May 16, 2005

I served Salmon, my signature Maple Salmon. It came off perfectly. I also served my Peppers Provencal. The person who requested no fish loved it. She could only eat ONE. Only ONE. I also served Saffron Rice with broccoli and some of the stuffing for the Peppers P. on the side. Even the person I served the alternative menu to love it. I served two peppers because the last workshop thought that one pepper was not enough. For this workshop, one pepper was more than enough. Unfortunately she’s allergic to seafood.

We missed one person who didn’t want salmon, though I wished she had tried it. Even people who don’t like salmon LOVE my Maple Salmon. Sigh. I served her a nice fried egg on saffron rice with a touch of, oooh, wait for it, white truffle oil. The same we use on the pumpkin soup. She loved it.

I also served my wonderful fruit medley. I got an ovation for the fruit medley. And it has almost no fat. I put a couple of almonds, sliced, on it. That was the whole of the fat. My fruit medley is much more than fruit. It is fruit dreaming it is a rich dessert when rather it is fruit that is a heavenly dessert.

This workshop is going well. The people are lovely and Paul Leveille is wonderful. He’s very personable and a nice guy all around. He is loved by the staff as well. I will be posing in my chef’s outfit. Kim is out there posing now because Kimberly is working in the kitchen.

Wish me luck. Being a model is NOT easy.

The people in this workshop are fun and lovely. This is the reason we bought this inn and expanded the workshops. This workshop, with these easy going people, is my happy thought. Thanks.