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Funtastic Foodie

Table & Travel Talk



Norma  6 2007I love food, wine and travel – that’s the bottom line. Having never been particularly artistic as far as painting, sculpture or any of the usual arts, my creativity has always been inspired by people, places, words and the kitchen.

After taking a myriad of cooking and wine tasting classes over the years, from cake decorating to Asian, and trying out almost every recipe from Bon Appetit, Gourmet, Food and Wine, etc., I stumbled on my dream job 18 years ago and started my own public relations firm. It focuses on promoting fine dining restaurants, chefs, wineries, cookbooks and everything hospitality. That led to a stint on KIRO TV’s “7 Live” as a restaurant reviewer and writing restaurant columns, newsletters, review pieces – and now blogs.

I also became very involved in the local food community, founding the Washington State chapter of the American Institute of Wine and Food, becoming a founding board member and past co-convivium leader of Slow Food Seattle, a long-time member of IACP (the International Association of Culinary Professionals) and the Seattle chapter of Les Dames D’Escoffier.

My passion for food, wine – and of course travel, led me to a cooking school in France’s Loire Valley as well as to one in Italy and, more recently, to an intensive training course at the French Culinary Institute – New York City – in the “Fundamentals of Wine” taught by author and television personality Andrea Immer.

So where am I now? Well, you can always find me in the kitchen trying out a new gadget, testing a recipe or cooking up a storm for family and friends. My PR firm still keeps me incredibly busy as does freelance writing about food, wine & travel. And, I am a partner in ShinShinChez, LLC, a Seattle based business committed to a collaborative approach in publishing, marketing, and business and community development. I have also invited Allan Aquila to collaborate with me, who shares my adventurous foodie spirit.  Welcome to Funtastic Foodie!



Allan is a hospitality consultant with over 30 years of experience.  He has worked with hotels, fine dining, casual cafes, developed and managed extensive wine programs, created catering and banquet programs, and directed large scale events.



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