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Beyond the Plate

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

Salade Composée

A composed salad. That is the literal interpretation of salade composée. Each food is placed with care and with thought

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Latest Recipes

Servings : 4
Cook Time : 20 Min

Lemon Dijon Chicken and Orzo Salad

Lemon, Dijon chicken, and orzo salad is the perfect main for a hot summer night. The ingredients can be prepared...

Servings : 1
Cook Time : 10 Min

Old Florida Mockingbird

The Old Florida Mockingbird, a mixture of dark rum, honey and cardamon syrup stirred gently together and poured into an...

Servings : 8
Cook Time : 45 Min

Spanish Tortilla

Tapas are usually served as appetizers in bars and cafes across Spain. Spanish tortilla, a popular tapa made with eggs,...

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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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