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Tripe Soup, by Jennifer Brizzi
Friday, October 19, 2007
Mood:  don't ask
Now Playing: more cooking demos
Topic: food writing biz

Lat year I swore off doing cooking demonstations, because the preparation was too overwhelming. But like the parties I swore off a few years ago and still throw once a year or so anyway, I'm glad I didn't give up doing cooking demos. They really are a lot of fun, albeit stressful for an introvert such as myself, but it's tons of fun to spout off and share my love of cooking with other people.  I never used to think I could do cooking demos because I didn't think I could cook and talk at the same time, but if I find that if I plan every last detail ahead of time, I don't screw up more than once or twice per demo!

This is my third season of doing demos at the Dutchess County Fairgrounds, during the Dutchess County Fair and now this weekend at the New York State Sheep and Wool Festival, where I'm limited to lamb and sheep cheese, which is fine with me, because I adore both. Tomorrow at 3 p.m. and Sunday at 2 p.m. I'll be doing a pecan-crusted rack of lamb, accompanied by circles of acorn squash with sage butter. Here I am last year, on the upper left, doing either Lambie Pies or Lamb on a Stick--I did both last year, with two recipes during each demo. Be there or be2.




Posted by Jennifer Brizzi at 1:27 PM EDT
Updated: Friday, October 19, 2007 1:55 PM EDT
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