Hail Mary Food of Grace

Chef Mary Payne Moran discusses the food we eat, where it comes from and what it does for us. Chef Mary shares her knowledge about food and nutrition while discussing the culinary world from all angles with other professionals, including celebrities, chef de cuisines, organic farmers and health-care professionals.

Entries
  • The other day, I spied a moth in my pantry.  You can imagine my frustration as I tried to figure out where this moth had come from.

    Moths in my pantry

    The other day, I spied a moth in my pantry. You can imagine my frustration as I tried to figure out where this moth had come from. Published 12:19 p.m. April 22, 2010 - Comments

     
  •  I have never had quinoa. What is it, how do you cook it and what else can you do with it?

    Ask Chef Mary Fridays, "Quinoa"

    I have never had quinoa. What is it, how do you cook it and what else can you do with it? Published 12:52 p.m. April 16, 2010 - Comments

     
  • Food blogs opening up a bigger conversation

    "Are we losing what we’re eating by the obsession of blogs and food photographs?” Published 12:58 p.m. April 14, 2010 - Comments

     
  • Where am I supposed to store bread?  Do I leave it out, keep it in the refrigerator or am I supposed to freeze it?  Thanks, Jackie

    Ask Chef Mary Fridays, "Where to keep bread?"

    Where am I supposed to store bread? Do I leave it out, keep it in the refrigerator or am I supposed to freeze it? Thanks, Jackie Published 3:19 p.m. April 9, 2010 - Comments

     
  • The yo-yo diet is the best way to decrease your metabolism but, by adding spicy ingredients you can boost or help restart it.

    Three spices to boost your metabolism

    The yo-yo diet is the best way to decrease your metabolism but, by adding spicy ingredients you can boost or help restart it. Published 4:01 p.m. April 7, 2010 - Comments

     
  • I am always intrigued with fennel but I never know what to do with it and when I do use it, it typically turns brown.

    Ask Chef Mary Fridays, "Fennel"

    I am always intrigued with fennel but I never know what to do with it and when I do use it, it typically turns brown. Published 1:50 p.m. April 2, 2010 - Comments

     
  • A few great recipes for Easter from my kitchen to yours. Open Face Egg and Asparagus Panini & Penne Pasta, Sun Dried Tomato and Goat Cheese Trifle! Check it out!

    Easter recipes

    A few great recipes for Easter from my kitchen to yours. Open Face Egg and Asparagus Panini & Penne Pasta, Sun Dried Tomato and Goat Cheese Trifle! Check it out! Published 11:30 a.m. March 31, 2010 - Comments

     
  • How to grow your own tomatoes. Take control of what goes into your body.

    Tomato Mania for the Novice Grower

    How to grow your own tomatoes. Take control of what goes into your body. Published 12:30 p.m. March 29, 2010 - Comments

     
  • In your article you mentioned that bananas are good for patients during treatment and I’m just curious if you know why?

    Ask Chef Mary Fridays, "Bananas"

    In your article you mentioned that bananas are good for patients during treatment and I’m just curious if you know why? Published 2:24 p.m. March 26, 2010 - Comments

     
  • After reading about Michael, a 30-year cancer survivor, I was inspired by their courage and intrigued about their diets before, during and after treatment.

    Healthy Foods Helped Fight Cancer

    After reading about Michael, a 30-year cancer survivor, I was inspired by their courage and intrigued about their diets before, during and after treatment. Published 12:18 p.m. March 24, 2010 - Comments

     
AUTHOR
Mary Moran

Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded ...

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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events.

In the fall of 2008, Mary began teaching her culinary skills to others.    Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly.

Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients.  She helps her clients discover their healthy way of eating.  Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger.

Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.

Contact Mary Moran

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