Celebrating 25 Years!
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25 Cherished Recipes
Owning more than 6,000 cookbooks (many of which were written by previous or current clients),
I have had the good fortune to prepare hundreds of magnificent dishes over the past 25 years.
Here, in no particular order, are twenty-five of my most cherished dishes.
1. Honestly, I love all the recipes created by Michael McLaughlin. If you can find his books (many are out of print), grab them, and cook your heart out! (He published for years in Bon Appétit, so scour your back issues!)
2. Susanna Foo's Pork Dumplings with Soy-Ginger Sauce and Salmon in Black Bean Sauce
3. Johanne Killeen and George Germon's Grilled Delmonico Steaks, Grilled Pizza, and Roasted Asparagus
4. John Sarich's Short Ribs in Cabernet Sauce
5. My mother's brisket
6. Marc Vetri's Roasted Brussels Sprouts
7. Any of Richard Sax's desserts
8. Dan Halpern's Split Pea Soup
9. Rick Rodger's Turkey Chili
10. Marcel Desaulnier's Deep Dark Chocolate Fudge Cookies
11. Barbara Tropp's Strange Flavored Eggplant Dip
12. Joyce Goldstein's Roast Chicken with Eggplant and Onion Confit
13. Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte
14. Nicole Routhier's Shrimp & Sweet Potato Cakes
15. Joanne Weir's Hot Spiced Cheese Puree "Goreme"
16. Michel Stroot's Golden Heirloom Tomato Gazpacho
17. Ana Sortun's Carrot Puree with Dukkah
18. Ellen Ogden's Beet, Apple, and Goat Cheese Salad
19. Jeanne Lemlin's Curried Couscous Salad with Ginger-Lime Dressing
20. Chris Schlesinger and John Willoughby's Spicy Roasted Red Pepper Dip with Grilled Pita (M'Hammara) and Rosemary-Cumin Grilled Lamb Skewers
21. Sally Schneider's Buttermilk Mashed Potatoes
22. Ray Sokolov and Susan Friedland's Kneidlach and Potato Latkes
23. Elinor Klivan's Cinnamon Pecan Swirl Coffee Cake
24. Park Kerr's Hot Lips Spiced Shrimp and his Double Corn Spoon Spread with Chiles and Cheese
25. Last but not least, my husband's Marinade of the Moment over Fish of the Day (Whether cooking on the grill or in the fireplace, David is the king of concoctions. They are never-fail and always delicious!)
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INTRODUCING THE LISA EKUS GROUP
Why change our company name? It worked just fine for 25 years.
As we all know too well, the only thing constant in life is change, and change with the times we must. The new company name removes "public relations" from the title because over these last 25 years, we have become much more than a PR agency. We now offer multiple creative and communications services, including public relations, media training, literary agenting, and culinary spokesperson/partnerships.
We think our new logo is fun, hip, and timely, symbolic of our connection with food, but also a metaphor for stirring things up, scooping up opportunities, and having a creative and business edge over the competition. And then there's the green. We just love this color, not just because of the enduring, classic qualities of green, but because it also represents what we care about — wholesome food, sustainability, and our environment.
Why "group?" you might wonder. In addition to offering a group of services, Lisa recognizes that while she is the executive chef, her chefs de cuisine and sous chefs make it all come together. This is a perfect case where too many cooks don't spoil the broth. Our collective energy and spirit from clients, authors, staff, and all of our culinary colleagues and community supporters make this business akin to a warm, inviting kitchen that satiates and pleases every appetite.
In a spoonful:
Lisa Ekus-Saffer + extensive services + exceptional staff + extraordinary clients =
THE LISA EKUS GROUP.
Come back to our website often as we evolve our content, embrace the changing times, and
continually strive to give our clients the best service.
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