Culinary Spotlights

Feeding crowds is a passion I inherited from my mother, who catered food to weddings and parties. My mother always said, "A barriga llena, corazon contento." Food enlivens my writing, from slicing onions for a Peruvian ceviche to plating a work of art. In a busy world, the food preparation process is a meditation that brings me peace and allows me the time and space to think about character and plot.

Mariel's Ratatouille

Ratatouille is a rustic summer vegetable stew that originated as a French Provencal dish from Nice. If you like growing vegetables in your garden, this is a simple garden-to-table dish that will please any crowd.

Summer Side Salad

Simple side salad with slightly braised shallots marinated overnight in red wine vinegar with maple syrup, olive oil, minced garlic and ginger, and a hint of salt and pepper.

Grilled Cod with Mango Salsa

Cajun rubbed cod grilled with mango salsa (lemon juice, agave syrup, olive oil, chopped shallots, sweet red peppers, and jalapenos, minced garlic, and salt and pepper to taste), and whimsical side salad.

Melón Dulce con Jamón Serrano

This is my abuelo's favorite. Sweet cantaloup melon scoped out into balls with jamón serrano. Prosciutto is a great substitute or any other salty cured meat. Served with peach infused white balsamic with shallots and mint.

Crostini with Fresh Vegetables

Bread rubbed with raw garlic and jalapenos and sprinkled lightly with garlic salt, pepper, oregano, and parmesan cheese, toasted to achieve a crostini texture, topped with fresh sweet pea leaves from the garden.

Venezuelan Arepa Rellena

Corn meal Venezuelan arepa rellena filled with vegan barbecue pulled jackfruit and Caribbean aioli. This is a great vegan version as delicious as barbecued pulled pork or beef.