Having an excellent time

I've been cooking up a storm for a wide variety of parties and events.  One highlight  was teaching appetizers at a wine tasting party for a food group, The Kitchen Club in Attleboro. The wines we tasted were supplied by The Swirling Vine in Norton. Valerie did an excellent job describing the wines and matching them to the dishes I prepared and the artisan cheeses I supplied. I hope to see and work with The Kitchen Club and The Swirling Vine again. What a fantastic party.

Some other great items I've been cooking up for parties, Grilled sirloin steaks topped with gorgonzola butter, cedar plank roasted maple glazed salmon, panko and almond encrusted pork tenderloin medallions with a Dijon mustard sauce, pink peppercorn tuna tartars, truffle oil roasted broccoli, kale with cranberries, everyone is still loving my homemade hummus and the port wine poached fig goat cheese tarts.

I've been making time for some of my own food hobbies, preserving, canning and pickling, curing salmon for homemade Lox and smoking salmon. I'm now on a sausage making craze, inspired by the book Charcuterie by Ruhlman and Polcyn. I can't forget the Thanksgiving feast I prepared for 14 great friends and family, the 20lb organic turkey came out perfect and my oyster stuffing has become a tradition.