Create: Fixate Fundraiser in Los Angeles, CA

It's all about the color.................Here the inspirations were all around me in the oil paintings and some of the fall color themes............Enjoy!!! It's food art.............and delicious.

Window Shopping in Solvang, CA

Walking along the streets of Solvang was the perfect window shopping day. I was looking for inspirations for my catering business. Here it was found everywhere.........Take a look at some of the sights.

Loida Alegre Catering: Fall 09 - Staging at the Wynn Las Vegas

Loida Alegre Catering: Fall 09 - Staging at the Wynn Las Vegas

Fall 09 - Staging at the Wynn Las Vegas

Definition of Staging: When a cook or chef works briefly, for free, in another chef's kitchen to learn and be exposed to another chef's techniques and cuisines.

This Fall 09 was one of the greatest opportunities to do just that. Not only was the position available at the Wynn, but it with one of Daniel Boulud's restaurants. I was fortunate enough to go behind the scenes at a Michelin Star restaurant, Daniel Boulud Brasserie.

Upon arriving at the kitchen, I met and was introduced to the Sous Chef, Connor. He escorted me to the Executive Chef's office, Wesley Holton. As I passed by the famaliar dish tank, hot line, garde manger line, pastry line, storage area, refrigerators, and pantry shelves, I noticed immediately that this kitchen was like no other. The usual disarray that I have found in most commercial kitchens was missing. In it's place was a beautiful backdrop of a very efficient kitchen. My eyes could not take it all in at once. I was in awe with the spaciousness of it all. Everything seemed in total order and purpose for any chef. It made me very very nervous to work at the garde manger line that evening.

Next, I was introduced to Matt, Stephanie, and Amanda. I was priviledged to be working with the Garde Manger crew. Matt who trained me for the evening showed me the charcuterie station, oyster station, cold salads, and hot salad station. It was the largest space I'd ever worked in before this. It felt like a mansion compared to the small hut dimensions of my past kitchen experiences.

Matt and I gathered the ingredients for the daily ceviche which were three different kinds: lobster, shrimp, and crab. He explained that whatever produce was there to use that night was what would go into the three different recipes. He started picking up cilantro, lime, daikon radish, carrots, parsley, and in the pantry pimentos, hearts of palm, extra virgin olive oil, and many other ingredients for the night's mise en place. He did this all without glancing at his notes.

When the evening began, I realized that three people on this station was going to be an orchestrated symphony lead by the conductor, Sous Chef, Connor. Total cover was four hundred thirty-five. Although this was an average night for a Saturday, in a Michelin Star restaurant, this was an orchestra that played as if it was well rehearsed. I began that evening honing my knives and craving out a spot of space so that I could help but not be seen but definitely heard.

I can't remember all the crescendos of the evening but what I do remember was the satisfaction and gratification I felt for having the opportunity to work with such fine craftsmen. There didn't seem to be any chaos in this kitchen only precision and order.

Some day I hope to own a Michelin star kitchen of my own but for now I am willing to stage in one. I picked up more tips and techniques in this one kitchen than months of training of another in my past. I will always remember Vegas, not for the glitz and glamor but for the ultimate professionalism of its fine dining restaurants.

Chantry Trail Hike on Sunday

To unwind, i like to go on a hike, one of my most favorite things to do. This particular Sunday I was in the foothills of Sierra Madre. Beautiful fall day with some clouds to protect us from the heat of the day. This was so perfect!!!

Recipe for Pineapple Salsa

During late September when you expect to feel the coolness of fall, here in California it feels like a very hot summer day. So although this is the end of the season don't be afraid to serve your guests some refreshing pineapple salsa with homemade wonton crisps. Guests at my last dinner party could not get enough of this cool and fragant salsa. Because I had so many requests for this recipe I've decided to publish it. Chop and enjoy with homemade wonton crisps!

It's simply delicious..........and easy to make.

• One fresh ripe pineapple (when you pick one it should smell fragrant like a pineapple not rotten or moldy) diced very small


• 2 limes freshly squeezed


• 4 tablespoons of cilantro minced


• 1 large jalapeno seeded and diced very small


• green onion or red onion diced very small


• kosher salt and fresh ground pepper to taste

1. Peel outside skin of pineapple by slicing off the top and then slicing off the bottom. Then using your knife, peel away the outside core going from top to bottom making sure you slice out all the eyes of the pineapple. Dice and put in a bowl.


2. Combine all the other ingredients with the pineapple and season for taste.

Saturday at the Farmer's Market

Pasadena Farmer's markets are all in different parts of the city and during all hours of the week, but this morning I decided to go to the one at the Pasadena High School which started at 8:00 and goes to about 1:00. The morning was crisper than it has been. It was a perfect day to throw on my purple halter top and patchwork "hippie" skirt. Because by the end of the afternoon, the sun would surely be scorching!

It began with a stroll through the entire market. Stopping to take some pictures of the many colorful and enticing produce. One's imagination could run rampant with recipes of wild berry tarts, plums, dates, peppers (which ran from mild to hot roasting in an open pit), corn salsa with fresh basil and lemon (which I ran home to make for my lunch). My repetorie was endless and it stirred my appetite. So for my breakfast, I had a chile relleno tamale with a mild salsa, chipotle sauce, a hot avocado salsa, tomatillo, and even a hot habernero sauce! I tried every single one before 9:00am. I rationalized that it was lunchtime somewhere! And really it was only one tamale. Down the hatchet! Everything was so delicious, not one sauce was any better than the other.

Today my goal was to find quince. I found only one farmer who actually sold it. He offered me about 7 of them and I decided to buy them because they were still quite firm but I needed them for my catered dinner for the following Sunday. This was a victory since no one even knew what quinces were.

When the morning crispness started to turn a lot hotter, I headed home to make my lunch: fresh corn, basil, and fresh lemon juice, salt and pepper (that is it folks!)...............It's so healthy and delicious. You'll have to try it yourself!