Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out.
More Quotes from Sally Schneider:
I realized I didn't want to be a photographer. I gave it up, but I still worked that job in the restaurant and I found myself constantly hanging out in the kitchen.Sally Schneider
A lot of chefs in restaurants, when they create their tasting menus, don't seem to consider that. They're trying to impress with too many rich items.
Sally Schneider
There are a wealth of flavorings you can put in a salt, and if you're in a hurry that's your seasoning. That's all you have to do.
Sally Schneider
There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.
Sally Schneider
I was working in restaurants as a captain and as a waiter.
Sally Schneider
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