Leslie Bartosh, CEC, AAC, FMP

  “Summer time and living is easy”, or so the song goes. Summer time, for me, is prime time to cook out, on the patio. This dish of grilled, Riverence Steel Head Trout on Gazpacho fit the “summer time and the living is easy” bill nicely! The chilled soup was made early. The garnish kept on the side. When the fish was quickly grilled, it was slipped into a cool-ish puddle of gazpacho and topped with the garnish.  Perfect dish for a hot summer eve! Thank you, Riverence for the great fish to work with. Thank you, Diversified Ceramics Corporation for the great bowl to use with this dish. #LifeLongLearning #LifeLongTeaching #FamilyFood  As always your questions or comments are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh  

  Confit chicken thigh, pomme de terre rondelle, haricot blancs aux tomato. Confit, boned and crisped for service, potato deep fried, white beans made with smoked onion and finished with tomato.   Thank you Diversified Ceramics for the great bowl to showcase this dish in. #LifeLongLearning #LifeLongTeaching #FamilyFood #Confit #DiversifiedCeramics   As always your questions or comments are welcome. Until next time, Bon Appetit Y'all Leslie Bartosh

  Chicken confit with lentils.   Simplistic elegance. Very rich, delightful & very satisfying. Nothing else needed.   Thank you, Diversified Ceramics Corp , for the great dish to use. #LifeLongLearning #LifeLongTeaching #FamilyFood #DiversifedCeramicsCorp #Confit   As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all Leslie Bartosh  

  Linguine con Salsa alle Vongole Linguine with white clam sauce.   A simple but classic dish; it has survived the tests of time.   I first made this dish as a sous chef for the Italian restaurant for Hotel Intercontinental, Maui.   After leaving the hotel, I did not really think about if for some years.   A year or so back, I thought of it and made it.   Since that time, it has been a regular on our menu. It is quick to make and satisfies the senses.   I use a little house made crushed pepper flake and dried Thai basil in it.   This adds a nice pizazz to it. This dish is made with canned chopped clams.   I also use olive oil, garlic, white wine, dried oregano, house dried parsley with some of the pasta water. Simplicity with clean, direct flavors makes this a favorite dish.   We usually serve this dish with a plain, dressed, wedge salad and crusty house made baguette for “dipping”.   It is “good to the last drop!” Thank you, Diversified Ceramics for the great bowls to