Culinary Impressions

Every day after school I learned to cook classic European cuisine filling orders for customers and future catered events.  When Lisa opened Bon Appetit cafe, we could hardly keep up with the demand. The ladies from "the Hill" fell in love with Lisa and her elegant menus of European classics like caviar mousse, her handmade pate's and aspic.  We catered hundreds of ladies lunches serving her signature Chinese Chicken Salad with lots of chilled Chardonnay.  

I loved the craft of cooking, the banter in the kitchen, and the sourcing of ingredients.  The 80's were full of special events with unlimited budgets and lavish themed decor. We had a blast planning menu production and decorating buffet stations throughout sprawling venues, week after week. Cooking, planning parties, managing events and working in the cafe were all opportunities in Lisa's classroom.  I thrived in that job and after about three years, I began getting requests to cater parties for family and friends of my parents. 

Art school lured me out of the kitchen and two years of eating and skiing in France redefined my culinary focus to local artisan/farmer products through cuisine de terroir, the flavors of local foods.  By Valerie Adair