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Beyond the Plate

A letter & update for my readers

Little did I know that when my daughter Maggie and I conceived the idea for a cooking blog 4 years

A Crawfish Tale

Tis' the season for the long standing family tradition of boiling and eating crawfish in Louisiana. As I walk through

Mediterranean Tapas and Wine Pairing Classes

Share a table, share an experience! Join one of my Mediterranean Tapas and Wine Pairing Classes and you will leave

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Latest Recipes

Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
Cook Time : 120 Min

Crawfish Bisque

Crawfish bisque is typically a treasured passed down family recipe. The aromatic roux based bisque with spicy crawfish stuffed heads...

Yield : 4-1 pint jars

Creole Remoulade Sauce

My family has passed down this recipe for spicy New Orleans style Creole remoulade sauce for generations. I serve it...

Servings : 2

Spicy Strawberry Jalapeno Margarita

This sweet and spicy margarita is perfect for a warm spring evening or a hot summer night. Cinco de Mayo...

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Welcome to My Kitchen!

I love anything associated with food and creating beautiful, eye appealing and tasty meals. I love to use my antique damask linens, heirloom silver, family china, odd wine glasses and pieces from my pottery collection. “Sur le Plat” represents the entire planning process from menu details, going to the market or the grocery, ironing the linens, setting the table, cutting fresh flowers or greenery from the garden, and preparing the fresh ingredients for a meal. It’s about creating an ambience and a story to share with family and friends as we celebrate food together.

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