Cooking with St Patrick’s Greens

Cooking with St Patrick’s Greens Saturday March 17th 12 – 1PM Portola Valley Library Come eat your greens! Sweet and savory, we’re celebrating both in this St Patrick’s class on all foods green. We’ll start with some quick recipes using our favorite emerald orbs like Brussels sprouts, asparagus and avocado. Then move onto using matcha,… continue reading

Fonio with Gatom Foods

Gatom Foods is a superfood company that empowers sub Saharan African smallholder farmers to rid their communities of poverty and malnutrition and to become leading suppliers of healthy foods to world consumers. Gatom Foods owner Gnakouri Tohouri talks to a Stanford entrepreneurial engineering class about fonio. Fonio is gluten free nutrient-dense grain packed with protein,… continue reading

Cooking at the Market Nov 2017 – current

Cooking at the Market, a project of Portola Valley Farmers Market, inspires shoppers to try new ways of preparing and enjoying, seasonal local foods. With the help of market sponsors; businesses interested in supporting this tasty, educational effort, we make great meals, and a great difference! See the posts for September 2016 – March 2017 here…. continue reading

The Perfect Brunch

The Perfect Brunch. Fluffy and creamy, or watery and tight – how do your eggs cook up? What’s the perfect temperature, why must I add fat, and when to salt? Learn these scrambled secrets and the science behind preparing eggs-cellent eggs in this cooking class with Chef Laura Stec. We’ll also discuss best bacon, vegetables for… continue reading

Happy 50th Everyone Menu

Happy 50th Everyone Menu a private dinner party for 10 guests   Charcuterie platter Fresh Romaine Starter with Avocado and Grapefruit Standing Devils Roasted Fig Blue Cheese Roulade Chicken Guacamole Cornbread Tower Kale, Date, Pecorino, Pinenut Avocado Salad Laura’s Moussaka Roasted Carrot and Striped Zucchini with Pistachio Yogurt Maple Dijon Brussels Sprouts with Ras el… continue reading