All class menus are adapted to fit the season, but Farm to Fork really focuses on what is available right now at your local farmers market. Here’s a sampling of what we have done in class before.
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…
A partial list of organizations where I was guest chef, taught cooking classes, or given presentations & lectures to, since 2006. Aero PrecisionAetnaA10 NetworksAlpha and OmegaApple, Inc.American Association of University WomanAnthemAny Event LLCBB & TBrentwood Agricultural Land TrustBlackberry, Inc California Academy of SciencesCalifornia Dietetic Association – Trends in Nutrition 2010California Farmer’s Market AssociationCA Representative Wilma… continue reading
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…
Macro (large) biotics (life) is a holistic practice that guides choices in nutrition and lifestyle, promoting health as individual responsibility. Originating in Japan, macrobiotics combines the “super foods” of Japanese cuisine such as tamari, miso, umeboshi, sea vegetables, pickles and dashi, with seasonal and local whole grains, beans, fruits and vegetables. Dairy-free with little if… continue reading
Take a break! Whether it’s with alcohol or not, the complexity of taste in drinks needs to be built on, because that is one of the important attributes that commands our attention. An easy solution is bitters and soda over ice for a nonalcoholic option. Here’s a few other drink ideas….
Here’s a few dishes we made during our 2020 holiday classes