We had a great Easter weekend.  I actually cooked for clients on Saturday, not normal for me, but I didn't have days available and they were hungry.  Traffic was good on Saturday and their kitchen was good to work in.  I had a pretty quick day and after cooking I headed to the warehouse store to purchase powdered sugar.

Lots and lots of powdered sugar.  I bought 44 pounds of powdered sugar.  It comes in 4 pound bags so I needed 11, a case is 12 but I didn't want to go crazy!  I also bought 8 pounds of butter and 6 dozen eggs.  I needed the supplies for the Cake Decorating class today and tomorrow.

Once home with my pounds of ingredients I knew I needed to make our Easter dessert.  Yes, we have Easter candy but I wanted some dessert too.  I had seen a recipe for Carrot Cheesecake Bars from Kraft and decided to try them.  I made them Saturday so they could chill.  They are very good and since they have carrots in them, I feel better about them.  I know, it's not enough vegetables but it's more than none.

Carrot Cheesecake Bars from Kraft foods
makes 24 bars

• 1/4 cup butter, melted
• 1 1/2 cups graham cracker crumbs
• 1 cup sugar, divided
• 1 1/2 teaspoon ground cinnamon, divided
• 3 packages (8 ounce each) cream cheese, softened
• 1 teaspoon vanilla
• 3/4 cup sour cream
• 3 eggs
• 3/4 cup finely shredded carrot (about 2)
• 1 1/2 cups thawed Cool Whip

1. Heat oven to 325 degrees.
   
2. Mix butter, crumbs, 1/4 cup sugar and 1/2 teaspoon cinnamon;press onto bottom of 13x9 inch pan.  Bake 10 minutes.
   
3. Beat cream cheese, vanilla and the remaining sugar and cinnamon in large bowl with mixer until blended.  Add sour cream;mix well.  Add eggs, 1 at a time, beating after each addition just until blended.  Stir in carrots;spread over crust.
   
4. Bake 45 to 50 minutes or until center is almost set.  Cool completely.  Refrigerate 4 hours.  Serve topped with Cool Whip.

I didn't make too many changes.  I grated the carrots on the box grater on the small shredding side and they were perfect.  Actually my husband grated them.  I looked at the packages of graham cracker crumbs and graham crackers and they all had high fructose corn syrup, so I purchased some graham cracker sticks and crushed them.  I did not use Cool Whip, I whipped some cream. 

Besides cake for dinner Sunday I baked a ham with a pineapple chipotle glaze, scalloped potatoes, broccoli, asparagus and rolls.  It was a pretty traditional dinner which is not what I normally make.  I don't really like ham, but this one was very good.  It was a locally produced ham that I bought at Whole Foods and it was tasty. 

This morning I was up bright and early because I still needed to pick up milk and 14 pounds of cake flour for today's class.  Of course I had to go to 3 stores to find enough cake flour. 

The class started at 9.  I demoed some basic cake decorating borders, stars, roses, writing and then the class started playing with icing and color and practicing.  During the class each person made a 2 layer cake which they will decorate for real tomorrow. 

Today was practicing with fake cakes and just getting the feel for the piping bag, colors and deciding on a cake design.  Tomorrow the teens will decorate their cake and take it home to enjoy.  We had lots of colorful fun today and I can't wait to see the finished cakes tomorrow. 

This week is meeting week apparently and that's a good thing.  It means new business and I am ready for it!  Yesterday I met with a couple who received a gift certificate for a dinner party from their realtor.  I'll be cooking for them on April 17th.  It will be a small dinner party with an Asian theme.  They have a gorgeous kitchen!

Today I have 3 meetings so I'll be in the car quite a bit.  I'll start at Office Depot because I am completely out of folders I use for customers.  Once done there I'll meet with Don who received the gift of a personal chef service from his daughter and son-in-law for his birthday.  He's excited about food.

When I leave him I have a meeting to look at the kitchen for a dinner party on April 10th.  The hostess is going on vacation for a week starting tomorrow and will be back right before the dinner party so we need to get the details confirmed so she can relax and doesn't have to think about the party while she's gone. 

I'll leave her and meet with Reginald who I talked to yesterday for the first time.  He's interested in personal chef services and also in the cooking class parties.  He's excited and wants to get started as soon as possible. 

I'll leave him and get home to relax a little and go to church for our class.  After class it's home for dinner of Bolognese sauce from the freezer with cheese ravioli and salad.  I love the freezer for quick meals.  My husband often says "It's like you have a personal chef of your own."  Well I do, it happens to be me! 

Monday I tried a new recipe and it was delicious.  It looked like spring and was a nice sunny meal.  I found it in a special magazine put out by Fine Cooking about Italian food.  It was Saffron and Shrimp Risotto with Scallions.  I served it with salad.



Off to get ready for this beautiful day.  Sun, blue skies, temperature to be 77!

The cookies were delicious.  In fact I think there are still a couple on the counter.  They were a hit at the Library Performer's Showcase on Thursday with the librarians and the performers.  I had a fun day talking with some of the other performers and watching some of their programs. 

I performed last year so this year I was in the "extra" room but I had lots of company.  I got to hang out with a snake wrangler that I met last year, this year he had a crocodile with him and the animal was grumpy.  I chatted with the music man and his wife, two storytellers and a comic book illustrator.  I got to meet 2 very cute bats that belong to the Animals from A to Z lady.  I learned all about foam parties from a magician and renewed my acquaintance with Merlina the parrot and her owner.  Oh yes, I also got two dates booked for programs this summer at libraries. 

Friday was another office day for me.  I had to write the dreaded checks, it was estimated tax day.  I just do not enjoy writing out my checks quarterly.  I know I've always paid taxes when working, this is just much more clear. 

I had two classes on Saturday so needed to get all of my recipes ready, grocery lists, equipment lists, make sure I had everything I needed. 

The first class Saturday was for ages 10 and up at Decatur Cook's Warehouse and the theme for the class was New Year, New Flavors.  I had a full class of 12 students and we had an interesting menu:

• Ugly Bread
• Chicken Curry
• Coconut Curried Tofu with Green Basmati Rice
• Chocolate Orange Mousse (vegan)

The class went well, it went very quickly and the food was delicious.  Huge thanks to the assistants (Tonya, Binti and Wayne)  that were left with a mess after class since I had to get going to my next class of the day.





I dashed home so I could get my paperwork for the evening, change, get groceries, my assistant and get back to Decatur at 5.  David had asked me to come and cook with his guests for his wife's birthday.  I worked on the menu with Heidi since it was her birthday. 

Once there my assistant (husband) and I set up 5 cook stations, washed produce, made sure equipment was ready to use and had recipes ready.  The guests arrived by 6:30 and and we started cooking.  They chose their stations , 2 at each since there were 10 at the party. 

It was a lot of fun and again the food was beautiful.  While the guests ate, we cleaned, packed up and left about 8:45.  The menu had a Southwestern theme with a couple restrictions - no beef, shellfish, pork or gluten and vegetarian friendly:

• Creamy Corn Soup with Red Bell Pepper
• Salmon/Chicken with Pepita Lime Butter
• Black Beans with Mango Sauce
• Strawberry Mango Margarita Compote
• Chocolate Cloud Cake with Whipped Cream

When we left the coffee was brewing, the presents were being opened and dessert was ready for whenever they got to it.  I had a fun evening and the guests said they did also.

Today is rainy and grey and a perfect day for relaxing.  We went to church, got a few groceries including cat food yet again, came home and made breakfast and now I think I will finish my book and perhaps nap a little.  Probably with at least one cat. 

We are having quite the winter weather here in Georgia.  I personally like the cold and would love a little snow.  I grew up near Pittsburgh and like winter.  Technically we got a little snow yesterday.  Very, very little.  Just enough to make things icy, close places and keep people home. 

I didn't leave the house yesterday except to get the paper and do bird maintenance.  I have feeders and baths on the back deck for the birds and of course all is frozen.  I've been bringing the suet in at night so the raccoons don't eat it, and started emptying the baths so I can refill them in the morning. 

The birds are very thirsty and I have had lineups of 6 and 7 robins waiting for a turn with the water. I feel I must feed everything!

Today I will be cooking at the Whole Foods in Buckhead making some nice, hot soup and using great KitchenAid equipment.  We are then going out to dinner to a new restaurant for us so I may have a restaurant review in the next blog.

I need to go check on the birds and then make some breakfast for the humans too!

Friday was a day of running around for me.  I was KitchenAid Carlin, I made it to the dollar store and found what I needed, and we went out to dinner.  By the time we headed out to dinner we were both hungry but decided on a place that sounded like what we needed for dinner.

We got to the restaurant, there was a wait, I headed to a clear area to stand and happened to see the rating sheet and saw the total was 84!  Okay, benefit of the doubt, I read it to see what the actual violations were.  They were all for holding food at correct temperatures, receiving food at correct temperatures, storing food at correct temperatures, and heating to correct temperatures.  This could all cause food borne illness, so I went up to the hostess and told her we had to leave and go to another restaurant.  She asked why and I explained nicely.  She assured me that things weren't that bad, but I assured her there was no way I'd be able to eat there. 

I know I drive my husband crazy and myself too because we were both hungry and tired and now had to get to another place to eat and probably wait again.  But we did, had a good dinner and even got a little shopping done after dinner.  I will have to start checking ratings more.

Saturday was my class at Cook's Warehouse in Ansley Mall with the 6 to 9 year olds.  We made Gifts from the Kitchen and had a great time.  We made Banana Split Bark, Cranberry Orange Cookies and Peppermint Bark Hearts.  They also packaged some to take home in cute little containers I found at the dollar store.









Banana Split Bark from Pillsbury

16 ounces chocolate flavored candy coating, chopped
2 dried pineapple rings, coarsely chopped, about 1/2 cup
3/4 cup dried sweetened banana chips, broken into pieces
1/2 cup chopped pecans, toasted
1/3 cup dried cherries
1/2 cup white vanilla baking chips

1. Line large cookie sheet with parchment paper. 
2. In 2 quart saucepan, melt chocolate coating over low heat, stirring constantly.
   
3. In medium bowl mix pineapple, banana chips, pecans and cherries, reserve 1/2 cup.
4. Add remaining fruit mixture to melted candy, toss to coat.
   
5. Cool 5 minutes at room temperature then gently fold in the baking chips. 
   
6. Spread mixture evenly into 12x9 inch rectangle on cookie sheet, sprinkle with reserved mixture.
   
7. Cool until set, about 30 minutes.
   
8. Break into pieces, store in an airtight container. 

Yesterday I had a few hours as KitchenAid Carlin and then attended a party.  I had a good time, some food, lots of chatting with people, home and ready to sleep by 9:30!

Today is busy too.  I am heading to Jazzercise this morning because I have a class at the Y tonight.  I'm shopping this morning for the party I'm donating tomorrow for The Beacon of Hope client Christmas party.  I've been doing this party for probably 10 years.  This year the expectation is 40 people but we really have no idea. 

My friend Kevin helps out with the party so I'll call her when I'm ready to shop.  Tomorrow she'll help me cook and serve the meal.  This year is easier because some of the Sunday school groups at church wanted to help so they are taking care of desserts and drinks. 

Kevin and I are doing shrimp,cheese and crackers for starters, beef, potatoes, green beans, and bread for dinner.  I have to go to Jazzercise now and get ready for the day. 

Once I checked into the hotel I assumed that in my nice cool room with my nice fluffy feather pillows and comforter that I would take a nice nap.  No, not happening.  Thank goodness for library books.  Saturday night was a dinner for the board and local exchange coordinators and I am a coordinator.  The Chilean embassy had invited us for dinner.  We were within walking distance so our group of about 28 headed out. 

Once there we were greeted by the ambassador and some of his coworkers.  We were also greeted with mushroom empanadas, sopaipillas with shrimp and avocado and scallops ceviche.  And wine.  There was an embassy photographer and she was taking lots of pictures and we were encouraged to take pictures too.  I did take some inside the embassy but this is what it looks like when you're next in DC.



Once our appetizers were finished we moved into the dining room where there were 4 tables set with assigned seats.  I sat with the ambassador!  He is very nice and made us feel very comfortable.  The menu:

Crab Gratin with Novas Chardonnay
Lam Stew, Deep Fry Yam with Cabernet Sauvignon
Chilean Style roasted Pork Rib and roasted Vegetables withCarmenere
Stuffed Caricas with Cream Cheese Mousse and Late Harvest Sauvignon Blanc

After dinner we waddled back to the hotel where I hoped to sleep well. 

Sunday morning was a late start.  I had signed up for a tour of the embassies and it started at 11.  I had a nice breakfast in the hotel dining room and was ready to go. 

We had a schedule that our guide said was critical to follow.  Off we went.  Our first stop was the Chilean embassy again.  They were very gracious and remembered some of us from the previous night.  We had a little snack of empanadas and wine.  We got some goodie bags and off we went to the next stop.  It was raining, but we are a tough group.

The next stop was the Netherlands embassy where we were greeted by the ambassador, her husband and the dog.  The dog was a small herding type dog and was slightly frustrated by the group of chefs that refused to be herded.  The Netherlands does export many, many flowers and there were large bouquets through the house. 



We spent about an hour touring, chatting and asking questions.  Again they made us feel very comfortable in their home.  The dining room table was set for a security meeting lunch on Monday and we got a group shot on the stairs with the ambassador's husband holding the dog. 



Once done we were off again with the rain almost finished.  We headed to the Libyan embassy where the ambassador's wife was preparing a little lunch for the group.  We were all eating and drinking tea and talking with our hosts and the ambassador came home.  He was surprised to see us, he thought we'd be there in the morning and he had been golfing.  He sat down at the table with us and talked to us for about an hour.  He had his grand daughter on his lap and his wife and daughter were with us also.  Again, very welcoming.



That's the table before we sat down with our meal.  I was a little afraid to eat at it, but all was well.  Once done there some of us scurried back to the hotel for a 4 pm meeting.  I was a little late.  Then I was off to the new member meeting and then the awards gala dinner. 

We were staying at the Ritz and the dinner was at the Ritz, but one of the wonderful things about conference is that the women chefs take over the kitchen and make the meals during conference.  Our menu for dinner:

Organic Fall Vegetable Garbure with Stone& Thistle Farm Braised Pork Belly, Roasted Chestnut and Parsley Stem Garnish prepared by Nora Pouillon of Restaurant Nora and Gabrielle Hamilton of Prune

New Orleans Style Barbecued Shrimp with Creamy Sweet Corn & Scallion Grits prepared by Barbara Black of Black Restaurant Group and Melissa Kelly of Primo Restaurant

Ballotine of Pheasant with Confit of Idaho Fingerling Potatoes prepared by Barbara Lynch of No. 9 Park, Kate Kansen and Tracy O'Grady of Willow Restaurants

Cardamon Crullers with African Amber Souffle Glace and Navel Orange Marmalade prepared by Amanda Cook of CityZen and Elizabeth Falkner of Citizen Cake

If I got into the appetizers before dinner I'd be typing way too much for Friday night!  The dinner was slow and leisurely and took about 2 1/2 hours with the awards.  I was ready for bed especially when I found out that the next morning started at 7:30 am! 

That's it for tonight.   I have a class tomorrow with the 3 to 5 year olds and I am ready.  I cooked for a client today that I haven't cooked for in a while, probably almost 2 years.  I got an email from her before conference that said "we need food."  I am very flexible with my clients for scheduling cookdays.  Remember with the holidays coming that it's nice to have some meals all ready to go in the freezer so you can eat well even when busy.

Now it might be bed with a library book.  I'm a grown up and can go to bed whenever I want!

I taught teens on Saturday at Cook's Warehouse and the menu was Special Springtime Meal.  Perfect timing with spring happening officially last Friday.

The menu:

• Springtime Asparagus Soup
• Chicken or Tilapia with Lemon Cream Sauce
• Herbed Risotto
• Dulce de Leche Ice Cream Sundaes

Asparagus are in season now and one of my favorite vegetables.  The soup is a nice, creamy soup without the addition of cream.  Try some for yourself.

Springtime Asparagus Soup from Vegetarian Cooking for Everyone by Deborah Madison

• 1 1/2 pounds asparagus, trimmed
• 1 large leek, chopped
• 6 cups water
• 1 1/2 tablespoons butter
• 1 small onion chopped
• 2 tablespoons rice
• salt and pepper to taste
• lemon juice

1. Slice the asparagus into 2 parts, the tips and the middles.
2. Heat the oil in a soup pot.  Add the leek, onion and rice and saute over medium high heat for about 8 minutes until the onion is slightly colored.
3. Add 1 cup water and stew for 12 minutes.
4. Add the chopped middle asparagus and remining water and simmer, partially covered, for 15 minutes.  Cool briefly and puree,   Strain to get rid of any fibers.
5. Taste for salt, add a few drops of lemon juice and season with pepper.
6. Meanwhile, blanch the tips, cool and add to soup.

The creaminess comes from the rice, very nice.  You may need additional time cooking the asparagus depending on the thickness. 

I took a few pictures but we were busy and I just forgot after the first set.  When I was preparing for the class and deciding on the plan for cooking, it looked like I maybe was pushing the limits of possibility.  No problems, the student chefs did a great job, we sat down to eat about 1:10 and the meal was delicious. 

 

I had a chiropractor appointment this morning and hopefully that will take care of the headaches I've been having.  It's been hard to concentrate.  I have laundry to do, dinner to get prepped before Jazzercise and need to look at my calendar to make sure I'm on track!

I had a great call this morning from a PTA president about doing some classes for teens at high school.  More fun! 

Also my friend Laurey is biking across the United States, yes the United States, to raise awareness of Ovarian Cancer.  She started in San Diego and is in Texas now, so check in on her ride and encourage her if you'd like.  She updates her travels in her blog.

As is true for almost everyone I imagine.  I do try to be reasonable and not get crazy about things.  My house could be a little cleaner right now and I have no idea what room we're even in for the FlyLady mission, but that's okay.

Yesterday was another busy day in part because I didn't look at my calendar.  Mistake.  I knew I was working a few hours for KitchenAid and even the hours, I knew I wasn't shopping for groceries, and I knew that we had to get a Christmas present.  Once I looked at the calendar the day changed and worked fine with the assistance of my husband. 

Sunday - church at 8 am, then Publix, home to make a Loving Meal (written on the calendar), make breakfast, wash a load of laundry, dry, fold, put away, pull frozen something out for dinner, off to the mall to work, home at 4:30, write up my report, start dinner, deliver the meal, second load of laundry, dinner, fold, put away laundry, run to the mall, got the gift, home and relax. 

My husband had asked what was for dinner and I really was not sure.  The label said "RR Chicken".  I knew that meant Rachael Ray, but not sure what recipe, where I had left off and what needed to be done.  I heated it, added a little gruyere cheese, fresh broccoli and served it over noodles.  It had chicken in it too.  It was good.  Thankfully.  Tonight we're having quiche and salad, the quiche was in the freezer. 

I went to Jazzercise this morning so I had no excuse to miss it tonight.  My friend Kevin will be calling soon and she and I will head to Costco to get party food.  Tomorrow we will cook and serve the party food to the Beacon of Hope clients.

Our menu for 50:

• Vegetable Tray
• Cheese and Crackers
• Boneless Rib Eye Roast
• Holiday Potato Casserole
• Green Beans
• Bread of some kind
• Birthday cake for Jesus
• Chocolate cake
• Maybe cheesecake

Tomorrow's cooking shouldn't be bad.  Costco is helping us greatly.  I need to organize plating, chafing dishes, etc, and I guess that will be tonight when we are positive about the menu. 

I have been feeding the birds even though the hummingbirds are gone.  I keep one feeder up for them.  I see several different woodpeckers, chickadees, nuthatches, bluebirds, brown wrens, cardinals and some I don't know.  I'm trying for pictures but birds are fast.  I take time to watch them.

We are poised on the edge of the busy season and while I don't get too crazy with the holidays, things do seem to move more quickly.  Wednesday night a bunch of personal chefs had a great dinner together.  We meet every other month for a social/business meeting but traditionally our November meeting is social and includes food.  We've had some potlucks and they've been fun and delicious but a few years ago we decided we liked going out to eat and being served.  For a change. 

We ate at Creations at The Art Institute of Atlanta.  My friend Monique is in charge of the dining room, is a personal chef and a member of the chapter.  She worked it out that we could have dinner there as a group.  We didn't have the whole restaurant, there were only about 30 of us, so there were a few tables with others, and the meal was wonderful.

Appetizer (choice of one)

• Duck Confit Crepes with caramelized pear, gorgonzola flan, spiced pecans and pomegranate cherry compote
• Antipasto Plate of olive oil poached fennel and caramelized endive with balsamic syrup and parmesan, rosemary flatbread with artichoke aioli and roasted vegetable caponata with pine nut bruschetta

Soup (choice of one)

• Creations Gumbo with chicken andouille sausage, blue crab and smoked mussels
• Wild Mushroom with white truffle oil, smoked gouda cream and crisped leeks

Salad

• Butternut Squash and Arugula maple raosted butternut squash and baby arugula with smoked bacon lardons, blue cheese-port dressing and onion rye croutons

Intermezzo of Seasonal Fruit Sorbet

Entrees (choice of one)

• Grilled Tuna Steak served over toasted almond couscous with grilled eggplant-caper relish, smoked paprika aioli and zucchini ribbons
• Lemon Sage Coq au Vin braised, fall off the bone, crisp skin chicken thighs served over celery root mashed potatoes, jus naturale and broccolini
• Azucar Chili Venison pan seared medallions of venison rubbed with brown sugar, coffee and chilis and served with cranberry-pepito mole, sweet corn arepas and a roasted poblano-yellow squash salsa

Dessert (choice of one)

• Chocolate Glazed Chocolate Tart with cherry vanilla ice cream and berry coulis
• Gingered Spice Cake with pumpkin ice cream, cranberry compote and candied pecans

 The meal is reasonable priced, they do have wine and cocktails available and you do need to make reservations.  Check it out for lunch too.

Last night for dinner I tried a new recipe from the new Giada cookbook and it was good.  I am generally happy with her recipes.

Penne with Shrimp and Herbed Cream Sauce by Giada De Laurentiis

• 1 pound penne pasta
• 1/4 cup olive oil
• 1 pound medium shrimp, peeled, and deveined
• 4 cloves garlic, minced
• 1/2 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 (15 ounce) can whole tomatoes, drained, roughly chopped
• 1/2 cup chopped fresh basil leaves
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon crushed red pepper flakes
• 1 cup white wine
• 1/3 cup clam juice
• 3/4 cup whipping cream
• 1/2 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp from the pan and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.  Serves 4 to 6.

Yesterday I cooked for a client and made her 2 pie shells for Thanksgiving.  I did that for her last year too.  I started getting ready for my Thanksgiving and bought my turkey at Trader Joe's.  I got a kosher one and they don't have many left.  Now I need to decide on my menu and get the rest of the shopping done this weekend.  No Wednesday at the store for me!

I have a few minutes this morning to write but won't be able to get in any of the pictures I took on Saturday.  The laptop, while useful, is very, very slow.  And I have a meeting this morning.

Dinner on Friday night at MiLa was fantastic!  We had about 25 or so people, board members and local exchange coordinators, and it was a lively group.  The menu:

• Bibb Salad - Soft Boiled Farm Egg, Crisp Bacon, Buttermilk Dressing
• Seared Scallops - Baby Turnips, Caramelized Fennel, Orange Chili Reduction
• Seared Berkshire Pork Loin - Israeli Couscous, Corn, Madeira Sauce
• Creamy Vanilla Rice Pudding - New Orleans Rum Soaked Raisins

Go here to eat if you are in New Orleans.  Chef Allison Vines-Rushing was not at the restaurant but we did get to meet her husband who is the co-chef and we applauded him.  Chef Allison was at the hotel since she is also one of the chefs for the conference food.  We eat at the hotel, but the food is prepared by chefs who volunteer to cook!  I've also had several of her appetizers at various conference receptions (I went to 3 on Saturday evening) and her food is wonderful.

Saturday I went off on my own and toured about 5 hours.  I walk a lot when away.  I have pictures and the name of the restaurant I hit for breakfast, I'll get that when I post the pictures.  I had a wonderful seafood omelette.  I ran into Virginia Willis and Lisa Ekus at Central Grocery and they insisted I try some muffeletta, I had a bite, and then we went on our separate ways.  Yes, I tried a beignet at Cafe du Monde.  I also did a little shopping at a tiny shop where the owner hand looms rugs.  I have pictures.

Saturday night of conference is Dine Around.  Groups of us go to various restaurants.  You get to give your first choices, but don't know for sure where you'll go.  I had a tough time choosing, all were restaurants I had heard of and wanted to try, but only could go to one.  I was assigned to Bayona with 11 others and it was wonderful. 

Chef Susan Spicer was at the restaurant to greet us, which was amazing since she is also conference chef at the hotel.  She seems to calmly be everywhere so far.  We started with family style appetizers and then dinner. 

• Goat Cheese Crouton with Mushrooms in Madeira Cream
• Grilled Shrimp with Black Bean Cake and Coriander Sauce
• Veal Sweetbreads with Sherry Mustard Butter
• Crispy Smoked Quail Salad with Pears and Bourbon Molasses Dressing
• Peppered Lamb Loin with Goat Cheese and Zinfandel Sauce
• Artisan Cheese Selection
• Warm Grape Tart with Sesame Frozen Yogurt and Cognac Sauce

Oh my!  Go here too!  For lunch Saturday we had various grains to highlight grain variety and while everything I had was good, Chef Susan Spicer's grains with shrimp and pesto was my favorite. 

I have been sleeping exceptionally well and woke a little early today.  I'll have to talk about my classes and show pictures later, probably Wednesday afternoon because my wake up call just came.  I need to get ready for a meeting and then classes.  I will say that the keynote speakers yesterday to start the conference were Leah Chase and Ti Martin and what a beginning!