Events they’ll talk
about for years to come
Roasted Mushroom, Arugula, Ricotta Salata and Pea Pesto Sandwich A delicious vegetarian option! Frozen peas are great to use because they are frozen at the peak of freshn...
Truffled Mushroom Pizza Ingredients: 1 lb mushrooms 4 T unsalted butter, divided 4 T shallot, finely chopped salt and pepper to taste 1 1/2 T fresh thyme leaves 1/2 c dr...
A great trick is to make the recipe for 8 burgers (more or less, depending on the size of your patties) and freeze the ones that you will not be eating! It’s a qu...
At Great Performances, I meet brides weekly in the context of creating delicious and creative catering experiences. It is very rewarding to become a part of the family as...
Have you ever wondered what a wedding would look like if it were the joining of a computer programmer for Etsy and a freelance writer/blogger? Well, wonder no more. These...
It was out to Las Vegas late Friday to join an elite and interesting group of top caterers for a day of roundtable conversations. The group is comprised of heads of lead...
The International Restaurant and Foodservice Show of New York rolls into town every March with a vast array of vendors and displays. From kitchen equipment to software, i...
RED CABBAGE SLAW A simple dish that’s crunchy and flavorful! Prep Time: 15 minutes INGREDIENTS PROCEDURE 1 1/4 c apple cider vinegar 5 T sugar 5/8 c olive oil 5 t...
DIGESTING THE TEDx FOOD CONFERENCE The topic was Changing the Way We Eat, an independently organized event, TED-style, by Diane Hatz, Co-Founder, and Director of the Glyn...
THE MUSIC NEVER STOPPED A year and a half ago when I met Julie and her family I knew that it was good to be a Gurland! Then when I met her fiancé Brad and his family and...
