The Menu

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oc­to­pus potato salad with diced pota­toes, olives and cel­ery in a red cab­bage leaf three-cit­rus mahi-mahi tartare with cit­rus skins, gin­ger and a pink salt cit­rus juice Zuc­chini and shrimp gnoc­chi phyllo-wrapped grilled pineap­ple with pis­ta­chio, and le­mon al­mond cake fam­ily in­vited her to spend time in Copen­hagen, where she cooked at Le Som­me­lier, which Fodor’s calls the “grande dame of Copen­hagen’s French restau­rants.”

To­day, Ci­cala reads culi­nary books, magazines and ar­ti­cles, and asks count­less ques­tions. She is also an avid di­ary-keeper and in­tends to write a book. Ci­cala says she never re­lies on a fixed reper­toire; she knows that the key to great food is us­ing the best and fresh­est in­gre­di­ents avail­able. When the mar­ket gives you lemons, you make le­mon al­mond cake.

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