Beyond the Plate

Happy new year to all of the Sur le Plat fans that have faithfully followed me and let me know
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bloody mary
It’s the close of the first year, 2019, for Sur le Plat and time to review our favorite recipes. It’s
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I just finished reading “Potlikker Papers, A Food History of the Modern South" by John Edge. I have spent many
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Latest Recipes


Crispy Rosemary Potatoes

Crispy rosemary oven roasted potatoes are almost as addictive as potato chips or french fries. These crunchy and creamy herbed...

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Eggplant Stuffed with Lamb and Pine Nuts

I love eggplant and I have an affection for uniting lamb and eggplant. The silky texture of the eggplant paired...

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Old Maid Cocktail

The Old Maid cocktail is a traditonal drink served at Lola Restaurant in Covington. Gin, cuccumber, mint and lime create...

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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.

Read my Story

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