Food 2 Live 4 by Chef Jim White

We miss our boy so much. He's in Afghanistan. Pray for our girls and boys over there.

Here's come more cookin

Still cooking strong.

We made such a fun dessert for the Bosque School. It was a fresh made lemon curd, fresh fun berries, Chantilly cream on a delicate sponge cake. So yummy!

Eat well and don't be afraid to add color, textures and unusual ingredients

Making some yummy super food. Made with kale, colorful peppers, quinoa, brown rice and cauliflower. Make it and enjoy.

Are new or latest adventure is making jerky. We don't eat many carbs so when we get hungry we open up the bag of jerky and eat away. The problem with me is I can eat the whole bag at one sitting. That's embarrassing but true

Love making fun, healthy and interesting salads. We made these for TriCore. Arugula and kale lettuce, avocado, feta cheese, cherry tomatoes, cucumbers, watermelon cubes, sunflower seeds and a 3 berry vidalia vinaigrette. We served pita crackers, and a fruit flan for dessert, so yummy!

Chef Jim was asked to cook for Los Altos Golf Course, so he made some yummy food for them. Good old fashion prime rib and the other choice was grilled moon fish topped with tempura shrimp, sautéed scallops, topped with hollandaise and mango salsa. Wow was it great

A new blessed year with new opportunities on the horizon. We are taking over The Bosque Retreat Center as there exclusive culinary team. So if you need a beautiful space to hold a function please call the center and come check it out. 881-0636 The pictures below are some of the different caterings we've done in the past.