Transitions.
Hind sight is 20/20...
For the past 16 months life has done what life so beautifully does. It has evolved.... changed... manifested.... To have chronicled and logged the events -- especially the food and wine -- along the way to here would have been priceless. In a sense it is. It exists in my notes, my planner, my event sheets.... But there is something forever lost in capturing the emotion of the moment. That I have learned along the way. So, I am beginning again. Not a new chapter. This can only be classified as a whole new "book."
There's a Chef in my Kitchen, LLC is alive and, actually, despite the 8 month hiatus, doing quite well. My name has changed, and I have a son (10-years old to boot!), but little else. My passion, my vision and my commitment to de-mystifying the fundamentals of flavor and understanding taste is as strong as ever.
Inspired by my honeymoon in Portugal and the magnificent dinner prepared for us by Chef Luis Casinhas at Assa Massa Restaurant in the Ritz-Carlton's Penha Longa Hotel and Golf Resort, this mint sorbet arrives at the table as aromatic as it is wafting through the warm summer air.
The milk used in the preparation coats the palate allowing the refreshing menthol of the mint to cover the palate.
A simple sorbet; a classic infusion methode. The results are compelling.
Recipe: Mint Sorbet
12:40:59 PM 
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