Our Executive Chef, Lispeth Springer, has been a busy bee this holiday season. I poked my head in the kitchen to see what sort of delicious items she was creating today. She quickly opened an oven to display a pan of marbled cheesecake bars (pictured left). The aroma was enough for me to know just how tasty they would be for this evening's client.
We then viewed the ingredients she would soon transform into Salmon Provencal. Lispeth described the entree as, "a Mediterranean dish, topped with oven-roasted tomatoes, a combination of olives and artichokes." I asked for a bite, even though I knew better.
Lastly, she mentioned that she would make polenta with mushroom ragout. "Polenta gets a bad rap," she explained, "but if you know how to combine it with other items, it's delicious. It can also be used for breakfast, lunch or dinner."
When I asked Lispeth for a helpful cooking tip for the holiday season she answered, "Make larger batches of items so that you can multipurpose them in other dishes. It saves you and your oven time and energy." Do you have a question for Lispeth? Feel free to let us know!
