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Hi John!
 
Thanks for the "more appropriate" (IMHO )options for our Monday night dinner!  My personal favorite app would be the shrimp/ Grilled pineapple salsa but all are fine with me.  My personal fave soup would be your Gazpacho- but since we are not having a green veg, then either one of the spinach or broccoli soups would be great too..Mulligatawny, Onion and Lentil sound a little bit heavy ( maybe that's just me? ), but count me in ( it's not as if I don't I love them )... - if the ladies choose one of those- all are fine with me.  Naturally I'm looking forward to the Beef and Potatoes and... Profiteroles. In other words, I will go as the crowd votes with no problem at all.  I don't think we can go wrong with any dish you make as you are a rockstar in the kitchen!  I was sooo impressed with that huge meal from Onion soup through Bananas Foster with no prep!! 
 
Thanks again John- looking forward to Monday,
Christy
 
 
Thank you so much for being a great teacher.  You are very patient and thoughtful.  I've learned a lot in your classes
Dolly
 

Hi John,

Thank you sooooo much for a delightful evening last night.  We all thoroughly enjoyed it.  You really outdid yourself.  I’m sorry we talked so much and kept you late.  The food was absolutely delicious.  My husband was expecting leftovers but I cleaned my plate so he was out-of-luck.  I look forward to seeing you tomorrow for the vegetable carving class.  Janet B.

 

About Entertaining, with Donna Pilato

 

Food Art, Garnishing Made Easy Guide Review

 

Guide Rating - 5 Stars 

 

Pros  

Very clear, step-by-step instructions.

Beautiful full color photos demonstrate every technique.

There's lots of guidance on knife handling and care, good for any purpose.

Cons  

None found.

 

The Bottom Line - With this book in hand you can elevate your home buffets from a bunch of hastily tossed together plates of food, to beautiful works of art, without much more effort than the time required to give a little advance thought.

 

For a more detailed book review from Donna Pilato click on http://entertaining.about.com/cs/productreviews/gr/foodart.htm

 

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Master Chef Edward G. Leonard, CMC
Executive Chef Westchester Country Club

I find the book to be very informative, good pictures and a solid book to teach those who wish to learn and practice food preparation.
 
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Master Pastry Chef Spud Rhea, CMPC, CEC, CCE, AAC
Director; Sullivan University's National Center for Hospitality Studies
Chef Tom Hickey, CEC, CCE, CFE, CHE, Chair of Culinary Arts Programs:
Food Art is a very good book... it includes some novel and useful ideas.  I find the book to be logically & methodically written and it includes very good photography.
 
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Culinary Trends Magazine Editor; Linda Mensinga
Food Art; Garnishing Made Easy delivers what the title promises.
See Pages 24 and 25 in Culinary Trends volume XIII * Number 1 edition May 2004
 
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