Beyond the Plate

I just finished reading “Potlikker Papers, A Food History of the Modern South" by John Edge. I have spent many
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sur le plat blog
Summertime in south Louisiana means porch sitting, floating down cool, lazy, Louisiana rivers, and inventing every possible way to avoid
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scone baking
The inaugural Sur Le Plat scone making class was a tremendous success! We began the class with a tasting of
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Latest Recipes


Crispy Smashed Potatoes

Smashed potatoes taste heavenly with a bit of crispy and creamy all in one mouthful. I can bet that your...

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Double Ginger Snap Cookies

These rich ginger snap cookies give you a double hit of ginger; ground ginger and crystallized ginger. Cinnamon, cloves...

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Indian Fish Curry

To make this authentic Indian fish curry you begin by toasting and grinding the fragrant spices to create a paste...

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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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sur le plat blog

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