Pork Loin Wrapped in Prosciutto with Sage Sausage Stuffing & Parsley Potatoes

So…I’m going to skip around a bit as to the timeline of our culinary boot camp at The Culinary Institute of America in California.  Let’s fast forward to my last day.  After a crazy previous four days of learning, rushing, saying “BEHIND” and “CORNER” announcing every move we made…so not to bash into any hotContinue reading Pork Loin Wrapped in Prosciutto with Sage Sausage Stuffing & Parsley Potatoes

The Culinary Institute of America – Farm to Table Bootcamp/Northern California

I had the pleasure of traveling to NAPA Valley and spent the week at The Culinary Institute of America at a bootcamp to learn everything I need to know about farm to table cooking in northern California.  I traveled to wineries, through unfamiliar cities, saw the sites, toured farms and learned their practices…went through theirContinue reading The Culinary Institute of America – Farm to Table Bootcamp/Northern California

Northeast Woman: Article in my Local Paper Scranton Times Tribune

http://m.thetimes-tribune.com/lifestyles/food-for-thought-clarks-summit-resident-shares-healthy-recipes-and-cooking-tips-on-popular-blog-1.2107032 Food for thought: Clarks Summit resident shares healthy recipes and cooking tips on popular blog BY EMMA SILVA / PUBLISHED: OCTOBER 23, 2016 SHARE THIS        MICHAEL J. MULLEN / STAFF PHOTOGRAPHER Laura Martinetti, a Clarks Summit resident, splits her time between working as an account executive at UPS and pursuing her passion,Continue reading Northeast Woman: Article in my Local Paper Scranton Times Tribune

Let’s Make Pasta!

    Several months ago, I was watching this wonderful documentary by the author, Michael Pollan.  It was called “Cooked”.  The major focus of this documentary was to remind us of where our food comes from.  It showed how bread is originally made and how processed and unhealthy food has become and how readily thisContinue reading Let’s Make Pasta!