Chicken Marinade 3 Ways

It’s that time of year, everyone is working to eat cleaner. Chicken breasts are a great source of high-quality protein but preparing them the same old way can became boring.

I wanted to share a technique that I have been using for many years that allows me to get dinner on the table in a hurry without sacrificing variety.

Forgive the shadowing pics, it was late on a gloomy day when I shot these. Start by slicing chicken breast in half to create meal sized portions.

Next, get out 3-gallon zip top bags and all of the ingredients to create the 3 chicken marinade recipes below.

Add chicken to the bags and marinate for 2 hours, overnight or stow in the freezer until needed!

Having trouble sticking to your plan to Eat Well in 2019 or are you out of ideas for delicious options? Join me for a cooking class filled with amazing recipes and tons of tips for helping you look and feel your BEST in 2019.

Eating Well- Friday, January 25th from 11:00. For more information Click HERE or email me to register lorie@atasteofparis.net

Chicken Marinade 3 Ways

Honey Mustard Chicken Marinade

2 tablespoons honey

2 tablespoons Dijon mustard

½ cup beer

1 garlic clove, pressed

1 teaspoon dried basil

1 teaspoon ground ginger

¼ teaspoon Tony Chachere’s Creole seasonings

Mix all ingredients in a zip top gallon bag.  Add up to 6 chicken breasts and let marinate 2 hours-overnight or place in the freezer until ready to cook.

Teriyaki Chicken Marinade

2 tablespoons honey

1 teaspoon Dijon mustard

½ cup beer

2 cloves garlic, pressed

¼ cup teriyaki sauce

2 tablespoons low sodium soy sauce

Pinch crushed red pepper

Mix all ingredients in a zip top gallon bag.  Add up to 6 chicken breasts and let marinate 2 hours-overnight or place in the freezer until ready to cook.

Green Chili Chicken Marinade

1 cup green chili enchiladas sauce

2 cloves garlic pressed

1 lime, juiced and zested

1 teaspoon cumin

1 teaspoon chili powder

¼ teaspoon crushed red pepper

Mix all ingredients in a zip top gallon bag.  Add up to 6 chicken breasts and let marinate 2 hours-overnight or place in the freezer until ready to cook.

Christmas Morning~Cinnamon Pecan Wreath

Do you have your menu planned for Christmas morning? At our house, I always make something sweet and something savory.  We eat a big breakfast to tide us over to an early Christmas dinner.  Last year I shared my Cinnamon Bread Leaves with you and this year I have done a throwback to on oldie but goodie.  Cinnamon Pecan Wreath is so beautiful and tempting; your family will be delighted! Cinnamon Pecan Wreath happens to be one of the recipes I shared with The Art of Living Beautifully readers this month.  For my post, I want to take you through the steps to make this centerpiece delight.

Begin the day before you want to serve the Cinnamon Pecan Wreath by thawing frozen bread rolls in a greased bowl overnight in the refrigerator. Roll the dough into a rectangle; it does not have to be perfect!  Next pour on melted butter, then cinnamon sugar and last pecans.

Roll dough into a log; bring both ends of the log, together to form a ring.  Pinch the dough ends together, sealing it.

Using a pair of kitchen scissors; cut 2/3 of the way through the ring every 1-2 inches all the way around.  Take each slice and twist it to expose the layers.  Twist all of the slices.

Once your wreath is complete, cover it with a cloth and let it rise in a warm place for about an hour or until it has doubled in size.  Bake for 30-35 minutes in an oven set to 350 degrees before garnishing with glaze and pecans. 

Stay tuned for another Christmas Breakfast recipe later this week!!

Cinnamon Pecan Wreath

20 frozen bread rolls

1 stick of butter, melted

¾ cup sugar

¼ cup cinnamon

1 cup pecans chopped

12 whole pecan halves

Glaze

1 cup powdered sugar

1 vanilla pod

1 small orange, zested and juiced

Pinch salt

Grease a medium mixing bowl and place frozen rolls in the bowl.  Cover with plastic wrap and let thaw overnight in the refrigerator.  Turn the dough out onto a floured surface.  Roll the dough to a large rectangle about 13×22 inches.  Brush the rectangle with melted butter.  Mix sugar and cinnamon in a bowl and sprinkle the mixture evenly over the butter.  Next, sprinkle on chopped pecans.  Roll long end of rectangle into a log.  Bring the two ends of the log together to form a ring and pinch the dough to seal the ring.  Using kitchen scissors, cut into the ring every 1-2 inches, about 2/3 of the way through the ring forming slices.  Pull each slice firmly and twist it towards the right.  Continue twisting all the slices. Your cinnamon ring will resemble a wreath.   Cover the wreath with a cloth and let it rise in a warm place until it has doubled in size, about one hour.  Preheat oven to 350 degrees.  Bake wreath for 30-35 minutes.  If wreath is getting too brown, tent it with foil.  Prepare glaze by combining powdered sugar, the seeds from the vanilla pod, salt, the zest and 2 tablespoons of juice in a bowl and mix well.    Drizzle glaze over bread ring and garnish the top with pecan halves.

Fox 4 This Morning- The Humble Tart

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Tune into Fox 4 KDFW this morning, Monday October 8th, about 9:30, to see me making one of my most favorite things, tarts!

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Tarts have humble beginnings.  Originally they were served as a way to stretch protein and ingredients into additional meals.  If you have a crust on hand, cheese and eggs, you can have a tart for dinner tonight!

I love to make tarts for so many reasons, for starters they are pretty.  You can make a rustic version, like my Caprese Tart, simply folding the puff pastry crust back over the tart or for a classier tart, like in my Peach and Blueberry, use a bottomless pan to give you the pretty fluted edge.

In my home I often have leftover salmon or chicken.  Adding this extra protein to a prepared crust, along with vegetables, cheese and eggs, and I can have a beautiful tart in the oven in a matter of minutes.

Tarts can be sweet or savory.  Generally, savory tarts include an egg custard filling that acts as the glue to hold everything together.

After spending time in commercial kitchen in Paris, I learned foolproof strategies for creating the very best savory tarts! Start by getting your crust into a baking tin or dish.  Next, arrange all of the goodies, the cheese, meat and vegetables evenly over the crust. Mix up fresh eggs with salt, pepper and a dash of milk or cream, not too much, or the tart won’t set.  Last, pour the egg mixture slowly into the center of the tart and let it seep into all the crevasses.  Place the tart onto a baking sheet and into the oven until the tart is puffed and brown.  Let tarts set 10 minutes before serving with a salad for a bistro style lunch or dinner.

Fruit tarts are really straightforward. Crust + fruit and a little sugar = dessert heaven.  If you use frozen fruit, always add about 1 tablespoon of flour to the sugar and fruit before you pop it into the crust.  This will help absorb the extra moisture created by the freezing process.

The humble tart, a crust, a filling and a fork is all you need! Bon Appetit.

Caprese tart 2

Caprese Tart

1 sheet puff pastry

10 eggs

¼ cup milk or cream

1 cup grated Gruyere or Swiss cheese

3 medium tomatoes, sliced ¼ inch thick

10 leaves fresh basil cut in a chiffonade

½ teaspoon salt

¼ teaspoon pepper

¼ cup Parmesan cheese

Preheat oven to 400 degree.  Unfold puff pastry sheet and eliminate creases by rolling it out on a floured surface. Place the pastry into a 9 inch pie plate allowing the corners to hang over.  Sprinkle an even layer of Gruyere cheese in the bottom of the crust.  In a mixing bowl combine eggs, salt, pepper, milk and basil and beat until well blended.  Pour egg mixture into the crust.  Top with tomatoes in a single layer, don’t worry if they sink.  Sprinkle the Parmesan cheese evenly over the top and fold the corners of the pastry over the filling.  Bake the tart for 40-45 minutes or until pastry is golden brown.

 

Chicken Red Bell Peppers and Leek Tart

1 prepared pie crust

1 tablespoon butter

1 leek, cleaned and finely chopped

10 eggs

¼ cup milk or cream

1 cup grated Gouda cheese

1 cup of rotisserie chicken, cubed

1 red bell pepper, sliced in rings

½ teaspoon salt

¼ teaspoon pepper

Preheat oven to 400 degree.  Heat butter in a small chef’s pan and sauté leeks until soft.  Add the leeks and chicken to the bottom of the crust and spread out.  Sprinkle an even layer of cheese into the bottom of the crust.  In a mixing bowl combine eggs, salt, pepper and milk and beat until well blended, pour the egg mixture into the center of the crust, top with red pepper rings.  Bake the tart for 40-45 minutes or until pastry is golden brown.

Peach Blueberry Tart 2

Peach Blueberry Tart

Crust

1½ cups flour

¾ cup cold butter cut into cubes

½ cup plus 1 tablespoon powdered sugar

1/8 teaspoon salt

Filling

2 cups frozen peaches, cut into 1 inch chunks

1 cup fresh blueberries

½ cup sugar

1 lemon zested and juiced

2 tablespoons flour

Crumble

1 cup flour

½ cup granulated sugar

½ cup unsalted butter, softened

½ teaspoon salt

To prepare the crust, combine flour, sugar and salt in a food processor and pulse to mix well.  Add cold butter and pulse until dough forms a ball.  Prepare tart pan by coating with butter or non-stick spray.  Press dough into pan evenly, prick bottom of crust with a fork. Chill crust for 15 minutes in the freezer.  Preheat oven to 400 degrees. To prepare filling, add all filling ingredients to a bowl and mix well. Pour fruit mixture into prepared crust. Make the crumble by whisking all of the dry ingredients in a small bowl. Add the butter and mix with a folk or your hands until the mixture resembles peas. Sprinkle the crumble evenly over the fruit and bake for 40-45 minute until fruit is bubbly and crumble is browned.

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Cute tartlets, I recently served at an event!

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Can you feel my face pressed against the glass?  This is pretty window of tarts in the 16th arrondissement of Paris.  I especially love the Mushroom pies!

 Travel with me to Provence in 2019 or Paris in 2020!

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Provence and Pastis

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Have you ever heard of Pastis?  This aperitif cocktail was a mystery to me until I visited Marsalis France a few years ago.

This is my last week to explore my recent travelers response to the questions  “Why France?” Registration for my trips to France in 2019 is OPEN

A Taste of Paris- March 31st-April 7th 2019

A Taste of Provence- September, 2019 

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“My favorite thing about my ATOP trip was getting to do so many things, cooking, the history, shopping, eating and having cocktails only the way the French do.

“I loved the bonding of the ladies and getting to branch out on the side to go to the big flea market.”

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“Knowing Lorie personally, I knew the trip would be well planned and informative and now I can place a check on my bucket list!” Kelly Jacob

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It’s true Kelly, having cocktails in France is an event and serving Pastis definitely fits that bill!

Pastis is an anise flavored aperitif that’s strong and a bright green color.  It’s served  with water and a few cubes of ice, unless you are in America, you know how we love our cold drinks! To drink this beverage, add desired water, a few cubes of ice and stir.  At this point pastis looks like milk.  With its fresh licorice flavor’ pastis, is really quite refreshing especially in August.  If you have not tried it before I highly recommend it!

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It was super fun having Kelly along for our France adventure!  To make some memories of your own in 2019 contact me by email lorie@atasteofparis.net or phone 214 551 9630!

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Paris, a City for Romance

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“Why travel to Paris? Why not? In my opinion, Paris is magic!”

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“It transforms/transports my spirit to another level; one of tradition, romance, history and of course, food and wine that is truly unique.”

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It feeds my soul as well as my body! I return refreshed and renewed!” Jeanne Busch

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I love what Jeanne shared, this is how I feel too.  I get goosebumps reading her words.

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It’s true, Paris is a place for romance whether you are with someone you love or completely alone, Paris seduces you with its sights sounds and tastes.

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Jeannie is a special lady that inspires me with her courage and wisdom. Thanks for sharing and for traveling with me!

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To make some memories of your own in 2019 contact me by email lorie@atasteofparis.net or phone 214 551 9630!

A Taste of Paris- March 31st-April 7th 2019

A Taste of Provence- September, 2019 

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A River Runs Through It

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The River Seine, (pronounced like sin) gets its name from the Latin word Sequana; the Gallo-Roman goddess of the river. The Seine runs through Paris splitting in in half, on one side, the right bank and on the other the left.

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  The river snakes through the city making it hard to determine which side you’re on unless you are a seasoned Paris traveler.

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Taking a cruise on the Seine is always an activity planned for A Taste of Paris groups on our first evening. Seeing Paris from a river view helps people understand how the city is laid out.

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Not to mention the very best view of the Eiffel Tower is from a boat on the Seine!

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The Seine is closely associated with Paris and is featured in many poems and songs; however, it covers much more of France than just Paris.  The Seine is 482 miles long running from Dijon France through Paris and Rouen and finally to the English Channel at Le Havre and Honfleur.

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The city of Paris boasts 37 bridges that span the Seine and there are no two alike!

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The Seine happened to be a favorite of Sue Nagy, the ATOP guest that is being featured in today’s post answering the question “Why France?”

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Sue traveled to Paris with me in 2017 and will be with me again for A Taste of Paris Goes PINK in 2019!  I adore Sue’s fun nature. Here she is with friend and fellow traveler Kerry Harrison in front of Notre Dame.

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This is the best picture of Sue, writing her name in her croissant dough, I am certain that was not part of the chef’s instructions!

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Here is what Sue had to say about our travel. “My ATOP trip to Paris with Lorie was over the top wonderful!  I loved every single moment!!”  

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“Lorie’s knowledge on the food, culture and neighborhoods was exceptional! 

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The agenda is well planned, professionally organized and a must-do for anyone that loves an adventure!”

If you travel with me to Paris, our first adventure will be a cruise on the Seine!

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This is the final photo I will leave you with today.  It is a blurred view but reminds me of the French impressionist paintings hanging of the Musee d’Orsay!

For more information on Travel in 2019, CLICK HERE

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Did Someone Say Food?

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When traveling with A Taste of Paris, food is pretty much always on our minds.  You know what they say…”When in France, do as the French do” and food is always on the minds of the French!

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When asked, Why France?  Jacqui Cooper, a former ATOP traveler, said it best…”To me, the mere mention of Paris evokes thoughts of exquisite food, wine, and pastries;” 

See the recipe below for Sweet Red Chili Basil Tomatoes from our Parisian chef; you may be surprised by one of the ingredients that make this stunning morsel an explosion in your mouth.

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“the first hint of trendsetter fashions; beautiful countryside and gardens; and a city of lights illuminating some of the world’s magnificent historical architectures.” 

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“Paris also brings to mind the flea and food markets where ordinary folks shop for the necessities of the day.” 

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“I chose the ATOP trips because it enabled me to revisit some of Paris’ breathtaking historical sites,”

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“such as Notre Dame, Arc de Triomphe, and the Pantheon;”

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“and to enjoy again, the French countryside and wonderful champagne.” 

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“The tour also gave me the unique opportunity to delve into the food side of Paris.”

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  “Of course, we went to lovely restaurants and bistros to partake of the Parisian cuisine,”

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“but the motivating reason for choosing ATOP was the “hands on” activities.  For example, we had an afternoon at the world famous Le Cordon Bleu School, where we actually, under the watchful eye of a French pastry chef, participated in the painstaking detailed process of making macrons.” 

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“Another day found us meeting the Chef for our market class at the food market in mid-morning to shop for ingredients for the day’s luncheon.” 

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“We purchased what was needed and returned to the Chef’s school to cook.  We again participated in every step of preparing a meal and how to beautifully present it on the plate.”

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“These kinds of “hands on” experiences made the ATOP tour truly an unforgettable trip.”

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“An ever present reminder of the trip is the personalized chef’s jacket that Lorie gave each of us while in Paris.  Thanks Lorie.”

So Thank you Jacqui for summing up the A Taste of Paris experience so articulately!

You can still travel with ATOP in 2019 CLICK HERE for all the details!

And try Sweet Red Chili Basil Tomatoes with produce ripe from the field today!

Sweet Red Chili Basil Tomatoes

1-2 cups cherry tomatoes

Basil leaves, one for each tomato

1 teaspoon brown sugar

½ teaspoon salt

½ teaspoon Piment d’espelette (or substitute, 11/2 teaspoon paprika and a healthy dash of cayenne pepper)

Preheat oven to 350 degrees.  Make a slit in each tomato about ¼ inch deep.  In a bowl, mix sugar and seasonings very well.  Add tomatoes and coat well with the sugar mixture.  Place tomatoes on a baking sheet lined with parchment and using the back of a knife; slide a basil leaf into the slit of each tomato.  Place baking sheet into the oven to warm through for 4 minutes.

See you soon!

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PINK Giveaway!

ATOP has launched A Taste of Paris Goes PINK, turning the site PINK for the month of March in celebration of our all-female culinary trip to Paris in April 2019.  Check out this amazing trip including all of the very best culinary gems, Paris has to offer.

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To keep the PINK ball in-the-air, I am hosting an all-PINK GIVEAWAY!!!

This amazing prize includes: a big beautiful PINK Mason Cash Bowl, a PINK 5 speed Cuisinart hand mixer, a set of two Kate Spade kitchen towels and a set of 3 PINK rubber spatulas.

A value of $150.00!!

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Can you imagine yourself baking treats in your kitchen with these delightful accessories?

Register TODAY!!!

All you have to do is send me email addresses for anyone that you think might be interested in A Taste of Paris; the blog, travel to France or cooking classes!

Each email address is an entry.  Enter as many times as you want!

Click HERE and get started or simply email me at lorie@atasteofparis.net

Gift will be awarded on March 30th! GOOD LUCK!

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A Taste of Paris Goes PINK!
April 7th – 13th, 2019

Mothers, Daughters, Sisters and Besties
Reserve your seats TODAY

For this all girls trip of a lifetime!
Be treated like royalty at the  Ecole Ritz Escoffier with a Special French Market Class

French Desserts Technique class developed especially for ATOP at the famed Lenotre

French Cheese and Wine Pairing  class taught in a 400 year old cave will awaken your senses and ignite your palate

Entertaining Champagne Tasting including bottle sabering!!

Enjoy high tea at famous salon

Macaroons and Chocolate Tasting

Soufflé Dinner and ATOP original Hotel Picnic

River Cruise on the Seine

The Louvre, Musee d’Orsay and Musee Rodin

Notre Dame and La Madeleine

Concert at Sainte-Chapelle

Arc de Triomphe, Place Concorde, Flower Market

Tuileries Garden and Luxembourg Garden

Culinary shopping trip and Visit the best Flea Market in Paris

Accommodations:
6 Nights Stay at 4 Star hotel with fabulous address
VIP no waiting in lines at museums and sites
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Bonjour!

“My love affair with France began as a five-year-old.  My parents took a 3-week European holiday and returned home forever changed.  The stories of faraway places were undoubtedly romanticized; nonetheless, I could not wait for my chance to go.

Years later, as a young fashion professional, I finally had my chance for a European adventure.  I boarded a plane headed for France.  Paris is intoxicating and I fell hard.  It was love at first sight, sound and taste.  My heart swelled and my mind drifted to thoughts of a second visit.

Having children changed everything, including my career.  I desperately wanted to be present for the day-to-day routine of motherhood.  With my mind and heart focused on my precious babies, it was easy to put my fashion career in the rear view mirror.

As a stay at home mom, my focus shifted.  Cooking, entertaining, gardening, and decorating came naturally to me.  As I worked to perfect these gifts, my spirit sparked.

I decided to share my passion for food with others and began teaching cooking classes all over Texas.  Soon, I was writing for local publications and even had a radio show.  All of the work orbited around one thing: connecting families and friends Around the Table.  This is how my first blog was created.

As life evolved, so did my career.  Traveling to Paris became a yearly adventure.  I studied in the finest cooking schools the city had to offer, and enjoyed bringing French recipes and techniques to classes taught in Texas.

Over the years, I grew to love Paris more and more. I knew Paris like the back of my hand, becoming intimately acquainted with world-renowned eateries and up-and-coming establishments. I discovered the finest places to shop for cheese, wine, bread, and any food related item your heart could desire.  Scouring the city for premier kitchen accoutrements and Brocante became an exciting sport for me.  Having the opportunity to bring these found treasures home to become part of daily life made my heart sing.

My curiosity for this country and its people was piqued with each visit.  Food is one of the greatest influences on any culture; without a doubt, the French love their food.  With an up-close view of the way the French eat and live, I soon garnered a deep respect for French tradition and its culture.  Don’t get me wrong, I am a true-blue American with a deep love for my country.  There is just something special about France; it’s where my soul comes alive.

People often ask me how A Taste of Paris™ became a reality. My life changed forever, one day, while I was teaching a French Pastries class.

A longtime student piped up and asked, “Lorie…when are you going to take us to Paris?” I stopped in my tracks. My mouth fell open. As I mulled the question over, I noticed a deep stirring in my gut.  That night, I had a dream in vivid color about how to share my love of food and France with others. The next morning, I bounded out of bed and eagerly shared the burgeoning idea with my husband.  With his encouragement, a good business plan, and a lot of prayer, I took a leap of faith.  The best part? Nine remarkable women lined up and leapt with me, and A Taste of Paris™ was born.

I knew A Taste of Paris™ would have a personal impact on travelers.  Immersing yourself in the French way of life, and exploring this country through its food, alters your point of view forever.  There was no doubt in my mind that people would be transformed through this experience, and I was eager to offer that gift to them. The part of this experience I did not expect was the gift these incredible travelers would give me in return.  Each of their stores is a gift to my heart. You see, life stories tend to tumble out while breaking bread in a foreign country; tales of overcoming adversity, and moments of triumph-great and small.  All of these intimate moments, the meeting of hearts around a table, have become invaluable treasures to me.

Whether you are trying a new delicacy, comforting a sorrow, tasting another culture, or celebrating a triumph, food brings people together.  This is the truth in my life, like a glittering thread that runs from the beginning, binding me to the people I love.  When food is shared around a table, magical things happen.  A Taste of Paris™ is a wonderful opportunity for me to share this truth with you.”