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Chef Ann Rolke
Sacramento , CA

What’s always in my fridge
Eggs, butter, carrot juice, too many condiments (they?re all so interesting!), apples

My favorite kitchen gadget
My citrus zester, for adding small flavor-packed strips of zest to everything from tagines to batters.

My dream food vacation
Italy, with its wine, cheese, cured meats, pastas, oils, olives?and tours of small producers of these things would be heaven. I?m also tempted by Thailand for a completely different experience.

My best food tip
Taste every ingredient and dish you get the chance to try. Then you?ll have a frame of reference when you read a new recipe or try a new restaurant.

More About Chef Ann: I am a culinary consultant in Sacramento and a graduate of the Culinary Institute of America. I have worked extensively in restaurants, test kitchens, food marketing, publicity, copy editing, and writing. I test and develop recipes for companies such as Perrier and Driscoll's and copyedit many cookbooks like the newest The Professional Chef, CIA. My first cookbook, Hands-Off Cooking, was published in March 2007. I also write a fun weblog about Sacramento food and restaurants called Sacatomato.

Sample Menu: Picnic

Cucumber Salad with Feta Cheese and Red Wine Vinaigrette

Chilled Avocado-Tomatillo Soup with Cherry Tomato Garnish

Fresh Fruit Salad with Mint

Grilled or oven-roasted Tandoorish Chicken

Couscous

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