Sollenne - Domestic chíc : a fashionably fabulous guide to cooking & entertaining by the seasons

Domestic Chc A Fashionably Fabulous Guide To Cooking & Entertaining By The Seasons By Chef & Certified Nutritionist Kristin Sollenne Published by Waldorf Publishing 2140 Hall Johnson Road #102-345 Grapevine, Texas 76051 www.WaldorfPublishing.com Domestic Chc A Fashionably Fabulous Guide for Cooking & Entertaining ISBN: 9781943092178 Library of Congress Control Number: 2015936404 Anirays Camino Photography. All Rights Reserved Copyright 2015 All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means whatsoever without express written permission from the author, except in the case of brief quotations embodied in critical articles and reviews. Please refer all pertinent questions to the publisher. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by an information storage and retrieval system except by a reviewer who may quote brief passages in a review to be printed in a magazine or newspaper without permission in writing from the publisher.

Printed in the United States of America Foreword by Cedric Jones, New York City Restaurant Group Kristin Sollenne knows how to entertain and she definitely knows the definition of fun. A few years ago, we were at a friends wedding reception and we decided to take to the dance floor to show them how it was done. We got into our groove and began to dip, turn and twirl like a couple of contestants on Dancing with the Stars ! The other guests just stepped back to give us room. That is exactly the kind of energy and excitement that Kristin brings to everything she does, including her first book, Domestic Chc: A Fashionably Fabulous Guide to Cooking & Entertaining by the Seasons. When we were opening Vucciria in the NYC Theatre District, Kristin introduced her progressive approach to traditional cooking. She taught us that Italian food doesnt need to be weighed down with heavy starches and thick creams to be delicious and appetizing.

As a certified nutritionist, she has long had a passion for fresh, healthy alternatives and teaches the importance of farm to table. In fact, the name Vucciria was inspired by one of the many fresh, outdoor markets in Palermo, Italy! Her Southern California meets Southern Italian charm is youthful and refreshing. In my twenty years in the business, I have never seen someone so focused on a food philosophy. Actually, it is Kristin who taught New York City Restaurant Group what a food philosophy is! When we transitioned Vucciria to the Bocca Di Bacco brand, I had the pleasure of watching her spread her wings and share her knowledge with the television viewing public. Suddenly, she was in high demand as a television guest and as a cooking contest judge. Kristin took to television like basil takes to tomatoes.

She simply lights up the screen as a Hollywood beauty with a heart of gold and one of the sharpest minds in the business. I am always amazed at her tireless energy and how much she is able to fit into one day. In addition to serving as the Executive Chef and Culinary Director of New York City Restaurant Groups three Bocca Di Bacco locations, she has co-founded a charitable organization called the H.O.P.E Foundation, which supports education in the visual, performing and culinary arts. Also, she is making her footprint in the fashion industry with the launch of her kitchen couture designer apron line, CELLINI. She has become a popular food, culture and lifestyle guru. Therefore, I shouldnt be surprised that becoming a published author is next.

It seems to me that Kristin just loves to share. Perhaps thats something she has learned from her close knit family. In fact, although she has added her special touches, these recipes have been passed down from generation to generation. Domestic Chc is not just another bland collection of recipes, like so many on the market, and its not just a how to guide on giving the best party. In it, she shares the family stories behind her favorite dishes. It is warm and welcoming, like a home cooked meal.

When it comes to being the best you can be, in and out of the kitchen, Kristin Sollenne is going to show us how. Just step back and give her room. Cedric Jones New York City Restaurant Group Dedication I dedicate this book to my dad, mom, brother, and loving fianc who have always encouraged me to soar to new heights. Thank you for believing in me. Im forever grateful for your constant love and support. Introduction Im not exactly what you call a typical chef, heck, when most people meet me I normally get the deer in headlights look when they find out what I do.

Nothing comes easy, thats for sure, but with a good head on your shoulders and an imaginative and determined mindset, anything is possible. Luckily, growing up in a supportive Italian-American family, I was taught that I could be anything I wanted to be. Ok, in reality, maybe my family was so supportive at times that I really thought I could be ANYTHING. Nothing like positive reinforcement. I laugh now, looking back on my childhood and all the careers I told my parents I wanted to havewithout hesitation their answer was always, Great idea, Kristin! Now make a plan to make it happen. I had a lot of plans growing up, but Im so thankful for their encouraging nature and teaching me that its the failures in life that make you stronger, and when you get knocked down, roll over and get back up on other side and try a new way.

My brother and I kept our mom pretty busy between dance lessons, soccer practice, basketball games, cheerleading, and swim team. After a long day, the time I cherished the most was when we all sat down around the dinner table, talked about our days and aspirations for the week, and indulged in a beautifully prepared, well-balanced meal. Sundays were always the best! Family and friends would gather in the kitchen, talking and laughing all while my dad made the family secret sauce. (Yes, Im finally unleashing the famous Sollenne Sauce recipe) I, of course, loved helping out, and developed a passion for creating and imagining new dishes to make. As I grew older, my passion deepened and I love transforming the table-scape into themed gatherings for friends and family that coordinated with the menu of the evening. Everything from planning to prepping, organizing and executing, I enjoy all aspects (well, maybe not the cleanup, but it comes with the territory).

One of my jobs while in college was working for a luxury lifestyle event-planning company in Newport Beach, California. Ive always been the type that, if I dont know how to do something, Ill work even harder to figure it out and perfect it. We traveled to various cities such as Los Angeles, Las Vegas, and Chicago, hosting the ultimate luxury lifestyle exhibition event from all industries. This is when I fell in love with events and creating a one-of-a-kind culinary experience. To know your audience (customer) and please them is essentially the key to the hospitality industry, and keeps them coming back for more. I always thought growing up that I would have that one Ah Ha moment and suddenly everything would be figured out and I would know exactly what I wanted to do.