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
We did the appetizers for this fantastic party! Caprese Skewer | Basil, Tomato, Marinated Mozzarella | Parmesan Shortbread Beef Carpaccio Crostini | Fried Caper | Dry Jack Brie quesadilla | Pickled Jalapeno | Raspberry Chipotle Sauce | Heart Garnish The heart is a umeboshi-pickled watermelon radish. Congrats to both of you!
A group of good friends always talked about traveling to Morocco for a girls trip, but never made it. So for a surprise 50th birthday, we turned an old barn into Morocco instead! Start with a red rug. Add tables supported by milk crates, benches, parachutes to fill the ceiling and walls. and lots of… continue reading
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 were delighted to have Laura be our private chef for a dinner party at our house. Her food was delicious and she was a joy to work with. We can’t wait to have another party and work with her again.” Grassfed Beef Crostini | Green Pepper Corn | Dry Jack | Daikon Sprout Three… 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
Shrimp in Homemade Ice Bowl And the cookies!!! Caramel Turtles
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
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.