Carr Cuisine

Carr Cuisine Personal Chef and Chef Instructor My culinary background began at birth, with a chef dad and home cook mom, along with two cooking grandmothers!

These people play a big role in my culinary style as they come from the stay at home era when families grew their own organic vegetables gardens and canned everything. I have also spent the last 30 years raising 3 kids, working in catering, as well as personal chef instruction. All of this life experience taught me to be thrifty but most of all...a fun chef! I work hard to bring a unique perspecti

ve to Pacific NW Cuisine by combining my personal experiences with the fresh bounty that Washington is known for. I provide private chef service, cooking classes and pre-made picnic baskets. Culinary isn't just cooking another dish or meal, it is my calling, my passion and my life! Thank you for visiting my website and I cant wait to work with you to make a delicious meal.

05/03/2019

Hi All
I wanted to send a message to let you know that I will be shutting this page down very soon! Please find me
I am working hard to start branding a whole new business but FB won’t let me change the name on the this page. So I had to start a new page. I would love to invite all of you to come and see me on May 18th on Mercer Island at the MIVAL Art Gallery. I am doing my 1st POP UP Bakery there from 9am to 3pm and would love to see you
Thanks for following Carr Cuisine and Bon appetite’

Recipe writing/testing MUFFINS today! Whole wheat oatmeal + blueberry yogurt on the left and banana, chocolate and peanu...
04/16/2019

Recipe writing/testing MUFFINS today! Whole wheat oatmeal + blueberry yogurt on the left and banana, chocolate and peanut butter chip on the right. Great whole grain ingredients makes awesome muffins! 🍌🍫🧁

EASTER MINI BUNDT FRITTATA Ingredientsnonstick cooking spray or vegetable oil1 cup diced ham1 cup diced asparagus1 cup ...
04/16/2019

EASTER MINI BUNDT FRITTATA

Ingredients
nonstick cooking spray or vegetable oil
1 cup diced ham
1 cup diced asparagus
1 cup diced yellow bell pepper
1/4 cup diced green olives
2 tablespoons chopped fresh dill
6 eggs
salt & pepper to taste

Directions
1. Preheat the oven to 350 degrees F and grease a 6-container bundt pan with cooking spray or vegetable oil.
2. Combine ham, asparagus, bell pepper, olives and dill and divide evenly among the bundt pan cups.
3. Whisk together eggs with salt and pepper and pour over the filling.
4. Bake in the oven until puffy and the eggs are set, 20-25 minutes.

St. Mimosa and Bloody Mary Kinda Sunday! 🥂Cheers 🔆
04/14/2019

St. Mimosa and Bloody Mary Kinda Sunday! 🥂Cheers 🔆

Is there anything better than sliced garlic in brown butter? Oh the possibilities 💛
04/13/2019

Is there anything better than sliced garlic in brown butter? Oh the possibilities 💛

Measuring cups are great, but in order to bake accurately, you have to weigh your ingredients. Do you know the differenc...
04/09/2019

Measuring cups are great, but in order to bake accurately, you have to weigh your ingredients. Do you know the difference between wet and dry measuring cups?

Say "Bon Oui" to ham and cheese croissant with a sunny side up egg! 🥐🍳 être gentil et bien manger
04/08/2019

Say "Bon Oui" to ham and cheese croissant with a sunny side up egg! 🥐🍳 être gentil et bien manger

It’s a chocolate cake kind of day! 🍫
04/02/2019

It’s a chocolate cake kind of day! 🍫

I'm smitten with these delicious Carrot Cake Whoopie Pies that are filled with Ginger Cream Cheese Frosting. 🥕
03/29/2019

I'm smitten with these delicious Carrot Cake Whoopie Pies that are filled with Ginger Cream Cheese Frosting. 🥕

03/25/2019
Baby feet? Or Big ol’ strawberries? 🍓🍓
03/20/2019

Baby feet? Or Big ol’ strawberries? 🍓🍓

Address

Kenmore, WA

Telephone

+14258915727

Website

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