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!

Upcoming cooking classes by bay area chefs

hi everyone, here are some events that are coming up my alley, not only i cook at home, but i love to take classes to learn brand new recipes from bay area chef's we all dont want boring recipes, so here are the events i plan on going too!

Everyday Gourmet: Gluten-Free Summer Sides and Salads

Tuesday, June 21, 6:oopm, New Leaf Community Market, Half Moon Bay

Cooking gluten-free does not mean your food shouldn't have flavor! It's a great reason to use other grains and lots of fresh vegetables. Come and learn some tricks from Amy Fothergill, The Family Chef!

•Chard and quinoa risotto
•Thai peanut noodle salad
•GF Bruschetta with fresh veggies

Watermelon Feast
Bill Hutton
San Mateo
Friday, June 24, 2011 , 11:30 am–1 pm
(demo) $35.00

Watermelon and Jicama Salad
Tangy Watermelon Beef Skewers
Watermelon Panna Cotta

Summer Detox with Raw Foods
Sam Lippman
San Mateo
Saturday, July 16, 2011 , 11 am
(demo) $50.00

Dry-Farmed Early Girl Tomato Gazpacho
Green Energy Juice
Velvet Beet Dip with Multi-Seed Crackers
Rainbow Slaw with Cider Vinaigrette
Collard Green Rolls with Macadamia Herb “Cheese”
Sunflower Falafel with Walnut Hummus
Quinoa Herb Pilaf

Summer Vegetarian Delights
Patience Thien
San Mateo
Friday, August 12, 2011 , 11:30 am–1 pm
(demo) $35.00

Grilled Summer Vegetable Muffaletta
Potato, Corn and Cherry Tomato Salad with Herb Dressing
Peach Melba Napoleons with Raspberry Sauce

Sunday, June 19th

Father’s Day BBQ with Napa Smith Brewery and Chefs Kelly Fong and Marcie Dompier- at whole foods napa vallet
2-4:30PM $25

Demonstration Cooking class; must be 21 to attend.

Come and enjoy a delicious afternoon of BBQ and Beer as we celebrate Father’s day.

Napa Smith will be here to pour beer as Chefs Kelly and Marcie tear it up on the grill. Bring your dad and let us do the cooking while you spend some quality time together.

On the Menu: Grilled Fruit Salad with Mixed Greens, Gorgonzola and Pomegrante vinniagrette, Chicken Chorizo Stuffed Butterflied Grilled Shrimp, Grilled Tri Tip With Chipotle & Roasted Garlic Marinade, Spiced Dry Rubbed Smoked Chicken, And Grilled Apple Shortcake with Caramel Sauce.

Friday, June 24th- at whole foods cupetino

Dinner in London
6:30 -8:30 pm $35

Prepare your own 3 course London inspired dinner!

MENU: Middle Eastern vegetable salad

Quail salad with poached egg and rosemary vinaigrette

Sticky toffee pudding

so these are classes for adults only, so i will post childrens camps as well, for parents, so take care! Ava

Gluten free culinary event Highlights

hi everyone, i just got home from a long day at the gluten free culinary festival, i went to 3 diffrent lectures, and missed only 2, so i'll give you run down how the culinary festival went, there were 2 chefs, 1 doctor, 2 nutritonist and a Chef's Wife. at the Nutritionist marlese carroll's demo, she demonstate how to control your digestive system, she said you have to have vitamins, good fats like avocados for example and anmino acids. she even gave us recipes for a meaty bone broth, which is a chicken broth replacement, and its better than swanson's. at the Chef Amy fothergill demo, she demoed 2 recipes gluten free cupcakes and gluten free pizza crust and i've known that chef for quite a while, and finally at the chef preston dishman demo, he sure does look like paul pruddome, but he mentioned about his Wife Nichole who been on a Gluten free diet for the last 2 years same as amy fothergill. he demonstrated how to make 3 small bites recipes such as watermelon feta cubes, Cheesy fingeling potato canapes and asparagus proscuito bites. he gaves us tips and trick of the trade, so i will not give you recipes, you have to try what i've make first and then ask, thats my motto, so here are some resources im giving out from these speakers

links
www.Amythefamilychef.com amy fothergills webpage
www.tangablenutrtion.com marlese carroll webpage
http://viognierrestaurant.com/

so please feel free to go to their sites, so take care! Bon Appitete

Beefy Aparagus risotto

today after school from canada college, i whipped up a delicious Risotto, i adapted it from rachael ray show and it was suzanne somers recipe, a very good friend and fellow actress to John Ritter who reminded me of my godfather randy who currently lives in idaho, but the actor John died several years and still think of him everytime i see suzanne somers on tv, so this recipe uses not chicken stock, beef broth, i also added 1 cup of water to cut the salt off, but no jalapeno. so here it is and i hope you enjoy!!

Beefy Asparagus risotto

2 tbl extra virgin olive oil (EVOO)
1/2 Red onion, chopped
2 cloves garlic minced
1 cup arborio Rice( i get it at Trader Joe's and it comes in color ruby red)
4 cups beef broth plus 1 cup water
1 bunch asparagus, ends off and chopped into 1/2 inch pieces

place a large skillet over medium-high heat. add EVOO and Red onion and saute until the onion is translucent about 3-5 minutes. add garlic and cook for 2 minutes then add the Rice and toss with oil onion and garlic mixture unti coated and the rice begins to be toasted
add 1 cup of broth stir until absorbed. add the next cup of broth and continue until aborsbed. add the third cup of broth and the chopped asparagus. the asparagus will cook as the broth is aborsbed. add the fourth cup of broth cup making sure to test rice for doneness, if it is al dente "not cooked:, i would add 1 cup of water. serve with parmesan cheese