CUESA 2016

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Back in the CUESA (Center for Education of Sustainable Agriculture) Classroom for this year’s seasonal cook class. Today we make gluten free Sage Pumpkin Galette with Spiced Pepitas and Vegan Jerky Assemble the baked Kabocha squash on rolled out gluten free dough topped with seasoned ricotta Add caramelized onions Fold in the sides and add… continue reading

Happy Birthday Jerry!

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Preparing the entree – Grilled Flank Steak Time for Appy Hour! Appetizers were Mango Mint and Crab Spring roll with Grilled Pineapple Salsa And Candy-Coated Brie The entree was Grilled Flank Steak Pinwheels with Prosciutto, Provolone and Basil Dessert – cheesecake from Prolific Oven, Palo Alto Make a wish! Wishing you many, many more.

Happy Birthday Whitney!

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A beautiful, colorful backdrop greeted the guests at this 60th birthday party. Appetizers for the luncheon were Spinach and Cheese Stuffed Mushrooms Proscuitto-Wrapped Melon One World Seafood Smoked Trout, Cypress Grove Goat Cheese & Cucumber A selection of salads graced the grilled chicken and roasted potato entree including Spinach Feta and Berries with Poppyseed Dressing…. continue reading

Past Lectures / Events

This is a partial list of groups I have given presentations / lectures to since 2006. PAST EVENTS Apple, Inc. American Association of University Woman Brentwood Agricultural Land Trust California Academy of Sciences California Dietetic Association – Trends in Nutrition 2010 California Farmer’s Markets CA Representative Wilma Chan Center for Integrated Medicine – O’Connor Hospital… continue reading

Stanford Wellness Fair

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Back at Stanford Hospital for their all day wellness faire. We start with a breakfast 5-Minute Cook Class that included Hemp, Mulberry, Quinoa Millet Breakfast Cereal Breakfast Veggies with Buckwheat And Mango Chia Breakfast Pudding Then on to lunch with Asian Lettuce Cups with Almond Coconut Drizzle Our EZ Seasoning and Quick Dinner options included… continue reading