IT ALL STARTED WHEN STELLA AND MATT WENT LOOKING FOR A GOOD BRÛLÉE RECIPE.
At the time, the two were students at Le Cordon Bleu College of Culinary Arts in Chicago. Like most college students, they looked to the Internet for everything, including recipes. Unlike most other college students, when Stella and Matt got the munchies they wanted more than just pizza.
Frustrated in their search for the perfect cream brûlée recipe, the two started an online collection of their favorites. The rest is history.
Matt has five years’ experience as a test kitchen chef.
ABOUT The Loft at Madrona
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THE LOFT AT MADRONA
Stella trained at Le Cordon Bleu College of Culinary Arts.
PUT THESE ON YOUR SHOPPING LIST
For most cooking and baking, regular ingredients are fine. There are a few items worth splurging on however. These include quality baking chocolate, extra virgin olive oil, maple syrup, pure vanilla, prosciutto and cheese. The difference in taste is remarkable.
MAKE IT FRESH
For spring’s quick and easy meals, buy the freshest in-season fruits and vegetables you can find. The artisanal and organic produce available at many farmers markets produce exceptionally flavorful salads, slaws, frittatas and desserts.
An avid foodie, Ian’s been cooking since he was 6..