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Beyond the Plate

Turn off the stove!

Summertime in south Louisiana means porch sitting, floating down cool, lazy, Louisiana rivers, and inventing every possible way to avoid

In the Sur Le Plat Kitchen: Making Scones, fruit cobbler and lemon curd

The inaugural Sur Le Plat scone making class was a tremendous success! We began the class with a tasting of

How many cookbooks is enough?

Do I have to answer that question? One hundred and five, yes, 105 cookbooks, give or take a few that

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Latest Recipes

Servings : 4-6
Cook Time : 20 Min

Crispy Rosemary Potatoes

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

Servings : 4-6
Cook Time : 90 Min

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...

Servings : 1

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.

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