Cooking at the Market Nov 2017 – April 2018

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

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

Holiday Appy Hour with Provident Credit Union

“Appy” Hour is a hands-on (1.25 – 1.5 hour) class that can happen in any corporate board room, with enough space for 3-4 stations where participants assemble their own easy-to-make-at-home appetizers. We begin with some tips and tricks on how to make your party a more stress-free and fun affair, for you and your guests…. continue reading

CUESA 2017

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

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