Caroline cooks at Hollyhock...

Well, I know you all want to see more of my food here, but it's a challenge for me because I don't have reliable internet at home, I have been working long demanding hours, it's so busy during my shift that I don't have much time to shoot photos, blah blah blah. But today the wifi connection was good for some reason, the first time in a long time. So before I head off to work, I wanted to share some food photos, my first attempt, so bear with me and wifi please hold on.

I serve daily anywhere from 50-140 in a buffet setting. For a dinner, I have to make in a few hours several courses with my small crew, including a main, sides, fresh bread (there are no bakeries on the island so we have to make our own and everyone seems great at it.. I'm learning), dessert from scratch. So it's not as beautiful and intricate food and plating as I'm used to and I like, but I'm trying to go with the flow, in both my cooking and life. It's a learning process!

However, I continue to try to make my food vegan and gluten-free as much as I can and provide good options for those who are when I can't. The food we serve is vegetarian with some fish and seafood. And I always try to cook with that magic ingredient I travel around the world with, love. Caroline

PS - I can't seem to attach descriptions to the photos and I know you want to know, so here you go..
- Strudel with raspberry-bumbleberry, whipped cream, coulis
- Summer lasagne with pesto-cheese, mornay, garden vegetables
- Carrots and chickpeas in a raspberry vinaigrette
- Green beans with slow-baked cherry tomatoes in a sesame dressing
- Chocolate brownie cake with strawberries and balsamic reduction, whipped cream
- Carrot cake with an orange cream frosting