It’s people like Chef Lisa Brisch that makes me a better recipe writer, cooking instructor and just a better cook, period. Lisa is one of the instructors that I work with at Sweet Basil Gourmetware and Cooking School in Scottsdale. Right before Easter this year, I happened to be setting up for my class when hers was finishing up. She had prepared something I had never heard of; a Carrot Soufflé. The minute I tasted it, I immediately decided to add it to my Easter Brunch line up. Let me tell you the ending to this story. I could’ve easily dropped all of my other entrees and sides and just made 8 casseroles of Carrot Soufflé because my family literally drew straws to see who would take home the leftovers. Unfortunately, there were none. They practically fought over who would get the last morsel of this unbelievable side. Even if you think you’re not crazy for carrots, this dish goes beyond flavors you can imagine, and it’s as light and billowy as it gets. So, Lisa, I hope you don’t mind, but I want the world to taste this delicious treasure, because recipes like this are just too good to enjoy once a year for an Easter buffet. Just a word of warning. Have plenty of copies of the recipe handy. Your dinner guests won’t even finish the first bite without asking for it. Check out some of Lisa’s classes at www.sweetbasilgourmet.com.