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
  • Buttermilk is a secret weapon for chefs.

    Ask Chef Mary Fridays: Buttermilk

    Buttermilk is a secret weapon for chefs. Published 10:42 a.m. January 15, 2010 - Comments

     
  • Teaching children how to eat healthier and live healthier lives is my goal for 2010. Adult and kid recipe for chicken and vegetable steam fry.  Tips on getting your kids to eat healthier foods.

    Happy Healthy Child

    Teaching children how to eat healthier and live healthier lives is my goal for 2010. Adult and kid recipe for chicken and vegetable steam fry. Tips on getting your kids to eat healthier foods. Published 3:07 p.m. January 11, 2010 - Comments

     
  • Eating our robust green nutrition superstars, kale, swiss chard and spinach, will help you enhance your plate, palate and body.

    Team Green & Nutrition Superstars-Kale, Swiss Chard & Spinach

    Eating our robust green nutrition superstars, kale, swiss chard and spinach, will help you enhance your plate, palate and body. Published 12:12 p.m. January 8, 2010 - Comments

     
  • As we return to our regular day-to-day schedules after the long holidays, we wake up a little slower, the air outside is a little bit colder and we suddenly notice that our pants fit a wee bit snugger!

    No Gym, No Worries!

    As we return to our regular day-to-day schedules after the long holidays, we wake up a little slower, the air outside is a little bit colder and we suddenly notice that our pants fit a wee bit snugger! Published 11:26 a.m. January 6, 2010 - Comments

     
  • It’s 2010 and it’s time to clean out your refrigerator, cupboards, spice cabinet and pantry.

    New Year New Food

    It’s 2010 and it’s time to clean out your refrigerator, cupboards, spice cabinet and pantry. Published 11:37 a.m. January 4, 2010 - Comments

     
  • New Year's Breakfast of Scrambled Eggs With Smoked Salmon Cheese, Dill and Capers.

    Ask Chef Mary Fridays: "Where can I buy a Ricer?" and Breakfast for New Year's Day

    New Year's Breakfast of Scrambled Eggs With Smoked Salmon Cheese, Dill and Capers. Published 11:07 a.m. January 1, 2010 - Comments

     
  • Crown Pork Roast and Butternut Squash Stuffing Recipe There are times when we are willing to roll up our sleeves and work a little harder. A guest’s reaction is all the thanks you need.

    A Toast to the Roast- Crown Roast Pork with Butternut Squash Stuffing

    Crown Pork Roast and Butternut Squash Stuffing Recipe There are times when we are willing to roll up our sleeves and work a little harder. A guest’s reaction is all the thanks you need. Published 11:00 a.m. December 28, 2009 - Comments

     
  • Gingerbread Pumpkin Croissant Bread Pudding Recipe. Gingerbread Croissant Bread Pudding from the Reservoir kitchen in Silver Lake California.

    Gingerbread Croissant Bread Pudding

    Gingerbread Pumpkin Croissant Bread Pudding Recipe. Gingerbread Croissant Bread Pudding from the Reservoir kitchen in Silver Lake California. Published 12:09 p.m. December 25, 2009 - Comments

     
  • Easy Panettone RecipeBringing the tradition of Italian Panettone into your home.  A dear friend of mine is an incredible chef in Lucca, Italy. He has shared an easy recipe.

    Easy Panettone to Your Home

    Easy Panettone RecipeBringing the tradition of Italian Panettone into your home. A dear friend of mine is an incredible chef in Lucca, Italy. He has shared an easy recipe. Published 1:36 p.m. December 23, 2009 - Comments

     
  • Mashed Potato Tips and Recipe. Have you ever wondered why restaurants have perfect mashed potatoes and yours may be lumpy and tasteless?

    Restaurant Style Mashed Potatoes

    Mashed Potato Tips and Recipe. Have you ever wondered why restaurants have perfect mashed potatoes and yours may be lumpy and tasteless? Published 11:40 a.m. December 21, 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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