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)

Fall is here! As we enjoy the first snow, crisp mornings and the re-initiation of our hearth and heaters – I am drawn to hearty accompaniments – like my Brussel Sprouts!

Roasted Brussels Sprouts with Balsamic Glaze

Brussel Sprouts glazed roasted

This dish goes with almost any main dish and is a perfect pairing in fall and winter.

  • Prep Time: 20 minutes
  • Servings: 4-6


  • 3 pounds Brussel sprouts, trimmed, halved, quartered if large
  • 5 tablespoons olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

Balsamic Reduction (Glaze): This makes extra – but it saves for weeks and is good on so many items, I make a “Batch” when I make this… you can ½ the recipe for a single use.

  • 16 ounces, fluid good Balsamic vinegar
  • 1/2 cup sugar
  • Salt


Preheat oven to 450°. Toss Brussel sprouts, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and brown.

While roasting, prepare Glaze in a saucepan. Combine balsamic vinegar, sugar and a couple pinches of salt. Stir to combine. Heat on medium until the mixture comes to a boil. Stir occasionally and watch it. You don't have to babysit the pot, but stick around so you don't forget about it.

When the balsamic glaze is thick and syrupy and has reduced by half (about 20 minutes), remove the pot from the burner and allow it to cool.

Store your balsamic glaze in an airtight container in the fridge for up to 4 weeks.

To Serve:

Remove Brussel Sprouts from oven and plate or put in a serving bowl while hot.

If plating: Spoon out a light drizzle of the warm balsamic glaze over each plated portion.

If serving in a bowl, place the glaze in a separate bowl and allow your guests to glaze their own – as the glaze can make the vegetable soggy if left too long.

Recipe Tips:

What makes a good Balsamic? Well everyone is different so pick one you like. Balsamic Vinegar’s tend to get better, sweeter and thicker with age – which I prefer.

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:

Best Birthday Ever! Chef designed and catered a meal with my favorite ingredients – from Fois Gras Toasts served with a sweet Riesling, Duck Confit melting in my mouth and we topped the night with Lavender Crème Brule. Now a treasured memory.


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