I am lucky to spend my days creating in the kitchen and then sharing my fascinating food-filled life with you! I truly believe that every meal is a celebration and hope the delight of creating spectacular offerings for family and friends is contagious. I love all things food and wine and am excited to share experiences with you. I hope this site offers information and a venue so we might learn together: from classic style to fun trends. I invite you to visit me, book a special event, or look to this site as a place to see some of my favorite products and recipes which you might like.



Frederic Pierrel

Featured Recipe

(see our Past Recipes, too)

Wild Mushroom Risotto

Ginger-Shrimp Wonton Raviolis

A richly decadent side or main dish perfect for fall.





  • 1/4 cup extra-virgin olive oil
  • 1/4 cup unsalted butter
  • 2 shallots, minced
  • 1 pound fresh wild mushrooms of your choice, cleaned and sliced (rinse in water not soaked)
  • 2 sprigs fresh thyme leaves only
  • 1 fresh bay leaf
  • 1 1/2 cups white wine
  • Salt and freshly ground white pepper to taste
  • 2 cups Arborio rice( Italian rice for risotto)
  • 6 cups chicken stock (if store bought, low
  • 1/2 cup Parmesan, mixed with a little Gruyere
  • 1 cup of cream

Warm a wide/large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn light golden brown.

Pour 1/2 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground white pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.

Warm the chicken broth in a separate pot over low heat. Keep at a bare simmer. Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.

Add the chicken broth, one small ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 20 minutes. Taste often to avoid over cooking the rice Fold the mushrooms back into the rice with the cream and season with salt, pepper and parsley to taste.

Stir in the cheese and serve immediately.

Can be topped with any of these options, too:

  • A truffle oil drizzle – for a opulent taste
  • Parsley for color
  • Parmesan Shavings
  • Some sautéed mushrooms – in larger slices

Bon appetit!
Chef Fred

PS: always try new recipes or culinary techniques once before creating an important dinner!!

Header Diners rave about their dining experiences:

Whenever I have a nice dinner out, I always order creme brulee for dessert, just to see if maybe it will compare to Fred’s. But alas, I am always disappointed! Fred’s lavender flavor is unbelievably good, still my favorite dessert of all time!

Heather Edwall

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