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"The power of the burners is mind blowing."

Allison Rushing

BlueStar Chef

New Orleans, LA

Allison negotiates from the land, a product of generations of farmers, as well as a student of Biology.  When she graduated from college, Allison’s application of her Biology degree was culinary school at the Institute of Culinary Education in New York City.  From there, Allison and Slade apply the ultimate dedication to this combination of disciplines, their restaurant ,MiLa.  MiLa, is named for Mississippi and Louisiana, and according to Allison, has been borrowed numerous times for baby naming.  

Coincidentally, Allison’s great grandmother, Ida Lou Vines was a sharecropper in Louisiana, and for generations forward, the land has been a part of the family’s living.  This interesting fact means that Allison and Slade’s new baby, Ida Lou Vines-Rushing, has come full circle, with the earth providing a living, just like her great great grandparents.

Allison seems to live in a swirling vortex, with a new baby, a busy restaurant and what is, most likely, very little sleep…you know, the usual for a restaurateur, superimpose new baby.  She is happily looking forward to making her own baby food on her new BlueStar for Ida Lou.

Favorite Products

Caramelized Peach Griddle Crepes with Vanilla Mascarpone

  • 1/2 cup – All purpose flour
  • 1/2 cup – Whole milk
  • 1 – large egg
  • 2 tablespoons – Unsalted butter, melted
  • 1 tablespoon – Unsalted butter, cold
  • 1/8 teaspoon – Salt
  • 8 ounces – Mascarpone cheese
  • 1 – lemon, zested
  • 1/2 teaspoon – Vanilla
  • 4 tablespoons – Granulated sugar
  • 2 – Medium peaches, cut into six wedges each


Preheat griddle to 400 degrees. In a small bowl, whisk together milk, egg and melted butter. Whisk in the flour, mixing until the batter is nice and smooth, then whisk in the salt. Put the finished crepe batter in a pitcher for pouring.
In another small bowl, whisk together the mascarpone cheese, lemon zest, vanilla, and 2 tablespoons of granulated sugar until smooth.
Once the griddle is hot, grease it with the remaining butter and then pour the crepe batter in four equal size circles on the griddle. Once bubbles begin to form in the crepes, flip them onto their other side and cook for 30 more seconds. Remove the crepes and stack them on top of each other on a plate, covering them with a slightly damp paper towel to cool.
Place the peach wedges in another bowl with the remaining 2 tablespoons of sugar, tossing to coat. Place the sugared peach wedges on the hot griddle and cook 3 minutes per side, or until they get nice and caramelized. Remove the peaches from the griddle and keep warm.
To serve, place a 1/4 of the mascarpone mixture in the center of each crepe and fold the four sides of the crepe around the cheese like an envelope. Plate the crapes folded side down, then top with the warm caramelized peaches.