Tony Robbins likes to say: “The high tide floats all boats”. And I like to look at this as a Member SHIP! We go further together than we go alone. And all of our online Zoom Group Calls give us a chance to know each other with breakout rooms, plus there’s always Q & A.
If there’s anything you want to learn, I create a video for you and put it in the free Video Portal, for everyone to learn from your questions.
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We have created a framework so that we can work side-by-side every step of the way. We start with your mindset and work our way through all the things you want to know about creating meals that you, friends and family will crave!
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But it’s what stands out for me, that you don’t want to miss. Really pay attention, because it’s an experience and can cause overwhelm (in a good way). There is the Black Truffle Sable when you first come in, the Spiny Lobster, the Kaluga Caviar surprise ….. and the Blackened Banana.
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I’m working towards building a People’s movement, a Foodies movement where we lean more towards anti-inflammatory foods.
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I must say there has not been even one time that I’ve brought people to Catania without each and every one of us walking away totally satisfied. That’s because all the pasta’s are handmade. The pizza is from a woodfired stove (2 of us took pizzas home). And the food is as carefully plated and created with love.
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But today I want to talk about Jacques Pepin’s purpose, because we have that in common. I am building “No Face Goes Un Fed” to end hunger in San Diego. It will support people out of work with skills and placement. And we will support all the non profits I have worked at in San Diego, that have lost their government funding.
Jacques has a foundation with similar values and there is joy and hope to be found in contributing.
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And the Lapin (Thompson Heritage Ranch rabbit) with a potato foam, cherry and more is next. Laurie says: “The Rabbit is really good, it’s surprising. I’ve never had Rabbit before.”
But the real winner of the entire evening is the Gnudi. It’s a ricotta mimolette, with asparagus, carrot and lavender.
Patsy says the dumpling is her favorite dish, the little touches and micro flowers, Very artistic. I love all that. Very artistic.”
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Most people go to Prk 101, Carlsbad because of the ambiance. It’s a really casual fun place to eat! The roof top lounge is unique for North County. When you read up on them, you find out their delicious bbq is locally sourced from nearby farms. Might be a fun meetup!
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Everywhere we look these days, we are finding restaurants and even food brands using locally sourced ingredients within 50 miles or less to promote sustainability and fresher flavors. There are urban farms popping up in your neighborhood and rooftop garden is gaining popularity.
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s for me? Alton Brown is just today’s Bill Nye, the science guy but with food. And I will say this: He did an amazingly witty, funny, engaging show, so creative, pulling up people onstage to participate, which made it all the more funny, because we were picturing what if it was us, on stage! lol
Read MoreJoin a community of food lovers learning, laughing, and cooking together! As a Founding Member, you’ll get VIP discounts on courses, retreats & foodies cruises—all designed to make life healthier and happier. And every motivation, every recipe, every idea on cooking you will find waiting for you in the Founding Membership Portal. It comes with your monthly $97 per month membership fee. You can cancel anytime. And, I keep adding new videos, creating 2 special events a year that are free as a Founding Member, plus twice a month, we are on a live zoom call talking about or making food together!
Your membership helps feed those in need through No Face Goes Unfed, bringing hope to San Diego and then nationwide.
Be part of something bigger—get on the Waitlist today! 
