The Patrician Palette
The culinary musings and canvas art of Patricia Bainter: Chef, Food Writer, and Food Stylist
Saint Patrick’s day deserves more than celebrations with green beer, although that sounds perfectly fun. How about a rockin’ breakfast of Green Eggs and Ham. I’ve been trying to create this recipe for a few months. For whatever reason, it was important to me to create a green-eggs-and-ham-themed breakfast. The name was just too cute. […]
On a Saturday afternoon, I decided at the last minute to hold a pizza-making/football-party on Sunday to celebrate a Denver Broncos playoff game. What could be more fun than teaching people how to make proper pizza dough with a game on in the background? It was fun until I panicked about what I had just […]
Spicy Grilled Corn Recipe by Executive Chef Jeff Bolton, Kachina Southwestern Grill Photos by Mark Woolcott Photography Cut off tip & base and peel back a few layers of the husk Soak in cold water for at least an hour, making sure it is submerged Char the outside of the corn on a grill (approximately 3 minutes […]
What happens when celebrity chefs and interior design professionals collide in the kitchen? You get the 2013 Culinary Design Challenge. Chefs partnered with design professionals in four teams to produce the most tasteful and beautifully designed dishes. The goal? To raise awareness for an organization called We Don’t Waste. Did you know that there are […]
Five chefs, five pigs and five winemakers in a competition for a cause – that’s Cochon555. For the past five years, five chefs in ten cities were pit against each other in a ‘snout-to-tail’ menu competition featuring heritage breed pigs. “There’s nothing better than fat. Fat is flavor. Fat rules. Fat is king…. Add fat!” […]
Two-time “Top Chef” contestant Chef Stefan Richter and his entourage arrived at my home last week with plans for a frozen fish cooking demonstration. Sound boring? Far from it. Five folks walked up my steps toting several Styrofoam cases of frozen fish and grocery bags full of arugula, bread, condiment jars and other goodies. […]
The holidays are coming and so are elegant holiday parties. If you would you like an hors d’oeuvre as fancy as your holiday dress, try these Kona Braised Duck Tacos from Chef Kevin Barthelemy of Elevated Catering. The shredded duck is rich and moist and infused with the traditional holiday spices of cinnamon, clove, and […]
Are your tastebuds on the wild side? Do the thoughts of wild boar, bison, and elk frighten you, or entice you? Kachina Southwestern Grill, the newest restaurant creation of the Sage Restaurant group, just opened in the Westin Westminster. When you enter the hotel, you’ll notice an inviting adobe-style wall set aglow with rows of […]
Lemon meringue pie should never be used as a weapon, don’t you agree? This wedge of sunshine, with its charred marshmallowy dome on a sweetly soured lemon curd, shouldn’t be a symbolic wedge between a child, his father, and a step-mother. But that’s what Toast is—a movie about the trials of a child infatuated by […]
FEATURING: Executive Chef Rodney Herwerth — The Inverness Hotel, Englewood CO Chefs are artists who wield knives of all sizes to transform flesh and vegetable into plated sculpture. I had the pleasure of spending a day with Chef Rodney Herwerth of the Inverness Hotel in Englewood, Colorado, to document, on video, how he turned some […]
IF ONLY REMBRANDT had a Kumato, he might have painted this darkly luscious tomato on a recycled canvas, rolled it up like a scroll and tried to sell it to one of his patrons. They are grown in The Netherlands and the Mediterranean, so it’s possible he enjoyed them too. Perhaps it is one of […]
Rainbow chard is a vibrant and healthy vegetable and can be served in many ways. Sauté the leaves with olive oil and garlic for a glistening side dish. Or, as featured below, as a winter soup. Turmeric and the jewel-toned stalks combine flavor with color. Go the vegetarian route and serve as a bright and light […]