Mushroom Walnut Roulade

Finger foods are convenient and easy to handle, making them ideal for occasions where guests can enjoy them without the need for utensils.  The Mushroom Walnut Roulade is the perfect combination of umami and sweet flavors–they were always a big crowd-pleaser when served at Inn Season Cafe.  A balanced and satisfying culinary experience, they’re sure… Continue reading Mushroom Walnut Roulade

Eggplant Caponata

Inspiration can be found wherever we go. Knowing it was one of the best restaurants in San Francisco, I visited Chef Carlo Middione’s Vivande Porto Via  in 1987 where I sampled his Sicilian caponata.  It was an amazing meld of sweet, acidic, spicy, bitter and juicy.  It was delicious and soon after purchased his classic… Continue reading Eggplant Caponata

Vegan Scalloped Potatoes

As the weather cools, potatoes become the ultimate comfort food–cherished for their creaminess and the feeling of satiation.  In Peru alone, over 4,000 varieties of potatoes are grown.  Here in the USA we are seeing new versions of those classics every year.  There are potatoes for every use–some for baking, others for frying and still… Continue reading Vegan Scalloped Potatoes

Roasted Baby Cauliflower

When cauliflower first appears at the farmers markets in Michigan, it is a sign that autumn is near.  Neatly wrapped up in their green outer leaves, young cauliflower heads are stacked high on the tables when the market opens its doors.  These “baby” cauliflowers are often very sweet and lighter in cruciferous flavors, which become… Continue reading Roasted Baby Cauliflower

A Hearts of Palm Farm & Ceviche Recipe

A few years ago, while visiting Peru on business, a small group of us flew into the farmland regions near Tarapoto, Peru.  We traveled by pickup trucks over winding mountain roads into the valley beyond.  Distant waterfalls cascaded down the mountain sides with the shimmering water cutting through the lush green landscape.  Various tropical flowers,… Continue reading A Hearts of Palm Farm & Ceviche Recipe