{"id":4021,"date":"2010-11-29T08:28:28","date_gmt":"2010-11-29T16:28:28","guid":{"rendered":"https:\/\/shescookin.com\/?p=4021"},"modified":"2011-09-01T21:31:36","modified_gmt":"2011-09-02T04:31:36","slug":"hamachi-with-coconut-green-curry-sauce","status":"publish","type":"post","link":"https:\/\/shescookin.com\/hamachi-with-coconut-green-curry-sauce\/","title":{"rendered":"Hamachi with Coconut Green Curry Sauce"},"content":{"rendered":"
<\/a><\/p>\n Thanksgiving aside, I’ve been pondering and searching for appetizers that are elegant, refreshing (had enough of carb overload) and easy to make and serve for holiday entertaining AND in particular, for an event on Dec. 6th at The Alley restaurant in Newport Beach where I’m the guest chef. Even though I’m kind of freaking out about cooking in a professional kitchen for the first time and serving – I haven’t heard how many people yet; I’m proud and excited to be part of any event that involves art and wine, but especially to support a fabulous local artist, friend and all around great person, Lisa Mertins<\/a>.<\/p>\n