Our head chef is gone in a week and a half. That makes two in one year, 5 in the two and a half years the place has been open. For those of you that have read my earlier and somewhat eratic postings, we’re on GM number four now. I have only been in the place for @ 11 months as of now.

A chance has come up to help out a relative of a family frien... Read More

My DH left last Friday morning for CT., where he was going to be one of the main speakers at a large optometric conference. Merrill was not going to be home until late Monday night, and with much excitement, I planned all sorts of things for ME for those four days.

I was going to spend the time happily working on my recipe exchange lists, watching DVDs, hunti... Read More

My Passion

Im a currently a culinary student at LCB Pasadena and a

line cook that is aspiring to be an executive chef. When

I cook for families from my church I love the smiles on

their faces when they taste risotto for the first time and

their kids eat all their glazed carrots:). At the same time

I cant get enough... Read More

The Cowboy and The Rose Catering finished up the Grand Junction Colorado Wedding Show on Sunday evening January 28, 2007. The event is one of our biggest booking shows of the year, in that it fills in the few remaining weekend slots we have available for the 2007 calendar. And also helps with the 2008 slots that are starting to book since last December.

No bi... Read More

I first arrived in the Philippines as an exchange student in 1957. One friend I made there was Lt Tito Bueno, in the Philippine Constabulary, stationed near my school in Mindanao. We both loved fishing and hunting.

Years ago after speaking with Zane and Mary Lou they were supportive of us volunteering at the local soup kitchen, and I am very proud to say we all do at different times!

Well the third Saturday of the month finds me at the Catholic Outreach Soup KitchenRead More

One of the best books to come along for us foodies is called “Death by Pad Thai: and other unforgettable meals”. Twenty writers allow us to see into their very souls, their lives and of course, the food experiences that made them what they are. The book is edited and introduced by Douglas Bauer.

With chapter titles like “Ramos Gin Fixx”... Read More

Perhaps the one tool that can give you an edge when presenting certain dishes and drinks. But this tool is almost never found anymore. The most common place used to be the bar, but since the new generation of Franchise Eatery barkeeps has come along, they all reach for the soda gun! While I understand the grind out the drinks mentality, I am surprised to see a lack... Read More

The day was kind of laid back, daughter leaving for school, son’s girlfriend off the same school. But a nice day, sunny and clear. But cold, like in the 20 F range cold. Well what better Sunday meal on a clear sunny day the the Great American Hamburger? And while we are at it lets do some fries, or chips as most of the world calls them!

On the beef, i... Read More

When I last did the popovers I was suppose to post the changes in the recipes. Since we like the idea of popovers in catering, because they are so inexpensive to produce, I figured it was time to get them down on paper. I spent yesterday working on the various recipes to get a few that are useable and offer some options.

First a word about the popovers, made i... Read More