We all know about the four major food groups.  But in the foodie world one of those food groups is pizza!! No not the guys that deliver that bread dough that has a thin spread of tomato sauce and topped with some kind of cheese stuff on it to your house, I’m talking PIZZA!! Now here is a place that’s a fantastic local hang-out with great food. PizzaRev has been open just one year and already has three restaurants and thousands of followers. We can now add two more followers to the list. My teenage daughter Rachel and I visited with founder and chef/operator Nicholas Ekerman at his Studio City location. We arrived in the middle of Saturday afternoon and we were amazed how busy the restaurant was. There was the aroma of garlic and oregano in the air. We could smell the yeast of pizza dough rising. We saw visions of beautiful fresh produce and hand crafted pizzas. Oh boy, we knew we hit gold on this one.

PizzaRev is a place for all ages. There were tables of teenagers munching and chatting, 30 something’s, families with little ones and seniors all relaxing and enjoying great pizzas, salads and drinks. We were greeted by Michelle who cheerfully explained how the restaurant works. This is not your normal sit down at a table and order a premade pizza, this is where you get to pick your own ingredients and have exactly what you want on your own personal pizza that is cooked in 2&1/2 minutes right before your eyes! With all the available ingredients you could build over a million combinations. You walk up right to the kitchen counter and choose your toppings. The staff builds your pizza for you. Now wait till you see what you can choose from to have on your pizza. All the classics are there but with a twist. It’s not just Mozzarella cheese, the cheese is made from Buffalo Milk just like you would find in the best pizza places in Rome. You can also get reduced-fat mozzarella, feta, bleu and ricotta cheese.

While we were gazing over the ingredients and dreaming of our pizzas we were joined by Nick. Nick is no stranger to making great food. Nick grew up in the kitchens of Ritz Carlton in Kaanapali Hawaii and Marina Del Rey in California. He also has some good seasoning under his belt as the F&B at the Malibu Beach Inn. With a background like that no wonder the food is so good. Nick suggested that we try the “Fennel and Sausage” pizza made with EVOO, Buffalo mozzarella, ricotta, sweet fennel sausage and topped with crushed fennel seed. Talk about a great pizza. I was happy! My daughter has no fear in the kitchen. Being the daughter of a chef she has grown up with great food and ingredients. Rachel goes for it with gusto. She designs her own pizza with spicy pepperoni, spinach, artichokes, jalapenos, capers, red onion, olives and who knows what else was on there. But let me say when those pizzas come out of the oven there are a lot of Ooooh’s and Aaaah’s!!

PizzaRev serves a California wines and locally crafted beers. We grabbed some Jones soda and headed for the table. We both took our first bites of the thin crust Roman style pizza and smiles were blooming on our faces. Rachel exclaimed “Oh my gosh, this is the best pizza!” Amazingly when you bite into the pizza with the Buffalo Mozzarella cheese there was not a big string of cheese pulling you back to the pizza. The cheese has a rich velvety texture that was incredible! These pizzas are light and full of flavor. They are just my size. PizzaRev also has salads. Have a Caesar salad or a house salad with fat free Balsamic vinaigrette or better yet build your own salad. Best part of building your own salad is you get to choose from the same great ingredients that you can put on a pizza. Michelle delivered a dessert pizza for the table. This thin crust delicacy was like a churro on steroids and striped with chocolate sauce, caramel sauce and strawberry glaze. Just too much food for us to finish but we gave it a shot anyway.

 So for a great place to connect with friends and family over a great “PIE” stop over at PizzaRev and ask for Nick. Groups and parties are always welcomed at PizzaRev. PizzaRev has a program for community projects called “Pizza with a Purpose”. Each restaurants serves pizza for fund raising for the Humane Society as well as local schools and organizations. Check with your local PizzaRev restaurant for details. PizzaRev serves lunch and dinner daily with locations in Studio City, Northridge and Woodland Hills.

By Chef Robert Sturm

We have always loved dining at La Mar which serves fabulous Peruvian Cuisine and has a beautiful location right on the San Francisco Bay near the Ferry Plaza on Pier 1.5. We learned that they recently added seven additional items to their Weekend Brunch Menu and decided we’d better check it out.  It was a beautiful sunny Saturday and we were seated on the all-weather outdoor dockside Patio overlooking the Bay and soon were enjoying their habit forming Sweet Potato and Plantain Chips and excellent Pisco Cocktails. The Pisco Sour made with Pisco Quebranta Brandy, lime juice, simple syrup, and dash of egg white and a drop of bitters was quite unique and the Pisco Punch topped with pineapple was excellent as well! Both the chips and the Pisco drinks go down easy…. so make sure you don’t fill up as the cuisine is excellent.

Pisco Cocktails

Our first course was the Cebiches which are the national dish of Peru made here with 100% sustainably caught fish and shellfish then marinated in “leche de tigre”. We loved both the Cebiche Clasico made with California Halibut in a classic leche de tigre with red onion habanero and Peruvian corn and yam and the Cebiche Nikei which was Tuna, red onion, Japanese cucumber, daikon avocado, nori, and sesame in tamarind leche de tigre. The portions are perfect and not only is Cebiche very flavorful it’s quite healthy.  Next, we enjoyed another Peruvian specialty, Causa Limena, which was whipped yellow potatoes topped with fresh Dungeness Crab, avocado puree, quail egg, cherry tomatoes, aji Amarillo huancaina sauce and basil cilantro oil. The texture of the potatoes and the freshness of Crab made this an amazing starter.   The new Brunch Main Courses were all wonderful and quite unique. We loved the perfectly prepared Grilled Salmon Fillet which was served over a bed of red chard, fried choclo and marbled potatoes sautéed with butter and garlic crowned with a perfectly Poached Egg in an aji amarillo hollandaise and Hawaiian Smoked Salt. Then we enjoyed the Montadito Burrata served over grilled artisan Acme bread topped with fresh burrata cheese, pisco, aji amarillo sautéed mushrooms and a quail egg. The creamy texture of the burrata along with the other ingredients paired perfectly on the crunchy Acme Bread. This would also make a great starter.  A very unique and excellent brunch choice was the Chicharrón (for two) which was a traditional Peruvian pan con chicharrón, Pork Belly sous vide served with sweet potato and yucca fries, huancaina, criolla, tartar sauces and slider Acme rolls. The Chicharron was not rich at all…. as it is cooked for 17 hours which enhances the flavor of the pork.  This is quite fun to share!

Chicharrón

La Mar has an extensive International Wine List. We enjoyed the The 2010 Vevi La Mar Rueda Spain Verdejo which paired perfectly with the Cebiches ,the 2011 Albarino Lagar de Cerera Rias Baix , Spain which paired perfectly with the Salmon and the 2009 Tempranillo Vina Vallarin Ribera del Duero, Spain which paired perfectly with the Pork Belly.

Sorbet

We saved room for Pastry Chef Astrid Gutsche’s desserts. We loved the Alfajorzon which was homemade Vanilla Ice Cream marbled with manjar blanco and alfajor cookie served in a tulie bowl. The presentation was lovely and it was actually a light desert that went down very easily! We also enjoyed the Passion Fruit and Colchagua Sorbets. A Hand Tied Organic Jasmine Green Tea and an Espresso were a great ending to our brunch.

La Mar serves a fantastic brunch! They feature Peruvian Cuisine made with local and organic ingredients, Peruvian spices, fresh seafood and meats prepared with Peruvian, Japanese, California and Chinese influences. The atmosphere and décor are upbeat, colorful and comfortable. There is a separate bar area in the front, large dining room and counter seating which is great for watching preparation and plating in the exhibition kitchen. The menu developed by International Restaurateur /Chef Gaston Acurio, the execution by Chef de Cuisine Diego Oka , the excellent service, the spectacular San Francisco Bay setting all contributed to making our dining experience outstanding. We also enjoyed chatting with a friendly neighboring foursome who had come via boat and used the private boat dock to tie up while dining.

By Carol & Joe Davis

La Mar Cebicheria Peruana

Pier 1.5 Suite 100 The Embarcadero

San Francisco, CA. 94111

415.397.8880

www.LaMarCebicheria.com

FoodBank – Panera Table

Mary Kahn, principal of Isla Vista elementary school and Oscar Carmona of the Foodbank of Santa Barbara County expressed their appreciation for the support being given to the program by Panera Bread. “It’s necessary for our kids to learn about the importance of fresh and nutritious food early on,” said Principal Kahn. The financial support and coffee grounds Panera is donating will help us encourage and inspire even more people to grow food at home, which will help augment the amount of food the Foodbank distributes annually,” said Oscar Carmona.

Mary Kahn, principal of Isla Vista elementary school & Matt Vine GM Panera SB

It was obvious the two football greats, Keyshawn Johnson and Anthony Henry loved helping the kids with their planting. Keyshawn gave a short talk before the planting to explain to the children how important good food is, and how much fun a home garden can be.

Matt Vine, General Manager of the second Santa Barbara Panera bakery café scheduled to open later this month, said “we appreciate the loyal patrons we have garnered since our La Cumbre location opened,” said Vine.  Panera Bread Company began in St. Louis, Missouri and today owns 1,625 franchises throughout the United States and Canada.

Keyyshawn Johnson with kids

Santa Barbara County Foodbank celebrates 30 years of eliminating hunger and food insecurity by distributing nutritious food, education and resources through its 300 member non-profit agencies. For additional information visit: www.foodbanksbc.org.

By Bonnie Carroll

www.lifebitesnews.com

“The Specific Carbohydrate Diet”by Erica Kerwien, is a compilation of recipes designed for those suffering from digestive disorders, such as Celiac and Crohn’s disease. The science behind the diet is carefully explained in the book, so thorough reading is recommended to get a full understanding of why you are doing what you are doing. The recipes are wonderful, utilizing gluten free, sugar free and grain free recipes that you will enjoy working with, even if you don’t have to go gluten free.

In working with these recipes, I tried a banana bread made with almond flour and coconut flour as a replacement to wheat flour, creating a soft, cake-like texture that the whole family enjoyed without exception. We have created this recipe about 5 times now, and we don’t even have to go gluten free!

The essence of this recipe is the choice of Almond flour, and Coconut flour: Check it out here.

ABOUT ALMOND FLOUR

Almond flour is already used as a replacement to wheat flour. Almond flour is a low-carb, gluten-free baking alternative to standard wheat flour. It is made of only almonds, which are first blanched to remove the skin and then ground up to a very fine consistency, similar to that of wheat or cornmeal.

Compared to other flours, the flour is especially flavorful, with a nutty taste that works well with many other foods. It produces baked goods that are especially light and moist. Although it says that no sifting is needed, we sifted and kneaded anyway. Even if you’re not on a gluten free or low carb diet, you must give this flour a try and you won’t disappointed by the nutty flavor, delicate undertones, and the moist yet light baking products that result from its use. It’ll be a refreshing difference from your everyday flours.

ABOUT COCONUT FLOUR

Organic coconut flour is a healthy alternative to wheat and other grain flours. Ground from dried, coconut meat that has been defatted, coconut flour is high in fiber and low in digestible carbohydrates. A single 2 Tbsp serving of coconut flour provides 5 grams of fiber with only 8 grams of carbs, making it an excellent addition to your baking recipes. Coconut flour is also gluten free. When experimenting with new flours, we like to use Bob’s Red Mill flour products, as they can be relied upon for high quality results. Bob’s Red Mill Coconut Flour was wonderful to work with, and is readily available in any Whole Foods Stores.
The light coconut flavor allows coconut flour to blend easily into sweet or savory baked goods. Try it as coating for chicken, fish or other proteins in place of regular flour or cornmeal.

Coconut flour can replace up to 25% of the flour in a recipe. Try following a recipe designed for coconut flour when getting started.

By Ellen Walsh

One of our favorite annual Food Events now in its Sixth year is Pebble Beach Food & Wine which was held April 4-7, 2013. This year featured 300+ Wineries, 75+ Celebrity Chefs, Cooking Demonstrations, Dinners, Celebrity Golf as well as Wine and Spirits Tastings. The weather is always spectacular in April and the coastal views are magnificent at Pebble Beach as well as on our drive from San Francisco. This year we again attended the Grand Tasting Tent with other Foodies from around the world who all came to enjoy international culinary delights, mingle, mix, sip and taste.  We make a habit of always tasting the food first then on a second trip around try the spirits and wines. The Chefs who we spoke with were all thrilled to be there and we found the quality of the cuisine to be outstanding.  The food tastings were nicely spread out and each station had both pictures and name of the chefs and a sign that described the taste that they had created. 

Chef Adam Keough from Absinthe in San Francisco

Our overall favorite was the Dominican Beef made by Culinary Director MICHAEL ROMANO from Union Square Café in NYC. A close second was the Coriander-Crusted Big Eye Tuna, Avocado-Pickled Vegetable Salad, Kumquat Vinaigrette created by Chef Adam Keough from Absinthe in San Francisco. We also loved the Crayfish Beignets/ Smoked Duck, Cashew butter & Pepper on Sweet Potato Brioche made by Chef Susan Spicer from Bayona in New Orleans. The Pork Terrine, Glazed Eel, Pickled Mustard Seed made by Chef Angie Berry from  Asiate NYC was also outstanding. Another fabulous taste was the Sea Urchin Panna Cotta with Green Apple & King Crab made by Chef Abram Bissell from The NoMad NYC.  The Rocky Mountain Elk Carpaccio Bulgur Taboulleh Salad, Stone Ground Mustard Aioli created by Chef Kelly Liken from Vail was also delicious.  Our favorite desserts were the Assorted Tout Sweet Macaroons and Belgium Chocolate Extravaganza from Madame Chocolate Hasty Torres.  

Tout Sweet Macaroons

Now, it was time to enjoy some Wines and Spirits. Our first stop was the Patron Tequila lounge. We loved the 18^th Hole Cocktail which was made with 2oz. Patron Silver Tequila, pineapple juice, lime, simple syrup and cilantro leaves. It went down easy. Next we took a break and relaxed in the Lexus lounge where the friendly bartenders were offering Moscow Mules. We also enjoyed cocktails with the folks from The Cosmopolitan Hotel Las Vegas.

We were now ready to enjoy some wine. We were particular and only tasted a few. We loved the Tyler Florence Pinot Noir, Jordan Chardonnay and Cabernet Sauvignon, Kuleto Estate Napa Valley Cabernet Sauvignon, Silver Oak Cabernet Sauvignon and the Coquerel Napa Valley Sauvignon Blanc.

Coquerel Napa Valley Wines

We had an excellent time again at the Pebble Beach Food & Wine Grand Tasting Tent. We enjoyed chatting with the chefs and with other PLUs (People Like Us) who have a love of food. We look forward to returning again next year to this world class event.

http://www.pbfw.com/

By Carol & Joe Davis

The 50-50 Burger

The dinner business was warming up and service is quick, friendly and professional. We started off with some great appetizers. You have got to try the Slater’s Vampire Dip. This hot bubbly cream dip was filled with roasted garlic, cheese & artichokes! The dip is served in a sourdough bread bowl with fried pita chips. Don’t plan on kissing anybody for a while though.

While we were enjoying the Vampire Dip, Bree the “Hospitality Ambassador” stopped by to check on us. I have never heard of a “Hospitality Ambassador” before so I asked Bree “what does a “Hospitality Ambassador” do? “I keep people happy” was her answer. “That’s my job and I love it!” It’s obvious that Bree is very outgoing having served on missions trips to Japan building homes for the tsunami victims. So far we are very happy. Nicole swings by our table and brings a huge plate of sweet crispy fried pickles with house made mustard sauce. A beer sounds great with the fried pickles but I was just curious what the bartender would recommend. Bree, no not the “Hospitality Ambassador Bree” but the “Bartender Bree” suggested a Fever Tree Ginger Beer. Wow!! Great combinations. The clean ginger note was such a nice compliment to the mustard dipped pickles. Try one. My wife gets a “Skinny Gal” Margarita made with 1800 Silver 100% Agave Tequila, Cointreau, fresh pressed lime and agave nectar. She is happy with a capital “H”.

Beer Cheese Fries

“Bree the server” – wait a minute. Are you catching on here? That’s three Bree’s so far and yes Slater’s 50/50 has four more Bree’s. “Are you kidding me” I asked? “We have seven Bree’s here”. Holy Cow!! That has got to drive the kitchen nuts. And all seven were working the night we were there. We wanted a group picture but the restaurant was way too busy. So back to the food. Bree “The Server” brings fried bacon mac and cheese balls made just like the classic Italian Arancini. The crispy delights were oozing with hot cheddar cheese and served alongside with a house made Tapatio® Ranch Dip.

House made beer battered onion rings rounded out our appetizers and these gems are fantastic made with jumbo Spanish onions and fresh draft beer. Amazing! You have got to try the BBQ sauce served with these beauties. The sauce has three reduction cooking steps and takes over four hours to make. Patience is the key here for the chefs and it pays off with lots of happy faces at the tables.

Peanut Butter & Jellousy Burger

Now for the main event, the 50/50 burger. Oh boy, was it worth the wait. This burger is so big the chef cut’s it in half and holds the burger together with a steak knife. Each patty is hand-made and baby sat on the grill to the burger is cooked medium to medium well. Curiously, the burger patty is still pink due to the amount of bacon in the burger. The Slater 50/50 is served on a white brioche bun with a farm fresh fried egg and guacamole made with California Haas avocados. No scrimping on quality here. For the adventuresome try the PB&J (Peanut Butter and Jellousy). This is undoubtedly one of Slater’s favorite and it’s an award winner and highly recommended by Ron Pester the general manager.  Sterling Silver ground beef topped with thick cut bacon, creamy peanut butter and strawberry jelly on a honey wheat bun. My wife flipped out over this one and she doesn’t even eat peanut butter! The burgers were served with hand cut fresh fries with a house made chipotle ketchup.

Bacon Brownie

Alexis told us “There’s only one way to finish a meal like this, a bacon maple milk shake and a double stacked chocolate bacon brownie with chocolate genache and old school vanilla ice cream. I gave up. “Uncle” I screamed. The milk shake reminded me of a place in Canada and the brownie? Thank god my teenage daughter and her friend showed up. Boy were they happy!

So give Brooke Bayer, one of the manager’s, a call for parties. Or just ask for Bree. One of them is sure to be there. 

Slater’s 50/50 is open seven days a week at five locations. Find your location on the web at www.slaters5050.com. And by the way, show up HUNGRY!!

By Chef Robert Sturm

Summer may be over by the calendar but here in Perth one can barbecue nearly all year around. Fall may be even better with the cooler evenings and less flies to enjoy al fresco dining. The aroma of a true charcoal grill or wood fired oven enhances both the flavours and experience.

I was rather aghast at the quality – or lack thereof of “the great Aussie BBQ.” A flat electric grill with meats braising in their own juices (read fat) without the sear and sizzle seemed slightly revolting. The idea of parks having free or low cost flat grills to picnic from is a nice idea but some of the emanating aromas repelled this roller skating bon vivant. Never had I tasted such a low-grade fatty sausage as the one served at Bunning’s. I thought I should try just part of one as a new citizen but I felt nauseous after one bite.

The separation of the genders at most backyard barbecues also seemed faintly archaic. I soon found “bringing a plate” meant not my own cutlery and dinner plate but a ‘covered dish’ which is a silly non-explanatory name too. A proper Weber was my answer and charcoal or heat beads as I learned the new terminology. Adding oak or grape vine cuttings for further aromatic essences didn’t seem to be done either. As a 1/16 Lummi Lummi Indian, we use to have potlatches in the great Northwest (Seattle) with salmon being barbecued or planked right on the alder wood. It was served on it as well for a rustic tasty finish.

Many less expensive cuts of meats may be used with a zippy marinade, sauce or glaze to tenderize and enhance the end result. Flat meats such as hanger steak, skirt steak or short ribs or bone in chicken or even turkey legs make for a lower cost alternative. The marinade should use an acid component, such as lemon, lime, vinegar and/or soy to break down the connective and collagenous tissues. The meats should marinate no less than an hour or no more than a day – especially if you are marinating fish, you may end up with ceviche if it goes for too long! You all know what that is, right?

Sauces for the barbeque are hotly competitive from each part of the country just like chilli contests. Some are sweeter but not as much as the sweet chilli sauce here that overwhelms and turns a perfectly nice dish into candied tooth-hurting food. Kansas City is famous for their barbeques but then so is Texas, New Orleans, New England, then too California and Florida, especially for their seafood. Each region uses their particular local and seasonal ingredients for a signature sauce.

For a low cal and fat option, the rubs make for a party in your mouth. I even tried a chilli dukkah on lamb and chicken and it was tasty as. Wet rubs are also used for flavour enhancement with usually an acid base liquid to tenderize and easily cover.

Finally, glazes on meats caramelise and finish the barbeque with both colour and flavour. A few of each of these options are listed below. Further not all of these need be used on meats alone. Grilled pineapple with a tequila glaze and other fruits may be barbequed. Tofu and seitan may indeed benefit by a sauce or glaze for the vegetarians.

The grill itself should be four inches from the heat and fish cooked in any manner should take ten minutes an inch, of thickness. You’ll have to be the one, this time, to change to centimetres.

Chili Maple Glaze

3 Tbsp pure maple syrup

1-2 Tbsp chipotle or red chilli flakes

Mix together in a small bowl.

Mango Mint Sauce

2 1/2kilo ripe mangos, peeled and seeded

2 cups fresh mint leaves\4 green onions, cut in 1-inch pieces

2 Tbsp fresh lime juice

2 Serrano or red chiles, halved and seeded

Blend all ingredients in food processor until smooth. Transfer to small bowl. Season with salt and freshly ground pepper. Cover and chill. Can be made a day ahead.

Beer and Molasses Barbecue Sauce

1 ¼ cups bottled chilli sauce

3/4 cup mild molasses

¾ cup Little Creatures beer

2 Tbsp Dijon or seeded mustard

1-2 Tbsp chipotle chilli flakes or chilli powder

2 tsp Dr. Braggs, tamari or Shoyu sauce

2 tsp smoky devil sauce

Mix all ingredients in heavy bottomed medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat, simmer until sauce thickens and is reduced to cups, stirring frequently, about 15 minutes. Cool completely before using. Can be made 1 week ahead, Cover and chill.

By Susanne Wilder

If you think the vegetarian segment is too small for you to market to, you might want to think again. According to one study, while the percentage of strict vegetarians in the U.S. is relatively small (3%), nearly half of all Americans are the new “flexitarians,” eating vegetarian dishes when they dine out.  And, since only 15 percent of restaurants are currently offering vegetarian sandwiches,savvy operators are capitalizing on this untapped menu opportunity. Take a look at what some operators around the country are doing with their meatless sandwiches.

 San Francisco’s Kitchenette, which bills itself as “spontaneous organic covert nourishment,” features several grilled vegetable sandwiches on its menu. Popular selections include a Grilled Zucchini and Chopped Mushroom Baguette with fromage blanc and wild arugula ($7) and a Grilled Eggplant Sandwich with sliced heirloom tomato, onion jam and herb salad for $6.50.

 In Chicago, the QSR chain Pockets features seven basic vegetarian sandwiches, based around crunchy raw vegetables. Selections include the Southwest Pocket (with a corn and black bean mix, assorted vegetables and cheddar cheese) and the Asian Pocket (with vegetables, crunchy noodles and a sesame dressing). Sandwiches range in price from $3.99 to $4.29 (meat is available at an extra charge).

As you might expect from its name, celebrity chef Tom (“Top Chef”) Colicchio’s 12-unit ’wichcraft chain in New York City specializes in upscale sandwiches. The chain’s Goat Cheese Sandwich features avocado, celery, walnut pesto and watercress on multigrain bred. Hot selections include a Marinated Eggplant Sandwich with chickpea puree, roasted peppers and watercress on a ciabatta roll. Sandwich prices range from $6.95 to $9.50.

In Dallas, where beef is king, the Scardello cheese shop serves up creative cheese-based meatless sandwiches. A local cheddar cheese stars on the Stewart’s Cheddar Press Sandwich, accented with pickled green tomatoes. The Cold Tomato Sandwich features Brie, sliced Roma tomatoes and mayonnaise. All sandwiches come on artisan bread and are accompanied by a side salad for $8.50.

For more information on sandwich techniques and trends, visit SandwichPro.com.

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Article & image courtesy of Sandwichpro.com

Chef Dana is famous for his sweet and savory dishes, his extraordinary cakes and his healthy yet delicious sugar free desserts. Chef has baked delicious sugar-free diabetic friendly desserts for Oprah Winfrey, Second Lady Jill Biden, the late Smokin’ Joe Frazier, and many, many more.

Chef Dana is a featured Celebrity Chef on the James Beard Celebrity Chef Tour and is frequently invited to present at food festivals, bridal shows, and culinary events.

Chef Dana is a family man, with a  wife and two daughters residing in the New Castle, Delaware area. He owns Desserts by Dana, and you can find more information about his extraordinary baked creations on his website at www.dessertsbydana.com. A graduate of Johnson and Wales culinary academy, Dana takes the culinary arts seriously. In a desire to produce healthy, good tasting sugar free desserts, Dana has mastered the good tasting part of sugar free by offering the following advice: You can replace sugar with splenda, and you can do so on an equal basis. In other words, if you need one cup of sugar, you can use one cup of splenda. However, if you are going to use agave nectar or other moist sweeteners, do so with a moist recipe,  such as a pie filling. A syrup would change the texture of a cake too much, so he wouldn’t recommend that. 

Please visit Chef dana at his website, where you can order his cookbook, Sweet and Savory, and learn first hand how to capture some of the beautiful creations that we are portraying here today.