Hey Chef!

noreply@blogger.com (hverbeck) — Wed, 26 Jan 2011 16:30:00 +0000

A Case Against Moderation –

Our love affair with drinking has a long history!

“… in 1787, two days before their work was done, the 55 delegates to the Constitutional Convention adjourned to a tavern for some rest, and according to the bill they drank 54 bottles of Madeira, 60 bottles of claret, 8 of whiskey, 22 of port, 8 of hard cider and 7 bowls of punch so large that, it was said, ducks could swim around in them. Then they went back to work and finished founding the new Republic.” Note the 55 delegates and 54 bottles of Madeira. Which founder was slacking?

I just love the New York Times Book Review section. I get great passages from books that give me their essence without all the effort of plodding through something I might not otherwise read. This piece included in Robert R. Harris’ book review of The Joy Of Drinking, by Barbara Holland is priceless!

A Man Full of Trouble Tavern (est. 1787) in Philadelphia, PA is the only surviving pre-revolutionary tavern building in Philadelphia.

"Many a man who thinks to found a home discovers that he has merely opened a tavern for his friends.”
- George Norman Douglas

Delicious Gifts that Give All Year

noreply@blogger.com (hverbeck) — Wed, 10 Nov 2010 02:10:00 +0000

For a modern, unique and lasting holiday gift HeyChef! has more than a dozen chefs, many of them working in our favorite local restaurants, who create and teach custom in-home cooking lessons!

Here are some suggestions of classes we can cook up for you!

Everyday Cooking with your girlfriends
Husbands, get together and plan a gift for your wives! The chef can demonstrate a dozen meals using a chicken, beef or pork. Roasting, braising, shredding, entrees, casseroles and mirepoix (classic stock with bones) as a base for soups and stews – increase your beloved cook’s skill with an everyday family ingredient.

Gain Confidence Cooking for Guests
Gather a group of friends who love to entertain and master preparation of an main ingredient such as lamb. Our chef teaches lamb prepared four ways and everyone enjoys delicious tastings and wine and leaves with new culinary skills and recipes.

Family cooking with the kids
Get your family into the kitchen and learn to prepare meals together that everyone loves. Meals taste better to kids when they help make them because the ingredients are familiar! Expand your family repertoire with kid-friendly ingredients. Watch your kids’ culinary exploration grow at your table and enjoy ready-made meals for the coming week.

Breads and Desserts Class
Our pastry chef uncovers the mystery of baking at altitude with hands-on demonstrations of breads, pastries and desserts. A fantastic class gives you starter to make a stunning variety of home baked items.

Weekly Meal Planning Class
We can help you plan and prepare a week’s worth of dinners with variety, color and wonderful tastes that stretch your dollar and make the best use of your time.

The Chef’s Pantry
Open your fridge and whip up creations using a home-made arsenal of essentials. Specialty sauces and bases are the secret to variations in everyday meals (e.g. sauces, dressings and aiolis spice up salad dressings, top fish and poultry and serve as garnishes to create a “wow” at every meal!)

Dress Up Your Cooking Wardrobe
Show us your repertoire (the standards you’re growing tired of) and we’ll dress them up and give them a make-over! Learn to experiment and expand on what you already know and double your can-do list!

We create custom classes for your gift to a loved one. And our pricing is simple: groceries plus the chef’s time. So tell us what you want to learn and the chef will do the shopping and come to your house to teach and create!

Turkey & Gravy tips from Chef Grog

noreply@blogger.com (hverbeck) — Tue, 09 Nov 2010 22:51:00 +0000

This holiday, as with every other, I’m most grateful for having married a chef! But despite not knowing how to cook, my friends and colleagues continuously ask me cooking questions. So I hung out in the kitchen with chef Grog and got a few Thanksgiving tips for you. Experiment with these tips in your kitchen on Thanksgiving for a new spin on your traditional recipes!

If you received a gift pack of Grog’s famous Cheater Spice, or using a spice of your own for your Thanksgiving, chef Grog says this: “If you’re seasoning your bird, don’t just do it on the outside – season the cavity as well!”

But don’t stop there! Want to make your gravy easy and more flavorful? Try mirepoix!

Mirepoix (pronounced meer-PWAH) is the French name for a combination of onions, carrots, and celery. Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces. The three ingredients are commonly referred to as aromatics.

Here’s what you do:
Roast the turkey on a bed of mirepoix. That’s right! In the bottom of the roasting pan of your turkey just add some onions, carrots, celery, garlic, bay leaf, thyme and butter. When it’s done, pull the turkey off it, add in a splash of white wine or vermouth and some water (enough for gravy). On the stove top bring it to a boil and then simmer for as much time as you have, strain it and make your gravy!

Gravy, you ask? Simple for every chef and cook with a container of Wondra in their pantry (add it to your Thanksgiving shopping list now!).

Okay, strain your simmering, aromatic mirepoix. Now whisk it with Wondra to thicken it and add whatever else your traditions call for (e.g. turkey liver, herbs, etc.)

Remember: you don’t need an exact recipe – just add these flavors and do what you do best!

And here’s another great mirepoix tip for Thanksgiving:
Use the turkey carcass and mirepoix to make stock and enjoy homemade, flavorful soups all winter long!

“No man was ever shot by his wife while doing the dishes.”

Some Times You Get A Cravin'

noreply@blogger.com (hverbeck) — Thu, 09 Sep 2010 21:26:00 +0000

I rarely conclude business meetings or gatherings with my head spinning, arousal piqued and the bottoms of my shoes sticky from the booze on the floor, smelling of stale cigarettes. The places my business takes me are predictable, usually marked by a conference room sign that says Aspen Room or Promenade and I can be reasonably sure of meeting well-mannered, sometimes boring, but mostly good people at these mixers or seminars or workshops and miscellaneous networking “opportunities”, each of whom are trying to keep their businesses above the current governmental-bureaucratic and economic waterlines. At these events I get to talk all about my business in exchange for feigning interest in someone else’s. But, if someone else’s business and my connection to them can assist my enterprise I’m all ears. More often than not we’re all gathering just to pat each other on the back and scrape up more information to keep our businesses sailing or perhaps just merely afloat or adrift (don’t believe the spin, we small business owners are just trying to survive!). And if we’re lucky, we’ll enjoy a few laughs and a little buzz from a free glass of wine at 5:30pm before going home to our families. My home-based, small business day rarely leads me into interesting and unusual situations. But sometimes I get lucky.
The other day I went into our local post office and pulled off the wall a flyer of a business that looked similar to mine. It is essential that I know my competition and the “Deliver Me Now” business looked like it offered a portion of the services we advertise, so I yearned to know more. Back at my desk I anxiously dialed and was received by a gruff-voiced man at the other end of the line. He said hello? HELLO? like he was half awake and yelled at a child in the back ground to turn down the TV. Since his business phone manners weren’t finely tuned I knew this enterprise wasn’t going to be tough competition for us, but who knows what I could discover if I stayed on the phone and uncovered some details? Maybe he could fit an employee role for us or, at the very least I could do some price comparison. So I decided to follow through with my call and ask him a few questions to get a better feel of the situation. And for the next 20 minutes I sat with my mouth shut, or rather, with my mouth dropping further and further open as this man drew back the curtain on his life story for me.
In business negotiations they say “the first one that talks loses”. So I said “I’m calling to find out more about your delivery services” and then paused. Off he went, unconscious of the possibility that I might be a client wanting to hire him, like a whirlwind of hope, inspiration, grand plans and lack of knowledge erupting from a smoke-damaged voice box.
He told me he has two branches of his business, but I was about to find out there were more. One was shopping for clients and stocking their groceries. The other was food delivery from local restaurants. He dropped names of local chefs who own restaurants in town (I jotted them down so I could drop this guy’s name later when I shared a cocktail at the next mixer with these chef colleagues of mine and note their reactions) and of the managers of local grocery stores where he claimed to have carte blanche when it comes to shopping for his customers. Now he’s got me questioning my business standing; I’m pretty sure I’m like one of the other 55,000 shoppers that come each week to our local Safeway and we ALL have carte blanche to shop there, but I have my doubts because he says he was un a suit and tie when he had a meeting with the store manager and I’ve never done that). The gentleman said he plans to have customers enter their orders with him the night before and he’ll shop for them at night and deliver the goods in the morning to their door. He said he makes deliveries wearing a jacket and cuff links and shorts (that’s part of the third branch of his business).
Then he said the second part of his business is delivery of lumber and paint to whomever, wherever, but he didn’t actually use the word whomever. “I don’t know how long you’ve been in town”, he told me, “but this used to be a transient place and now it’s all Aspenish. People are really picky and snobby and don’t want to go out and get their food. If they want KFC at two in the morning I’ll get it for them”. (Yes, I was thinking, our snobbiest clients frequently demand that we make a midnight run to KFC) “And I carry a gun because this town used to be all cash n’ carry, but now I can take credit cards straight from the computer I carry in my attaché”. I was becoming aroused so I let him go on. I couldn’t have stopped him if I tried.
I relaxed and even grew confident because I was protected by the anonymity the phone lines between us provided. “The other thing is”, he said without taking a breath, “if they want me to stay at their house after I bring them their groceries I will. I can pour them wine if they want me to pour wine and I like cheeses and know stuff about fine wines so I can do that. So the chef thing is another part of my business plan, cause I’m a chef too”.
I asked him “Do you plan to give up your full time job to start this enterprise or do you have a plan for filling your clients’ orders on short notice as your business grows?” This is a legitimate question from one business person to another in our field of work because we often have to jump when called upon. “Oh, well I’m retired” was his reply. I was feeling cocky so I pried, saying “You sound pretty young to be retired” which from a human resource standpoint is an illegal comment during an interviewing, even over the phone. Throwing decorum and standard operating procedures aside I imagined using my off-stage words instead of my big-girl business words in which case I would have said, “You sound like you’re a pot smoker sitting your ass on the couch, how are going to stir up the motivation to respond to an on-demand job in a resort town like this?” No doubt, he had his answer.
“Well I have a broken back and I’m 46 years old but I look good. I don’t know if you think I’m sounding over confident but I’m very attractive and I’m in good enough shape to surf the big waves in Hawaii.” I was forming a picture when he paused to take a breath and then the picture evaporated. “I’m on seizure medication and that’s something I live with but you wouldn’t know it from the way I look. In fact that’s one of the other things I want to do with my business. I want to launch it and give 10% of the money of my company (those are called net profits, dude) to people with seizures like the way people do the walk for life thing for cancer. Cause I’m passionate about it and honored to support people who are like me”. He went on to name some people in town I might know who suffer seizures, in direct violation of HIPAA. So maybe he’s not business savvy I reasoned, but perhaps he’s got a good heart. And like a girl who goes on a second date with a loser because he says nice things, I listened politely rather than abruptly ending the relationship.
“Yeah, that’s why” he interrupted himself like he’d just remembered something he was trying to say but had forgotten it in a stoned haze, “I can also deliver pharmaceuticals to people who need them. So my gun keeps me safe when I do this and I want to have a lot of steady clients who need me to do their deliveries. That’s why I deliver in a suit and cufflinks and a tie even though a few years ago in this town people used to laugh at me. But now it’s more sophisticated (I think he actually used a five syllable word) so my clients can count on me to look good when I get to their door”. Apparently my stoner guess was not far off target and maybe I’d just stumbled on Truckee’s first legitimate marijuana delivery agent. I was becoming high with amusement so I pressed on.
I asked him about his prices. He said he charges $20 in the summer and $50 in the winter plus the cost of the items he’s delivering and he said “I have a four wheel drive truck so I can get through the Truckee snow and I can come to your house right now, I’ll be there in 30 minutes I promise, and show you that I have a business credit card with Deliver Me Now written right on it.” I was impressed. And scared. I thought about restricting my caller ID after I hung up.
I moved on to his comment about being a chef, asking about his experience. He said he’s worked on every continent except Antarctica and he can do anything a customer wants. “If they want something fancy like… (he stalled as I imagined the tantalizing creation he was about to lay on me)….you know, like lemon chicken I can do that. Yeah, people make love and have a craving, so if they want lemon chicken at two in the morning I’ll whip it out for them.” Did I ask for this information? I didn’t have time to respond, my head was spinning. And then all hell broke loose.
“You know I’m a professional and I also run Excalibur Productions, an escort service. I have long blond hair and gold earrings that look good, they’re not too flashy, but I can tell you that I look really good and if you want we can meet and I’ll bring you my attaché case and show you all my stuff – we’re all drug free and everything. And I have a picture of me out on the lake on a boat with my shirt off so you can see what I really look like. I might sound like I’m cocky but I know what I can do and if we could meet, the sooner the better, we could make our businesses spark together because I have a secret weapon to infiltrate the local area. I stopped Googling “Excalibur Productions” and erased “marijuana delivery” off the rolodex card I was creating as he continued talking into my ear. Then I switched gears and started forming my exit plan from this conversation. I was calculating my chances of getting safely off the phone against the likelihood of my reaching my car if we met in a bar and I was parked in an alley.
So that he didn’t mistake the purpose of my call and was away of my boundaries (and I do have them, despite my deep journeying into this conversation) I said in my most professional big-girl business voice “I’d like to review with my husband the information you’ve shared with me and get back to you if we think you’re a good fit with our business model and clients.” That barely slowed him down and it sounded like he was getting off the couch and pulling on his jeans and belt. “If we could just meet I can show you everything about my business and this will be the best phone call of my life. Cuz my girlfriend and I were just talking and if we’re not gonna do this we’ve got a storage unit down in Reno and there’s a flea market down there every week and we might sell all our stuff, you know we have this nice new king size bed (I cringed as I imagined him patting it as he talked to me) and a new comforter and duvet but we’ve been talking about heading out of here for Hawaii.” Was my phone call really going to keep him here?
I carefully crafted my reply. “Well, our business hasn’t been as profitable in the last couple of years because of the economy so I haven’t been able to work with as many local businesses as I’d like, so don’t hinge your plans on our meeting. If Hawaii is calling you (dude) I applaud you for your passion for life and I thank you for the information you’ve shared with me.” He seemed to pause like he knew the conversation was reaching an end and I wasn’t going to give him my address. I jumped on the chance to kill his hopes of any follow up. Thank you, Lance. Good bye.
I hung up and wiped the sweat from my cleavage with a “fancy” lemon-fresh scented anti-bacterial wipe, taking stock of the unlikely conversation I’d just had in my office. The good news is our business isn’t threatened by local competition and I’m not at risk for contracting an STD from our interaction. The bad news is I wasted part of my business day while simultaneously failing to connect with a colleague or a support company for our business. And I may never learn the secret weapon for infiltrating our local area. Dam! At least I can put this on my blog as an interest piece about the way a business woman spends her day on the phone. And, if my husband gives the okay, the two of us can take Lance up on his invitation to meet him for a glass of wine and discuss business at Billy’s restaurant (would that qualify as a tax deductible ménage à trios?). My husband isn’t real big on networking meetings, but I might just have to suggest it just so I can write a follow up in my blog about what’s in Lance’s attaché case. Life as a business owner has never been more interesting.

Our National Daily Diets

noreply@blogger.com (hverbeck) — Tue, 07 Sep 2010 20:59:00 +0000

To our readers with a patriotic palate, here are the National Food days for the week so you can add ingredients to your shopping list:

Tuesday, Sept 7: Acorn Squash Day
Wednesday, Sept 8: Date Nut Bread Day
Thursday, Sept 9: Wienerschnitzel Day
Friday, Sept 10: TV Dinner Day

A lot can be said about the variety of foods represented in these four entries! For one, contrary to popular belief, Wienerschnitzel is NOT a hot dog! 'Wiener' comes from the word 'Wien', which is the Austrian city we know as Vienna. The dish features breaded veal, chicken or pork fried and served with fresh lemon juice; variations include using Parmesan in the breading and/or serving with a fried egg on top. As I searched for this information I also found Jagerschnitzel, but I'm pretty sure that's not made with Jagermeister!
As an adult acorn squash makes me think of fall but it brings back memories of sitting alone at the table in the darkened kitchen, the dishwasher humming, the blue glow of the TV shining on the faces of my family in the other room. Staring at a plate of good food getting colder and less palatable was a fairly common position to find myself in during my childhood on account of not being an adventurous eater. Times have changed and it's our daughter that sits staring down at her plate. I can sympathize with her but I won't NOT make her eat her acorn squash, I just leave the lights on!
And what's this about TV dinner day? Is Swanson afraid the TV tray delicacy might get left behind at the fast food drive through window? (I wonder if there's a day for "drive-thru" food!) When I told my kids it was TV dinner day they said "Yuck!" But I fantasize about them saying "Yuck mom! Can we have acorn squash instead?!"

HeyChef! wins Prize & Recognition

noreply@blogger.com (hverbeck) — Thu, 12 Aug 2010 21:53:00 +0000

HeyChef! Wins Prize and Recognition from National Company

TRUCKEE, Calif., (August 5, 2010) — Local business HeyChef! is excited to announce they are one of three top finalists of a video contest hosted by Call-Em-All, an online voice and text automated messaging service. HeyChef! was awarded a cash prize from Best Buy, and the video will be showcased on the Call-Em-All Facebook page.
HeyChef!, a Truckee-based private chef and kitchen staffing company, submitted a homemade video showing how the simplicity of Call-Em-All has helped increase business efficiency, even amid the chaos surrounding this home-based business.
HeyChef! uses the product to broadcast job shifts available for their on-call servers, shoppers and chefs. “The point of the video is to illustrate how Call-Em-All helps us save time and money (and sometimes our sanity),” said owner Holly Verbeck.
“The video made our whole office staff laugh” said Lindsay Calvert, of Call-Em-All, about the short video that features Verbeck describing how she uses Call-Em-All while her kids create amusing distractions in the background.
“It was fun to make the video with my kids and a great way to share our Lake Tahoe business with a national company’s customers,” said Verbeck. “The cash prize didn’t hurt either.”

HeyChef! offers high-end private chefs and kitchen staffing services. Chefs design and execute handcrafted menus in the intimacy of private homes or other exclusive locations. For more information on HeyChef!, call toll-free at (877) 4-HeyChef or visit www.heychef.com.

Figures In Speech - Edible Art

noreply@blogger.com (hverbeck) — Tue, 29 Jun 2010 21:04:00 +0000

I recently read about artist Marsha Tosk and her collection of "figures in speech". These are delightful and whimsical and, of course, food related so I thought they'd be fun to share.

Pig-In-Blanket

My favorite sculpture, Peeking Duck (can you just picture it in your mind's eye?!), is not available for me to post here, but if you want to enjoy her work you can see her online at www.marshatosk-figuresinspeech.com.

Hot Dog!

I hope you enjoy these images as much as I do!

Bagel and Locks

Great things happen in private kitchens around Lake Tahoe!

noreply@blogger.com (hverbeck) — Wed, 05 May 2010 00:40:00 +0000

When good food and good company gather, terrific things happen in the kitchen. In this case, a group of violinists from the Diablo Valley College Philharmonic Orchestra practiced in the kitchen of their rental unit (right after going for a swim!) just hours before their performance with their counterparts, the Chamber Singers and the Truckee Tahoe Community Chorus. The family of Holly and Chef Grog Verbeck was treated to a special presentation by these young, talented musicians and before the show everyone shared a barbecue together under the blue (and finally sunny) skies of Lake Tahoe!

Delicious food, delightful music, wonderful friends.

If music be the food of love, play on.
William Shakespeare

Private Chef offers in-home private bread and pastry classes in Truckee-Tahoe

noreply@blogger.com (hverbeck) — Wed, 28 Apr 2010 16:45:00 +0000

HeyChef! is excited to help you coordinate your next one-of-a-kind in-home party with your friends. Private chef Jon Howard, pastry chef for Plumpjacks in Squaw Valley USA, is offering a unique opportunity to bake and break bread in your home and learn the passion of bread making from a true artist.

Take a look at this clip to see the breadth of baking skills you can add to your cooking repertoire!

“Good bread is the great need in poor homes, and oftentimes the best appreciated luxury in the homes of the very rich.”
A Book for A Cook, The Pillsbury Co. (1905)

So assemble your friends, write your "I want to know how to create this wish list" and call HeyChef! and Chef Jon will help you master the art of bread and pastry in your own kitchen. You'll come away with new skills and great memories of a delicious night shared with friends.

Science Friday host Ira Flatow talks with HeyChef! owner Holly Verbeck

noreply@blogger.com (hverbeck) — Fri, 23 Apr 2010 23:57:00 +0000

Today on NPR's Science Friday I was a guest of the host Ira Flatow! Did anyone hear it? Reply to this blog with your thoughts on my question and Ira's guests' responses and I'll send up to three of you our famous Cheater Spice from Chef Grog. Is there anyone out there listening? May the force be with you always!

Vera Wang on Heinz 57

noreply@blogger.com (hverbeck) — Thu, 22 Apr 2010 19:37:00 +0000

Dating someone ratchets up a notch when your boyfriend invites you to a wedding – especially if it’s for a member of his family. That’s when you know it’s serious because it may be the only time you meet all their relatives before they come to YOUR wedding and, strangely, people feel more like family (even if you’ve only met them once before) if when you see them you don’t have to be reintroduced. In my case, our Facebook status elevated between me and my soon-to-be-husband when he invited me to his cousin’s wedding in Napa. Beautiful summer day, beautiful setting amongst rows of vine. Promise was in the air for the bride, the groom and the two of us.

Shortly afterward we reminisced about the day and I became aware of a difference between my chef-husband and I that would make me shake my head in amazement and bemusement ‘til death do us part.

I was asking him to tell me the name of someone who attended the wedding. I described her as the woman that was with the overweight man who looked like Hemingway in suspenders. Blank stare. I continued. “You know, the blonde woman wearing the sleeveless red Ann Taylor dress?” The light bulb went on. “OH! You mean the woman who wanted the ketchup?” He explained that after the filet came off the grill he saw her in the kitchen of the farmhouse, asking the staff for a bottle of ketchup! Presumably, for her filet! And she DIDN’T have toddlers!

To this day we remember the same events from very different vantage points – mine visually, his culinarily. I remember that we laughed all night at the restaurant with our best friends and he remembers the vintage of the bottle used for our toast. He remembers that we turned down that lost highway the last time we went on the cross-country trip and we ended up at a diner that served delicious ham from the farmer down the road; I recall that our waitress was missing a tooth.

For better or worse, I think the culinary perspective is rubbing off on our kids. When we asked them the best part about going to Williamsburg, Virginia, it was the ham. Mexico? “The fish tacos at the outdoor stand where we ate before we bought coconut ice cream.” (This is verbatim from our five-year old who snorkeled for the first time, astounded by the tropical wild life beneath her! She didn’t pause for a second before giving her food answer!) It’s beguiling to spend so much money and effort on a vacation or a dress when it’s the food that’s remembered.

Thankfully, all those hours I spent selecting my wedding gown didn’t go to waste. When we recall our wedding day (I can practically taste the thin-sliced rosemary, garlic and lemon-marinated lamb served alongside a Mediterranean buffet) he laughs and says “You never looked more beautiful than when I saw you step away from our guests and sneak into the kitchen to nibble on seconds of that lamb– and never even asked for the Heinz!

ENTER MY GIVEAWAY

I'm sending out three packets of our highly acclaimed Cheater Spice made by Chef Grog (it's a great rub on lamb or filet!). To enter the giveaway, just answer the following question in the Comments section of this post:

“What was your most memorable meal?"

Make your answers as descriptive as you’d like—you can say “Champagne, cheese, crackers and grapes in a field at sunset where our hot air balloon landed in Beaune, France" or “a crab bake on the shoreline in Juneau for Rick and Teresa's wedding” (remember the roasted corn and potatoes, lemon and butter on all that fresh salmon and Dungeness and King crab!?). Share a meal that's stayed on your mind!

(But don’t say “Filet with ketchup!” Heh heh.)

THE RULES

One entry per person, please.

No entries after 11:30 pm Pacific Time Saturday, 4/24.

Note: If you don’t see your entry right away, don’t worry—it’ll show up shortly. Sometimes there’s a bit of a delay.

Winners will be selected at random and announced next week.

If you're not a friend/fan with me on Facebook, or part of our newsletter mailing, you'll need to leave me your contact information so I can tell you you're a winner!

Dinner for Six with Private Chef - The Winners Here!

noreply@blogger.com (hverbeck) — Thu, 22 Apr 2010 19:13:00 +0000

Thank you to everyone who visited our website and entered our contest. Your overwhelming response was a testimony to just how wonderful it is to receive the services of HeyChef! - Your Culinary Concierge.

And the winners are:

WINNER OF DINNER FOR SIX AT HOME WITH PRIVATE CHEF STACEY WITTEK:

Kim Heslin of Tahoe City

“How exciting! This is really a great surprise! I’m planning a birthday party and this will be perfect!”

WINNER OF HEYCHEF!'s SHOP AND STOCK GROCERY SERVICE:

Stacey Stahl of Tahoe Donner, Truckee

“I’m stoked for this great prize and look forward to taking advantage of these great services!”

Test

noreply@blogger.com (SmallPond Studio) — Tue, 09 Feb 2010 23:22:00 +0000

This is a test post for the Hey Chef! blog.