Well today sure felt like a promising day towards spring, here in Alaska. Hello, hello. I know its been a long, long, time since I last wrote. So when people say your time is precious when you have a child, they aren't lying!

So I have made a huge move to the Mat-Su Valley. Being closer to the farmers and ranchers will allow me to jump right in and make the AK ROOT SELLER project a success. For those of you who didn't know, my friends Kim, Scott, and I have start a business that delivers local produce from the Alaskan Farms to the Restaurants. I have a strong passion for this idea and it could help out Alaska's food security issues. So far I have met great farming families and the restaurants are thrilled with their winter products. Don't worry I'm still catering and doing cooking classes. I will be touring once again for the month of April. This time it will be with Neil Young. I'm so stoked, but its going to be a grueling month. I will keep you update through the month.

For some menu ideas...... I did a Sunday Brunch Menu for one of my favorite client, Meet Me For Lunch. First coarse was Pommegranate Mimosas. (Pomosas) Second Coarse was French Toast Appetizer with Sauteed Apples and Maple Syrup Cream Cheese. Third Coarse was Open Faced Frittata McMuffin with Feta, Green Onions, Mushrooms, Bell Pepper, and Sage Sausage Patties. The Fourth coarse was Poached Pears with a Spiced Red Wine Reduction. The cooking class group I had for this menu was great. It took us about 4 hours and it was a great way to spend a Sunday mid-morning. Until next week Eat, Drink, and Be Merry.

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French Toast with Sauteed Apples and a Maple Syrup Cream Cheese

Yield 2

2ea Slices of Bread (any kind)
1ea egg
1/4c milk
1ea apple
1cup Cream cheese
1/2 cup Maple Syrup
3T Butter
tt S and P

1. Heat a sauté pan with 1 Tablespoon of Butter and place the sliced apple in and saute until a little tender. Reserve on a plate
2. Whip up the room temperature cream cheese and mix in maple syrup. Set aside after whipped well.
3. Heat a sauté pan up with butter. Whip together egg and milk. Dunk each slice of bread in mixture and start to sauté on both sides. When golden brown your done.
4. Place French toast on plate, then place 2 dollops of the cream cheese mixture on, and place apples on top.

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Open Faced Frittata McMuffin with Sauteed Spinach and Breakfast Sausage

Yield 2

4ea Eggs
½ cup Milk
1T onion
1T bell pepper
¼ jalapeno
1T green onion
1ea english muffin
2c Spinach
2T butter
8oz breakfast sausage
2 slices Cheddar Cheese
tt salt and pepper

1. Heat oven to 350
2. Saute onion, pepper, jalapeno, and green onion. While its sautéing whip together eggs, milk, salt and pepper. Take pan off flame and mix in the egg. Place pan in the oven for 15 minutes
3. Check to make sure its all cooked. Should be firm to the touch.
4. Saute spinach with butter. Set aside.
5. Toast the English muffin.
6. Get a pan oin the stove over med-high heat and sear 4 2 oz breakfast Sausage.
7. When frittata is done, place spinach on English muffin, a slice of frittata on top of the spinach and then cheese on top of that.
8. Place the sausage next to the McMuffin

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Poached Pears with Raspberry Yoghurt and Triple Berry Sauce
Yield 2

1ea Pear
4cups Red Wine
1cup Orange Juice
1ea Star Anise
2ea Cloves
1T Cinnamon
1cup Yoghurt (plain or flavored)

Triple berry sauce
1cup Frozen berry blend
1/4cup sugar
11/2 cup water

1. Bring to boil wine, water and spices. Peel and core pears. Simmer for about 20-30 minutes. Take out of liguid and drain
2. Boil water and berries with the sugar for 5 minutes.
3. Strain and puree.
4. Slice the pear in half. Then Slice thin. Pour ¼ cup of yoghurt in middle of plate. Smooth out to make nice flat circle. Fan out pear on top of yoghurt.
5. Drizzle triple berry sauce around and enjoy.