Food – Tawanna Sullivan

Cruisin’ to Bermuda

I thought I would give a play by play of my vacation via twitter. Then, I discovered that internet access on the cruise ship was 40 cents a minute. I went no where near twitter and only slipped online occasionally to download email. Instead, I jotted down a few thoughts here and there. So, IContinue reading “Cruisin’ to Bermuda”

WILTW: Vichyssoise (Pardon Moi?)

Yesterday, I took a cooking class at The Culinary Conference Center: Soups And More. This was a very hands-on class where everyone got an apron, a hat and chopped/diced/rolled/stirred or whatever was needed. In 4 hours, Executive Chef Rick Low guided us through seven recipes: turkey consomme, acorn squash-pear puree, vichyssoise, spinach and cheese stromboli,Continue reading “WILTW: Vichyssoise (Pardon Moi?)”