Sally MacColl met Pam McKinstry in the 1980s on Nantucket Island, where Sally was visiting.
For dinner that night, Pam served Delices de Nantucket, a combination of bay scallops married with an artichoke bottom and a sauce so magnificent that Sally says she can still taste it today.
During her 20-year career on Nantucket, Pam founded and cooked at the Morning Glory Cafe, The Dockside, and the Sconset Cafe. At one point, Sally worked with her at the Sconset Cafe, while Sally weighed the pros and cons of opening her own restaurant. Sally ultimately decided not to turn pro, but Pam still raves about Sally’s performance.
Subsequently, Pam wrote and published four Sconset Cafe cookbooks, became a licensed guide and manager of a safari camp in Zambia, and settled in Carmel Valley, CA, where most recently she has co-authored two books on organic cooking, Food to Live By and The Earthbound Cook.
A lifelong foodie and enthusiastic home cook, Sally says, “The more I experimented the more passionate I became. Dining at the newest restaurant and purchasing sought-after ingredients via mail order became a top priority.”
Imaginative use of spices and other bold flavoring elements such as preserved lemons are hallmarks of Sally’s recipes.
That first encounter started a conversation between Pam and Sally that goes on to this day. “Ever since then we have continued to talk food, ingredients, recipes, and where our next trip will be,” says Sally. When they get together for collaborative cooking sessions, the kitchen sizzles with their combined energy.
Shortly after the SousVide Supreme came on the market, Pam and Sally added it to their kitchens and began unraveling the mysteries of sous vide cooking. Their discoveries have led to the recipes you’ll find here.
In the fall of 2011, longtime friends Tom and Linda Ryall joined SVKitchen with their own take on low & slow cooking.
Tom and Linda fulfilled their dream of moving to Ireland in 2004 and now happily cook and eat in a seaside village in County Sligo, where they also run a wine shop.
A passionate cook for years, Tom particularly loves Mexican and Asian cuisines. Linda graduated from culinary school in Arizona and worked at a Mediterranean/Italian restaurant, Bravo Bistro. The Ryalls are inventive, accomplished, and fearless home cooks, and recently added a SousVide Supreme to their kitchen arsenal.
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