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
I left San Francisco to head to wine country. A close friend and I hit some wineries on our way up north, and found ourselves at a beautifully, quaint inn, called Inn at St. Helena http://innsthelena.com/index.html The leaves were starting to turn and fall and the mornings were crisp and chilly. I had a 1/2 mileContinue reading Model Bakery – St. Helena, CA – Oprah Recommended!
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
Blogging in the Boroughs: Brooklyn Pizza Tour I decided to take the plunge and start a process of blogging my way through the five boroughs of New York. The fun part about this process is that NYC is constantly changing….the vibe is completely different from neighborhood to neighborhood…even in the same borough. IContinue reading Blogging in the Boroughs – Brooklyn Pizza Tour
I was asked to participate in one of the most rewarding programs. In Dallas, PA, The Lands at Hillside Farms is a farm that takes animals that have been abused or neglected and rehabilitates them. They have horses, sheep, cows, etc. Many families go there to visit them and the children learn a little somethingContinue reading Cooking with Children: Teaching Kids in a Grief Camp How to Cook
One of the quickest and healthiest ways to grab dinner on the go, and use it in a versatile way is our famous rotisserie chicken, right? Well, yes..but if you are like me, I like to know where my chickens came from, because I eat organic chicken if I can help it. I recently boughtContinue reading Rotisserie Chicken: Easy in 5 Worldly Ways (Mexican, Asian, American, Italian, and Indian)
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
I made my second trip to the Culinary Institute with my sister in upstate New York..and we were hungry for knowledge on how to make Spanish cuisine. My sister is a Spanish teacher and I love international cuisine, so this was a perfect way to spend our weekend together. I had a thought that IContinue reading Culinary Institute of America – Spanish & the World Table
I drove through the gates of the prestigious Culinary Institute of American in Hyde Park, NY…and a huge smile came across my face. It was one of those many moments in my life where I felt that I was exactly where I was supposed to be. In a few short weeks, I will be travelingContinue reading Culinary Institute of America – Global Street Foods
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!