Celebrated my father in law’s 60th birthday party in a magical place called Lake Chelan in Washington. The lake is 50.5 miles long and one of the deepest lakes in the United States. The community is small and the majority of people who populate it our tourists due to the abundance of beauty and outdoor activities in the summer.
Read MoreI have some special friends, Randy and Denise who live here locally and put together an amazing garden in their yard last year. It was the end of their harvest last weekend and I had the opportunity to pull some fresh produce and help them clear the way for the spring.
We pulled fresh celery, chives, broccoli, daikon radishes, and green onions. All fresh ingredients that said “light” and “spring” to me. I decided to make a version of Cream of Celery Soup, as celery was the dominant vegetable in the weekend harvest.
Read MoreNot much taste better than seafood harvested and cooked the same day.
Recently I was on a secluded beach taking in the sun with my new puppy. As the tide pulled back, I saw an abundance of fresh mussels attached to a large rock. I went in for a better look each time the tide pulled back and my mind starting thinking “sea-to-table”!
Read MoreCold weather and darker weather mean hearty soups, stews, beef roasts, and lots of your family comfort foods. One of my favorites, and bet yours, is our Scalloped Potato Gratin which we serve with our Slow Roasted Firecracker Tri Tip. It speaks warmth, richness, and sure brings a smile to almost every guest’s face. In light of that, I thought sharing this recipe would be a great start to 2021!
Read MoreMay We Suggest A Holiday Cocktail?
Read MoreHolidays are coming, and although everyone is going to celebrate a little different this year, food is still always the centerpiece.
It’s that time of year you loosen your belt and get excited for that dish your mom or dad makes maybe just once a year. We have our favorite meals and we wouldn’t change a thing about it. BUT – there is always a way to make your individual dish unique by adding more flavor, flair, and in this case spice to it!
Read MoreFuzio is proud to be a part of a new wine pairing program coordinated by Visit Modesto. Working with sommelier Pat Dodd, The Wine Dodd, tasting flights are created around a monthly theme.
Read MoreMom and dad came down from Green Valley Arizona to visit earlier this month. They always make it a point to dine at Fuzio several times when they visit. I must have done something decent, they always say how proud they are. Ha!
Needed to get away from work for a while, so I decided to cook for them at home one evening. They live in an amazing community but don’t have all the resources and access to the products we have available in our great city.
Read More
