Coast Cooking

Culinary experimentation can be a lot of fun

We spend a great deal of time in the kitchen making sure we get the recipes right.
We spend a great deal of time in the kitchen making sure we get the recipes right. Special to the Sun Herald

I am taking you along on a day in my life through this week’s blog posts.

My partners Lesley Fenton, Kim Wilson and I get together at least weekly to test menus, plan cooking classes, review restaurants or just talk shop over a good glass of wine.

Like I noted Monday, it is a cool way to make a living, but it is seven-days-a-week.

One of the things I enjoy the most is when we gather at my home and cook in the kitchen I have outfitted as close to a professional restaurant kitchen as I can.

Sometimes it is the menus for upcoming cooking classes, we want to get right, so we make the dishes again and again, until we are satisfied.

We also get together just for fun sometimes. Fenton brought her family over recently, and we made backyard burgers over a wood fire and drank a little rose wine.

Sometimes it is nothing but experimentation as in the accompanying picture in which we combined Mississippi sweet potatoes, small white potatoes, fresh mushrooms, an unfiltered olive oil and fresh herbs. Obviously, this was a vegetarian dish and it was pretty hearty. We are not sure if we are going to include this in a class, or in a published story, but it was delicious and we had a good time along the way.

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