Chef Jacquy Pfeiffer recently released The Art of French Pastry, which recently received a nomination from The James Beard Foundation (the Oscars of cooking). He is also the co-founder of The French Pastry School in Chicago. He has a very thick French accent and a very quick wit. Our work done, we got to hang out and watch his demo of French Macarons. I need to get his book.
Grilled Bread with Trout, Tomato and Chives
Grilled Bread with Fava Bean and Pecorino
Fruit and Cheese Platters
|My fava bean and pecorino work station ready to go.|
|Ready to be served.|
|The trout with tomato and chives. I thought it|
turned out really pretty.
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