Farm to Fork builds dishes from produce you’d find at your local farmers market. Learn about interesting foods you’ve seen at the market, but never knew what to do with, as well as classic dishes with seasonal flair. Here’s some things we have made in the past…
Street Food is known to be fast and flavorful. What if we added an at-home DIY version that added in a bit more health?
When Calafia (Bay-Area almond milk maker) asked me to teach the Latin American class “vegan,” I was surprised at first. But the end result was delicious and here are some of the pictures… Above is our meal featuring Classic Cuban Ropa Vieja made with plant-based beef, snuggled between Easiest Black Beans, Coconut Rice and sliced… 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
Snack Attack! originally started as a hands on class for children with a program called Chefs Move to Schools, but has since morphed into a class for adults as well. Scroll down to older blogs for more recipes from past classes. Here’s a few quick snacks we made last time…
Both topics could use a whole hour of explanation and recipes if not more, but we combine into one class which focuses on Keto and introduces fasting. I am not a big keto fan, but believe the practice can teach us a lot about how we eat. It is a good short term experiment that… continue reading
Click here for a video describing how corporate online classes fit into your HR program
Stuck at home this Covid season? Nothing on the grocery store shelves? Learn some new ideas with foods already in your kitchen.
The current trend and best way of eating is plant-forward, building your meals with plant foods and adding meat (if at all) as a condiment or side dish. Plants feed the microbiome that live in our gut and help keep our digestive system working well. Plants help keep our skin looking bright and our eyes… continue reading
Snack Attack! started as a volunteer presentation given to students in local schools (ask me to come to your school). It’s popularity transferred into an adult class, focusing on vegetables as snack. Here’s some of the snacks we make in class…