Notes from
Chef Briellen

To remove water from cooked pasta faster, try using a salad spinner.

To measure sticky foods such as honey, molasses or corn syrup, coat your measuring spoon lightly with cooking oil.

Chop herbs by rolling a pizza cutter back and forth a few times. Don’t use a knife, as it could bruise and darken the herbs.

To remove scales from a fish, wash it well in cold water and then place in a large plastic bag. Working inside the bag, scrape the skin of the fish with a knife as if you were shaving. The scales will fly off and remain in the bag.

Serve vegetables as soon as possible after harvest. Store in the refrigerator, with the exception of tomatoes, potatoes, eggplants, garlic, onions and winter squash.

To beat egg whites, let the eggs sit at room temperature for about half an hour first. They’ll have more volume.

To keep fruit from turning brown, drop it in cold, lightly salted water immediately after peeling.

To remove capers or other foods from a narrow jar, use a melon baller or a pointed vegetable peeler.

When baking tomatoes, either whole or stuffed, use a muffin tin that’s been well coated with cooking oil spray. The tomatoes will retain their shape.

Testimonials

Thank you so much for such a romantic dinner! You were so professional and the food was sensational!

-- Connie and Mark Sirninger

I want to thank you for the wonderful dinner you prepared for my wife’s birthday. I can’t begin to tell you how happy I am with your services - from your attention to detail, your willingness to help in any way, the planning and most importantly the delicious food you prepared…As well as an excellent chef, you are equally talented in arranging a lovely dinner party. I would recommend your services to anyone!

-- Steve Tumminello

As someone lucky to have attended affairs at some of our nation’s best resort hotels, I compliment you on your superb catering that rivaled the best of those when you served at my daughter’s wedding reception last week.

Your catering exceeded my expectations in terms of variety, freshness, abundance, presentation and overall delight. You have my great appreciation for your remarkable and modestly priced services.

-- Dick Leavitt