We’ve started a NEW program at the Portola Valley Farmers Market! The Portola Valley Farmers’ Market now offers live cooking demos onsite. Cooking at the 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 can make… continue reading
We taught a Summer Reading series for local libraries called The Food Classics (+ one) Exploration of a Sauce. Students read or cooked from the books of Julia Child, Jacques Pepin, Charles Phan, Harold McGee, and Laura Stec, and shared what they learned while we cooked from the books in class. “Exploration of the Sauce”… continue reading
Well, the boys are all grown up. No more tweens – all teens (15 and 13 years) and what a difference! No more breaks every 15 minutes, no more inability to concentrate – C and D stayed with the class the whole time. This week it was Indian food. We made Chicken Tikka Masala Palak… continue reading
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
Pacific TherX of Portola Valley is a proud sponsor of the Portola Valley Farmers Markets visiting chef series, teaching shoppers how to use the produce they buy at the market. We’ve been doing a series a classes on how to Eat More Veggies One of the dishes we did this time was Sauted Cauliflower CousCous… continue reading
“Thank you so much for your cooking demo and talk at the Belmont library. It was my first such class and my husband and I thoroughly enjoyed it. I felt like I came away with a lot of good tips and ideas and it was so much fun!” – Julie H Belmont Library commissioned… continue reading
Two 30 minute classes today with the Public Health Institute in Oakland – EZ Seasoning and Higher Flavor, Lower Salt, Better Fat. Among the recipes we did was Sriracha Glazed Beef and Tofu (adapted for a lower sodium result). We also did a Mushroom Powder Taste Test ( an umami punch with no added sodium)…. continue reading
Here we go again! 2016 with my boys – now a little older and wiser. A little better cooks too! Make sure to view Part One and Two of this series. I’ll keep adding photos as our monthly classes happen throughout the year. January: We made Corn and Pinto Bean Stew with Savory Pumpkin Cheese… continue reading
“Thank you!! I attended your demonstration at this years Fungus Fair, and I was so happy to find a Chef that was both down to Earth and professional while keeping your recipes achievable to the average joe, yours truly.” – Marcus P Welcome to the Santa Cruz 42nd annual Fungus Faire! Three days of… continue reading
Cooking with the boys got easier this year, they were older and more able to concentrate for a given period of time. But I also think they started to get into it. Enjoy it. We had a lot of fun. Homemade pasta Tempura Avocado Tomato Crostini Sundried Tomato, Basil and Pinenut Baked Brie Chicken Cacciatore… continue reading