Spices have been around since ancient times when they were worth their weight in gold, literally, yet lost some of their glamour with becoming a commodity. Commodity or gold, spices are a magical gift from Mother Nature that we simply cannot take for granted. Continue reading Spices Are A Chef’s Best Friend
Located as we are in the heart of the mid-Atlantic region, we have access to a wide variety of delicious food from independent farms . We routinely source many of our fresh ingredients from these smaller providers, and we are always searching for additional farms where we can buy produce to incorporate into our recipes and events. Continue reading The Common Sense of Eating Fresh
Not to say “I told you so!”, but recent research shows that following a Mediterranean style diet reduces the risk for heart disease by a whopping 30%(!)
Candle light. White linen napkins. The house is clean. Fresh flowers in the living room. The doorbell just rang: your guests are at the door. But what’s for dinner? Continue reading Personal Chef Services
This Mediterranean brisket version uses cinnamon, bay leaves and soy sauce to create an earthy and flavorful dish for a cold winter night. Continue reading Mediterranean Brisket
Mid November in DC, and the nights are getting longer and colder. This week we have frost almost every night, and the slippery slope of eating more filling food to keep warm and feel good is smoother than ever. What can we eat on a cold night without feeling guilty about the pre-holidays diet? One simple tasty solution is minestrone soup: warm, filling and scrumptious. This is a great cold night dinner. Including suitable “good carbs”, it will make it a meal that will not leave us hungry half an hour later.
A full meal in a pot. Tajin or Tabekha in North Africa, casserole, cassoulet or stew for the rest of the world, chicken thighs and green peas are flavored with Mediterranean spices and cooked together till flavors blend to a perfect dish for warming a chilly autumn night. A perfect dish for cumin lovers. Serve with couscous or brown rice for the full North African experience
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