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 breakfast, morning orange creamsicles, and the only pancake you’ll ever eat from this day forward. Join us!

RSVP to the library. Free class

The Portola Valley Farmers’ Market offers live cooking demos onsite. Cooking at the Market inspire shoppers to try new ways of preparing and enjoying, seasonal local foods. With the help of market sponsors; we make a great meal, and a great difference! Stop by for a taste.

Chef Laura returns to volunteer with Tasting Week (www.tastingweek.com/) - chefs move to schools to teach about taste and flavor. More details TBA

Cooking For Time, Taste and Turf
- Healthy Holidays for People and Planet

The odds of eating healthy are not in our favor. Grocery shelves are stocked with highly stimulating junk foods, and brains have been high-jacked into expectations of "eatertainment" rather than nourishment. And who has the motivation, or the time to cook and eat healthy food anyways?

Join chef and author Laura Stec for a discussion on what influences our shopping and eating choices, and for tips on how to stay on the healthy side of the holidays. We'll look at the effects sugar, salt, fat, time, money and culture have on our minds, bodies and households, and learn ways to set up our kitchen for delicious, nutritious outcomes.

Topics include: teaching our taste buds, meal motivation, foods and the environment, vegetable seasonings and complements, cooking with grains.
A mini cooking demo completes the presentation.