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.
Researchers at Stanford are starting to think that not only what we eat, but the order in which we eat it, might effect our microbiome, the bacteria that live in and on our bodies. The Microbiome Individuality and Stability Over Time study will test this theory. 20 study participants will eat the same meal for… continue reading
Gatom Foods is a superfood company that empowers sub Saharan African smallholder farmers to rid their communities of poverty and malnutrition and to become leading suppliers of healthy foods to world consumers. Gatom Foods owner Gnakouri Tohouri talks to a Stanford entrepreneurial engineering class about fonio. Fonio is gluten free nutrient-dense grain packed with protein,… continue reading
Today’s subject – new uses for beans, bean flour, bean puree, etc. Ideo brings unrelated groups together in search of new ways of looking at projects. We broke up into three groups with these assignments. The groups brainstorms ideas and themes and then the chefs cook with this in mind. We made a stuffed bean… continue reading