Thanksgiving Traditions

What is your Thanksgiving tradition for dinner? Almost evryone does turkey...probably mashed potatoes then a variety of vegetables, cranberry sauce and pies. But did you know that the firs Thanksgiving did not have a turkey? This was a term that referred to all fowl. Our forefahters most likely dined on duck and venison (deer), as well as fish and seafood such as lobster and clams. They did have corn, pumpkin, squash, onions, cabbage, berries, plums, watercress, dried fruit, boiled pumpkin and herbs. However - history tells us that the supply of flour had been long diminished, so there was no bread or pastries of any kind but they produced a type of fried bread from their corn crop which the American Indian showed the pilgrims how to grow and cook.

Many of us do pumpkin pie, reflecting the original traditions. And corn whether as a side or in a cornbread stuffing is common too. Cranberries were grown in the native American lands, but they did not make cranberry sauce until later years. Potatoes were thought to be poisonous by the settlers, thought the Indians ate them without fear.

Today we have deep fried turkey, tofurkey, and turducken. We eat creamed onions, green beans, squash, cranberry sauce in all shapes and flavors. Stuffing (in the bird) or dressing(baked separately) can be white, wheat, corn, or mixed breads. I love using challah. Add sausage, oysters, wild rice, dried fruits, onions, fennel, carrots, celery, and a host of other flavors. Gravy - spicy, traditional, sherry or wine based, cider based, creamy or thin - it all tastes great over mashed potatoes.

So what are your Thanksgiving favorites? I have yet to find my very favorite meal...but there will always be turkey, taters and cranberries on my plate! Happy thanksgiving everyone.

Autumn, Time for Soup!

As the days get shorter (light wise) and the temperatures begin to fall, I can't help but think of my stock pot - full of soup. Yes indeed, hearty, healthy, bold soup full of things like chorizo, black beans, mirepoix, broth and love.

Yes I said it....love. Because a really good soup has a secret ingredient - LOVE. Think about it - does the local canned soup taste as good as that big stock pot that has simmered for hours on your cook top? Doubt it. Are the veggies as flavorful, the broth as rich and the spices...well present?

A homemade soup can be "by the book" and still have love. But a soup that has been created - whether by a culinary wizard, or a lack of ingredients, often yields some thing mouth watering at the end.

For example....I needed to make dinner. With not a whole lot in the fridge. I had 2 chicken breasts and a piece of chorizo in the fridge. I had some celery, carrots and an onion. One can of beef broth. Some spices and a jar of sun dried tomatoes, plus some leftover tomato paste from an earlier recipe. So I made soup. Sauteeing the onions and veggies.....letting them sweat out a bit. Then the chorizo got added for flavor......god does that smell good! The chicken went in last, cubed, with chopped tomatoes (sun dried), some cumin, oregano and salt and pepper. A little tomato paste for color, broth to thin it all out and a splash of red wine...because c'mon...everything tastes better with a little red wine!

Simmer for ~ 1 hour. Added a can of fava beans I found in the pantry....for fiber you know - all the rage these days as we are all getting a little older and need to watch our heart health and um, "other" things. This was one healthy, delicious, hearty soup. Or is it stew? Stoup to borrow a phrase from Rachel Ray.

My husband chose to spice it up a bit, but I loved the flavors of the cumin and rosemary from the sundried tomatoes (oil packed).

So look in the refrigerator and pantry - what kind of soup is waiting for you?

Feeling stuck? Give me a list, and I can help you create your own hot bowl of love...though I may steal the recipe!

Home Plate Advantage Personal Chef - From Comfort food to Gourmet - Soup made your way!

Just Peachy!

In August, peaches come in to season. Juicy, sweet, white and yellow. Pick your own, or purchase by the basket.

Sure they taste good just as they are...and we all know the sweet smell of peach pie, peach jam and any sweet peach dessert.

But did you know the peach is quite versatile. As we walk through a menu, I wanted to share some ideas for using this delicious fruit to it's absolute max. After all, the season is short, and it is truly the last luscious jewel of the summer.

Appetizers: Grill peaches and toss with parmesan and proscuitto, a touch of olive oil. Peahces and Ham are a wonderful combo!

Salads: Mix sliced peaches with goat cheese or ricotta cheese and serve over baby arugula with a light lemon balsamic vinaigrette. Or toss with pancetta, a sherry wine vinaigrette, and dried cranberries.

Soup: Peach and Tomatao Gazpacho - a nice twist on a classic summer soup (see recpe at http://www.epicurious.com/recipes/food/views/Peach-and-Tomato-Gazpacho-232601)

Main Course: Most meats work well with peaches - ham as we said combines the salty and sweet (http://www.epicurious.com/recipes/food/views/Ham-and-Peach-Kebabs-with-Marmalade-Mustard-Glaze-103629). Pork (http://www.epicurious.com/recipes/food/views/Grilled-Pork-Tenderloin-with-Peach-Barbecue-Sauce-230636) and chicken both work nicely with peaches and rosemary, or a nice brandy and peach sauce, or anywhere a mango is used in a salsa. Mint, basil, cardamon, cinnamon, and black pepper all compliment the peach. Fish is light enough to balance the sweetness of the peach. (http://www.epicurious.com/recipes/food/views/Grilled-Shrimp-Satay-with-Peaches-and-Bok-Choy-242685) Balsamic vinegar goes nicely too. Even pizza can take the peach (http://www.epicurious.com/recipes/food/views/Peach-Prosciutto-and-Goat-Cheese-Pizzas-103716)


Desserts - well the mind can only imagine. Smoothies, ice cream, peach pie, cobbler, tart, cakes, and bettys. Baked peaches with amaretto and butter. Sliced peaches tossed with toasted coconut, nuts and a vanilla rum sauce. Peach Melba! Try a little cocoa and chipotle powder dusted on grilled peaches for a twist and serve with ricotta cheese flavored with vanilla.

Berries pair nicely with peaches too - raspberries, blackberries, and blueberries. Nuts, liqueurs, honey and chocolate too. Get creative - try new flavors together. Take your favorite recipes and try a peach instead of the specified fruit.

Or just run some water and enjoy this summertime treat au naturel!

Recipes provided by epicurious.com - many more online too. Get cooking!

Home Plate Advantage Personal Chef Service - feeling peachy!

New Orleans Eating

Welcome home to me!

I just returned from New Orleans where the air is thick with humidity, the streets are full of jazz, the clip clop of the donkey drawn carriages, and the smells of amber and sandalwood coming from the voodoo shops. And at night - you'll see a little bit of everything, from properly dressed couples heading to dinner, to a cross dresser in fishnet tops and heels. So with the mix of creole, Cajun, traditions and excesses, one must talk about the food.

There is a lot (A LOT) of fried food in NOLA. Beignets, po'boys with fried oysters, fried seafood on every corner. But there is also a lot of wonderful seafood and raw oysters to be enjoyed. Even on Bourbon Street....the Brennan's restaurants, whether formal or casual, represent one of the best of southern hospitality and superb preparation. We started our tour of the city at Ralph Brennan's Red Fish Grill on Bourbon Street. A fun, casual restaurant filled with large metal fish hanging on walls and from the ceilings. Very tropical and light inside with friendly attentive staff.

Our dinner started with 6 perfect oysters - fresh, cold and paired with a wonderfully spicy cocktail sauce. Delicious! This was followed by Pasta Jambalaya filled with Louisiana shrimp, roasted chicken and andouille sausage tossed in a rich tomato sauce with Creole seasonings, and Sweet Potato Catfish baked with a sweet potato crust served with braised turnip greens that were sweet and tender, and drizzled with an andouille cream sauce.

To end this wonderful meal, we had Key Lime Pie that was light, creamy, dense and luscious. You could taste the egg yolks in the lime curd, and feel the tang of citrus in the light lime sauce on the side. Is it rude to lick the plate?

Another night we went to Dickie Brennan's Bourbon House Seafood on the corner of Bourbon Street and Iberville. Elegant, yet far from stuffy. We were served and pampered by 4 separate servers who took very good care of us without being overbearing. Fried Alligator tossed in a Crystal honey butter sauce topped with crumbled blue cheese started our meal, perhaps inspired by the swamp tour we did earlier that day. Spicy, tangy, tender and delicious....and yes, it really does taste like chicken. Their Spinach Salad With red onion, spiced pecans and feta in a pecan molasses vinaigrette was delicious too.
Redfish on the half shell ( see the recipe at http://www.bourbonhouse.com/recipes-bourbon-house/9-redfish-on-the-half-shell.html) served with new potatoes, balsamic glazed red onions and lemon butter proved light, not too lemony, and amazingly good. Even the potatoes had a rich flavor to them without adding a single thing. Pan Seared Tuna served over warm local tomato panzanella salad with seasonal greens, basil oil and balsamic reduction proved a great choice with a nice thick piece of tuna seared perfectly. Home made croutons added a nice touch to a very fresh tomato salad.

For dessert we splurged on the best pecan pie I have ever had. Not the icky sweet pie we all know, and often love. No. This was full of pecan flavor, with a nice dense curd that tasted liked bourbon and brown sugar, not corn syrup. The touch of vanilla ice cream was a perfect partner to the caramel sauce on the side.

I not only admire the Brennan family, but also Emeril, Paul Prudhomme and Arnaud among other New Orleans legends. Arnaud's offers a very formal restaurant, jazz club with cafe and a very casual bistro called Roumelade. We had a good meal here of turtle soup, boudin and a natchitoches meat pie which is a jazz fest favorite of ground beef, ground pork, vegetables and seasonings fried in pastry. A little crawfish etoufee to finish. YUM!

Good thing the French Quarter is a walking city, full of sights, sounds, and of course more wonderful food than anyone can eat. But it was fun trying!

CREOLE VS CAJUN - What's the difference?

As I start packing for a trip to New Orleans to attend the USPCA conference, my mouth starts to water just thinking about all the great flavors and fresh seafood I will experience. Oysters, po'boys, muffaleta, and gumbo. But is it Cajun or Creole that I need to focus on?

Creole food is not Cajun Food. It is a traditional New Orleanean style of cooking that incorporates the blending of cultures from the French, Spanish, African and American Indian. The Creoles remained in the city limits, and are typically of Spanish and or French descent. The food is traditionally mild in flavor and elaborate to prepare. Creoles pride themselves for their sauces, herbs and Creole spices and often use turtle meat in their dishes, though don't advertise that.

Cajuns on the other hand lived in the bayou (swamp lands). They were exiled from Nova Scotia, Canada by the British and chose to relocated in New Orleans. The Cajuns were fishermen, trappers, and hunters while the Creole were the city dwellers. Cajuns generally like their foods hot, spicy, and/or blackened and specialize in the preparation of game meats such as alligator, possum, turtle and the like.

The boundaries between city and country became the unwritten laws of demarcation and separation between Creoles and Cajuns. Both Creoles and Cajuns are known for their cuisine and have battled for centuries over dishes such as File' Gumbo, Crayfish (pronounced Crawfish), Etoufee' and Jambalaya.

Spicy is the way to go for my tastes, so I guess the Cajuns win! But the French Beignets and chickory coffee may be a morning exception....Cafe du Monde, here I come! Add a little Zydago (not to be confused with jazz) and for certain, there will be a BAM! from Emeril, and a "Nawlins" kind of mood at the conference.

Laissez bon temps roule! (Let the good times roll).

BBQ by Region

The Best Barbecue in the U.S.A.
Grilling guru Steven Raichlen shares his regional recipes and favorite barbecue jointsBy Megan O. Steintrager
H eaded to Owensboro, Kentucky? You've got to try the local barbecue specialty: smoked mutton served with a black sauce made with Worcestershire sauce, melted butter, and lemon juice. "You have all of these little micro-regions in barbecue, and I like that notion," says Steven Raichlen, whose book BBQ USA has 425 recipes from across the U.S., including Southern California's Santa Maria oak-grilled tri-tip steak, marinated and grilled Cornell Chicken from upstate New York, and Northern Alabama's hickory-smoked chicken dressed with a white mayo-based barbecue sauce. Micro-regions aside, there are four major American barbecue hot spots and corresponding styles: Texas, the Carolinas (primarily North), Memphis, and Kansas City. Epicurious asked Raichlen to explain each regional style and share a corresponding quintessential recipe and restaurant suggestion.

Texas
In Texas, beef is king—primarily brisket, which is smoked for up to 18 hours, generally with oak. The meat gets most of its flavor from the slow smoking, and most Texan pitmasters don't bother with rubs or mops, says Raichlen. The beef is usually served sliced with soft white bread. "Texan barbecue sauces tend to be based on tomatoes and chile powder and are rather thin, tart, and vinegary," writes Raichlen in The Barbecue! Bible. Many 'cue joints in Texas also serve beef ribs, sausage, and other meats, but brisket is the star.
Best Local Recipe:
Best BBQ Joint:

The Carolinas
Here, barbecue is all about pork: Whole hogs are sometimes barbecued for a "pig pickin'," but the most common cut is shoulder (also known as Boston Butt). The meat is left naked or rubbed with a mixture of paprika, salt, sugar, and other seasonings, and then smoked for six to eight hours over oak or hickory—during that time, some pitmasters keep the meat moist with a vinegar-based mop sauce. After cooking, the meat is "pulled" (hand-shredded) or chopped and doused with a spicy, vinegary sauce—nothing sticky or sweet! In northeastern North Carolina, the sauce is thin and clear, made with white or cider vinegar, with hot red pepper flakes, salt, and a bit of sugar; in the western part of the state, ketchup or tomato sauce is added. In South Carolina, as well as in southern North Carolina, the sauce is bright yellow and contains vinegar, ballpark mustard, and a sweetener such as sugar, molasses, or honey. Carolina barbecue is traditionally eaten on a bun with a mayo-less coleslaw that's made with the same sauce that goes on the pulled pork.
Best Local Recipe:
Best BBQ Joint:

Memphis
The host city for one of the world's largest barbecue contests, the Memphis in May World Championship Barbecue Cooking Contest, has all kinds of barbecue, including thinly sliced pork shoulder served with barbecue sauce. But the city is most famous for its pork ribs. Baby back or spare ribs are thickly coated with a spicy dry rub made with cayenne, black pepper, paprika, and a little brown sugar and left to soak up the flavors overnight. They're then smoked (some pitmasters keep the ribs moist during cooking with a vinegar and mustard-based mop sauce) and sprinkled with more rub before serving. You can add sauce, but Raichlen prefers his ribs "dry" like they're served at the legendary Rendezvous barbecue joint (listed below).
Best Local Recipe:
Best BBQ Joint:

Kansas City
Kansas City has more than 90 barbecue joints, according to Raichlen: It rivals Memphis as the capital of American 'cue. Pork ribs are popular in Kansas City, too, but so are other cuts of pork, as well as chicken and beef. Here, many pitmasters use a dry rub (as in Memphis), but they don't tend to use mop sauces. "What characterizes Kansas City is the heavy smoke and the sweet, sticky barbecue sauce," Raichlen says. A typical Kansas City sauce contains ketchup or tomato sauce, brown sugar, corn syrup, molasses, vinegar, onion, garlic, hot red pepper flakes, liquid smoke, and sometimes apple juice, Raichlen explains in The Barbecue! Bible. The most famous supermarket brand in this classic Kansas City style is KC Masterpiece. However, it's not the only style here: One of Kansas's best and most famous barbecue joints, Arthur Bryant's, serves a tart vinegar and paprika sauce. If you're headed to Kansas City, you'll want to learn your 'cue terminology so you can order rib tips (the crusty trimmings of spareribs), short ends (the short, fat, meaty ends of spareribs), long ends (the other, leaner end), and burnt edges (the charred and crispy ends of smoked brisket).

Healthy or not?

In a world where so many are watching their waistlines, protecting their hearts and fighting teenage obesity, why do I still see shows that promote terrible eating patterns? I was watching a show that had the best pigout places in the USA. 7 pound burritos, 12" pancakes, 96 oz steaks. All of these places rewarded patrons for eating these items in record time too. Then there was the deep fried everything cafe.....you want it - they fry it. But the kiss of death - literally - was a cafe run by a former nutritionist offering triple and quadruple bypass burgers (4 patties, tons of cheese and a roll toasted with lard) accompanies by the all you can eat fry bar - also all cooked in lard. Don't we have the government coming down on all trans fats and preventing kids from eating junk food in the schools? Don't many of the chain restaurants have to post nutritional values in their establishments? Isn't Jared a star for eating at Subway? What is wrong with this picture?

So how can this place exist? Of course there is a reward for eating the monster burger here - a wheelchair ride out by pretty "nurses" aka waitresses. Is it the decadence? The desire for comfort food? Rebellion? The scantily clad naughty nurses? Or merely "I don't give a darn anymore - I just want it"? Should we hold the next Biggest Loser auditions here? Hey, now there's an idea.....

I also heard a disturbing fact on the news the other day about how Americans are no longer eating well due to the economy. We are collectively eating more fast food ($1menus), processed items (10 for $1 style sales in grocery stores) and quitting the gym. This scares me to death in a country that has the highest obesity rate in the world.

OK...so the gym can get expensive - but there is walking, running, swimming at a local lake (summer time), and other activities that are very inexpensive or free to do. Sure there are the bucket of chickens for cheap - but there is also (at least at my grocery store) a $15 menu of rotisserie chicken and healthier sides. 10 for $10 frozen vegetable sales - still pretty healthy if you can't do organic or fresh. Farmer's markets have begun - check them out because a lot of times they are a great way to eat fresh and cheaper!

Do we really have to resort to overprocessed, fat and sugar saturated items to save money? I hope not....they don't even taste good. Don't settle for inferior food. Eat smarter, eat better and worse case eat a little less - especially if you quit the gym!

Stay healthy - we all need to be in peak form to get through these tough times. God knows we won't be able to afford health care soon.

If you need some help in preparing healthier options - contact Home Plate Advantage at www.HomePlateAdv.com

Thanks for listening....

Spring time freshness

I just finished baking a raspberry rhubarb pie that we will have with a grilled flank steak and salad......so what you ask?

Well the rhubarb is only available this time of year - and this signals the beginning of some great things to come! We all know strawberries and asparagus are big Spring time items. And not the imported from god knows were, but right here at our local farm stands - which are beginning to open. Another wonderful springtime tradition.

With the budding trees, tulips and pollen comes the farm hands protecting those tiny little green sprouts that will become zucchini, tomatoes, cucumbers, eggplant, beans and many other favorites. That delicious salad blend with the edible flowers will be back next to the corn on the cob and heirloom tomatoes. Watermelon, blueberries and peaches are coming later in the summer. Grills will be fired up for many of us. BBQ season begins next weekend with Memorial Day and fruit salads, grilled veggies and iced tea will reign! Or perhaps a lighter wine, a summer ale or a mojito - whatever your pleasure.

Can you feel the excitement? No? Well open the windows, take the dog for a walk and look around. Homes are planting their little plots of farm. Nurseries are bursting with flowers, shrubs and herbs. Everyone has emerged from their winter cocoon to breathe the fresh air, feel the sun on their pale little faces and adjust to the longer days.

Support your local farmers - eat local produce, visit a farm stand for fresh goodies, including wonderful breads, jams and other seasonal items. Buy a pot and do a small herb garden of your own. Or a tomato plant...if you have the room - do a larger plot. Get back to nature - because we all know we spend too much time behind a desk, inside looking out wishing we could play in the dirt like we were kids......

Happy Spring from Home Plate Advantage - your personal chef service for Greater Boston.

Kitchen Wisdom

Some light kitchen humor for tax season - Martha Stewart has her way, Maxine (of Hallmark card fame) has a different approach....

Martha says: Stuff a miniature marshmallow in the bottom of an ice cream cone to prevent ice cream drips.
Maxine says: Just suck the ice cream out of the bottom of the cone, for Pete ' s sake! You are probably lying on the couch with your feet up eating it anyway!


Martha says: To keep potatoes from budding, place an apple in the bag with the potatoes.
Maxine Says:Buy Hungry Jack mashed potato mix. Keeps in the pantry for up to a year.


Martha says: When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won ' t be any white mess on the outside of the cake.
Maxine Says: Go to the bakery! Hell, they ' ll even decorate it for you!


Martha says: If you accidentally over-salt a dish while it ' s still cooking, drop in a peeled potato and it will absorb the excess salt for an instant ' fix-me-up.
Maxine Says:'If you over-salt a dish while you are cooking, that ' s too bad. Please recite with me the real woman ' s motto: ' I made it, you will eat it and I don ' t care how bad it tastes!


Martha says: 'Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks.
Maxine Says:Celery? Never heard of it!


Martha says: Brush some beaten egg white over pie crust before baking to yield a beautiful glossy finish.
Maxine Says: The Mrs. Smith frozen pie directions do not include brushing egg whites over the crust, so I don ' t.


Martha says: Cure for headaches: take a lime, cut it in half and rub it on your forehead. The throbbing will go away.
Maxine Says:Take a lime, mix it with tequila, chill and drink! All your pains go away!


Martha says: If you have a problem opening jars, try using latex dish washing gloves. They give a non-slip grip that makes opening jars easy.
Maxine Says:Go ask that very cute neighbor if he can open it for you.


Martha says: Don ' t throw out all that leftover wine. Freeze into ice cubes for future use in casseroles and sauces.
Maxine Says: Leftover wine???????????HELLO!!!!!!!

If you find yourself somewhere in the middle, or perhaps more Maxine than Martha, call a personal chef for dinner! I recommend Home Plate Advantage!

Why we are fat

Check out this website, and ask yourself - do you see yesterday's lunch? Are you drooling over the photos wondering where you can get these items? Or is your stomach upset, and your gag reflex in overdrive?

http://thisiswhyyourefat.com

Sure bacon tastes good. But we all know it is best in moderation. Fried food - again can be tasty and satisfy that need for salty, crunchy, greasy foods. Heck I had some fried calamari last night for dinner...and it was good! But fried cookies? Twinkies? Batter dipped bacon? Blehhh.

Why do we always look for the bigger, layered, if one is good six are better foods? I mean seriously, do you really feel good after eating 2 pounds of anything, even if it is wrapped in bacon? I have been guilty of downing a pint of ice cream myself...but I sure didn't feel good afterwards.

What is wrong with actually tasting the food you are eating? Fried food often does not taste like anything but the batter and the oil it was fried in. Compare fried fish to a piece of grilled fish with lemon. Do you see the difference? Now now, stop yelling boring! Diet Food! health nut....really fresh fish tastes good! As does well prepared anything. Think of a great restaurant you have eaten at - do you see fried anything? No it is typically grilled, braised, or roasted really good quality dishes.

Enjoy the chocolate crunch of an oreo - why fry it and make it greasy, and covered in a batter that now covers up the unique taste that is an oreo? Better yet, have fruit dipped in a great rich dark chocolate, melted over a small flame. Or in the microwave. Dark chocolate has health benefits, and you will have less fat overall and the benefit of the vitamins and fiber in a fruit.

So come on everyone - go for a walk, take up yoga, and look for the fresh options of the foods you like. Your bottom line will love you for it! And if you need help in making healthy food - give me a chance at www.homeplateadvantage.com

Unique Gifts from Home Plate Advantage

As we head into spring, there comes a multitude of events that demand some attention....yes, Aunt Mary's birthday and your anniversary. But there are a myriad of holidays that require us to use our creative juices to find a unique gift that will charm the recipient, not cost a fortune, and well, c'mon, admit it, be better than your sibling's gift!

So what will you do for Mother's Day, Father's Day, Grandparent's Day, Easter, Passover, Graduations, and of course Valentine's Day?

Well, Home Plate Advantage has some great ideas for those hard to buy for loved ones in your life - and the best part - I do all the work. Think about it - how much would mom love someone else to cook for her - and do the dishes?

How would a romantic dinner for two, prepared in home and served discreetly go over with that special someone? Restaurants are good, sure....but how about a gift that requires no driving, no dressing up, no waiting in lines, shouting over the noise, or being disappointed with bad service? No tipping either (well if you really want to I won't say no) !

And if you want to take credit for the meal - I can prepare everything early, and you can heat and serve, and take all the credit - I don't mind.

Wouldn't you love to have your favorite dish, just once, with no peppers in it? Or that favorite family recipe made for you, instead of trying to figure out what julienne really means?

Maybe your siblings want in on the deal - get a gift certificate from all of you! Someone getting married - what a nice surprise to relieve some of the pre-wedding stress.....new baby? graduation? new home? loss of a loved one? teachers gift or client appreciation? So many people to do something wonderful for.

Sure I am tooting my own horn, but if you read the testimonials on my website - you'll see others have been very happy. So come on - give a really good gift - one size fits all. Order a personal chef gift certificate today and stay on everyone's good side all year long!


If you need a little help for the holidays - I am here to help there too! And for you loners, orphans or members of non existent families - treat yourself to a culinary treat and invite a few friends over......you'll feel better, I promise.

Good eating!

Boston Area Personal Chefs Walk for Hunger with Project Bread

A personal chef will come to your home to prepare wonderful food, all created just for you and your family. They shop, cook, and cleanup, so that you can enjoy the comforts of your home and delicious, freshly prepared hot meals. But what if you don’t have a kitchen to call your own? What if your kitchen is a food pantry?
The New England chapter of the United States Personal Chef Association has committed to helping feed the hungry on an entirely different level. On Sunday, May 3, team “Boston Area Personal Chefs” will be walking the 20 miles of Project Bread's 2009 Walk for Hunger to raise awareness of the USPCA and to raise money for a very worthy cause. Team leader and president of the chapter, Christine Todaro of Fusion Personal Chef Services in Attleboro and team secretary Laura Finnerty of Home Plate Advantage in Stoughton will be coordinating the team, and hope to raise over $2,000 for Project Bread.
“Personal Chefs and the walk for hunger just seems like a natural pairing” said Finnerty. “Our services revolve around food, and to support a cause that feeds people is a great opportunity for us.”
Team Boston Area Personal Chefs are accepting donations online at: www.projectbread.org/site/TR/Walk/General?pg=team&fr_id=1110&team_id=36450


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Welcome Home Service hits the Press!

Welcome Home Dinner Packages for Travelers
You are back from a long vacation or a hectic business trip. The refrigerator is empty. What are you feeding your family for dinner tonight? Takeout or prepackaged meals are quick, but loaded with fat, salt and taste, well OK. Wouldn’t you rather serve a nutritious, preservative-free meal that tastes great? You can if Home Plate Advantage is your Personal Chef Service.
Laura Finnerty started Home Plate Advantage to solve the “what’s for dinner” dilemma for busy people. “While the rich and famous folks have private chefs, a personal chef is someone who comes every two to three weeks and is within the budget of many people,” she said.
After a free consultation to determine food preferences, dietary needs and restrictions, Laura will plan a menu for your approval, and on the day before you return from your trip, will arrive at your home with pots, pans, utensils and the groceries to prepare five different dinner entrees with four servings each. When finished the foods are labeled and stored, the kitchen is cleaned, and you’ll come home knowing your family will be well-fed with little or no effort on your part. She will even pick up the milk and bread for breakfast!
Laura gives you healthy ready to eat meals, and the gift of more personal time. “Clients say this service is a dream come true,” she said. “They also agree that compared to the costs of take-out and restaurant meals, the service is truly affordable and a saving grace for weary travelers.”
Personal Chef Laura Finnerty has been serving clients in the greater Boston area since July 2008. She is a member of the United States Personal Chef Association (USPCA), Neponset Valley Chamber of Commerce, and is dedicated to excellence in the industry.

Contact us at www.HomePlateAdv.com for more information!