WESTON, Conn. -- Asparagus, ramps, morels, spring onions, and leeks are showing up more in the meals of AMG Catering and Events. Owner Alison Milwe Grace, a Weston resident, says she's very conscious of the seasons when preparing menus.
"For the spring, I like to enhance many dishes with lemon," she said. "I incorporate strawberries, asparagus, ramps, arugula, garlic scapes, morels, spring onions, radishes, leeks, fennel and watercress."
A self-professed "foodie” since age six, Grace has been cooking professionally since 1990. She started AMG Catering in1996; in 2009 it evolved into AMG Catering and Events when she brought Event Planner Olivia Savarese on board.
She said the key to her success is passion. "I'm fortunate I don't need a lot of sleep and my business invigorates me on a daily basis," she said. "After all of these years, I still get energized before every job I work."
Grace also teaches five days a week at Staples High School in Westport where, she, herself, graduated from. "Teaching comes naturally to me because I have such a passion for food and the industry that I want to introduce the younger generation to all that it has to offer," she said.
Lest you think kids have all the fun, she runs an adult cooking school in Wilton. While it's mostly adults, Grace said there's no age limit and that sometimes young teenagers join their parents in the classes.
Classes are offered weekly, and Grace focuses on everything from appetizers, to holiday side dishes, to paella to seafood to dumplings and sushi. " I like to teach my adult students all of the 'chef-y' shortcuts I've learned over the years," she said. She and Savarese also run three weeks of kids cooking camp in the summer.
Go to www.amgcatering.com/ for information.
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