The Complete Meal{0}
Although my Portuguese Easter Bread went over better than I ‘d hoped, the rest of the meal, cooked by a dear friend who also happens to be an excellent chef; was truly fantastic. Having worked in the food business for decades and owning his own gourmet grocery store, my friend is consistently producing amazing meals , and this Easter dinner was no different. Instead of making the traditional honey roasted ham, this dinner was graced with the delicious flavors of a prime rib marinated in fresh garlic and rosemary. To accompany the mouth watering meat, our chef prepared orzo mixed with Parmesan cheese, sherry marinated mushrooms and an abundance of garlic
A second side dish consisted of grilled asparagus brushed with olive oil
Thinking about it now makes my mouth water. Together, the flavors of perfectly roasted beef, garlicky orzo and grilled asparagus created a meal that was almost unparalleled.
I have loved baking and cooking since I was a child. I studied foods and nutrition in college, but my secret desire was to own my own restaurant. Participation in a culinary program landed me jobs in several upscale restaurants, where I discovered my passion for baking and pastries. In 1981 I opened my bakery, Tarts and Truffles, in Sacramento, CA. Realizing a need for trained, knowledgeable bakers, I began teaching baking classes in the culinary arts program at American River College in 1990. I hope you will find my interest in high quality baking reflected in every product we sell.
