By Laura Stec
E-mail Laura Stec
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en... (More)
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year). Professionally, I've worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. Yet I still keep discovering. Actually, I adapt everyday by new lessons learned from teachers, customers and students. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. So no matter what we discuss here - recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain't fun, it don't get done!" So - wanna come to the Food Party? By the way - it's a potluck. (Hide)
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Cheese Plate - Disrupted
Uploaded: Nov 10, 2022
Cheese plates - same ol', same ol'...
I've been making them in similar ways for years. A mixed up jumble with a cheese knife.
-photo by Christine Krieg
Any chance to change it up this year?
Brie with cow and cuc
Give your guests a new look this holiday season. It's easy and fun!
At Neely Wineries
fall release this week in Portola Valley, we broke old traditions with new cheese cuts and unexpected pairs
Manchego with Ajika popcorn
Tried out smaller platters, but used more of them.
Repetitive patterns offer eye candy.
fall fruit: kiwi persimmon pomegranate
The plates can be prepped beforehand and assembled as the party begins. When guests ask "is there anything I can do?" put them to work being creative.
Life is a daring adventure!
- photos by LSIC unless noted
- photo by Tina Jones
What is it worth to you?
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