Laurie Adams likes to roam. After shifting from Oklahoma to Colorado in 1997, the non-public chef and caterer determined to move to Italy to check cooking, ultimately residing on a working farm close to the Italian Riviera shoreline whereas studying the best way to prepare dinner what the land supplied.
“The roosters on the property woke me up each morning. Not confined to cages, they only roamed all around the property,” Adams remembers. “I used to be intrigued. That was some of the tranquil locations I’ve ever been.”
Adams introduced her new culinary abilities again to Colorado, making use of Italian and Mediterranean strategies to Colorado elements although her Roving Rooster catering service. However she didn’t need to cease there: Now Adams hosts non-public dinners during which she pairs hashish with every course, determining which tangerine pressure pairs properly with a creamy pasta dish.
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