Tselani
Here's the second installment in my dinner party series for Regence BlueCross BlueShield.
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I recently filmed a five part cooking series on dinner parties for Regence BlueCross BlueShield. In each video, we focused on a different course and talked about things like timing, serving sizes, planning, and themes. Here's the first article I wrote on how much food is enough.
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As a dedicated Sur La Table fan and insturctor, I get to pass along a special sale to my friends and family.
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Last Friday, Geoffroy and I had the privilege of taking a cooking class taught by Vitaly Paley of Paley’s Place. I use the word privilege because it was exactly that – seeing the 2005 James Beard Award recipient for best chef in the Northwest was truly an honor and an eye opener for both of us.
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Last month, I filmed the third video installment for Regence BlueCross BlueShield. Now that fall weather is upon us, I decided to make dinner parties the theme, so we shot one video for each course - drinks, appetizers, salad, main course, and dessert. The sixth episode was dedicated to the holiday season.
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