Kate's Groups
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Food & Romance
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On the Grill
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Culinary Travel
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The Recipe Club
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Kate's Discussions
Kitchen Wanted
Replied Jun 13
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Latest Activity
I keep powdered coconut in the cupboard and powdered tomato in the fridge, they are jewels! Last night I created a powdered coconut, powdered curry and a saffron sea salt dust for the fresh halibut filet we grilled, it was OUTSTANDING!! :0(
I think I'll have to tout Maine's mustard since it is the ONLY stone ground mustard mill, STILL, in the United States, in existence today. :-) http://www.rayesmustard.com/ Kate
When you are still dying for lobster in the winter, replace the arugula with al dente linguine and toss with a little more dresing- and enjoy!
We try to be as green grilling as conscious as possible. And we love the flavor of the food more off the grill, and it is less of a clean up in the kitchen! YEAH!
There are some New Englanders (in Maine) that I know, we grill all year long. For m...
Profile Information
- What makes me a Foodie?
- I cook, I'm an "eater!", I'm a gourmet, I love dining, I like wine, I work in the culinary world
- About Me:
- My background is marketing. I worked my way up in the restaurant business to put myself through school and to get on my feet when the school loans came due.
I have been cooking since I was tall enough to reach the stove. The right choices have led me to my success as a cookbook author. I am working on my 2nd private label and my 2nd in the Black Fly Stew Series. www.blackflystew.com
Kate's Photos
Comment Wall (11 comments)
- At 6:09pm on October 6, 2009,
Anthony Theobald said…
- Hi-
Join the Seafood Symphony, and get a Maine crab cake recipe started.
The recipe in the magazine doesn.t quite float my boat. As an old Marylander, I think that Chesapeake Bay and crab cakes are IT.
I know some Maine folks through the year that would argue the point. Lobster rolls- Maine only !!
- At 4:37pm on July 6, 2009,
J. Michael Wheeler said…
- Hi Kate,
Check out Peter's food shots. I think they're really great. They might give you some ideas.
- At 7:59pm on February 6, 2009,
Gavan Murphy said… - Hi Kate. Just wanted to take a sec to introduce myself and welcome you. Your goat recipe has me curious--Love the out of the box thinking!
Hope Michael is treating you well.
Gavan
- At 11:55pm on January 27, 2009,
Dana Moos said… - So you're Kate, Kim Swan's friend! She mentioned you earlier - knowing I am a foodie and into sharing my blog and my angle on marketing inns and B&B's! Love the Black Fly Stew!
- At 11:52am on November 24, 2008,
Dana A. Romero said…
Welcome to Dancing Spoon, I wanted to personally invite you to join our discussions in regards to cheeses at the Cheese Group on Dancing Spoon. Every week we introduce a new cheese and invite you to find it in your area, buy it, try it and then discuss it with us. Again welcome and take a look at all the groups here on Dancing Spoon.
- At 3:16am on May 30, 2008,
tjen dezutter said… - HELLO once again me Kate
Is the Main area in Great Britain ? Maybe we could cross the sea to have a tasting day ?
greetings
tjen dezutter
- At 11:28am on May 29, 2008,
tjen dezutter said…
May'be there is a chance also that you can start a day around 10 am with a personnal tatsting of a glass from a vineyard that you will like to know better. This is not so rare - Jancis Robinson is doing this as well ... byeee
- At 11:23am on May 29, 2008,
tjen dezutter said…
- hello kate
- At 9:53am on May 23, 2008,
Kate said…
- Hi Tjen,
So nice to hear from you. I live up on an island in northeast Maine and am not sure the possibilities of a wine club. However, this is a great idea and I will check on this next week.
We go to wine tastings whenever we get a chance, however, the good ones are usually 3 to 5 hour drive away. I will let you know what I find out.
Thank you for your history, what fun!
Talk soon!
Kate
- At 7:35am on May 23, 2008,
tjen dezutter said…
- Hi Kate
Nice to hear of you . My training was organised by Sopexa Belgium . It was a two years training of each weekly 3 hours tasting and getting lessons over 50 weeks .Therefore I followed the basic for beginners during 10 sessions of 3 hours .But the most important is for wine- lovers tasting tasting and again tasting . I ' m not attached to horeca .It means I go to organisations to have sessions with them .Well I can tell you Kate sometimes it is for me a little bit frustating ...Why? Well my friend sommelier is working in a top rated restaurant inEllezelles. He opens may'be 30 to 40 bottles a day there where my quantity is just maybe up to max. 3 bottles in a week (in home situation ).But in the club of the sommeliers we come often together to taste the winesof winegrowers like Haut Bailly ( Veronique Sanders - tasting of Gigondas and Vaqueras - Wines of South Africa - etc ... ) For me is this the way to update my tasting-sense . So joining a club of tasters can be a helpfull idea .I have started also in the early 80 's.To become a member of
the" Vlaamse Wijngilde" was for me a start to learn about Ausone, about sweetwines in the Loire etc ...
Maybe even in this comm. we can taste together ,even life if everybody will do a try to make this"dream" come trough... I have so many things to tell again . If you will you can reach me with mail : etiennedezutter@yahoo.com
So try to read about wines as much as you can but also try to create a way to taste TOGETHER so you can compare the tasting-notes and learn about it !!!
hear of you more !!!
byeeeeeeeeeeeeee
tjen
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Forum
Who (or what) do you think is the best tv chef (or cooking program) and why? 13 Replies
Started by TasterToo in Food Personalities. Last reply by Anthony Theobald Jul 22.
expanding of the territory in Champagne 6 Replies
Started by tjen dezutter in Wine. Last reply by tjen dezutter Jun. 6, 2008.
Best Restaurants In The World... 5 Replies
Started by Bryan Santos in Restaurants. Last reply by Anna Carpenter Jul 30.
Flavored Sea Salts 4 Replies
Started by Janna in Cooking. Last reply by Janna Sep. 9, 2008.
Cooking @ Seafood Throwdown! 4 Replies
Started by Niaz Dorry in Cooking. Last reply by Niaz Dorry Oct. 9, 2008.
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