Kiwi Boat topped with Lobster and Scallion Mayonnaise Amuse Bouche

When I received the invitation to participate in the Progressive Party that Kitchen Play is hosting I jumped at the change.  Who would not?  It’s pretty simple; six bloggers take to the stage with a challenge of incorporating a sponsor product into a blog post.  Each of us is assigned a course, and we are all given the green light to experiment and create a recipe that will showcase the host product and/or kitchen tool.

Our progressive party is being sponsored by ZESPRI® Kiwifruit.  ZESPRI international is the world largest marketer of Kiwifruit, selling this fruit into more than 60 countries. When I read about what this company stands for, I was excited to work along side them to showcase their product.  Who would not want to align themselves to a corporation that strives to use the best practices in all of their processes in order to become a sustainable business and a market leader in the industry? You can read more about their vision and history here.

My assigned course was to incorporate this superfruit into an Amuse Bouche. 

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Lemon, Tarragon and Thyme Chicken

You know when you read recipe after recipe after recipe, something just sticks somewhere and when you are cooking you have that brain of your work as a file system.

You start with a specific idea of the dish, then while you are dicing and sautéing you see a half lemon and your brain does a quick search and then tells you, why not add it? You see the fresh herbs in the garden and why not?  You see the wine bottle and you think, perfect.

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Sweet Kitchen Tips 29

I’m going to give you some safety kitchen tips this time around.  Your kitchen is a dangerous place if you are not careful and keep a watchfull eye.  I mean we deal with ingredients that are flamable, and any combination of things can set up a chemical reation that can then create the most common (and devastating) kitchen hazard – Fire.

The best way to deal with fire is to prevent them

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