Growing up, most of her family gatherings revolved around food and wine. It was always her preference to be in the kitchen with her mother helping in the preparation. Chef Ann-Marie's mother loves to cook and it shows by the care her mother takes when doing it. Chef Ann-Marie remembers watching her mother delicately remove the tough vein along each cabbage leaf when making stuffed cabbage. Or the way her mother would salt and layer the eggplant to remove the bitterness before breading and frying each slice for eggplant parmesan. As she went, she would give Chef Ann-Marie the reasoning behind each of her fussy steps and she clung to every word. Because of her mother's Italian heritage, her mother would often have a glass of wine while cooking, and Chef Ann-Marie jokingly recalled that while the other kids had Kool-Aid in their sippy cups, hers contained wine! Soon enough, Chef Ann-Marie began to cook on her own.

Chef Ann-Marie began her professional life in teaching but soon realized that cooking was where she belonged. She started out in a deli and then merged the two working as a nanny and private chef for telecommuting families. Next, Chef Ann-Marie moved on to catering and events at local wineries. After receiving a degree in Food Services Management from Yuba College, she came to Twin Pine Casino & Hotel for the start-up of their new facility.

Everyday brings a new challenge and that's what makes it exciting for Chef Ann-Marie. She stays true to her roots, but she is always pushing the envelope to see what else can be done or how she can improve upon a recipe or idea.

Twin Pine Casino, 22223 Highway 29, Middletown

(707) 987-0197, http://twinpine.com/

Chef Ann-Marie's Yogurt Panna Cotta with Apricot Coulis

Yield: 4 servings

For the Panna Cotta...

1 1/2 teaspoons unflavored powdered gelatin

2 tablespoons cold water

1 1/2 cups heavy cream, divided

1 cup whole milk yogurt

1 teaspoon vanilla paste

1/3 cup sugar

In a small bowl, sprinkle the gelatin on the water. Stir and let soften. In another bowl, whisk 3/4 cup of the heavy cream, add yogurt and vanilla bean paste and set aside. In a saucepan, heat the remaining cream and sugar over medium heat until it just begins to simmer, stirring frequently to avoid scorching. Remove from heat and stir in softened gelatin. Stir to dissolve. Whisk the hot cream mixture into the cold mixture and strain into a measuring cup with a pour spout. Pour into four  6-to 8-ounce ramekins and chill at least 4 hours or until set.

For the Apricot Coulis...

1 cup dried apricots

2 cups water

1 tablespoon sugar

1/2 teaspoon lemon juice

For garnish...

1/4 cup pistachios, toasted and chopped

Place apricots with water and sugar in a small saucepan over medium heat. Let simmer for 20-30 minutes until very soft. Allow to cool. Puree apricots with liquid and lemon juice until very smooth.

Unmold panna cotta onto a dessert plate, spoon coulis around and top with chopped pistachios.