A Late August Pasta Salad

Yields: 4 servings Mornings have been starting to get a tad cooler in Charleston, SC. This morning, I wasn't afraid to fire up a pot of boiling water , since temperatures were only in the low 70s. I boiled some fusilli pasta, so it would be available for later use, when I was hungry later in the day and didn't feel like cooking a full meal. Fusilli turned into a produce-laden pasta salad. It made for an ideal late-afternoon lunch, after it had been marinated and cooled for a few hours. Pasta salad can have a reputation as sluggish, often doused in mayo or oil, but mine has an acidic bite, carefully dressed in balsamic and extra virgin olive oil from the Veggie Bin. Sprinkled with finely chop

Fast and (Furey)ious at FAB: Charleston's Women-Based Culinary Bootcamp

Learning: it is what keeps the mind young. Henry ford once said, "Anyone who stops learning is old, whether at twenty or eighty." This isn't my typical blog post, more of a reflection on a very inspiring opportunity. This is a post that showcases heavy-hitting women in the culinary industry! This year, for the second time, Randi Weinstein, the executive director of FAB in Charleston, South Carolina, granted me a scholarship to attend FAB. I cannot thank her enough for this opportunity. She is a wonderful businesswoman, friend and leader. FAB is "educational and inspirational workshops created by women, for women in the hospitality industry." (www.thisfab.com ) Here is an article written abou

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