cooking class highlights: Watermelon feast at Draegers cooking school

today june 24th 2011, my mom,my friend becky's mom debbie and myself went to a cooking class with Chef Bill hutton called watermelon feast, he talked about how to use watermelon as an ingrdient, i had a question about ceviche because my friends Jack tidwell from the neighbor and My co-worker Jennifer Castillo from Via west camp gave me these 2 wonderful recipe combinations, one is made with cucumber and the other is made with scallions, but when it comes to fish, chef bill told me you can use halibut, but only cooking it in lime juice in the fridge for 2-3 hours, because my mom is allegric to crab, calamari, shrimp and octopus, she can only eat salmon, tuna or halibut, so for someone who is alleric can have halibut ceviche, i like the the slicing idea, but cutting it in cubes is better, so let's get back to cooking class higlights so what chef Bill made is watermelon and jicama salad, then onto the main course beef and watermelon skewers,but i will make it next time with chicken breast or boneless chicken thighs for my dad's prefrence. then i had the best Watermelon panna cotta i ever tasted, its a custard made with cream, its rich, but its delish, so i would share the recipe for his watermelon panna cotta in my next blo, i have to get permission first from chef bill's facebook page, so i will post it as i get an ok. so this class was fun and i hope you enjoy my cooking stories too, best dishes from my food world to yours, thank you!

cherry pineapple Dump cake

on fathers day weekend,i made my dad and mom the best dessert dad would love and i did! so its a cake batter topped with cherries and pineapple, very easy to put together, so that recipe came from barbara and gary rubino, a good friend in the neighborhood, gary is friends with my dad and me and mom are friends with barbara, so i hope you enjoy and see you soon! Ava

1 box yellow cake mix
1 large can cherry pie fllling
1 large can crushed pineapple, drained
1 1/2 sticks melted butter

add drained pineapple and pie filling in a 9 x 13 inch pan, then in a bowl mix cake mix and melted butter and stir until llke cobbler dough, then place cake dough on top of the cherry pineapple mixture bake at 425 degrees for aproxmantely 1 hour. serve with reddi whip

white hot cocoa

White hot chocolate (from scratch)

Ingredients:
3 ounces white baking chocolate with cocoa butter,chopped
2 cups milk, half and half, or light creams1/3 cup hot strong coffee1/2 teaspoon vanilla1/2 teaspoon vanilla ice cream (optional)1/2 teaspoon grated nutmeg or chocolate-flavored sprinkles (optional)

Directions:in a saucepan combine choclate and 1/3 cup of the milk. cook and stir over low heat until chocolate is melted. add remaining milk. stir until heated through. add coffee and vanilla

cooking class highlights: North carolina BBQ Class At Williams-sonoma Stonestown Mall

hi, i just wanted to share my experince about today's cooking demo, today i attended a cooking class that is free of charge, this june they're celebrating america bbq, this week was The Carolinas, next week is the memphis bbq class at williams-sonoma in stonestown. so be on a look out for the next cooking demos. we learned how to make some fantasic recipes such as banana bread pudding, sweet tea, pulled pork and spice rub, it was a delicious feast prepared by Chef Will. so he is also hosting a Menphis BBQ class, so anyone intrested let me know, i know some of my friends Vanessa, Ander, Charlotte and Ashley from Via west formerally camp costanoan are really busy sundays-thursdays caring for special needs campers and the work they have to do, so anyone from winston manor neighborhood buddies and general ed high school former students are welcomed. the special ed classmates, we'll its up to the parents and/or caregivers! so it was a fun cooking class, and i hope you get to go to any of them, so take care!

so heres details for this class, but remember, its in stonestown mall in san francisco mission district, so just a friendly reminder

CELEBRATE AMERICAN BBQ–MEMPHIS
Sunday, June 12 at 11 am

Our travels continue to Memphis, Tennessee, a region renowned for its barbecued ribs. In the second class of our series, we'll discuss dry rubs and show you how to turn out tender ribs and infuse foods with enticing smoky flavor. Then we'll round out the menu with some delicious regional sides.

so dont forget you can take 10 % off for any purchese after the demo, so take it easy!