The Washington Times Online Edition

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
  • Suzanne Goin's Grilled Quail with faro, kabocha squash, cavolo nero, and pomegranate salsa for the holiday's.

    Quail for the Holidays

    Suzanne Goin's Grilled Quail with faro, kabocha squash, cavolo nero, and pomegranate salsa for the holiday's. Published 12:23 p.m. December 10, 2009 - Comments

     
  • Holiday Prime Rib Tips and Recipe.

    Prime Rib for the Holiday's

    Holiday Prime Rib Tips and Recipe. Published 11:48 a.m. December 7, 2009 - Comments

     
  • Eggs - scrambled, poached, fried, or as eggs benedict? The choices are almost endless.

    Eggs - Easy To Prepare and Good To Eat

    Eggs - scrambled, poached, fried, or as eggs benedict? The choices are almost endless. Published 1:21 p.m. December 4, 2009 - Comments

     
  • In hopes of having more energy we struggle with the question of do we or do we not drink coffee and caffeinated drinks.

    Giving up Caffeine

    In hopes of having more energy we struggle with the question of do we or do we not drink coffee and caffeinated drinks. Published 12:13 p.m. November 30, 2009 - Comments

     
  • Here are some flavorful recipes that will be a hit in any home. Turkey Chili, Acorn Squash Soup and Cheese Bread Pudding.

    Remaking Thanksgiving Leftovers

    Here are some flavorful recipes that will be a hit in any home. Turkey Chili, Acorn Squash Soup and Cheese Bread Pudding. Published 12:04 a.m. November 28, 2009 - Comments

     
  • The holidays can be overwhelmingly emotional and nutritionally challenging when it comes to eating. Look at these amazing Thanksgiving super foods that also allow you to eat by the rainbow.

    Thanksgiving Super Foods

    The holidays can be overwhelmingly emotional and nutritionally challenging when it comes to eating. Look at these amazing Thanksgiving super foods that also allow you to eat by the rainbow. Published 12:43 a.m. November 25, 2009 - Comments

     
  • The most important part about cooking thanksgiving dinner is not to panic.

    Preparing for Thanksgiving

    The most important part about cooking thanksgiving dinner is not to panic. Published 3:16 p.m. November 23, 2009 - Comments

     
  • Today is the release of Twilight’s New Moon and there is always a way to create a special meal around an event.

    Twilight: New Moon New Dinner

    Today is the release of Twilight’s New Moon and there is always a way to create a special meal around an event. Published 1:23 a.m. November 20, 2009 - Comments

     
  • From the naked eye shopping at a farmers market can seem like a dream come true for the health conscious consumer but ...

    10 Questions You Can Ask at a Farmers Market

    From the naked eye shopping at a farmers market can seem like a dream come true for the health conscious consumer but ... Published 1:33 p.m. November 18, 2009 - Comments

     
  • Dr. Elaine L. Rosen, MD, FAAP from The California Center for Healthy Living An individual making a decision about whether or not to buy and eat organic foods may make that decision based on numerous factors including but not limited to cost, environmental benefits, and health benefits. One Dr.'s Opinion.

    Whether or Not to Buy and Eat Organic

    Dr. Elaine L. Rosen, MD, FAAP from The California Center for Healthy Living An individual making a decision about whether or not to buy and eat organic foods may make that decision based on numerous factors including but not limited to cost, environmental benefits, and health benefits. One Dr.'s Opinion. Published 1:35 p.m. November 16, 2009 - 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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