Laurie Adams likes to roam. After transferring from Oklahoma to Colorado in 1997, the non-public chef and caterer determined to move to Italy to review cooking, ultimately dwelling on a working farm close to the Italian Riviera shoreline whereas studying easy methods to cook dinner what the land provided.
“The roosters on the property woke me up each morning. Not confined to cages, they simply roamed everywhere in 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 methods to Colorado elements although her Roving Rooster catering service. However she didn’t need to cease there: Now Adams hosts non-public dinners through which she pairs hashish with every course, determining which tangerine pressure pairs effectively with a creamy pasta dish.
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