Enough said.
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Ingredients
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Food Blog of the Day Archive (Foodista.com)
Steamy Kitchen Friday Favorites (Steamy Kitchen)
Dancer Cooks Up New Career (KUOW)
Critic-Turned-Cook Catches Up With Another Career Changer (Serious Eats)
From ballet to the back of the kitchen (Seattle PI)
Ballerina transitions from stage to kitchen (Citizen Rain)
On Food: Ballerina Brunson doesn't give up good food for her art (Seattle PI Interview)
October 31, 2009 at 3:31 pm
Visually stunning combo. A next career here in food styling? An excursion to personal chef, when Barack’s chef is on holiday?
I’d love to know your suggestions for dressing. If I were doing this, I’d use lime juice, rice or white balsamic or champagne vinegar, a little sweetener, salt, white pepper. If the dressing had to stick, maybe whisk in a bit of olive oil and if using greens, might mix in enough plain yogurt to give it texture.
Warm wishes always, I’ll be in Seattle for Rep 2, 11/12-17.
Aloha!
October 31, 2009 at 3:34 pm
I made a dressing of sherry vinegar, dijon mustard, salt, and slowly streamed in a good olive oil. The dijon mustard emulsifies the dressing so that it can cover the beets. And, no. No food styling. I think I have way too much on my plate, no pun intended:)
November 2, 2009 at 12:55 pm
Beautifully done. Simple, boldly colored, elegant and fresh looking. I bet this was delicious!
April 28, 2010 at 2:15 am
me and my sister are both allergic to Gluten and we were always on a gluten-free diet ever since we were teenagers. ~