SPRING IS SPRUNG!!!

Spring is sprung!

Today I stopped to smell the flowers….and while I was at it, I also smelled BBQ.
The weather continues to show we have little control of our greatest environment.
Constantly we hear of the terrible things transpired because of the climate but today
 I was confronted by something special. 
It is early in the day…(noonish) on this first glorious day of Spring.  It has arrived early temperature wise, with  both nature and people embracing it. The daffodils have sprung, their cheer is evident throughout lawns…and in our case the woods.  But the fun discovery while “smelling the roses, I mean daffodils” is the people out grilling.  Just the perfect enticement I needed to finish creating the Warm Season Class Menus and Calendars!  And here is the funny thing…it is only lunch time…so that means people are truly inspired!!!  Those lucky enough to be home at midday aren’t waiting for the dinner hour…they are grilling now! 

So daffodils early, warm weather early, grillers very early and here comes our class schedule…inspired and right on time!
 Join us as we cook in and out…seizing everyday!
We remain inspired…

Arms wide open....my kind of Galloping Gourmet!

I am throwing my arms wide open...(you could say my mouth!) to the tasting opportunities that recent travels have provided.  And oh, what treasures we have in this country...we...yes, we Americans, know how to stir it up!  On a recent stay in South Carolina, I was able to travel to Charleston and dine at the acclaimed "Husk Restaurant" named Bon Appetit Magazine's 2011 Best New Restaurant in America...need I say more?
What an inspiration...here is the thing, the food was definitely "Farm to Table" served in fresh and creative ways.  This inspires me to seek out the freshest local ingredients and import the rest!  To think harder, try harder to deliver to my students and guest a dining experience that always involves a new twist or delivery.
My favorite at Husk....is hard to pinpoint...but actually, it was more the ambiance, including the bigger then life blackboard announcing where all there foods had been acquired from down to the "chocolate".  As a finale  the coffee service, with the beautiful individual French Press Pots elevated the experience. Wonderful from beginning to end...
I will continue to gather inspiration from these culinary leaders and work hard to share and deliver it right back to our Kitchens Bounty Guest.