An alum of Johnson & Wales Culinary Institute, Chef John Paul has cooked in kitchens from Nantucket to South Beach and explored culinary destinations around the world. He is currently a Private Chef and prepares amazing menus for local events, private dinner parties and holiday meals through his company, Custom Cuisine. He was delightful to work with and, after perusing "Savor the Moment" for a few days, he came up with a variety of creative menu ideas. After listening to them (and boy, they were gooood) we finally decided on the following menu:
Walnut and Gorgonzola Crostini (pg. 66)
Shiitake and Warm Corn Salad (pg. 126)
Hacienda Skirt Steak (pg. 153)
Cappuccino Brownies (pg. 259)
We also were fortunate to have some of the original Cookbook Committee members in attendance, women who were involved in the creation of the book from the beginning: Wanda Harrold who served as Cookbook Assistant Chairperson on the Original Committee as well as Cookbook Chairperson on the Post Publication Committee; Laura Stoltz, a Recipe Contributor and Tester; and Mary Lavalle a Recipe Contributor and Tester as well who, to this day, works at the League office and handles "all things cookbook." I call her the "Cookbook Goddess" because the Cookbook Committee just couldn't function without her knowledge, caring and support. After passing out samples of all the delicious dishes, a number of the attendees were impressed enough to purchase copies of "Savor the Moment." Thanks to everyone who did, especially Mrs. Yvonne Bachman who bought three copies! As I've mentioned previously, all proceeds from cookbook sales support our local community projects and I hope you all enjoy this fabulous book.
I'm also really looking forward to our 10th Anniversary "Savor the Moment" Dinner Parties next weekend. Steve and I are hosting one and if you (this means YOU) would like to participate by hosting a dinner party at your home, please let me know! It doesn't matter where you live.nd If you like to entertain it's really ideal and here's why: you select a menu from 5 of our predetermined menus including: "Casting Off the Day" Cocktails and Hors d'oeuvres, "Pastas del Sol, Dining Al Fresco", a fabulous "French Country Charm" Brunch, a "Splendor in the Grass" Pool Party or Picnic, or a "Night to Remember" Sit Down Dinner; you then invite a few friends, assign a dish to each to prepare and bring, and proceed to have a wonderful evening to support a great cause! Oh yeah, and don't forget to take plenty of photos. I'd be happy to e-mail the menus to anyone who'd be interested, and would greatly appreciate your support - thank you!
You can contact Chef John Paul of Custom Cuisine at (561)789-2799 or email@example.com