Yes!Chef! loves pork. Until he started cooking pork for me, I always turned up my nose at any mention of recipes that included pork. My experience with pork has been dried up meat that needed lots of barbecue sauce in order to be able to choke it down.
My mind has been changed with some of the recipes Y!C! has made…specifically the Pressure Cooker Carnitas Recipe and the Pulled Pork Recipe he made last summer. And now, he’s found a Pulled Pork Recipe that is more to his liking: spicy, sweet and no-creamy cole slaw.
Pulled Pork, Spicy Slaw and Corn on the Cob with Compound butter
I think I’ve mentioned before that my family loves to get together and celebrate. Frequently, we have nothing special to celebrate, but we just like to get together, laugh and eat good food. However, on Sunday we had many reasons to celebrate: it was the first time the whole family had been together since Christmas, my daughter had returned from 5 1/2 months in Africa; we’ve officially welcomed daughter’s boyfriend into the family, my oldest son and his girlfriend had returned from an interesting vacation to the hot midwest, my youngest son had his first accident in the car and neither people nor property (except a few cinder blocks) were hurt; Yes!Chef! was starting a new job and I had just landed a great magazine photo shoot. Yes, those were all good reasons to celebrate. But, mostly we just all wanted to get together.
The Fam: Together at last
“How about a lunch date?” my friend, Pam, asked me the other day via email. I’m always up for getting together with her, so we met yesterday at a little French cafe called Cafe Rolle in Sacramento, CA. It’s located in one of my favorite parts of Sacramento.
UPDATE 05/09/12: More pictures added from the photo shoot I did at this wonderful bistro located in Cameron Park, CA.
Chef and Owner, Chef John Evans and some of his creations
Chef John welcomed my husband and I into his bistro with a friendly smile and big hug. Yes!Chef! (Corby) interned with Chef John for over a year learning much from the Cordon Bleu (France) graduate. Chef John’s use of fresh ingredients and elegant cooking style is something you just don’t get in many restaurants. The food tastes as good as it looks.
I will be going back as a customer and to photograph his lunch and breakfast foods. A very yummy assignment!