A trio of local veggies; carrots, parsnip puree, beets and thyme; lamb, cherries, pistachios; Potato skins, romesco, pretzel praline
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A Food Event Designers musings, projects and process. Stay tuned as Chef Frances Kroner builds and unveils feasts for adventurous dinners. On a mission to break the mold of dinner parties; Chef Frances incorporates multiple design and artistic methods to transport guest and their taste-buds to new and exciting places. To hold such an event at your place of business, or home; contact: frannie@cincinnatifeast.com for more informatioin.
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"redefining...dessert before dinner"1
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"redefining...dessert before dinner"2
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1-1-2010
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11-20-2009
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6-25-2009
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acoustic and electric
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Adventures in Food Cartography
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announcement
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bad puns
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birds in flight
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Brian
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buffet
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childhood food memories
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City Cellars
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client feast
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cocktail party
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cold
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color
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common thread
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eat more beer
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Eating Outside the Box
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experiment feast
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feast 1
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feast 10
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feast 2
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feast 3
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Feast 36
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feast 4
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feast 5
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feast 6
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feast 7
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feast 8
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feast 9
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flyer
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heat wave
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invite
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jello
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lisa kagen
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menu planning
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music
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party
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picnicandpantry
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rhythm and motion
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smell
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smoke more food
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spherefication
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sphiriphication
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summers last stage
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The cocktail party
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the fall phenomenon
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thom mckenna
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under the influence
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vegetarian feast
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wedding cake
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wine dinner
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If you are interested in being invited to an event like these; E-mail: frannie@cincinnatifeast.com and let us know how to contact you!
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