While traveling approximately 3,000 miles this summer, I have had the opportunity to cook in other people's kitchens. We are hunkered down in Kansas for awhile and I was caught sauteing bell peppers, onions and mushrooms for hummus wraps.
Here's the evidence that I'm comfortable in almost any kitchen, at any time, cooking great food for family and friends.
I love doing chef demos. It gives me a chance to cook a few recipes, share lots of food facts & cooking tips, and show off my chopping skills. (How fast can YOU chop cabbage?) A few years ago I was invited to participate in "Party in the Parking Lot," an event to help raise interest for VegCo, an all vegan grocery store in Phoenix, Arizona. As with any live event I had fun, but also had challenges -- like almost catching myself on fire.
I made Portabello Fajitas with Ancho Chili Sauce, and Summer Citrus Coleslaw.
I’d like to take a few paragraphs to thank all the people who have helped shape the Kitchen Shaman.
First, my partner D’Marie, who encouraged me to write about food when she realized the amount of information stuck up in my brain that could be shared with the world. She has also been the gracious recipe tester, and benefactor of the Kitchen Shaman’s food over the last 8.5 years. She has suffered my failures, and gloried in my culinary triumphs. And has been there every night and day when I come home from a long shift, tired and just wanting take-out, but babbling about everything I learned about food that day. She is also the fabulous editor of Kitchen Shaman, taking my words and shaping them into something that you can understand when you read it. I am deeply grateful for her talents.
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