I took cherry tomatoes, tossed them with dill, lemon pepper and sea salt. They worked on the appetizer tray, in the salad, and even as an after dessert snack while sitting outside sipping wine. In spite of how much food you serve throughout a party, they will always appreciate something to pop in their mouths in those last minutes before the party breaks up.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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