…a Perspective from Ed Engoron
How you doin’? For the last 3-1/2 years I’ve been writing this Survival Guide Cooking Lesson series. I’ve tried to keep it fun, informative and pithy, yet not let personal or political opinions poison our work. You can see enough of that junk just by watching any of the 24-hour news outlets. I hope you have benefited from all the hard work it takes to put out the recipes and cooking information.
 
I have been in the food and beverage industry for 40 years and love my career choice. I have owned and operated over 350 restaurants, run our consulting company and Choclatique, our high-end chocolate brand. I was the host on Stump the Chef (10 years) and Joan Vieweger and I co-hosted The Food Show and The Super Foodies on ABC (5-1/2 years). We worked with the founder(s) of McDonalds, Pizza Hut and the CEOs of Disney, Sony, Universal, Target, Walmart and so many others all in the food industry. In fact, you could find our company influence wherever food and people come together… I guess we really are the Super Foodies!
 
After reading an article in a recent issue of New York Magazine I felt compelled to write this editorial.
 
It’s now almost impossible to make any sort of purchase without being confronted with a computer screen asking for 15%, 20%, 25% or 30% gratuity. The other day I was prompted for a 35% gratuity at an airport restaurant on top of the cost of a mediocre $29 burger and fries. It’s not just for a cup of joe at your local Starbucks but buying bottled water at the deli or crackers at a specialty grocery store now also prompts the option for tips. This might irritate or confuse you (it does me), but the reality is there are new post-covid social expectations around what is a tip (versus a service charge), what’s it really worth and who gets it. Here is what’s expected.
 
At restaurants, the previous range of socially acceptable and ethically expected tips was 15% to 20%; now, it’s 20% to 25% or higher. That’s when the minimum wage was truly minimum. A lot of these jobs we never created to feed a family of four or more. This goes for whether you’re at a Ruth’s Chris Steak House, Olive Garden or Cracker Barrel and whether you felt the service was deserving or not (T.I. P.S. = To Insure Proper Service, an old English tavern tradition—blame the Brits).
 
These days, the expectation--demand—is that the higher your disposable income, the more you should tip, but anything under 20% is just rude—Pay Your Fair Share! Blame this on inflation, COVID, and the heightened awareness that more than half of your servers’ salary probably comes from tips. You are told it’s  just the rules. So, just pay, don’t complain—STFU.
 
At coffee shops, coffee carts, cafés and bodegas, tip at least 20 % even though their pay isn’t as tip dependent for servers as it used to be. The average salary for a barista in New York is just above minimum wage (at Starbuck’s that’s plus profit sharing and a 401K). Baristas are often preparing complicated orders in a tense environment—I want my caffeine now! If your order is only regular coffee, you may tip $1. If you’re buying an item that involves no preparation (a bottle of water, a muffin), it is acceptable, though considered miserly, not to tip.
 
For food delivery, you are expected to tip a minimum of $5, or 20%, whichever is greater, and even more in bad weather according to the “new” rules of wokeness. Because delivery workers are categorized as independent contractors, their employers don’t have to pay them minimum wage. And per a recent survey from the Worker’s Justice Project and the Worker Institute at Cornell, the median hourly wage for an app delivery worker in New York is only $10.94 an hour, or $15.21 with tips. Also, given the history of tips not always making it into the delivery person’s hands, you are expected to tip with cash whenever possible. If you don’t, you may get on the area’s no delivery list.
 
When picking up takeout at a restaurant, it’s easy to understand why you might not tip anything, however you are now expected to tip at least 10 %. The stated reason… a takeout order interrupts the flow of the other work required of servers and hosts who are dependent on tips. BS! Develop a better and fairer compensation plan for your employees and do not tack anything more on inflation-poor customers.
 
At a bar, the conventional wisdom was to tip at least $1 per drink if you’re just getting a beer and 20% for a cocktail. If you’re at a food counter—a cheese shop, a deli counter, or a fast-casual lunch spot where employees are telling you about the items, slicing or mixing you a food bowl—you are now expected to tip something if prompted. Ideally 10 %. At a deli, for instance, the tip pool is divided among the employees who are paid hourly, which means that instead of making minimum wage ($16 an hour), they now take home around $21 an hour.
 
How are you expected to tip Uber drivers? The same way you’d tip a cabdriver—at least 20%. The Uber app can make adding a tip feel like more of an afterthought, but it shouldn’t be. According to new data from the Taxi & Limousine Commission, Uber drivers earn substantially less in fares and tips than taxi drivers (plus the company—Uber—takes more than a 25% cut of fares and deliveries).
 
For everything else—hairstylists, waxers, movers (yes, movers)—you are expected to tip 20% minimum. And, maybe more if you can.
 
Do not be intimidated by having a screen thrust in your face with a demand for a gratuity in the amount of 20% to 35%. My philosophy is to tip what you can afford for the value of the service.
 
Quip of the Day:  Q. Why should you tip the guy at the crematorium? A. Because he urned it!
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#TippingRules #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                                                       ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? I met Crash the bartender at a TGI Fridays  in San Jose, California when we were under construction with one of our new restaurants. He was one of those bar tenders who was able to juggle the bottles and do all the fancy pours that captivate people and turn occasional drinkers into confirmed regulars. 
 
Crash was also a talented mixologist who loved inventing new cocktails. I hired him. We would sit in meeting with a layout of our promotional calendar and Crash would develop cocktails that fit our needs—there was never a clunker—they were all great.
 
We were planning a pie month and our stalwart bartender came up with the Lemon Meringue Cocktail—a bright, lemony, creamy libation. The Lemon Meringue Cocktail has a strong lemon punch but it mellowed out with the sweetness of the meringue. It truly is the Lemon Meringue Pie in cocktail form.
 
Prep time:  
Yield:  4 cocktails
 
Ingredients 
1 cup lemon curd (recipe below) or if you’re feeling a bit lazy you can use store bought
2 ounces Limoncello (Italian Liquor)
6 ounces vodka
Lemon juice to taste, if needed
4 Lemon Lacey Cookies (recipe below)
1 recipe of Swiss meringue (recipe below)
4 chilled martini glasses
 
Directions

1. Place the lemon curd, Limoncello, vodka and ice cubes in a shaker and shake to combine and chill.
2. Taste and add some lemon juice if you like the cocktail to be more tart in flavor (I personally prefer to add 1 ounce of freshly squeezed lemon juice)
3. Shake once more to combine lemon juice if using.
4. Strain the mixture into 4 chilled serving glasses evenly.
5. Top with the Swiss meringue.
6. Using a kitchen blow torch, brown the edges of the meringue
7. Serve immediately with a homemade lace cookie on the side.

                                                 Lemon Lacey Cookies
These cookies are very lacey, delicate and packed with flavor. The lemon zest adds a subtle freshness and the aroma of lemon and together with the caramelized sugar, these cookies taste and smell amazing. These “eat anytime” cookies are not for cocktails only.
 
Prep time:  20 minutes
Bake time:  12 minutes
Yield:  18 cookies
 
Ingredients 
1-1/2 cups almonds
1/2 cup (4 oz) unsalted butter
3/4 cup packed dark brown sugar
1/4 cup honey
3 tablespoons all-purpose flour
1-1/2 tablespoons lemon zest
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 cup finely chopped bittersweet chocolate (I prefer Guittard chocolate).
 
Directions

1. Preheat oven to 350°F .
2. Line two sheet pans with parchment paper.
3. Place the almonds in a food processor and grind them to the texture of breadcrumbs (not as fine as flour).
4. In a small saucepan, heat the butter, brown sugar, and honey until the butter and sugar are melted.
5. Transfer the butter mixture to a small mixing bowl and stir in the flour, lemon zest, vanilla and almond extracts and almonds.
6. Chill the dough for 15 minutes.
7. Place rounded teaspoonfuls of dough 3-inches apart on one of the prepared baking sheets and bake for 10-12 minutes, until golden brown but not too dark or they will taste burnt.
8. Remove the pan from the oven and immediately lift the parchment paper with the cookies onto the counter to let cool.
9. While the cookies are cooling, put another batch of cookies into the oven.
10. After a few minutes, the cookies will have cooled and firmed up. You can then lift them off the paper and transfer them to a wire rack to fully cool.
11. Once all the cookies are baked and cooled, melt the chocolate in a small double boiler over low heat. Be sure not to let any of the water get into the chocolate or it will seize up.
12. Turn half of the cookies over and brush them with a thin layer of melted chocolate. Sandwich the cookies by adding another lace cookie on top (bottom to bottom) and let rest until the chocolate is set.
13. Store lace cookies between layers of parchment in an airtight container for up to 7 days.

ChefSecret:  You can adjust the flavor by using only almond extract, adding orange extract or any other flavor or extract to your taste.

                                          Cooked Swiss Meringue Topping
Sweet, smooth and perfect for this tart cocktail! The eggs are cooked to the safe food temperature, so it can be spooned directly on top and eaten with a spoon.
 
Ingredients 
2 egg whites room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
 
Special Equipment 
Wire whisk
Hand beater
Heat proof bowl that would fit on a saucepan to use as a double boiler.
 
Directions

1. In the saucepan, bring two inches of water to a low simmer.
2. In a clean heat safe bowl, place the egg whites and sugar and mix them well with a whisk.
3. Place this bowl on top of the saucepan with barely simmering water and mix continuously. This is important as whisking prevents the egg whites from cooking and curdling. You are not looking to incorporate air here, but just to keep the mixture moving.
4. Stir the egg white and sugar with the whisk for about 2-3 minutes until the sugar dissolves and the egg whites become creamy white in color. If you have a food thermometer, heat the egg whites while whisking to 145°-150°F. If the sugar dissolves, you have heated the eggs to this temperature.
5. Remove the eggs from the double boiler and immediately start beating the egg whites with a hand mixer to make the meringue.
6. Whisk on high for about 3-4 minutes until the egg whites have tripled in volume and has stiff peaks—this is a Swiss meringue.
7. Add the vanilla extract and mix for a few seconds till it's well incorporated.
8. Store in an airtight container until ready to serve.
9. The meringue will keep for 24 hours in the fridge.

ChefSecret:  I know I can hear you whining—all this for one drink? Yes… because it so damn good and you will become a legend in your own time (or mind). 😊

Quip of the Day:  When life doesn’t give you lemons, drink Limoncello.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Cocktail #HappyHour #LemonMeringueCocktail #SwissMeringue #LemonOatLaceCookies #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? My new friend, Mark, owns Kiyoshi's Katsu House in Henderson, Nevada. It is a hallmark of true Japanese Chicken Katsu Curry—something you wouldn’t expect in Henderson. His curry sauce is the best I’ve had anywhere, and I have tried a bunch of them. That was the impetus of this recipe—Coconut Chicken Curry.
 
When you think of curry, many instinctively think Indian or Thai cuisine. But curiously enough, no such word exists in the languages spoken on the subcontinent. The closest words you’ll hear are khari or caril, which usually refer to a type of sauce or gravy. The word curry likely came from a “British colonial misunderstanding.” As a result, a wide variety of saucy, spicy stews and ragouts get lumped together under the “curry” umbrella.
 
Nomenclature aside, great curries are foods with maximum flavors and textures. In my recipe below, we have a stew that draws on some typical Indian flavors—think coconut milk, tomato, spinach, lime and fresh ginger. Of course, there’s plenty of curry powder, which here in the U.S. usually contains turmeric, fenugreek, cumin, black pepper, and cardamom. I added a splash of fish sauce for an umami note. All these spices and aromatics blend to create a sauce that turns chicken and potatoes into a rich, satisfying meal.
 
I use jasmine rice as a base for this recipe. It’s a long-grain variety with a light, floral aroma and a soft, sticky texture. Basmati rice, another long-grain variety, is a good substitute, but it does best when it soaks for at least 30 minutes before cooking, so allow time for that in your prep. Serve the curry with naan, the leavened, oven-baked Indian flatbread, which can be used to mop up every drop of sauce. If you don’t want to go to the trouble of making your own naan, use a very fresh grilled flour tortilla or flatbread.
 
I prefer my curries when they have been stored overnight in the refrigerator which allows the flavors of my curry to blossom even more. Any leftovers can be warmed up in the microwave for a quick lunch the next day.
 
Prep time:  30 minutes
Cook time:  25 to 30 minutes
Yield:  4 servings
 
Ingredients 
2 cups rinsed jasmine rice
4 tablespoons extra-virgin olive oil, divided
1/2 cup small diced yellow onion
3 small, diced Yukon gold potatoes
2 tablespoons peeled and grated ginger (or 1 tablespoon dry ginger)
3 thinly sliced garlic cloves
1-1/2 tablespoon ground coriander
2 tablespoons curry powder (I prefer Penzey’s Maharajah Curry Powder)
3/4 teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 14.5-oz can diced tomatoes with juice
1 14-oz can coconut milk
2 tablespoons freshly-squeezed lime juice
1 tablespoon fish sauce (or 1-teaspoon low-sodium soy sauce)
2 tablespoons packed dark brown sugar
5 oz spinach (thawed and drained, if frozen)
4 tablespoons toasted sweetened coconut
 
4 Naan bread or grilled fresh flour tortilla or flatbread (optional)
 
Directions

1. Cook the rice according to the package instructions and hold warm.
2. In a large skillet, heat 3 tablespoons of olive oil over medium heat.
3. Add the diced onions and potatoes and cook until the onions begin to soften; about 2 to 3 minutes.
4. Add the remaining tablespoon of olive oil, ginger, garlic, coriander, curry powder and red pepper flakes. Stir and cook until fragrant, about 1 minute.
5. Add the chicken, season the mixture with salt and pepper, and stir to coat the chicken in spices. Cook, stirring occasionally, until the chicken is brown on both sides, about 5 minutes.
6. Add the tomatoes and juice and stir to deglaze any of the flavorful bits stuck on the bottom of the pan.
7. Add the coconut milk, lime juice, fish sauce and brown sugar. Bring to a simmer and cook for 10 to 12 minutes, stirring occasionally, until the chicken is cooked to 165° and the potatoes are tender.
8. Add the spinach and cook until it’s wilted; about 2 minutes.
9. Plate the chicken curry on a bed of hot rice and garnish with toasted coconuts.
10. Serve with a side of naan bread.

ChefSecret:  In India you don’t find many cooks that have curry powder in their kitchens. Some curries use up to 26 different spices to make their own curry profiles. Each dish has a different profile. I shop for most of my spices at Penzey’s Spice Company. For this recipe I used  Penzey’s Maharajah Curry Powder which is sweet and rich but not hot. Use the curry powder that you prefer.

Quip of the Day:  My wife was furious with me when I told her I put ginger in her curry. She really loved that cat.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Entree #CoconutChickenCurry #Penzeys #Curry #Chicken #Coconut #Dinner #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
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                                                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? When looking for a great steak place in the greater Las Vegas area I tend to lean toward local Henderson restaurants. In fact, if you talk to most locals, the only time they venture down to the strip is when they have guests or clients in town.
 
Green Valley Ranch’s upscale Hank’s Fine Steaks and Martinis is the perfect go-to place. The restaurant offers fine surf 'n' turf beneath crystal chandeliers with impeccable table side service. Professional table side service these days in many Las Vegas restaurants and Hanks does it well. But don’t think of a stuffy, old fashioned kind of place or service. Hank’s is contemporary in design and the service is all about hospitality, making it a comfortable go-to restaurant for special occasions or just a great night out for dinner. 
 
With all the wet and dry-aged beef options you want to start your meal with a light Wedge Salad. You don’t want to spoil your appetite with something like their excellent Lobster Chowder or French Onion Soup Gratinee—a little too rich to go with Chateaubriand. My personal preference is for the house Wedge Salad with homemade Ranch Dressing.
 
This is not just any store-bought, bottled or dry mix ranch—it is house made Ranch Dressing at its finest.  There are a couple of things that make my Ranch Dressing special. First, I redefined the mayonnaise, sour cream and buttermilk ratios so the texture is just right. It’s thin enough that you can toss it, and it’s got the perfect amount of stick-to-it-iveness so that it clings to lettuce wedge, salad goodies and is dippable without being globby. No one likes an over-dressed giant glob of dressing on their lettuce wedge. My Ranch Dressing is light, tangy and herby, thanks to a perfect blend of parsley, chives and dill.
 
Now for the greens--Wedge Salads are just about as simple as they come but that’s their appeal as they complement the steak course to the fullest. They are sophisticated, yet simple and special at the same time. This Wedge Salad is what you might expect to order at a country club, fancy restaurant or my house. The wedge of juicy, well chilled iceberg lettuce is the perfect blank canvas for all your favorite toppings like. Seasonally sweet cherry tomatoes, black pepper rimmed bacon, some fresh-cut chives for a pretty pop of green along with options of black olives, pickled sweet red onions, toasted croutons, plenty of crumbled bleu cheese and whatever else you love.
 
This Wedge Salad is perfect for a lunch entrée or for a great starter for a steak or lobster dinner. Remember to keep it simple, just salt and pepper, because you’re going to want to drag that steak through the leftover dressing.
 
                                                  Ranch Dressing
 
Prep time:  10 minutes
Yield:  2 cups
 
Ingredients 
3/4 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk
2 teaspoons white wine vinegar
1 tablespoon minced fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons minced fresh dill
1 teaspoon minced garlic
1/4 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
 
Directions

1. In a large bowl, combine all the ingredients and whisk together until well blended. Don’t use a blender or food processor or it will beat up the green herbs—you want to see the specs of green.
2. Store in an airtight container in the refrigerator for up to two weeks.

ChefSecret:  I like to make a double recipe. Once you have a jar full of the stuff, you’re going to want to dip, dunk and drench everything in it, like blistered shishito chile peppers, air-fried pickles and jalapeño poppers. It’s also amazing on the classics, from wee baby carrots to pepperoni pizza, and of course, this wedge salad.
 
                                                    Wedge Salad
 
Prep time: 15 minutes
Yield:  4 servings
 
Ingredients 
1 firm, fresh head iceberg lettuce, cut in quarters
1 cup ranch dressing
6 strips chopped crispy-cooked peppered bacon
10 cherry tomatoes cut in half
4 teaspoons chopped chives
1/2 cup crumbled bleu cheese
 
Directions

1. Remove the outer lettuce leaves as necessary.
2. Cut the lettuce into 4 wedges.
3. Wash, thoroughly drain and chill the wedges.
4. Place the quarters of iceberg lettuce, angled side up, on a salad plate.
5. Pour 1/4 cup of dressing over each lettuce wedge.
6. Evenly sprinkle the wedges with the chopped bacon, cherry tomatoes, chives, bleu cheese crumbles and any other desired goodies.
7. Serve immediately on a chilled plate with a chilled fork.

Quip of the Day:  Q. Why did the cowboy ride a horse while eating salad? A. Because he loved the ranch dressing.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

​#Entree #Salad #WedgeSalad #RanchDressing #Lunch #Dinner #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                                                       ©PERSPECTIVES/The Consulting Group, LLC, 2023

​How you doin’? My White Chocolate-Strawberry Bellini is the perfect beverage for champion lovers! So, go ahead… take a cruise on the Love Boat.
 
Where did the Bellini come from; you ask? The Bellini [behl-LEE-nee] was invented by Giuseppi Cipriani 1943 (in the middle of World War II—not on the Love Boat) at the famous Harry’s Bar in Venice, Italy. It was named after a painter, Giovanni Bellini. Harry’s Bar has a little bit of Hemingway history and is a place to visit when in Venice—it’s a legend.
 
Save a lot of time by making the white chocolate ganache well ahead of time. It has a lot of uses and will keep in the refrigerator for a couple of months if you don’t use it all right away or steal spoonfuls of it first.
 
Prep Time:  25 minutes
Cool Time:  2 hours
Ganache Hold Time: overnight
Ready In:  40 minutes
Yield:  4 bellinis
 
Ingredients 
For the White Chocolate Ganache
2 cups heavy whipping cream
1/4 cup light corn syrup (Karo Syrup)
1/4 teaspoon table salt
1 pound White Chocolate Pastilles (I prefer Guittard white chocolate)
2 teaspoons pure vanilla extract
 
For the Bellini
1/4 cup prepared white chocolate ganache
1/4 cup strawberry nectar, such as Kern’s
1 pint fresh strawberries
1 bottle Prosecco, Champagne or other sparkling white or rose wine
 
Directions
For the White Chocolate Ganache

1. In a large, heavy saucepan, bring the cream, Karo Syrup and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.
2. Immediately add the chocolate and the vanilla to the pan and whisk until smooth. Set aside for about 2 hours to cool completely, whisking every 15 minutes or so to keep the ganache in emulsion.
3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date and refrigerate overnight before using.

For the Bellini

1. Combine 1/4 cup of the ganache and strawberry nectar and stir until smooth.
2. Finely dice half the strawberries, reserving the other half for garnishing.
3. Spoon 2 tablespoons of the strawberry ganache mixture into the bottom of a champagne flute, then add 1 tablespoon of the diced strawberries.
4. Slowly and carefully fill the glass with the Prosecco.

ChefSecret: Prosecco is an inexpensive dry Italian, sparkling white wine made from Glera grapes. The name is derived from the Italian village of Prosecco near Trieste, Italy. The grapes originated in Prosecco, but are now produced in the regions of Veneto and Friuli Venezia Giulia, traditionally mainly around Conegliano and Valdobbiadene, in the hills north of Treviso. Prosecco is the main ingredient of the Bellini Cocktail and is a less-expensive substitute for Champagne.

Quip of the Day:  Q. If normal blood has plasma and blood cells, what does Italian blood have?
​A. Marinara sauce.
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
--------------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Cocktail #HappyHour #WhiteChocolateStrawberryBellini #Bellini #Prosecco #Strawberries #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2023