Heart of Hospitality Winter 2020

We want to hear from you! Send your comments to: info@heartofhospitalitymagazine.com How are we already into 2020!!! This is going to be a great year of hope, restoration, success, and fulfillment. A friend told me recently that the year of 2020 is the year for plenty-plenty! Well, we definitely have plenty for you in our winter issue of Heart of Hospitality. One of the things we focus on is restoration and rejuvenation during the winter season, to rest and replenish ourselves from the heavy holiday activities. I have never been a huge fan of New Year's resolutions - mainly because life is so crazy, and we never know when we are going to get thrown a curve ball. That being said, I am a huge proponent of goals and objectives. What's the difference? I…

I can hardly believe it’s a new year! Wow, 2020! Last year brought so many changes to my life that I could hardly keep up! I checked several things off my bucket list in 2019; such as, starting this magazine with my dear friend, DeAnna Kane, and expanding Mon Ami, a ministry I started over 20 years ago. These two things together, coupled with other responsibilities, might have seemed overwhelming if not for God’s grace—“they that wait upon the Lord shall renew their strength; they shall mount up with wings as eagles; they shall run, and not be weary; and they shall walk and not faint." Isaiah 40:31 I know 2020 is going to be another year filled with a crazy amount of excitement and change. I find comfort in knowing…

Every new season I look forward to changing out my Mon Ami basket, and winter is no exception! This year, moving from the Midwest to Southern California, I had to rethink the look and content of my basket. As much as I love the snow, I have to say I am truly enjoying the sunshine and mild days. Setting a party up on the beach not only provides a beautiful setting, but it is also a restful environment. I use my basket to extend hospitality to old friends and new, so I want it to reflect my best. In this basket I packed white mugs, red heart-shaped dishes, linen napkins and tablecloth, a coffee pot, cream, sugar, tea cookies, and a small box of heart-shaped chocolates. Now, I’m ready to take this…

Silver service has been around for hundreds of years. Although the days of using silver trays to serve food has seemingly passed, there is still something wonderfully elegant about using brightly polished silver pieces. On my birthday, years ago, my parents surprised me with a beautiful silver tea set and tray. That tea set was the beginning of my love to extend hospitality that has lasted for over thirty-two years. Over the years, I have tried to find new and creative ways to use my silver, and I have never regretted it! Don't save your best by storing it away - reserved only for special occasions. I believe we should continually enjoy our favorite things; in that way, making every day special. What better way to start off the day than by…

Jorge Sullon gives new meaning to the phrase, "down on the farm." Born and raised in Lima, Peru, Jorge began his very eclectic career in life with the pursuit of becoming a dental assistant, and then expanding his reach in the service field by attending nursing school at the same time. It wouldn't be long after that when Jorge would discover his true passion was food. He made the decision to change careers and entered culinary school at Le Cordon Bleu in Pasadena, CA, and he never looked back. His culinary endeavors took him from Los Angeles, CA, across the country to Orlando, FL, where he was accepted into the Disney Internship Program, and worked in multiple divisions for the company. With dedication and hard work, Jorge moved into the fine-dining…

Surf and Turf a la Peruana Desired steak, I prefer filet. 1. Filet2. Potato cake3. Asparagus4. Crab cake5. Aji Amarillo sauce6. Micro greens for garnish Anticucho Marinaded 12 cloves garlic (crushed) Water (as needed)½ cup vinegar (red)¼ Aji panca or smoky mild chile pepper paste (guajillo)1 tablespoon cumin1 tablespoon kosher salt2 teaspoons ground pepper½ cup vegetable oil1 In a small bowl combine all the ingredients together.2. Pour marinade over the steak/beef and mix well.3. Cover and marinade the steak/beef overnight in the refrigerator. You can also marinade for 2 hours. It tastes better if you leave it overnight.4. Grill steak (desired temperature). Anticucho Marinaded 5 Idaho potatoes (shredded)½ pound cream cheese2 tablespoons Aji Amarillo paste1 cup green onion (chopped)3 eggs (whole)2 tablespoons salt2 tablespoons black pepper½ cup parmesan cheese1 cup heavy cream 1. Mix all the ingredients…