What People Are Saying About Chef Annie and Real Cooking:

“Annie prepared an unforgettable vegetarian/keto dinner for eight at my home, transforming Quiqui and my abode into a five-star restaurant complete with her daughter and partner serving as sous chefs and serving the courses and nicely paired Italian wines. None of us new (sic) there was such a thing as pasta-less zucchini ricotta ravioli and pea pesto burrata. If I did not taste the dishes (she) prepared, I would be raving about the colorful, creative presentation. But the delicious flavors even outshone the wonderful presentation.”

-Brian Meenaghan, Queen Anne

“Couldn’t save it! Heated for dinner tonight. The marinara with the little pieces of baby celery( unbelievable!) the thin slice eggplant- all of it totally divine. We are stuffed ! Thank you. So yum!”

-Greg Jones, Seattle

 “We were fortunate to have Annie cater two events for us which were hits with all of our guests. Both events were multi-course sit-down dinners outside for about 16 people. Menu-planning was collaborative, execution was flawless, and the food was delicious. I'm still dreaming about her braised beef short ribs and collard greens. Annie is creative, flexible, and professional, and makes amazing food. “

– Melissa Baerwald, Madrona

“Last nights dinner was well received and enjoyed by everyone! I think Paul would have been happy just to eat the gravy from the short ribs. He raved about it. Any chance you would be willing to share the recipe?”

-Christine LaPonte, Kirkland

Photos from top to bottom and left to right order: Menu and Fried Green Tomato with Remoulade sauce from “Midnight in the Garden of Good and Evil” party (photo credit: Melissa Baerwald), Service of dessert and ‘Melted Strawberry Popsicle with Secret Sparkle’ from Cafe Nordo’s Food Thunderdome, Canapes (desconstructed pineapple upside down cake, potato with chive, bruschetta with proscuitto, Packaged Manhattan Cookies given to Alan and Ashley in the Morning on Warm 106.9, Burrata with English Pea Mash and Kale Apple Pecan Salad for Brian Meenaghan’s Keto Dinner Party, Antipasto platter and Beet Goat Cheese salad for The Jusko’s Our Farm to Table Birthday Dinner, Bacon Cheddar Chive Scones and Spring Pea Burrata Bruschetta for Epiphany School’s 2017 Graduation Party.