26-4 Fall Issue
Entertaining the Bakersfield Way by Miles Johnson
For the recondite-wary cook, an egg souffle might sound too complicated. Trust me when I say: if you can slice, dice, and stir (or “fold”), you can make a souffle your friends will marvel over.
Written by David Nigel Lloyd
When a good dancer comes on stage with the power to possess your imagination and your emotions, you’re just gone. And that,” says Jana Morgret-Kirks with a conspiratorial laugh, “is very hard to teach...”