Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!


Delight Me

Meeting My Friend From My Writing Group

Emily and Lili at Martins Wine Cellar in New Orleans

After being in a writing group for almost a year  that meets on the phone, I finally was able to meet one of them in person. We were in one of our wiriting group sessions on the phone when Emily of Your Daily Em-i-lis asked me if I would be in New Orleans on December 21, because she and her family would be flying in and maybe we could meet. Well, as it turned out I was going to be there doing a demo for Delightful Palate at Martins Wine Cellar and we finally got to meet each other. So here we are long lost writing buddies and her adorable sons. Emily posted about it also here in her blog.https://email14.secureserver.net/webmail.php?folder=INBOX&firstMessage=1


What a Girl Wants , What a Girl Needs… Christine Aguilera is on to something

Roasted Sweet Potato, Cranberry, and Cous Cous Salad with Delightful Palate's Stone Fruit Nectar, Chanel Hand bag with buttery leather and pearl strap, The UPS delivery- drum pump, A sexy utility cart, Powerful immersion blender, Carrots Roasted in Delightful Palate's Balsamic Honey with Gremolata

What a Girl Wants , What a Girl Needs… Christine Aguilera is on to something

I sometimes think that the icing on the cake of life would be to shop in posh boutiques, searching for beautifully crafted couture to drape myself in . I have spent many a misty cool morning thumbing through that fat stack of catalogs cluttering the kitchen counter discovering the newest way to tie a scarf or contemplating the hot color for the upcoming season. 

But by, way of manufacturing Delightful Palate products and working food shows all over the country, I have discovered a new passion far more wonderful than couture: kitchen gear

I admit to lusting after the curve of a stainless steel retractable handle on a utility cart with a bright blue rubber bottom that can transport several cases of my product in a split second. I greet the UPS man at the back door with a big smile and then rip open brown cardboard boxes to inspect a 16” heavy duty immersion blender that whirls a 20 gallon batch of Wild Mayhaw Berry in a snap. I peel back the thick plastic covering to reveal a stand up pump that can gush out vast amounts of vinegar from a 55-gallon drum.

Yes, this is worlds away from Christian Louboutin pumps. 

My favorite wish list sources, these days, are the Uline catalog and the Webstaurant store online. I admit to thoughts of emailing Santa about a piston filling machine that can, pump 12 ounce ring neck bottles full of Balsamic Garlic Honey in seconds flat. For that price Santa could stuff  three Chanel bags down my chimney, but if he did, he better make sure they are swaddled in their black cinch tie bags because, that raw brick will destroy the criss - cross pattern on their buttery leather surface. The thought of those over priced gifts spilling out onto my living room floor is tempting, but the kitchen calls. 

November means orange hues need to reemerge on our white plates, and I offer you a recipe for Roasted Sweet Potato, Cranberry and Cous Cous Salad drizzled with Delightful Palate’s Stone Fruit Nectar. It was sampled with glee at our farmer’s market booth and at the Junior League shows. It has all the cues of fall and is more satiating than Louis Vuitton.

I am also including a recipe for a side dish to bring to your Thanksgiving table,Carrots Roasted with Delightful Palate’s Balsamic Garlic Honey and sprinkled with a Gremolata of Cilantro, Lemon Zest and Jalapeñ 

Roasted Sweet Potato, Cranberry and Cous Cous Salad

with Delightful Palate’s Stone Fruit Nectar

2 cups cooked Israeli Cous Cous, cooked and cooled

2 sweet Potatoes, cubed

½ red onion, quartered keeping root end intact

¼ cup Delightful Palate’s Wild Mayhaw Berry

4 green onions, chopped fine

½ cup flat leaf parsley, chopped

¼ cup dried cranberries, chopped

¼ cup radicchio, or kale thinly sliced

2 tablespoon, finely grated parmesan cheese

3-4 tablespoons Delightful Palate’s Stone Fruit Nectar

Salt and Pepper to taste 

Place cooked cous cous in a medium sized bowl. Preheat oven to 400 degrees , toss cubed sweet potatoes, quartered red onion, ¼ cup Delightful Palate’s Wild Mayhaw Berry and season with salt and pepper. Place on a baking sheet and roast for 20-30 minutes until potatoes are tender when pierced with a knife and let cool. Chop roasted red onion into medium dice. Place the sweet potatoes, red onion, green onions, parsley, dried cranberries, radicchio, and Parmesan or Romano. Toss all together with 3-4 tablespoons Delightful Palate Stone Fruit Nectar and season with salt and pepper. Arrange on platter and serve

Carrots  Roasted with Delightful Palate’s Balsamic Garlic Honey and a Gremolata of Cilantro, Lemon Zest and Jalapeño

Adapted from Food and Wine 

3 bunches small carrots (2 pounds)

2 large shallots, thinly sliced

3 tablespoons Delightful Palate’s Balsamic Garlic Honey

1 teaspoon whole cumin seeds

Kosher salt

Freshly ground pepper

1/4 cup chopped cilantro

1 teaspoon finely grated lemon zest

1/2 jalapeño pepper, minced


Preheat the oven to 425°. On a baking sheet, toss the carrots and shallots with Delightful Palate’s Balsamic Garlic Honey and season with salt and pepper. Roast for 10 minutes and sprinkle cumin seeds on top put back in oven for another 10 minutes, stirring occasionally, until the carrots are tender and golden. Transfer the carrots and shallots to a platter.

Meanwhile, in a small bowl, combine the cilantro, lemon zest and jalapeño.

Sprinkle the gremolata over the carrots and shallots and serve.






Succotash Salad with Delightful Palate's Balsamic Garlic Honey

Succotash Salad, Another version of Succotash Salad

Succotash Salad

Serves 6

 Adaptation from Hot and Hot cook book

6 large beef steak tomatoes

2 large golden tomatoes

2 large rainbow tomatoes

½ pint of sweet 100 tomatoes (cherry tomatoes)

¾ cup plus Delightful Palate’s Balsamic Garlic Honey

Salt and pepper

1 smoked ham hock

1 piece bacon

1 large onion peeled and chopped

1 cup black eye peas, zipper peas, Lima peas

1 jalapeno

½ teaspoon garlic powder

2 tablespoon vegetable oil

3 ears of yellow corn, husked

3 Avocados, peeled and sliced into chuncks

6 tablespoon chiffonade of basil

 6 slices Mayhaw candied bacon , crumbled

½ cup Delightful Palate’s Balsamic Garlic Honey 

In saucepan brown bacon add onion and sauté for a few minutes add black eye peas, jalapeno, ham hock, garlic powder, salt and pepper. Cover peas with water and simmer until cooked. Drain and toss with Balsamic Garlic Honey 

Take the corn off the cob. Melt butter into skillet add the corn and season, cook stirring occasionally, until tender.  Or roast in the oven with chopped onion and bell peppers on a large oven sheet on 400 degrees for 15-20 minutes. Let cool and toss with Balsamic Garlic Honey 

Slice cherry tomatoes and season with salt and pepper and add to black eye peas,

Slice assorted tomatoes on to a plate, season with salt and pepper and drizzle with Delightful Palate’s Balsamic Garlic Honey. Layer corn and peas and then a layer of chunks of avocado ending with pieces of crispy  Mayhaw candied bacon and a chiffonade of basil.




Inside the Belly of the Beast, My weekend at a LSU Frat house

Succotash Salad, I wish I had a scratch and sniff app to share the aromas, Ahh! the chocolate fountain, Tomfoolery in the Kappa Kitchen, The Fan who gave us the best quote from Rush week!, Prolonged nights, It would not happen without those Moms, Robbie Mahtook, The Kappa Sig President,  and his precious family members., worth  the  gag Succotash Salad with Delightful Palate's Balsamic Garlic  Honey

Inside the Belly of the Beast, My weekend at a LSU Frat house

I had to squelch a gag, as I walked through the front door.The tangy smell, derived from years of collegiate tomfoolery in this dilapidated historical building, passed in an unwelcome fashion through my nostrils. 

I started unloading my supplies in the kitchen of the Kappa Sig House on LSU's Fraternity Row.. My task was to cook and serve copious amounts of food to a cattle call of anxiety-ridden rushees. 

The rec room was crawling with, among other creatures, handsome young men wearing coats,ties, and goofy fictitious name tags, shaking hands with their prospective new “ brothers.” 

For a full week, their house mother and cook joined forces with teams of mothers, in from the surrounding areas of New Orleans, Lafayette, Alexandria, Lake Charles and even Rayne, LA, to help serve and clean up after long evenings of hosting 500-700 young men. Fraternity rush was underway. 

The chocolate fountain station was the most popular stop; there they could choose from a giant basket overflowing with doughnut holes, a big bowl of fresh strawberries, or a tray of pretzel sticks. Their pre-school, tinker toy mentality took over, and they stabbed, dunked, and dripped chocolate everywhere. 

One night, I was asked to make a succotash salad to go with Maxwell’s Market chicken and sausage jambalaya. I layered cooked black eyed peas, lima beans, and zipper peas on a bed of fresh spinach leaves, and followed with layers of roasted shoe peg corn and onions, yellow and red cherry tomatoes, chunks of avocado, and crumbled mayhaw candied bacon on top. I then drizzled the whole mound of salad with Delightful Palate’s Balsamic Garlic Honey. I knew I'd hit on something when one of the boys said, “I want to bathe in your salad dressing.” That was my favorite quote from Rush week and such a testimonial to Delightful Palate!