Brunching with Berries
Black is the new Black
Our Kitchen

What We’re Eating:

Make it at Home: Berry Halibut
Kristin | June 20, 2019

This Berry Halibut recipe from the 2019 Chef Invitational is probably one of my all-time favorites. Partly because I like the "science experiment" part of making the pearls, and partly because it looks so fancy and professional without even trying.

It seems way more...

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Make it At Home: Blueberry Sweet Tea Quail
Kristin | June 19, 2019

I'm breaking down what I consider one of the most creative 2019 California Giant Chef Invitational recipe. The submitted recipe title is: Blueberry Sweet Tea Quail in Raspberry Barbecue Sauce over Spicy Black and Blue Brussels with Toasted Pecans and Strawberry Oils. 

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3 Ways to Use and Store Berries This Summer
Cindy | June 18, 2019

This really is the time berries are at their best with flavor, pricing and availability. Sure, I work for a company that grows berries, but I do really enjoy having them on hand whenever I need them, even in the winter. Here are three ways that I use and store berries in...

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Make it at Home: Gluten Free Mochi Korean Street-Style Donuts
Kristin | June 14, 2019

Hello again fellow chef novices! I'm back for another "Make it at Home" version of the 2019 California Giant Chef Invitational recipes. Up next is Gluten-Free Mochi Korean Street-Style Donuts.

I have to admit that this is the one recipe I thought, "Um, this has a title...

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