Data Listed Under 'online Cooking Classes' Category

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.

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“Vegetarian Hor d’ourves & Wine Tasting” A Success!

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. Once we have worked out all the kinks we hope to grow the program to eventually have regular scheduled hot lunch days in our school; all prepared from local ingredients and by our very own students.  This program has been in the works for awhile and we hope to expand it more in the coming school year.

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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. Plot, story and style come about organically from these creations and often turn to quite tiny meals…..one of the greatest achievements in the Slow Food movement.

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Cooks Con Fab

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

After years of teaching cooking at my cooking school I find it is a pleasure to go to another cookery teacher’s class to pick up some new ideas. So whilst staying in Paris each year I look around for classes that specialise in French cuisine.  I enrolled in an evening class given by a seasoned food professional, the die hard Francophile who has lived in France for many years, Susan Herrmann Loomis

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Cook and learn in Paris

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.

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Goji Berries Balls fun to make and eat!

Makes 4 servings. Serving size= 4 ounces chicken with ½ cup salsa = 220 calories For the Chicken: 1 lb. boneless, skinless, chicken breasts 1 shallot, minced ½ cup reduced-sodium chicken stock 1 teaspoon cornstarch 3 tablespoons all-fruit strawberry jam 1 ½ tablespoons balsamic vinegar Freshly ground pepper PAM cooking spray For the Berry Salsa: 2 cups fresh strawberries, chopped 2 tablespoons chopped red onion 1 ½ tablespoons balsamic vinegar ¼ teaspoon freshly ground black pepper 1 tablespoon chopped fresh mint Juice of 1 lime 1

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Recipe Corner: Chicken with Berry Salsa

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

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New York Style Pizza Class April 25 at Hollanders

Makes 4 sandwiches 8 tablespoons of reduced fat Philadelphia cream cheese 8 slices of Vermont Company whole grain cinnamon-raisin bread 2 tablespoons chopped walnuts, toasted 1 Bartlett pear, cored & thinly sliced 1 cup alfalfa sprouts 1. Toast walnuts: Preheat oven to 350 degrees.

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Recipe Corner: Toasted Walnut & Pear Sandwich

My good friend and fellow foodie blogger  Kristi , signed us up for cooking classes at Hipcooks, here in West LA. We chose Dim Sum from their large variety of classes available because it sounded like the most challenging since we were both clueless on where to  start with all these flavors! Since then, we’d anxiously been looking forward to stuffing our faces with wontons, dumplings, pork puff pastries and more! We had a TON of fun learning to make Chinese food with our teacher Jessie and were both surprised with just how easy she made it all seem! I cant wait to try making these in my own kitchen, and then sharing them with you.  Here’s a look at what went on in the Hipcooks kitchen… The menu: Steamed shrimp wontons Chicken cabbage dumplings Chinese-style green beans Seared sesame beef in rice paper Lotus Flower Pork Puff Pastry Sweet Wontons with orange, walnuts and dates We also enjoyed 4 types of Chinese tea, seared scallop lo mein and even scallion pancakes! Stay tuned for video of me attempting my very first pan flip while making those really delicious scallion pancakes. If you’re looking to hone in on your Chinese culinary skills, check out Hipcooks . Can’t wait for my next class!

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Dim Sum and then Some