Where does the time go? One minute we’re launching our new business together and the next thing we know, we’re engaged and starting to plan our own wedding. It seems like we haven’t had a chance to catch our breathe, we’ve been so busy cooking like crazy for our weekly personal chef clients, teaching cooking classes and knocking out some killer private dinner parties. We’ve also catered three weddings in three weeks, which has been such a joy working with the happy couples on their most important and special day. Now the fun begins for us; trying to figure out what’s going to be on the menu for the Skinny Beet wedding, our heads are filled with millions of food ideas that we can’t wait to narrow down and share with our family and friends.
Summer seemed to fly by and here we are smack in the middle of fall; our ideal culinary season showcasing the perfect blend of late summer produce mixed with early season squash, apples and all things pumpkin. While we’ve thouroughly enjoyed our first chapter of meeting and cooking with some of the most talented chefs on the Boston restaurant scene and have quite a few more meetings set-up with some more talented chefs in the upcoming months, we’re excited to share some recipes that we’ve been working on lately, both at home and for our clients. The premiere of the first ever Skinny Beet Podcast just launched with our friend Dylan Wise, just another creative outlet for us to talk food and share our passion. We also just wanted to take the time to thank everyone for the ongoing love and support for all that we do, while we are a teeny tiny company of two, we can’t do it without the help of an amazing crew of servers, vendors, friends and family. Cheers to a happy fall season!