Archive for September, 2008

A Date Out, At Home

Monday, September 29th, 2008

“We were very excited when we received a gift certificate for Canape Specialty Chef Services. We worked with Jay through email to get the perfect date set up, as well as the perfect menu. He told us that each meal is customized for every occasion, so we gave him some ideas as to what we liked and he came up with a wonderful 5-course dinner.

All the preparation for the meal was done at the house so we were able to watch Jay in action. Each course was ready as we finished the previous one. Everything was beautifully presented, and most importantly, tasted amazing. He also talked to us about what we were eating at each course and we were able to see the true passion he has for cooking. We really appreciated that Jay tried to prepare the meal as healthy as possible — well, until we had the maple creme brulee, which was totally worth it! It was really an enjoyable evening – a date out, at home.”

- Michelle & Tom Nugent

Fall Flavors Cooking Demo & Wine Flight

Tuesday, September 23rd, 2008

Presented by Canape Specialty Chef Services & The Vineyard Table
fee includes food, wine & cooking demo

Join us as Chef Jay DeLong demonstrates the preparation of a 4-course meal using the freshest fall ingredients. Each course will be complimented by a wine tasting courtesy of The Vineyard Table. Tours of the winery will also be available. Space is limited, so register early to secure your space.

View The Menu & Wine Selections >

Ganache [guh-nahsh]

Thursday, September 11th, 2008

A rich chocolate icing made of semisweet chocolate and whipping cream that are heated and stirred together until the chocolate has melted. The mixture is cooled to lukewarm and poured over a cake or torte.

Courtesy of The New Food Lover’s Companion, second edition, by Sharon Tyler Herbst.

Feeling The Burn

Saturday, September 6th, 2008

Here’s a tip for dealing with the burning sensation you have on your fingers after dicing or handling hot peppers. Soak your fingers in some milk for about 30 seconds after handling the hot peppers, then wash them in warm water with soap. The lactic acid in the milk neutralizes the pungency of the peppers.

Always remember, never touch your eyes after preparing hot peppers. For more information about the hotness of peppers, consult the Scoville Scale to determine how hot the peppers are.



 
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