Website is "under construction"

Email: for information.

Sunday, August 10, 2008

Great Success!

Well, this last Friday's cooking event was a great success! The Cameron's had me host their birthday party with a cooking event and we had a fantastic time! It was a treat to use the Cameron's own home and what a beautiful space and amazing kitchen to do it in.
Another big thanks to the Cameron's for inviting Simmer and Sear into their home and making me a part of their special day!

Sunday, August 3, 2008

A Big Thanks!!

Just wanted to thank all of you that made my July busy and fun! I had some amazing groups last month and Simmer and Sear wouldn't be what it is without you!

Thanks go out to:
GE Capital, thanks so much Donn, Scott and the whole gang!
Philips Healthcare, thanks Ardie and your whole team!
Heddy F., what a great way to celebrate a wedding. Congrats Jesper and Sandra!
Rob W., also, what a great way to celebrate a birthday. Happy Birthday Cassie!
Jenny L., the girls night out was certainly a good night! Thanks girls!

Can't wait to see what happens in August!!
Chef Anna

Friday, August 1, 2008

Upcoming Events...

It is wedding season and the hottest wedding gift is the gift of cooking....

Looking for a unique gift to give to the soon to be married couple?? Look no further....

I am doing a special cooking class for newlyweds only! This cooking experience will be a great way to start bonding for the new couple now that they will be living together and cooking together for years to come....

To inquire about how to obtain a gift certificate and to find out all the details on this special newlywed class please emailing me at:

Thanks in advance!
Chef Anna

Recipe of the Month....

Zucchini Blossoms are my ingredient of the month!

In spring Italian markets fill with brilliant gold zucchini blossoms, and here is a recipe for a risotto with zucchini blossoms and Prosecco that will be quite nice in a romantic meal.
To serve 4:

Prep Time: 20 minutes

Cook Time: 25 minutes


  • 1 1/2 cups (300 g) Vialone Nano or other short-grained rice
  • Simmering vegetable broth (unsalted canned will work if need be; you'll want a quart)
  • 10 zucchini blossoms
  • 1/4 cup freshly grated Grana Padano or Parmigiano Reggiano
  • Half a white onion, minced
  • Olive oil
  • 1 cup sparkling Prosecco (warm)
  • 2 walnut-sized chunks of unsalted butter
  • Salt & pepper to taste


Wash the blossoms gently, removing the stems and pistils, and pat the yellow petals dry. Heat a tablespoon of olive oil in a pot and gently sauté the onion, stirring it with a spoon, until it has begun to turn golden. Add the rice and turn the burner up to a brisk flame; cook, stirring, until the grains have become translucent -- 3 to 5 minutes. Add half the wine and stiff, then lower the flame and begin adding broth a ladle at a time, stirring gently. When the rice is almost done, thinly slice the zucchini petals and stir them in too; check seasoning, stir in the butter and the cheese, and turn off the flame. Let the risotto sit covered for about 30 seconds, then sprinkle the remaining Prosecco over it, Stir again, and it's ready to serve.