Comments on: Lovely Lucy http://tastesamblog.wordpress.com/2008/11/10/lovely-lucy/ Tue, 13 Oct 2009 23:22:39 +0000 http://wordpress.com/ hourly 1 By: tastesamblog http://tastesamblog.wordpress.com/2008/11/10/lovely-lucy/#comment-80 tastesamblog Tue, 06 Jan 2009 15:52:34 +0000 http://tastesamblog.wordpress.com/?p=121#comment-80 Thank you very much for taking time to read our TASTE blog. And YES, I highly recommend you stopping by and tasting the pumpkin French toast. I actually use a pumpkin quick bread for the toast part. My inspiration came from the ever popular “breakfast for dinner” concept, which I loved as a child! It was my father’s favorite thing to make after a Sunday drive to Vermont to pick apples and look at the blue ribbon pumpkins displayed at the orchards. Bacon seems to be more and more popular when it comes to dessert. Although I try to keep my desserts vegetarian friendly, I am sure some candied bacon would be a great balance with the pumpkin. I do enjoy teaching cooking lessons, but I do not have anything formal set up at the time. If you are truly interested in seeing our kitchen and learning a few tricks of the trade please keep in touch (you can reach me by calling the restaurant reservation line) and we can set up a time for you to visit. Thank you for supporting TASTE. There are so many talented and creative people employed here and we enjoy sharing our creations with our guests! Thank you very much for taking time to read our TASTE blog. And YES, I highly recommend you stopping by and tasting the pumpkin French toast. I actually use a pumpkin quick bread for the toast part. My inspiration came from the ever popular “breakfast for dinner” concept, which I loved as a child! It was my father’s favorite thing to make after a Sunday drive to Vermont to pick apples and look at the blue ribbon pumpkins displayed at the orchards. Bacon seems to be more and more popular when it comes to dessert. Although I try to keep my desserts vegetarian friendly, I am sure some candied bacon would be a great balance with the pumpkin. I do enjoy teaching cooking lessons, but I do not have anything formal set up at the time. If you are truly interested in seeing our kitchen and learning a few tricks of the trade please keep in touch (you can reach me by calling the restaurant reservation line) and we can set up a time for you to visit. Thank you for supporting TASTE. There are so many talented and creative people employed here and we enjoy sharing our creations with our guests!

]]> By: Brenda http://tastesamblog.wordpress.com/2008/11/10/lovely-lucy/#comment-79 Brenda Tue, 30 Dec 2008 02:33:14 +0000 http://tastesamblog.wordpress.com/?p=121#comment-79 Lucy - I read over your dessert menu online tonight - WOW! I really need to stop by and try your pumpkin french toast. Do you use challah bread? What was the inspiration for this dessert? I LOVE pumpkin - perhaps you could create a pumpkin dessert that uses bacon? I bought a half dozen slices of black forest bacon today at Whole Foods and am excited to see how it will pair with the things I have planned to make this week. Do you offer private chef lessons? Would love to join you in the kitchen and make a delectable dessert. Thanks for your hard work at TASTE! Lucy – I read over your dessert menu online tonight – WOW! I really need to stop by and try your pumpkin french toast. Do you use challah bread? What was the inspiration for this dessert? I LOVE pumpkin – perhaps you could create a pumpkin dessert that uses bacon? I bought a half dozen slices of black forest bacon today at Whole Foods and am excited to see how it will pair with the things I have planned to make this week. Do you offer private chef lessons? Would love to join you in the kitchen and make a delectable dessert. Thanks for your hard work at TASTE!

]]> By: David Hale http://tastesamblog.wordpress.com/2008/11/10/lovely-lucy/#comment-73 David Hale Thu, 13 Nov 2008 14:49:49 +0000 http://tastesamblog.wordpress.com/?p=121#comment-73 Hey Lucy, Congratulations on your new gig! Just think, seven years ago you were making the killer cassoulet for Chef Steve's wedding... Good times! Be great, as always and have a great time at Taste. DH Hey Lucy,

Congratulations on your new gig! Just think, seven years ago you were making the killer cassoulet for Chef Steve’s wedding… Good times!

Be great, as always and have a great time at Taste.

DH

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