Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Tuesday, April 15, 2014

Cooking for a Crowd

Today was an unusual cooking day.  One that I can't really show you the finished product until tomorrow.  I was asked to make tuna salad for 120 people for a staff luncheon tomorrow.  It is the office which helps the Children and Youth Services in our County; so I was happy to help.  I did all the prep work tonight so I am able to show you I did spend time in the kitchen!  I do not have to deliver it until tomorrow.  I was afraid the salad would separate if I mixed it tonight.  I will mix and plate for the event right before I deliver it.  15 lbs. of tuna salad fixings took awhile!  As I said a different sort of cooking experience tonight; but, I was more than happy to pay it forward with my talent.
If I think about it I will post a photo of the garnished platter tomorrow!  Anytime you need help figuring out proportions for a crowd feel free to email

Tuna Salad for 100!

12 1/2 lbs. of canned tuna
1 large bunch of celery, chopped
1 large red onion, diced
1 dozen hard cooked eggs, chopped
Enough scoops of mayonnaise to moisten to taste
1/2-3/4 c. Dijon Mustard to give it a little depth of flavor


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