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April 2011
Spring revives with fresh tastes and new energy
Greetings!
At A Well-Seasoned Kitchen, we look forward to spring not just for the weather but because the season brings new flavors and fresh ingredients. Spring also has a way of putting a new energy into all things work and life - if the activity at A Well-Seasoned Kitchen is any indication! In the past few months, I've launched an official blog, been part of Gabby Gourmet's featured cookbook lineup on Denver's channel 7 and traveled throughout Colorado to share recipes and insights. I'm especially happy to have participated in a recent fundraiser for SkiTAM, a cable industry benefit where we raised more than $1 million for the U.S. Adaptive Ski Team. And, finally, I'm thrilled to announce the launch of Well-Seasoned Kitchen Cooking Classes which have been received to rave reviews. Read on to hear more about what's cooking at A Well-Seasoned Kitchen. Here's wishing you a lively spring!
Lee
Lee Clayton Roper |
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Fresh flavors infuse a spring dinner menu
 Whether you're gathering friends for Easter or hosting a quiet evening with friends, you can easily plan a simple yet delicious menu that allows you to enjoy the meal and your company.
I often hear that planning a cohesive menu can be one of the more complicated aspects of entertaining. With this menu - you'll find that the guesswork is gone and the recipes are easy to follow. From the savory start to the sweet ending, this is one menu that you'll be able to serve again and again.
You can download the recipes individually here, or visit our website to download the complete menu.
Bon Appetit!
A Tempting Beginning
Palmiers aux Fromages
The name may sound complicated but this delicious starter is as easy as can be.
A Main Course to Remember
Mascarpone and Spinach Stuffed Salmon
This light and delicious dish will have your guests asking for the recipe.
Hearts of Palm and Tomato with Mixed Greens Hearts of palm makes this an unexpected twist on a traditional salad.
Lemon Rice This is the perfect complement to a seafood main course. The variations will make this
a go-to recipe for future menus, too.
A Sweet Ending
Sticky Toffee Pudding
We've tried multiple versions - and this one's a leading contender to be the winner
in an official A Well-Seasoned Kitchen taste test!
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Introducing Cooking Class Parties
from A Well-Seasoned Kitchen!
Our cookbook A Well-Seasoned Kitchen was written from the heart and in celebration of bringing family and friends together through delicious and easy to prepare home-cooked meals. Now, Lee is bringing that notion directly into the kitchens of others with private in-home Cooking Classes.
Both educational and entertaining, Lee develops a  special brunch, lunch, cocktail party or dinner menu with a host who invites up to 10 guests. During the class, Lee provides a full cooking demonstration and offers practical advice for the home cook. She then serves the meal plus wine and provides recipes for guests to take home. Guests leave the class with new knowledge, kitchen confidence and new repertoire of recipes. Download the Cooking Class Party PDF to learn more.
Cooking Class guests also receive a 15% discount on A Well-Seasoned Kitchen cookbooks purchased at the class.
Contact Lee to schedule your own private cooking class today.
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A cookbook that celebrates family and food
 "A Well-Seasoned Kitchen" is a recipe treasury for all cooks who cherish creating delicious meals to nourish relationships with family and friends. The cookbook was written by Lee Clayton Roper and her mother Sally. The Claytons have long been known for effortless style and smart sensibility when it comes to home cooking and entertaining. So, when Sally began to suffer from the effects of osteoporosis and memory loss, it was natural for Lee to to engage her mother through memories of their shared times in the kitchen. The result of their effort is "A Well-Seasoned Kitchen," a cookbook of classic recipes for today's contemporary cook.
The hardcover cookbook includes 186 recipes, planning menus and helpful tips on 272 pages that feature delicious photos of some of Sally and Lee's favorite dishes. Renowned food photographer Laurie Smith, whose pictures have appeared in Saveur, Food & Wine and many other esteemed publications, shot the photos for "A Well-Seasoned Kitchen." |
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"A Well-Seasoned Kitchen" in the News |
Know the difference between Cajun and Creole cooking? Watch Lee's latest cooking demonstration with Tom Green on KWGN's Meals in Minutes. And, get the recipe for Cajun Shrimp Linguine and the answer
to Cajun vs. Creole!
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The Well-Seasoned Kitchen Blog is Here! |  |
Need a fast, delicious weeknight recipe? Have questions about ingredients or preparation technique?
Lee has the tips, tricks, recipes and menus to liven up your recipe box in her new blog!
Visit today and add the blog to your RSS reader to make sure you never miss a post. |
| Missed an Issue of What's Cooking? |
Our issues are now archived! You can find menus for any event, cooking tips and more on our website! Visit the archives. |
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Find a delicious and easy recipe for your next gathering in
"A Well-Seasoned Kitchen" |  |
$34.95 + S&H
Now with reduced shipping!
Only $3.99 for UPS Ground
Find A Well-Seasoned Kitchen cookbook on our website at
Visit a a
Colorado Retailer A portion of proceeds are donated to the Alzheimers' Association Colorado Chapter |
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Join the conversation with your fellow foodies! | |
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