseline, a New York cheesecake with blueberry chambord compote, lemon verbena scented lemon meringue pie, and assorted French macarons! April 29, 2015.