Sites Listed Under Cooking Classes Category
Celebrate the School Food Project , local food and chefs and support nutritious and delicious school food (kids deserve real food too!) with a five-course meal at Pastures of Plenty Farm. Join Culinary School of the Rockies in gathering for a cause: To bring healthy food to kids in Boulder County Public Schools by way of kitchen upgrades. Enjoy a beautiful farm backdrop with dinner created by CSR Chefs Adam Dulye and Michael Montgomery, along with Big Bang catering and Chef Ann Cooper and the BVSD Culinary Team.
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Boulder Valley School Food Project Fundraiser: Farm Dinner
Boulder’s Culinary School of the Rockies hosts a FREE Spring Thyme Home Cook Open House, Thursday May 6, 5:30 p.m. to 7:30 p.m. Visit the kitchens, meet the chef-instructors, learn about their cooking classes and taste their spring …
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Free Open House at the Culinary School of the Rockies « Mile High …
Hey Lovers! Here’s a recap of photos from our last Wholesome Chow Vegetarian Cooking Club Event on April 18, 2010. We had a wonderful time making delicious, all-veggie friendly appetizers and tasting delicious wines.
It’s not very often that I come across dads on Twitter…and even less common are dads talking about child nutrition. TwinToddlersDad caught my attention because of his dedication for making child nutrition interesting and easy to understand. Plus, he often writes about cooking with his adorable twins. I was thrilled when he agreed to share
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What’s Cooking with YOUR Kids: Twins Making Quesadillas
This is an event I am especially proud to announce and promote. Queen Victoria Public School’s Parent Council is holding the first, of many more, hot school lunch days. On Tuesday May 4 senior students will be preparing 2 types of soups for the rest of the school to purchase for their lunch. This program acts as a fund raiser for the Parent Council but reaches far beyond that in promoting the new food guidelines set out by the Provincial Government as well as teaching the students where their food comes from. The program was made possible by working in partnership with private sponsors. We at the Black Kettle Bistro along with the Essex County Associated Growers are contributing our time and products for the program. All produce used is grown locally and helps promote the Buy Local movement.
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Not Quite a Food Revolution but a Step in the Right Direction
It recently came to my attention via the Twitterazzi that there is an upcoming premier starring a group of like-minded Chefs who promote sustainable methods and local farms. Each event takes place monthly at a member’s San Diego restaurant and premiers an “edible-driven, Slow Food theme.” This could be cited as signaling the merging of earlier neo-realist meals and the art of California cuisine.
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Cooks Con Fab
I Feel Good is dedicated to empowering people to make informed food choices and to debunking myths about vegetarianism and raising animals for human consumption through online cooking classes , live cooking demonstrations, cookbooks, …
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Illawarra Food Reviews: Illawarra Food Cookery Classes: I Feel …
I Feel Good is dedicated to empowering people to make informed food choices and to debunking myths about vegetarianism and raising animals for human consumption through online cooking classes , live cooking demonstrations, cookbooks, …
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Illawarra Food: Illawarra Food Cookery Classes: I Feel Good …
Am glad to hear, and read, that many of you are enjoying the Chocolate Chip Cookies from Ready for Dessert . Just a quick note that the recipe (page 188) calls for adding “…bittersweet or semisweet chocolate, coarsely chopped.” They should resemble these .
As I have mentioned in previous posts , I love Thai food, especially curries. So, when I volunteered to plan a cooking class for a college group I belong to, I jumped at the chance to make it Thai-themed. My previous Thai cooking adventures at home have yielded less than spectacular results. Although the beef curry I made was edible, it was definitely missing something. I was hoping that a Thai cooking class would teach me once and for all how to make a decent curry paste and a scrumptious curry. So I started searching for Asian cooking schools in the Pittsburgh area and came across Chop, Wok, and Talk . I emailed the owner, Dorothy Tague, to ask questions and start planning things. She was very flexible with her schedule, rearranging things so we could get a date that was good for us. Since she couldn’t accommodate our large number of people (seventeen) at her cooking school in Bloomfield, our group had to find an outside location at which to hold the class (a church near our school). When it came to picking the menu, it was a difficult task considering she had so much to choose from. Besides Thai food, she also does Chinese, sushi, Vietnamese, tapas, Moroccan, an English tea, and brunch. Dorothy was very helpful in the menu selection process, suggesting dishes that required more hands-on work rather than just sitting back and watching. For our plan we could pick 4 dishes: two appetizers, an entrée, and either a noodle dish, salad, or dessert. We settled on chicken satays, shrimp pad Thai, spring rolls, and Panang beef curry.
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Cooking Class Review: Chop, Wok, and Talk
Don’t miss Kitchens are Cooking this Saturday, May 1 st ! Chef Track graduate, Jean Wallace, will be doing a cooking demo on how to use your garden veggies and turn them into tasty Tabbouleh Salad. Kitchens are Cooking is a self-guided tour of the most cutting-edge home kitchens in Boulder. Tickets are still available
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Kitchens are Cooking!
In our endless search for all things local, we always come across new farms, doing new and exciting things. Living in Colorado poses challenges, which bear an almost dare-like attitude for our farmers to have to work around. Inevitably, Coloradoans come to certain realizations about life here. For instance, you will see four distinct seasons during the year; the search for local fish rivals that of the white whale; the concept of driving is forgotten at the slightest sight of precipitation; skiing is best done on the weekdays; bikers rule; and farms here raise chickens but not ducks. Or do they? Ducks with their oh so delicate and delicious flavor are quite a special treat, especially if they are coming from right up the road. Grant Family Farms has been providing us with ducks all year long. They raise two varieties: Peking and Muscovy, both of which, if done correctly, can exhibit that balance between crispy skin and tender meat. Our students are submerged in the philosophy of whole utilization by breaking the ducks down, using both breasts and legs in different cooking methods, and then making stocks out of the bones. They are taught the value of the life of our products, and the symbiotic relationship that must exist between farmer and chef. Grant Family Farms proudly participates in bridging that gap for us and illuminating the parallels in the work it takes to raise or grow something properly and the work it takes to create a menu properly.
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Duck, Duck, Goose: CSR’s Weekly Local Purchases
By guest blogger Sharon Halkovics Lately I’ve been looking for new things to try. I’m seeking to discover recipes I’ve never made before, or maybe never even heard of before. But here’s where I get a little uncharacteristically picky, I’ve been in ‘spring’ mode. I’m cravings meals that are light, but also satiating and focus on greens and vegetables. After all, spring is time for freshness, discovery, and renewal.
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The Discovery of Pan-fried Couscous Cakes
Happy Spring Everyone! Here’s a link for a very entertaining and informative video I just shot on Earth day: “Going Wild in the Kitchen” author Leslie Cerier and nutritional counselor Verena Smith share a delicious recipe for a super food snack including goji berries, cacao, maca, hemp seeds and coconut. http://www.youtube.com/watch?v=wCpDXhepBsg For more tasty recipes and food inspiration, including cooking classes, see Leslie’s website: www.lesliecerier.com and Verena’s at: www.giftofhealth.com Also, please come to Leslie’s Gluten-Free Cooking and Baking class at Omega Institute on June 18-20.
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Goji Berries Balls fun to make and eat!
New at CSR– High Tea ! Experience this time-honored tradition, Friday, May 21 st from 2:30 – 4:30 pm as our professional Pastry Track students prepare and serve finger sandwiches, scones, other delightful treats paired with tea and tisanes of your choice. High Tea will be brought to your table on a tiered platter and served in the ambiance of a harpist. Don’t miss out on a fun and delicious afternoon at CSR
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Tea for Two, Two for Tea
When I got the opportunity to re-release my first two books, which had gone out of print, my publisher and I decided that they should be combined into one brand-new volume, Ready for Dessert , with new photos and more than a dozen new recipes added. So I made a master list of all the recipes, then chose my absolute favorites: the ones I’d found myself making over and over again during the years invariably rose to the top.
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Chocolate Bread
Thanks to Cheryl for her thoughts about cooking with her young girls! I am thrilled that she offered to participate in What’s Cooking with YOUR Kids! (I love her blog and adore many of the blogs in her blogroll – maybe What’s Cooking will make it there one day!) Take it away, Cheryl… I often spend my
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What’s Cooking with YOUR Kids: Babka is a Family Affair
Every once in a while there are contests in Paris to decide who makes the best croissant, a hot new restaurant list get published somewhere, or a market way on the other side of Paris that supposedly has great onions grown in the same soil where Louis the XIV once took a squat, becomes a “must visit”.
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The Barbès Market
As I sit here and watch the rain fall, I can’t help but get excited about the cycles of sun and water that will be descending on us in the coming weeks. These cycles, while somewhat inhibiting, can be quite beautiful and calming. Clarity comes to mind, moments of clarity both internal and external. Yes, there is something unexplainable about Spring rain that demands respect and humbles the events in your life, not to mention will inevitably bring us some early delicious Spring crops. As of now we are still limited in what we can find locally. Even though the Farmer’s Market is up and running, most of what you will find there is the product of indoor hoop houses or careful winter planning. Rowan over at Jay Hill Farms has been rocking us with a handful of tasting treats all winter long. She has an amazing hoop house and is experimenting with some fun things. You won’t find Rowan at the Farmer’s Market this year, but don’t worry she has set up a booth filled with all her hard work right outside her farm on Jay Road. Feel free to stop by Fridays and Saturdays to say hi. This week Rowan dropped off some of here infamous salad mix. It is really a sight to see with beet greens, arugula, mizuna, and a multiple of different lettuces making up a very colorful and fresh mix. We use her mix in many different ways. It is a perfect base for composed salads, but is diverse and bold enough to stand up on its on own. With the addition of a simple vinaigrette, a bowl of her salad mix is the perfect accompaniment to such a nice Spring day.
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Mixed Greens: CSR’s Weekly Local Purchases
April 25, Sunday: 1:00-200PM at Hollanders , upstairs in the Kerrytown shops New York Style Pizza at Home with Brian Steinberg. Making your own pizza from scratch is easy, including a no flinging method of producing a classic New York style thin crust. A tasty, yet simple pizza sauce and two styles of pizzas, including pepperoni and vegetarian will be made and sampled today
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New York Style Pizza Class April 25 at Hollanders