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Catering Escapades

on Fri, 01/16/2015 - 18:36

In the past few months I've catered a handful of funeral receptions and memorials.  Surprisingly they have been the most uplifting events gigs I've had.  I think death is so mysterious and foreboding that if pushes people closer together with increased appreciation.  The one job that stands out in my mind is the Hastings memorial.

Three siblings were spread across the country.  They had a brilliant idea, to rent a mansion via AirBnB in Chestnut Hill inviting 15 of their extended family to stay for the weekend to celebrate the life of their father.

Kale Avocado Smoothie

on Tue, 03/13/2012 - 04:00

Not in the mood to cook?  Whip up a kale avocado smoothie for lunch, or maybe even dinner because sometimes the idea of cooking is just not in the cards.  I sometimes drink two of these at a sitting.  This smoothie first came into my mind when I catered a good friend's "shrinkage" party and wanted to take part in the party's festive theme.  The party celebrated my friend's shrinking tumor (after a good dose of chemotherapy) but was also a way to thank all her friends who had been cooking and delivering meals to her family.

Fennel Sugar - Preserving Bronze Fennel Seeds

on Mon, 01/16/2012 - 20:10

I thawed a bag of herbs that was floating around in my freezer.  It was double wrapped so I couldn't tell what herb was in there.  Once thawed it was apparent -  4 million bronze fennel seeds!  Well, there are few things I adore more than bronze fennel seeds.  We aren't talking regular fennel seeds.  These were picked fresh and plump, a few months back, from Eva's garden - and we are talking Bronze Fennel - much sweeter than the conventional fennel - with its auburn fronds as sweet as candy (well, maybe a medieval candy).  Come summertime we add the fronds to any kind of salad (even fruit

Marc's Chocolate Combustion

on Mon, 01/02/2012 - 21:51

Jan 2, 2012 -  I saw my friends Ann and Marc last night.  Ann has designed this site of mine, and as you can see she is a graphics genius. Her husband, Marc Verhagan really let his prowess for food loose in creating his Chocolate Combustion. He came up with the recipe as a young adult living in the Netherlands.  His sister Hedwig says he was always bringing home "strange" recipes, and this one he rehabilitated.  Now, 3 decades later, living in MA, 8 of us agreed last night that it was the talk of the party.

One of my Better Meals

on Mon, 01/02/2012 - 21:16

December 30, 2011.  Some meals are better than others at Eva's.  I mean, none are terrible, to make bad food at Eva's would be a huge challenge since her raw ingredients are stunning.  The Chez Panisse approach to cooking at Eva's is always the best.  Source your ingredients then get out of the way and let them work their magic. But I did better than average the other night.  The entree was a soup - and I did nothing special but it was above the cut.   I started with onions and not much garlic and evoo.