“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
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. 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
We spent the year with California Farmers Market Association, visiting different markets with easy, seasonal dishes you will cook at home. September 2017 – Morgan Hill Farmers Market Unexpected Produce Day We made two dishes, the first using just arrived Celeriac, an amazing veggie with A LOT of Vitamin C and K, iron and phosphorus…. continue reading
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 huge THANK YOU for making Cost Plus’ Healthy Heart, Happy You Event so interesting, informative and savor-ishly aromatic yesterday! Your presence played important role in making the event a success! We heard lots of positive comments from employees who enjoyed your charisma and kitchen tips. We look forward to working with you again in… 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
“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