Here are the recipes from Canopy’s Edible Tree Walk held July 8, 2023. They show examples of what you can make from the trees featured on the walk.
A 3-series class highlighting seasonal foods and wine pairing. Class #1: Small Bite Appetizers, Salads and Sides. Menu inspiration: Brussels sprouts, pear, nut and blue cheese. Featured wine: Gruner Veltliner Classes are online. Click here for a video of the entire class.
Holidays wouldn’t be as festive without our annual cooking class series with Neely Winery. This year, like last year, held online. Kitchen TV broadcasts LIVE from Portola Valley, CA. H’Appy Hour was class #1 For the entree, participants could cook with either tempeh or chicken, paired with a beurre blanc (white sauce) made with Neely… continue reading
The wines have started blooming and it’s time to release wines a new set of wines. Join us for the Neely Spring Release Party, in Portola Valley CA
Researchers at Stanford are starting to think that not only what we eat, but the order in which we eat it, might effect our microbiome, the bacteria that live in and on our bodies. The Microbiome Individuality and Stability Over Time study will test this theory. 20 study participants will eat the same meal for… 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
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
CUESA is the world-class nonprofit that runs the San Francisco Ferry Building Farmers Market, and sponsors weekly cooking classes held at the market taught by local chefs. We did two dishes in class today, including Pomegranate Molasses Sparkler. A combination of ingredients such as fresh pomegranate juice, pomegranate molasses, vodka and sparkling water. The second… continue reading
Portola Valley Farmers Market hosted this pilot project for the County of San Mateo. It is the first time a live cooking demo was allowed outside at a market, without being enclosed in a “tent jail,” where no one can see what you are doing (defeats the purpose). Thanks to the County of San Mateo… continue reading
Portola Valley Unified brought us in for 2 hands on Appy Hour classes, a chance for teachers and administrators to get together and have fun. Classes had 3 hands-on stations. People enjoyed assembling & grilling their own masterpieces. And the results were delicious! Standing Devils with Pickled Jalapeno and Bacon. Almond Blueberry Hemp Date… continue reading