Scene Snaps

Taylor Sicard relishes this rustic artisanal sourdough baked fresh by her boyfriend, Andy. “It’s so good fresh from the oven, still warm, served with butter.”

During the pandemic, Dale Sprintz has whipped up daily creations for staff and residents of Bay Plaza. She says, “It doesn’t help the weight, but it does help with the psyche!” Shown are blood orange pound cake with blood orange buttercream, coconut cream layer cake with a lime buttercream, chocolate fudge pound cake with chocolate ganache, glazed cornmeal lime shortbread, glazed fresh peach tart, and savory tomato and zucchini tart with parmesan and ricotta cheeses.

Chuck Sidlow enjoys themed world cuisine menus that his wife Noriko prepares at home daily, like these Crêpes Suzette, Japanese New Year “OSECHI” menu, salmon quiche, and Chinese dim sum and yum cha.

Paul Gold relishes a well-equipped kitchen—complete with veggie chopper, sous vide, instant pot and herb scissors—to serve up everything from pizza and stacked salads to Mocha Dacquoise and Hummingbird cake with bananas, crushed pineapple, pecans, and walnuts. 

Vivian Kouvant insists she is not a professional chef, but she married a noted New York City restauranteur and it shows in the dishes she whipped up during self isolation over the past year: soft scrambled eggs with smoked Atlantic Salmon roses (inspired by a rose gifted to her); pork tenderloin stuffed with spinach and prunes accompanied by mashed potatoes, sautéed zucchini, and a dollop of Lingonberries; avocado stuffed with a salad made of white asparagus, shrimp and tiny sweet peas on a bed of black Forbidden rice, and pasta with sautéed shiitake mushrooms and crisp seared prosciutto De Parma.