Gourmet Holiday Appetizer & Dessert Sampler

For the 2010 holiday season, Chef Molly Culinary Artistry and Simply Sweet Desserts have brought to market amazing Gourmet Holiday Hors d'oeuvre and Dessert Samplers.

We have been working at thinking outside the box to bring to our clients new and exciting products. We have been asking ourselves, "What is our specialty", "What do we do best"?  It has become increasingly obvious that what we do best is make hors d'oeuvres.  We pride ourselves in making everything pretty much from scratch.  That includes making our own crackers and never using pre-prepared products. These are the items we are featuring right now in our samplers.

 Chix Skewers w/spicy BBQ Ranch

Coconut Shrimp

Dark and White Chocolate Dipped Pretzels

Sea Salt Dark Chocolate Caramels

Mini Baked Brie w/Mango Chutney & Almonds

Ginger Cookies w/Crystallized Ginger

Chef Molly Culinary Artistry and Simply Sweet Cakery are offering a special "Gourmet Holiday and Appetizer Sampler @ $79.95 for (60) pieces of yummy treats. Available by calling (949)206-9288 now to place your holiday order.

Bonnie Goldman is the Director of Catering for Chef Molly Culinary Artistry. She invites you to visit http://chefmolly.com/ to see more wonderful food and design concepts for your next event. Chef Molly Culinary Artistry is a full service catering and event production company located in Southern California. Contact us at http://chefmolly.com/ to discuss your next event.

© Bonnie Goldman

All Rights Reserved Worldwide

Chef Molly to Teach at the Culinary Art School Tijuana, Mexico

My trip to the Culinary Art School in Tijuana Mexico started back in August when I was asked to be one of the featured Woman Chef's of the Pacific Rim at  Art San Diego at the Hilton San Diego Bay Front. That is where I first meet Javier Gonzlez Vizca. He and his wife Chef Ana Laura Martinez Gardoqui are the directors and founders of the school.

When I think of Tijuana I don't think of a stunning “state of the art Culinary School but low and behold that is what I found. 

The new campus is only about two months old and already growing. There are three amazing instructional kitchens with top of the line equipment. They will be adding a fourth kitchen shortly.

 I have been asked to be a guest instructor at the school to teach a series of catering classes.

Even the smallest of details have been seen to. These are the woman's lockers (I was told that the men's lockers have chili's names)

Our host Javier.

After a whirl wind tour of Tj Javier took us to a very cool coffee house owned by two of his former students. 

Perfection!

We had the bright idea of parking State side so that we could just walk back across at the end of the day (I was told that it would only talk about 1/2 hour). It took over 2 hours to WALK back and then another 3/4 of a mile walk back to the car; next time we drive.