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Roasted Sausages and Grapes

Don’t think about this recipe, just try it! It’s time your favorite sausage finds some new playmates; sorry peppers and onions. Spicy Italian sausage roasted with sweet, juicy grapes in a bath of dry red wine and sweet balsamic vinegar creates a traditional Italian sweet and sour sauce also known as agrodolce, that is so surprisingly delicious it may become your new favorite sausage recipe.

Serrano-Cilantro Aoli

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Squash Salad

Butternut Squash and Arugula Winter Salad

Jump to Recipe This is a wonderful winter salad full of beautiful fall flavors. It can be served as a hearty lunch salad or a starter dinner salad. We hope you enjoy it as much as we do. If you do not have flavored balsamic and olive oil use plain, however we do encourage you to…

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US Wellness Meats Featured Chef | July 2019

I am very honored to be US Wellness Meats Featured Chef for July 2019. I first discovered US Wellness Meats several years ago in my search to find a company that offered healthy meat, sustainably raised and 100% grass-fed, grass-finished. It’s increasingly more difficult to source beef, lamb, pork and chicken raised using non-GMO feed,…

Host the Perfect Dinner Party

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Thai Street Food Dinner Party

When I plan a dinner party, I first come up with a theme or a mood that I want to set for the evening. Then comes the menu, the table setting, party favors and other fun details. I love eating at street carts and food¬†trucks; it makes me feel like its going to be all…

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Aspen Food & Wine

It’s hard to believe that The Aspen Food & Wine Classic is celebrating more than 30 years in the Rocky Mountains. It is by far one of our favorite Aspen events. Soffia Wardy-Chef Nobu Matsuhisa The weekend is always filled with delicious food, amazing wines and great entertainment, featuring the likes of Elvis Costello and…

Experience Napa Valley

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Dinner at Home with Chef George Mavro

We were recently invited to join our dear friends Gloria and Steven Cohen for dinner, at their home on Kauai. It’s always a coveted invitation as they are lovely people, wonderful cooks, amazing hosts and fellow foodies. This particular evening as we entered their kitchen we were taken by the intoxicating, wonderful aromas and the unfamiliar face behind the stove.