The Traveling Epicurean

My Sous Chefs

2014 Thanksgiving – Laura Wells – Click here for Ice Box Dinner Roll Recipe

Laura Wells making the icebox rolls for the holidays!
Laura Wells making the icebox rolls for the holidays!

 

 

 

 

 

2015 Thanksgiving – Laura Wells – Click here for Ice Box Dinner Roll Recipe

lauraroll

 

 

 

 

2015 Spring – Barbara – Click here for Spring Roll Recipe

Barb Carpenter's Fresh Shrimp n' Chive Rolls
Barb Carpenter’s Fresh Shrimp n’ Chive Rolls
Barb's Ginger-Soy Dipping Sauce
Barb’s Ginger-Soy Dipping Sauce

 

 

 

 

 

2015 Spring – Barbara & Peter – Click here for Boeuf Bourguignon Recipe

Barb Carpenter making Boeuf Bourguignon!
Barb Carpenter making Boeuf Bourguignon!
Barb and her sister making Boeuf Bourguignon!
Barb & her sister working hard on Boeuf Bourguignon!
Peter working on the wine for the Boeuf Bourguignon for Barb
Peter working on the wine for the Boeuf Bourguignon  for Barb

 

 

 

 

 

2015 Winter – Dana Weinstein – Click here for Zucchini Torta Recipe

Dana Weinstein's Beautiful Zucchini Torta!
Dana Weinstein’s Beautiful Zucchini Torta!

 

 

 

 

 

August 2016 – Karen “Whitey”-Hadley – Making 2 of my favorite dishes: Asparagus w/Yummy dijon-garlic dressing & Yogurt Chicken Kabobs!!

whitey

 

August 24, 2016 – Lynda Montesi making Eggplant Balls 

lyndaegg

lyndaeggplant

 

 

 

 

August 28, 2016 – Gina Michaels makes Eggplant Balls !

ginaeggplanballs

 

 

 

 

 

 

The Traveling Epicurean Chef’s Aprons are available in black or white               $19.50               with your name embroidered above our logo                                                    (plus ship)                      –Professional chefs apron made By ChefWorks                             (no shipping for locals)                                                                                                                                                            

To order aprons contact me at travelepicurean1@aol.com

Niamh Styling The Traveling Epicurean Chef's Apron

 

 

 

 

 

 

2 thoughts on “My Sous Chefs”

  1. OK, I’ll admit it – I’m a foodie and I LOVE the royals. Do you have any ideas for a breakfast/brunch for those of us getting up early to watch the royal wedding? Might also be great for Wimbledon fans! Must go with champagne!!

    Reply

    • Hi Whitey!!!
      How about Lobster Mac n Cheese! I get the lobsters already steamed at the store, can make ahead then all you have to do is sip champagne! You could also do Baked asparagus wrapped in Prosciutto, and or eggs cooked in muffin tins at 400 degrees for 11 minutes…have the muffin tins lined with pre-cooked bacon strip before you crack open egg and add…YUM!
      Miss you!! Hope to see you this summer! xoxo

      PS – I love the Royals too! 🙂

      Reply

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