I’ve been cooking as long as I can remember, professionally since I was 17. I love everything about food, and spent my life pursuing it. I was an apprentice pastry chef in Innsbruck Austria before I even went to cooking school. After graduating from the Culinary Institute of America I became a full fledged Pastry Chef for a high end country club, and love it as I did there was so much more to be done, which eventually led me to catering. My catering company is just what I want it to be; I get to do something different everyday either in the kitchen or helping a bride design her ideal wedding or just researching new recipes out of my own imagination.
If you would like more details about my career, please the About page on my website www.SonomaCaterers.com.
I was blog spotting – looking at random blogs when I saw this great idea for an hors d’oeuvre. Our cheese display is one of our signature items that we do often. I pride myself on using only very local cheese, however I do use cypress grove out of Arcata- it is northern California if not within 100 miles. I saw this great idea for a tiered cheese display that looks like a wedding cake
It is made up of three tiers. All are Chevre in a brie style. The bottom layer is truffle tremor- Chevre with truffle oil, a three pound wheel. The upper two layers are Humboldt fog, a one pound and 8 ounce wheels.