Home Made With D: Raspberry Scones

Today in “D’s Baking Diaries” lol It’s funny how every time I opened our fridge, I would see this bowl of raspberries that are about to go bad. And I would keep telling myself AND my husband that I would use it and make scones. Well, that day was today! I finally got out of […]

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Home Made with D: Chocolate Drip Cake

The Ultimate Chocolate Cake for Chocolate Lovers Chocolate Cake | Chocolate Buttercream | Chocolate Mousse Dark Chocolate Drip | Chocolate treats It’s been waaay too long since I had anything to do with cakes or baking since the ‘Rona (Covid-19) decided to ruin all our plans this year. It’s also been seven long months since […]

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Bubbles and waffles at Puffles!

A Quick Life Update: 1. Winter is coming…but definitely not here in Florida. 2. Work is good and it’s getting busier for us which is one of the reasons why I have been kind of “absent” lately. I had a couple of things I wanted to post about but obviously never made it out of […]

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“Pinktober Dessert”

Before this month ends, I’d like to share this beautiful creation by my chef who never fail to surprise me with her stellar talent. This dessert was created in honor of Breast Cancer Awareness by none other than Chef Sabrina Courtemanche. Strawberry Cheesecake White Chocolate Rice Krispies Prickly Pear Coulis Follow us!

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Wild Rosé Night: 1st Course

American Hackleback Caviar Heirloom Hoecakes | Silken Tofu | Benne Seed Maple | Scallion Paired with: Taittinger Prestige (Reims, Champagne, France)

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Wild Rosé Night: 2nd Course

Diver Scallop Crudo Navel Orange | Oil Cured Olive Fennel in a Calabrian Chili Paired with: ‘Agricola’ dei Masi (Friulli, Italy)

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Wild Rosé Night: 3rd Course

Grilled Peach Salad Soft-ripened Truffle Goat’s Cheese | Pickled Grape Pecan Brittle | Herb Bouquet Paired with: Maison Saleya (Provence, France)

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Wild Rosé Night: 4th Course

New Zealand Venison Chop Pumpkin Curry | Puffed Farro Verde Sauced with Huckleberry Pudding Paired with: Château D’ Aqueria Tavel (Rhone, France)

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Wild Rosé Night: Final Course

Heirloom Tomato Tarte Tatin Balsamic Chantilly | Candied Tarragon Almond Streusel Paired with: Montes ‘Cherub’ (Calchagua Valley, Chile) Don’t miss the next one. Click the link below and follow us!

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