I seeded arugula this fall which provided me with greens all winter long. Now I have these beautiful blossoms to add to salads, fish, etc. They will soon reseed, but right now are a bright spot in the garden.
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Women who meet monthly to share and explore food and good eating.
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About the Ladies of the Knife
Many of us met at the Culinary School at Sur La Table in Pentagon City, Arlington, VA, where we assisted visiting chefs during the classes they taught. We learned alot, washed a few pots and dishes along the way, but mostly became friends.
What a great treat to work with chefs of reknown including former White House Chefs Walter Scheib and Roland Mesnier, the queen of chocolate, Alice Medrich, Bob Kincaid, Roberto Donna, DC's top female chef, Ris LaCoste, Top Chef's Carla Hall, DC's Cafe Asia owner and chef, Yu Sheon, PBS chefs Joanne Weir and John Shields (Coastal Cooking) along with many other distiguished restauranteurs and chefs. Their influence, knowledge, cooking skills and creativity inspired us to share our skills, recipes and kitchen techniques.
Our monthly gatherings are usually based on a food theme .... one of our first meetings, everything, including the ice cream included arugula. We've conquered vegetarian, Spanish and German cuisine, cooked a tribute to Julia Childs meal, had a "foods of the heart" Christmas dinner. And while we always eat and drink, we do other things .... we've gone to movies, prepared Thanksgiving dinner for the Arlington Hospice, just plain gone out for dinner, spent a long weekend at the beach cooking our hearts out and recently attended the Jacques Pepin Smithsonian lecture.
What a great treat to work with chefs of reknown including former White House Chefs Walter Scheib and Roland Mesnier, the queen of chocolate, Alice Medrich, Bob Kincaid, Roberto Donna, DC's top female chef, Ris LaCoste, Top Chef's Carla Hall, DC's Cafe Asia owner and chef, Yu Sheon, PBS chefs Joanne Weir and John Shields (Coastal Cooking) along with many other distiguished restauranteurs and chefs. Their influence, knowledge, cooking skills and creativity inspired us to share our skills, recipes and kitchen techniques.
Our monthly gatherings are usually based on a food theme .... one of our first meetings, everything, including the ice cream included arugula. We've conquered vegetarian, Spanish and German cuisine, cooked a tribute to Julia Childs meal, had a "foods of the heart" Christmas dinner. And while we always eat and drink, we do other things .... we've gone to movies, prepared Thanksgiving dinner for the Arlington Hospice, just plain gone out for dinner, spent a long weekend at the beach cooking our hearts out and recently attended the Jacques Pepin Smithsonian lecture.
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