Making Veggie Dishes Everyone Craves!

Vegetable tarts come in many sizes and shapes from an imperfect hand-shaped galette to one formed in a tart pan. In this class, we'll focus on easy entertaining dishes and quick meals, and you'll take home a galette to have for dinner that night. You'll learn to make olive oil tarts for a variety of winter veggies and stand-by pantry items. We'll also make a vegetable, gluten-free tart or pizza style crust and taste a tart appetizer.

Tasty Nutrition Tips

• Make an olive oil tart that's light, flaky and flavorful
• Learn how to make a crisp, savory cauliflower chickpea tart or pizza and add your favorite toppings
• Discuss best ways to shop for and store the vegetable ingredients used
• Compare and taste a variety of seasonings, toppings, and tarts

Sign-up

• Class limited to 6 people
• Course cost includes: $65 (ask about the buddy rate or duo-class rate)
• Kitchen location: South Scottsdale (details available upon registration)
• For more information or to register: Email via: Connect here

Sourdough Boules and Baguettes Class

In this class, we’ll show how to use sourdough starter in classic ways and keep it alive to produce flavorful bread products and desserts for as long as you like. Our starter is 13-years old, so it knows what it’s doing and has made over 1000 loaves of bread.

Tasty Takeaways

• Learn more how starters create more flavorful breads with better structure, think crusty texture and chewy density — and a longer shelf life, without additives or preservatives.
• Find out about options for refrigerator proofing to simplify the bread making process and give yeast and bacteria more opportunities to digest gluten.

This is primarily a demonstration class; however, you’ll get your share of flour dusting (don’t wear black😊) and you’ll mix, knead, forming & lame loaves. Aprons provided.

What's Starter and What are the Advantages of Sour Dough and Long-rise Breads?

Here's a post I wrote that was featured in Food & Nutrition Magazine's Stone Soup Blog on this topic: Bubbly Burpy Beast: Sourdough Bread

Sign-up

• Class limited to 6 people
• Course cost includes a dinner equivalent of tastings: $65 (ask about the buddy or duo class rate)
• Kitchen location: South Scottsdale (details available upon registration)
• For more information or to register: Email via: contact link here

This is a fascinating topic that I'm looking forward to moderating at the Philly FNCE. If you're FNCE, here's our program for Tuesday, October 29, 2019  8:00 AM – 9:30 AM

Global Appreciation or Cultural Appropriation? Avoiding Insensitive Pitfalls on Food Blogs  

I'm excited to be presenting at a session and moderating another at the Philly FNCE. If you're FNCE, here's our program for Sunday, October 27, 2019  3:30 PM – 5:00 PM

The Artful Experience and Health Benefits of Convivial Cooking and Dining 

Registration at: FNCE Registration

 Make Meaty Veggies!

• Why are meaty flavors and textures popular?
• What culinary techniques create savory, meaty veggie taste qualities?
• Which vegetables offer more meaty textures and flavors?
• How do veggies contribute to protein and weight management needs?

Get the answers and create vegetable dishes omnivore lovers, vegetarians and vegans love to eat.

Culinary Highlights Include:

• Culinary technique demos that improve textures of savory veggies
• Techniques and ingredients for coaxing more meaty flavors from veggies
• How to adapt and revise recipes to boost savory flavors and meaty textures
• How grilling changes vegetable flavors (for homework check out my article here) or via Food and Nutrition Magazine here.

Taste and Health Highlights Include:

• How aromatic veggies add savory, delicious notes to meals
• What flavor protein compounds, including umami, create delicious vegetable dishes
• Taste multiple foods and call it dinner!

Date & Sign-up

• Class limited to 9 people
• Course cost includes: $65 (ask about the buddy rate or duo-class rate)
• Kitchen location: South Scottsdale (details available upon registration)
• For more information or to register: Connect here

 

We'll explore Southwest flavors with a focus on veggies. We'll make homemade tacos with fresh masa, a tortilla press and a griddle and fill add veggies that tend towards meaty textures and flavors. [caption id="attachment_25972" align="alignright" width="424"] Inspiration from these delish dishes by Chef Robson at Gallo Blanco[/caption] These fillings do double duty--you can use them to create savory side dishes and even main dishes—so, they aren’t taco specific. Since it’s a Friday night and we’ll have a party vibe, there will be a regional-Mexican cocktail and appetizer nibble. I’ll share some of my quick tips for making veggies more savory (something kids and adults love equally). We’ll also chat about “meat-swaps”, or how to reduce “meats”, without missing them. This class will include a couple simple recipes, but will rely more on instinct and technique—in other words, cooking more like yourself and more like a chef! 😊 Date & Sign-up

• Friday, September 20 from 6:30 p.m. to 9:00 p.m. / Class limited to 6-8 people
• Course cost: $64 per person. Buddy rate: for two new students or a previous student bringing a new student $56 per person.
• For more information or to register: Email via: Contact for classes

Making Veggie Dishes Everyone Craves!

Vegetable tarts come in many sizes and shapes from an imperfect hand-shaped galette to one formed in a tart pan. In this class, we'll focus on easy entertaining dishes and quick meals, and you'll take home a galette to have for dinner that night. You'll learn to make olive oil tarts for a variety of winter veggies and stand-by pantry items. We'll also make a vegetable, gluten-free tart or pizza style crust and taste a tart appetizer.

Tasty Nutrition Tips

• Make an olive oil tart that's light, flaky and flavorful
• Learn how to make a crisp, savory cauliflower chickpea tart or pizza and add your favorite toppings
• Discuss best ways to shop for and store the vegetable ingredients used
• Compare and taste a variety of seasonings, toppings, and tarts

Sign-up

• Class limited to 6 people
• Course cost includes: $65 (ask about the buddy rate or duo-class rate)
• Kitchen location: South Scottsdale (details available upon registration)
• For more information or to register: Email via: Connect here

Sourdough Boules and Baguettes Class

In this class, we’ll show how to use sourdough starter in classic ways and keep it alive to produce flavorful bread products and desserts for as long as you like. Our starter is 13-years old, so it knows what it’s doing and has made over 1000 loaves of bread.

Tasty Takeaways

• Learn more how starters create more flavorful breads with better structure, think crusty texture and chewy density — and a longer shelf life, without additives or preservatives.
• Find out about options for refrigerator proofing to simplify the bread making process and give yeast and bacteria more opportunities to digest gluten.

This is primarily a demonstration class; however, you’ll get your share of flour dusting (don’t wear black😊) and you’ll mix, knead, forming & lame loaves. Aprons provided.

What's Starter and What are the Advantages of Sour Dough and Long-rise Breads?

Here's a post I wrote that was featured in Food & Nutrition Magazine's Stone Soup Blog on this topic: Bubbly Burpy Beast: Sourdough Bread

Sign-up

• Class limited to 6 people
• Course cost includes a dinner equivalent of tastings: $65 (ask about the buddy or duo class rate)
• Kitchen location: South Scottsdale (details available upon registration)
• For more information or to register: Email via: contact link here

This is a fascinating topic that I'm looking forward to moderating at the Philly FNCE. If you're FNCE, here's our program for Tuesday, October 29, 2019  8:00 AM – 9:30 AM

Global Appreciation or Cultural Appropriation? Avoiding Insensitive Pitfalls on Food Blogs  

I'm excited to be presenting at a session and moderating another at the Philly FNCE. If you're FNCE, here's our program for Sunday, October 27, 2019  3:30 PM – 5:00 PM

The Artful Experience and Health Benefits of Convivial Cooking and Dining 

Registration at: FNCE Registration

 Make Meaty Veggies!

• Why are meaty flavors and textures popular?
• What culinary techniques create savory, meaty veggie taste qualities?
• Which vegetables offer more meaty textures and flavors?
• How do veggies contribute to protein and weight management needs?

Get the answers and create vegetable dishes omnivore lovers, vegetarians and vegans love to eat.

Culinary Highlights Include:

• Culinary technique demos that improve textures of savory veggies
• Techniques and ingredients for coaxing more meaty flavors from veggies
• How to adapt and revise recipes to boost savory flavors and meaty textures
• How grilling changes vegetable flavors (for homework check out my article here) or via Food and Nutrition Magazine here.

Taste and Health Highlights Include:

• How aromatic veggies add savory, delicious notes to meals
• What flavor protein compounds, including umami, create delicious vegetable dishes
• Taste multiple foods and call it dinner!

Date & Sign-up

• Class limited to 9 people
• Course cost includes: $65 (ask about the buddy rate or duo-class rate)
• Kitchen location: South Scottsdale (details available upon registration)
• For more information or to register: Connect here

 

We'll explore Southwest flavors with a focus on veggies. We'll make homemade tacos with fresh masa, a tortilla press and a griddle and fill add veggies that tend towards meaty textures and flavors. [caption id="attachment_25972" align="alignright" width="424"] Inspiration from these delish dishes by Chef Robson at Gallo Blanco[/caption] These fillings do double duty--you can use them to create savory side dishes and even main dishes—so, they aren’t taco specific. Since it’s a Friday night and we’ll have a party vibe, there will be a regional-Mexican cocktail and appetizer nibble. I’ll share some of my quick tips for making veggies more savory (something kids and adults love equally). We’ll also chat about “meat-swaps”, or how to reduce “meats”, without missing them. This class will include a couple simple recipes, but will rely more on instinct and technique—in other words, cooking more like yourself and more like a chef! 😊 Date & Sign-up

• Friday, September 20 from 6:30 p.m. to 9:00 p.m. / Class limited to 6-8 people
• Course cost: $64 per person. Buddy rate: for two new students or a previous student bringing a new student $56 per person.
• For more information or to register: Email via: Contact for classes