Small Bites

This cooking class entailed a demonstration of 4 menu items, including a flaming wheel of cheese, in the restaurant dining room. All attendees then enjoyed the chef’s preparations. Hi! Donna Monaco Olsen here to share with you from a recent cooking demonstration. (Please scroll down for the selection of demonstrations… Read More →

Morels, a very special mushroom, are another sign that Spring has arrived and bringing us a true delicacy. Morels have never been successfully produced commercially. They are typically found growing in areas that have been ravage by forest fires. No one really knows why, perhaps the rich soil after the… Read More →

Thyme is an earthy herb that pairs beautifully with mushrooms. Add quinoa and nuts and you have a veggie burger that is a real hit! The best part: this burger is not only vegetarian, but vegan as well.  Click this link: to  read about the herb thyme and see my story… Read More →

This post is about two staples in my pantry, chickpeas and cilantro. For various reasons, some of us are staying off meat this time of the year and while fish certainly is a viable option just legumes work too. Chickpeas paired with simple button mushrooms in this exceedingly simple and… Read More →

SAUTÉED PORK CUTLETS WITH WILD MUSHROOM RAGOÛT By The Culinary Institute of America A Veterans Day Recipe from the CIA’s Wounded Warrior Healthy Cooking Boot Camp The Culinary Institute of America (CIA) and the United States military have a long and proud partnership. The CIA was created in 1946 to… Read More →

Print Cornbread Stuffing Mushrooms Cook Time: 30 minutes Serving Size: 8 Ingredients8 large portobello mushroom caps Salt and ground black pepper 2 tablespoons unsalted butter 1 small yellow onion, chopped 1 medium leek, green and white parts, sliced 1 medium carrot, grated 1 celery stalk, finely diced 1 tablespoon chopped… Read More →