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 Bloom California Academy of SciencesCalifornia Dietetic Association – Trends in Nutrition 2010California Farmer’s Market AssociationCA Representative… continue reading
Great to see the return of in-person classes to our local Silicon Valley corporations. Eat More Vegetables explores the world of caramelization and secrets of vegetables, raw vs cooked, quickie tips, and a selection of cooking styles
Our third class was Entrees – The Spice of Life. Menu inspiration was Moroccan spice, pomegranate and aromatic sauces. Paired wine was 2017 Hidden Block Pinot Noir. Inspiration also came from a recent bicycle trip I took to Morocco While visiting the country, we stayed at an Atlas mountain “gite;” or traditional Berber-style mud-brick accommodation… continue reading
Vegan 4 the Masses is class #2 in our 3-class winter Sunday series. Menu inspiration is cashew cream, nutty yeast, and 2019 Bee Block Chardonnay. Entree: For dessert, we roasted pineapple for the dish For a video of the entire class click here.
A 3-series class highlighting seasonal foods and wine pairing. Class #1: Small Bite Appetizers, Salads and Sides. Menu inspiration: Brussels sprouts, pear, nut and blue cheese. Featured wine: Gruner Veltliner Classes are online. Click here for a video of the entire class.
We gathered in one of the members house for a class on vegan cooking. 12 ladies from the Sinai Sisterhood of the South Bay Gathered to cook a Moroccan Tagine with Grilled Tempeh over couscous Sea vegetables was another topic. We discussed the variety one can harvest off the San Mateo and Sonoma Coastlines. Then… continue reading
Holidays wouldn’t be as festive without our annual cooking class series with Neely Winery. This year, like last year, held online. Kitchen TV broadcasts LIVE from Portola Valley, CA. H’Appy Hour was class #1 For the entree, participants could cook with either tempeh or chicken, paired with a beurre blanc (white sauce) made with Neely… continue reading
DeStress Fest is (3) 20-minute segments teaching ways to relax in the kitchen and throughout your day.
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…