Enlarge Image +
Credit: @ Blake Faure
Blake Faure grew up in the idyllic setting of the historic Golden Pheasant Inn, situated in the countryside of Erwinna, Pa., 40 miles north of Philadelphia. Living at a fully operating B&B gave Faure the opportunity to spend countless hours watching her father, a chef who emigrated from Grenoble, France as he created culinary magic. Supporting her culinary affinity, Faure enrolled in Le Cordon Bleu in Pasadena, Calif., graduating with a degree in culinary arts in 2004. Faure returned home to Golden Pheasant Inn during the summer of 2006, stepping into the role of co-executive chef with her partner, Jon Ramsay, who she met in cooking school. Still working side by side, the two chefs go to great lengths to source food from the bounty of local suppliers throughout the robust Delaware Valley agricultural area. When not in the kitchen, Faure spends quality family time — preferably over a home-cooked meal, walking along the towpath or exploring a zoo or a museum — with Jon and their 1-year-old daughter, Lylah Simone.
No articles posted by this user.
Along with pancakes, waffles, French toast, omelettes, and eggs Benedict, eggs Florentine is an iconic brunch time staple. This recipe is perfect for serving a crowd on a lazy Sunday morning since there's enough sauce for eight people. See all egg...