Live, Laugh Love Life!

April 28, 2017

Well, it certainly has been a long time since I visited my own site.  Life changes have taken me in some new and exciting directions since moving to Waco, but I am back!  First, let me catch you up to all of the news for Cast Iron Skillet.  We have definitely expanded our services by developing a series of Creole cooking classes in collaboration with Gourmet Gallery owner Karyn Miller Brooks. The classes were so successful that we have branched out into corporate and private classes.  Most recently CIS provided a private bash for the Waco Chapter of the Links, Inc. and the Waco Alumnae Chapter of Delta Sigma Theta Sorority, Inc.  Our first corporate client is Balcones Distilling for whom we hosted a Mardis Gras Soiree.

 

 

In addition, CIS has participated in two non-profit events, the Signature Chef Auction for the March of Dimes of Waco last October, Healthy Choices for Waco Chapter of Jack and Jill, Inc. and Providence Healthcare, Kentucky Derby Fundraiser on May 6th! So as you can see, we have been busy!

 

 

 

I am so looking forward to summer! First stop, the National Museum of African American History and Culture in Washington, DC. I will be showcasing African American culinary history and women chefs on our Le Pain de Vie website and our new Black Women Chefs Instagram. I can't wait to taste the delicious Ruby Scoops ice cream created by fellow Chef Rabia Kamar as well as the Sweet Home Cafe inside the NMAAHC.

 

 

 

Plus it's my birthday month so I can't wait to see what surprises my family has in store! (Hint, hint.)

 

I recently visited California for the first time, which was awesome by the way.  I so enjoyed San Diego. I had an exciting road trip to visit my dear cousin Shirley and her family in Beaumont, CA. We visited the wonderful 123 Lavender Farm in Highland and I loved the majestic mountains. The weather, the diverse culinary scene, the beautiful coastal sunsets. Au revoir Mon Ami, until next time!

 

 


Last but not least, I am back on track with the cookbook, special thanks to the Writing Barn in Austin, so more news to come about that in the June/July post!

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#1 

Each Mother Sauce produces two to three secondary sauces and host of derivitive sauces.

 

#2

The key to developing rich sauces is in mastering the art of making a Roux.

 

#3

Over-hydrated or thin sauces can be saved by making "slurry"; part cool sauce or liquid plus starch for thickening.

Chef Sheri's Tips

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