I love finger foods and make a point of bringing you frequent posts featuring some sort of finger food. For me, there is something magical about finger food. It seems both sophisticated and mischievous. I suppose it's because finger food is party food. The trouble is that finger food can be a real chore for the home cook. It’s fiddly, time-consuming and, if I’m honest, pretty dull to make. Entertaining can be hard work – that's a given. After all, if parties were easy caterers would go out of business. That doesn’t mean, however, if you do throw a party you need to spend days in the kitchen or hundreds of dollars on caviar; there's party food that can be made without much hassle. Chips and dip come to mind. Almond and Swiss Chard-Tahini Dip. Read More
About Greg
I started my blog on a whim. I was looking for a creative challenge, which may sound odd because I spent 20 years as an entertainment industry photographer. I’m not talking paparazzi, I don’t have the personality to hide in the bushes! I like fresh takes on the familiar. My recipes are often simple, modern and colorful, with roots in traditional styles. I'm the author of two cookbooks. I’ve been a speaker at IFBC, Food Buzz and Camp Blogaway. I’ve led cooking demonstrations in Panama and Costa Rica and developed recipes for major brands. I’ve traveled to Peru, Mexico, Norway and Alaska to promote culinary and/or vineyard travel tours. I was even featured in Food & Wine Magazine. I also co-host The Table Set on Home Fries podcast network.