The Goods
 Lenny's Favorite TODAY!
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Whether you're looking for the perfect gift for a faraway foodie friend, or a special ingredient for a new culinary experiment, Good Food Source puts you one click away from the best mail order food sites on the web. We scour the internet for companies with unique products and fantastic service that make gift giving and ingredient sourcing easy and fun. Let Good Food Source find your new favorite food!
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Our resident expert on cheese, Big 12 football (Go Sooners!), biscuits and gravy and George Strait, Lenny grew up in Hugo, Oklahoma, a teeny town near the Texas border. Inspired by her mom Dixie’s mouthwatering pot roast and chicken fried steak, Lenny dabbled in cooking at an early age, subjecting her family to culinary experiments featuring bologna, Kraft Singles and tater tots. Sensing a need to channel Lenny’s creative energy, Dixie gave Lenny The Joy of Cooking, and the whole family started looking forward to experiment day.
Though she pursued a degree in business at University of Oklahoma, Lenny was always happiest when hosting dinner parties and cooking for friends. She left Oklahoma for Vermont to attend New England Culinary Institute, where she was introduced to a career in the food business and her future husband, NECI classmate Chris Moonsammy.
Her desire to work with the best food, wine and chefs in the country drove Lenny to the Napa Valley, where she worked for Robert Mondavi Winery and Copia: The American Center for Wine, Food & the Arts before landing a job at the Cowgirl Creamery and now Bellwether Farms in Sonoma County. Lenny’s extreme cheese knowledge led her to persuade foodie friend Brigid Callinan to co-author a fondue cookbook with her; we hope this is only their first of many cookbook collaborations. Lenny lives in Petaluma with her husband Chris, and their furry friends, Bennett the corgi, Piper the aussie shepherd and Sammy the cat. |
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Growing up in Idaho, Brigid never learned how to cook—why bother when you have an Italian grandmother? While in college, living on her own on a Sears customer service department paycheck compelled her to learn a few culinary skills for survival on the mean streets of Moscow, Idaho. Experimenting on her friends with recipes from the Moosewood Cookbook, Brigid realized that this cooking thing was actually pretty fun, and if you cooked for people, they would usually bring the beer! After completing a degree in communications, a series of employment experiments led her back to the kitchen and, eventually, to New England Culinary Institute. Internships in New Orleans and North Carolina schooled Brigid in two of her favorite subjects: regional American cuisine and college basketball; she learned to cook collard greens while watching the Duke-UNC game on the restaurant kitchen television.
Brigid moved to Napa to take a job as pastry chef at Mustards Grill, where she also co-authored the Mustards Grill Napa Valley cookbook with owner Cindy Pawlcyn. While at Mustards, she met her partners in crime, sous chef Chris Moonsammy, and his roommate and future wife, Lenny Rice. Brigid and Lenny went on to form the opening culinary team at Copia: The American Center for Wine, Food & the Arts. Their partnership at Copia led to collaboration on the cookbook Fondue, which has in turn inspired many cheese-filled social events. Brigid now teaches cooking and baking to future Food Service Specialists at the US Coast Guard Training Center in Sonoma County. She lives in Petaluma with her cat, Patsy Cline. |
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An East Indian by way of the West Indies, Chris Moonsammy grew up in a Guyanese Indian family of fantastic cooks, and developed his appreciation for complex masalas and spectacularly fresh produce and seafood at a young age. When Chris immigrated with his family to Tennessee in the late 1970’s he discovered Thanksgiving turkey, snow and American football, not necessarily in that order--nothing like a little culture shock to fortify the culinary soul!
As a teenager, Chris’s love for cars brought him back to the culinary world. His desire to own a 1968 Chevy pick-up motivated him to take a job bussing tables at the local country club. Before long Chris was churning and burning on the hot line, serving up plates of Steak Diane and Sole Meunière with aplomb. Since he caught the cooking bug, he hasn’t looked back, completing a culinary degree at New England Culinary Institute in Vermont and working in restaurants all across the country, from Iowa City to Petaluma, California. Chris now lives in Petaluma with his wife Lenny, Bennett the corgi, Piper the aussie shepherd and Sammy the tabby cat. He makes family, friends and his customers at Whole Foods happy with his mad culinary genius. |
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