Newport Beach Wedding

Congratulations David & Molly!

Molly and I met during her freshman year in college when she joined Alpha Phi Sorority, where I was the Chapter Advisor. After her graduation she lived in Ireland for a year, when she returned to Long Beach, she joined our Advisory Board. Together we advised, and guided, and  brain-stormed…we had such fun bouncing ideas off each other! And although I am almost a quarter-century older than her, we became friends, in addition to being “sisters.” This past Saturday, it was my absolute pleasure, honor and delight to attend Molly & Dave’s wedding!

Here I share photos from Molly and Dave’s Newport Beach wedding. Molly’s flair, her attention to detail, and her clean-crisp style, with accents of daffodils and sand dollars made for an original, breathtaking, and personalized reception at the lovely home of Dave’s parents.

Continue reading “Newport Beach Wedding”

Pi Day: Pierre Gagnaire

Happy Pi Day!
If you are a math nerd (like me), this is a fun day!

People young and old, all around the world, challenge themselves to memorize ∏ on this day
March 14 or 3.14

3.141592653589793238462643383279502884…

Pi, the ratio of the circle’s circumference to its diameter, is an irrational number which never repeats, so, memorizing pi can be a lifelong adventure!

For this Pi Day, we are not baking an apple pie, nor a pizza pie, nor egg pie or quiche!

We are traveling back to Paris to visit Three-Star Michelin Chef Pierre Gagnaire, aka ∏.

My Family and Friends Dining at Pierre Gagnaire

My brother, Don, was planning his wife’s birthday party at Pierre Gagnaire. Being a party of 8, they required us to choose the menu ahead of time. Below is their email exchange. It was destined to be an interesting and amazing experience!

Dear Sir,
Please find enclosed our new menus for your dinner.
Could you please contact us back with your choice before next Tuesday?
Do not hesitate to contact us for further information or for any explanation.
Best regards.
Xavier

Dear Xavier,
My French is not so great. Is it possible to send me the menu in English. Thank you.
Best regards,
Don

Dear Sir,
Unfortunately we do not have any menu in English, however you can call us at the restaurant if you wish and ask for me or just give us your cell phone number we will then contact you.
Best regards.
Xavier

Restaurant Pierre Gagnaire
6 rue Balzac
75008 Paris
tel: + 33(0)1.58.36.12.50
fax: + 33(0)1.58.36.12.51
p.gagnaire@wanadoo.fr
www.pierregagnaire.com

Continue reading “Pi Day: Pierre Gagnaire”

Braised Swordfish, White Beans


Fresh Pacific Swordfish
Braised in Tomato Jalapeño Caper Sauce
Over Cannellini Drizzled with Olive Oil
Chervil Garnish

A recipe in the January issue of Food & Wine caught my eye. They made theirs with penne pasta and flaked the swordfish. Here I serve the intact filet over white beans. The swordfish is braised in a zesty tomato sauce with anchovy, garlic, jalapeño, capers and white wine.

Continue reading “Braised Swordfish, White Beans”

Healthy Southern “Fried Chicken” Salad


Garden Protein “Fried Chicken” Tenders
Mixed Baby Greens, Corn, Toasted Pecans
Vegan Ranch Dressing

This delightful and heart healthy vegan salad is made with Gardein’s Crispy Tenders, a baked plant-based poultry-like food made from veggies and grains – quinoa, amaranth, millet, and kamut. The delicious no-cholesterol dressing is made with Vegenaise and MimicCream, a cream substitute made from almond and cashew nuts.

Continue reading “Healthy Southern “Fried Chicken” Salad”