Tuesday, April 13, 2010
Birthday Soup and Salad Gathering 2010
A fun time celebrating 3 birthdays combined with a soup and salad tasting!
Baby Shower
Tuesday, March 17, 2009
St. Patrick's Day
The Claddaugh School of Irish Dancers, performed at
a recent St. Patrick's Party held at Holy Cross in Moorpark.
Students of Irish Dancing begin lessons as early as 4 years
old and proceed through the various levels of achievement.
The Claddaugh School recently returned from competition
in Dublin, where they placed 3rd in the world!
The US will be hosting their first competition in the next
couple of weeks to be held in Philadelphia.
Our daughter-in law-Stefani and granddaughter Aubri
look on as the dancers perform....I think Aubri knows
she has 2 1/2 years before she can sign up for classes in
San Luis Obispo, but she'll have the steps mastered
early on... seeing as she has been at the annual St. Patrick's
Party with Irish Dancers and music even before she and
Mason's arrival!
Mason and Aubri are performing for the group....showing
some new steps. Did I ever tell you I love being "Oma".
Our son Ryan, my husband Jeff and good friend and fabulous
Irish Tenor Patrick Leyden...on stage.
Stefani and Mason and Aubri singing with the band!
Happy St. Patrick's Day to all....
Chef Mary Jane
Custom Cuisine
Sunday, March 15, 2009
Vegan Recipes for Gilded Fork Cookbook
Taste testing of the Vegan menu for Gilded Fork Cookbook.
All the recipes tested todate are superb....
The Culinary Media Network plans release of the cookbook
soon, with pre-sales planned for April 2009.
Blood Orange Granata... excellent dessert or palate refresher
between courses.
Hot and Sour Black Bean Soup with Japanese Tofu
The final plated dishes, all vegan....all delicious!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
If you are interested in taking Cooking Lessons to
learn a new recipe or technique...
contact Custom Cuisine.
Gift Certificates available.
Chef Mary Jane
Custom Cuisine
Saturday, March 14, 2009
Cake Decorating Students
21 Students are enrolled in various cake decorating courses
this month, taking beginning cake decorating, fondant gumpaste
and royal icing flowers and color flow plaques and basketweave
designs.
The future cake decorators are attentive and motivated
to excel through the various techniques...
Each Course is covered over 8 hours of instruction with
classes meeting one night a week for 4 weeks.
Seeing the students enthusiasm and accomplishments
as they master each course is gratifying. Many students
register for all courses offered, completing 1 course at a time
continuing through the full program offered over 4 - 6 months.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
If you are interested in baking and cake decorating and would
like to get together with a group of friends for cooking, baking,
cake decorating or other classes contact:
Chef Mary Jane @ Custom Cuisine
e mail: maryjanecurry@gmail.com
Lessons can be arranged for groups of children or adults.
Private Lessons are also available.
Tuesday, March 3, 2009
New York Steak with Sage Butter & Caramelized Apple Bread Pudding
The Culinary Media Network will have pre-sales
of their upcoming cookbook The Gilded Fork
in April 2009.
The entree for the Father's Day menu ~New York Steak.
I prepared the steaks last night and yes they are definitely
a man pleaser! In following the recipe, steaks are sauteed
over a high flame and garnished with a tasty sage butter,
then topped with a specialty onion braised in a mixture of
champagne, champagne vinegar, sugar and sea salt. This is
the juicest steak you can imagine and the complimentary flavors
of the butter compound and champagne braised onion, not only
looks fantastic but tastes spectacular.
Another delicious recipe in the book is a Caramelized
Apple Bread pudding with a cider caramel sauce.
Now this is true comfort food with a gourmet flare!
I have tested a handful of the recipes so far
and have found them all to be fabulous, easy to
follow and treasured flavor combinations,
perfect for a special dinner or entertaining...
Chef Mary Jane Curry
Custom Cuisine
http://www.personalchefreservations.com/
of their upcoming cookbook The Gilded Fork
in April 2009.
The entree for the Father's Day menu ~New York Steak.
I prepared the steaks last night and yes they are definitely
a man pleaser! In following the recipe, steaks are sauteed
over a high flame and garnished with a tasty sage butter,
then topped with a specialty onion braised in a mixture of
champagne, champagne vinegar, sugar and sea salt. This is
the juicest steak you can imagine and the complimentary flavors
of the butter compound and champagne braised onion, not only
looks fantastic but tastes spectacular.
Another delicious recipe in the book is a Caramelized
Apple Bread pudding with a cider caramel sauce.
Now this is true comfort food with a gourmet flare!
I have tested a handful of the recipes so far
and have found them all to be fabulous, easy to
follow and treasured flavor combinations,
perfect for a special dinner or entertaining...
Chef Mary Jane Curry
Custom Cuisine
http://www.personalchefreservations.com/
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