Posts by suechef

 I've been really lucky.  I rent a kitchen from a local Masonic Lodge on an as needed basis for $50 per day.  Included are all utilites and a half frig/freezer; I brought in a deli cooler that I plug in as...

I created this menu based on my clients wine cellar. The whole evening was a Valentine's gift to their closest friends.  It was all about best friends, great wines and food.   It was an informal event with guests...

I like the following sites for various reasons: www.chowhound.com...great for traveling and/or searching out foods around the country. www.bbc.co.uk/food...great site for some inspired and creative ideas www.lileks.com...too...

You would be surprised what a little bit of red nail polish can do...LOL!!

Try using Fruit Fresh which is a powdered dextrose/ascorbic acid product used in canning and found in most every grocery store this time of year. I'm not sure how long it will hold the fruit, however I use it in for prepping fruits for...

One night after losing the very last expensive clawfooted tong, I sat down at the computer and put together a list of my equipment that was most used. I'm thinking this would have to be done somewhat an on individual basis..I derived...

WOW Congratulations...you must be flying high! How wonderful for you and what a validation of your talent and commitment to your "calling". I have never had to cook any of my recipes that I prepare for clients in 30...

I do this type of brunch frequently and here is what I would recommend. Two beef tenders are more than enough; I cook them on site to 140; let sit 15-20 minutes and slice about 20 -3/4" thick pieces per tender onto a platter..meat...

For a fun retro look on a dessert table use large bubblewrap and scrunch...you can't be stingy with it..have to use alot. Then I take neon sticks and place under the bubblewrap. I use all lucite and retro dishes. Just did a dessert...