Fresh, local ingredients inspire Blacksburg cook

By Sara Kyle Owens

Lisa Pélanne loves to cook, and after receiving numerous compliments on her recipes, starting a recipe Web site, cookinginasmalltown.com, seemed like a natural extension.

Pélanne recently worked as a research associate in the Enology-Grape Chemistry Laboratory in Virginia Tech's Food Science and Technology Department, where she was a winemaker, analytical chemist and sensory chemist for seven years. She is looking forward to her next challenge—starting her own business focusing on wine and food. On her Web site, she often pairs wines with her recipes.

She became interested in food and how it relates to the environment and health when she went to college.

"I love to cook with simple, fresh ingredients," Pélanne said. "My philosophy is that quality ingredients make the best meals. I remember being fascinated by my grandmother's garden as a young child, and I suspect that is where some of my interest comes from."

 She said she finds that simple preparation works best, especially if the ingredients are fresh.

In their hurried and busy lives people have forgotten how to taste food ...