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
A sharp knife is the most important tool in the kitchen. You’ll learn how to slice, dice and chop many vegetables, in this private class held in your home. We also discuss what knives you really need, cheap v. expensive, and knife handling, honing & sharpening skills. A unique gift! 1.25 hours. Class begins The… continue reading
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
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
Tasting Week believes educating children about taste is the best way to get them to love food and at the same time fight obesity. This year’s assignment was to a Palo Alto, CA school. We always do a safe cutting skills demonstration this time followed by the “secrets of vegetables,” and assembly of Asian Lettuce… continue reading
Back at the Center for Urban Education about Sustainable Agriculture’s Saturday chef program. I’m joined by Channy Laux of Angkor Foods. Angkor brings traditional Cambodian products to market. Channy makes a traditional tofu and lemongrass stirfry with her homemade saute sauce. And Laura uses the same sauce to introduce EZ Seasoning technique. Buon appetito and… continue reading
We made some great food for Sammy and Riley’s spooky Halloween Party! Spider Deviled Eggs Witch Lady Fingers with Blood Dip Black and Orange Twice Bakes And Mummy Dogs A yummy buffet and fun party!
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
Back to the beautiful Ananda Valley Farm in Half Moon Bay for this day retreat. Bowl Bar Menu EZ Seasoning Veggie Melange: Maple Dijon Brussels Sprouts, Carrots with Cumin Seed Mustard Seed and Lime, Cauliflower Rice with Caper Roasted Winter Squash with Green Chilies Lemongrass Tofu Multicolored Quinoa Chickpea with tomato and basil Raw… continue reading
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