Rowley believes that the success of her catering
business comes from the great combination of
work that is divided between herself and her
husband. “I could not run this business without
Eugene’s help. He is the backbone and we
make a great combination.” Her duties include
meeting with clients, preparing the menu and the shopping
list and seasoning the food. His duties include shopping,
chopping, prepping, set-up and break-down. He does it all
and they have no staff until they and the food arrive at the
party. “He lets me shine like a star.’’
Rowley says through her show she hopes to help families
restore the lost art of sitting down to dinner together. “With
everyone so busy, dinner is now just a function. It is not
social time where families sit down and communicate.”
When Rowley was raising her three sons, Gene, Jr., now 45,
Bill, now 42, and James now 40, she made sure that the television
was off and that they all talked about their day. “I
wish it would get back to that type of lifestyle,” she says.
Although she was busy when her boys were growing up,
she made dinnertime special by preparing meals ahead of
time. “I would take some free time, say on a Sunday afternoon,
and cook up a few dishes for the week.’’ One example
she gives to prepare food ahead, is to par cook baked potatoes
on a Sunday, stick them in the refrigerator, and then
bake them for 15 minutes just before serving later in
the week.
Rowley admits that she eats out about once a week
“Restaurant food is really high in sodium and I’ve noticed a
difference by eating home-cooked meals.” She uses a lot of
COOKING
herbs to replace salt, such as pepper, thyme, and oregano. “If
you use a good array of herbs, you won’t miss the salt.’’
Rowley is proud of her Port St. Lucie connection and
Tradition, which was developed by her employer, Core
Communities. As past Port St. Lucie councilwoman, past
president of the Chamber of Commerce, and past recipient of
the Citizen of the Year, it will just be natural for Jane to host
her own television series. Filming of the show, Cooking with
Jane, will be open to the public at Tradition Town Hall. Stay
tuned, because you won’t want to miss the tantalizing dishes
that Rowley will be creating.
Hot Artichoke Dip
4 cans quartered artichoke
hearts
1 onion
1 c. quality mayonnaise
1 1⁄2 c. grated parmesan cheese
1⁄2 t. salt
Chop onions real small and
sauté in a pan for about three
minutes until they sweat - do not
brown them. Chop artichoke
hearts in a food processor. Add
mayonnaise, cheese, onions, salt,
pepper to taste, then blend. Place
mixture in an olive oil rubbed
baking pan. Bake about 20 minutes
in a 350° oven. Cool. Great hot or
cold. Serve with baked fresh
pita bread.
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