It is with regret that I inform my readers and dedicated followers I will not be initiating the 50 French recipes in 50 weeks event also known on the site as the “50 in 50”.

I have received apprehensive messages and comments that the 50 in 50 was too ambitious for some followers and it succeeded in alienating some viewers. This would have been the 2^nd year putting this on. Regretfully since the feedback was less than desired and concerned I will not proceed forward with the 50 in 50.

However, I will be back in the kitchen and presenting some other dishes. Some traditional as a good plate of herb linguine and meatballs with a beautiful tomato and spinach sauce topped with some a delicious aromatic grated Parmesan and Romano cheese.

And some dishes that are from the molecular gastronomy side like a Sous Vide Cooked Main Lobster tail on a nest of Al Dente spinach fettuccine topped with a sherry peppers sauce pearl.

That particular sauce is a Bermuda Island favorite, I made it into a pearl to imitate caviar. It is made from Sherry, Spices, and hot peppers and I feel adds a little zest to the sweetness of this lobster dish.

To the individual that expressed interest in me adding paleo dishes to the site….Thank you for sharing that interest in those types of  dishes. I will add a section dedicated specifically to that diet style.

For those that are unfamiliar with that style of cooking, the premise is;

• Eat natural, unprocessed foods like fruits, vegetables, and nuts.
• Make olive oil your primary source of dietary fat
• Reduce the consumption of processed foods
• Avoid dairy and grains
• Drink a moderate amount of wine (up to one to two glasses per day for men and up to one glass per day for women)

For my followers, Thank you for your dedication to the site and feedback!

For my readers, Thank you for your interest!

For those that visit just to see the “Food Porn” and try an occasional recipe, Thank you for your time, leave me comments.

For those that are not followers….what are you waiting for? Click the button and join in and make share your opinion and love for all things food.

Thank you all…

Chef De Cuisine