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.
Catering is a bit slow this time of year, so I've had time to go to my favorite farmer’s market at the Marin Civic Center on Sunday Mornings. I discovered a new vendor that I am hoping to pair with this year. County Line Harvest, not surprisingly you can find them at the Sonoma Marin boarder.
I picked up some beautiful red baby mustard. Mustard is usually pretty hearty and needs cooking but this was beautifully delicate and I used it as a salad green under a piece of roasted Salmon. I also got some baby carrots to roast. To keep with the seasonal theme I topped the salmon with a fennel and blood orange tapenade. Very tasty. We're on a diet right now, but hubby says he gets the best diet food around. :)