Greetings!
I can't believe it's already August! The
weather here in the Northwest is at its
finest, offering the opportunity to spend
time outdoors, enjoying the
patio and the grill. Time for enjoying
fabulous food with friends and family, inside,
outside, anywhere. And, it's not too early to
be thinking about Autumn, with the changing
of the season and gearing up for fall, the
harvest , tailgating and the holidays. Our
class schedule
through November is on the website, so have a
look. Just click on the quick link in the
left column to
get there.
The popular Cookwise 16-week Techniques
series begins September 16.
Registration for the 16-week course is $2,000.
 |
|
|
Introducing our new Executive Chef, Operations
Chef Missy Will joins Sizzleworks staff
We welcome Chef Missy Will to Sizzleworks as
our new executive chef, operations. Chef
Missy hails from San Clemente, California,
bringing with her an extensive background in
culinary arts and cooking school operations. She
brings to our growing company the marketing
experience we need to make Sizzleworks a
well-recognized name within the Pacific
Northwest culinary community.
Chef Missy shows great attention to detail.
Her love of food and
wine expands into healthy spa cuisine, wine
country casual cooking, ingredient shopping,
as well as
cooking and eating from local farmers
markets. She guides her students on a journey
of self-discovery as they experience the joy
and fun of cooking, as well as stimulating
their own compassion to cook, prepare and
serve exciting and delicious meals. Chef
Missy cooks with her soul and treats
every kitchen she works in, as her "Sacred
Space."
Missy will be coordinating corporate and
private events at Sizzleworks, and we are
THRILLED to have her as part of our team!
WELCOME, MISSY!!!!
|
|
|
|
|
Warm Peach & Prosciutto Salad
Peaches at their peak -- let's turn them into dinner!
- 6-8 very thin slices prosciutto
- 2 tablespoons unsalted butter
- 1 pound peaches, peeled, pitted, and cut
into wedges
- 1 bay leaf
- 2 teaspoons fresh thyme
- 2 tablespoons balsamic vinegar
- salt and pepper
- 4 cups arugula, or other salad greens
- 2 tablespoons finely chopped chives
- Sweet & Hot pecans (recipe below)
Slice proscuitto into julienne strips. In a
large skillet over medium-high heat, melt the
butter. When the butter begins to sizzle, add
the proscuitto. Cook until proscuitto begins
to brown slightly. Add the peaches, bay leaf,
thyme, vinegar, salt and pepper. Gently toss
and heat for about 45 seconds. Add the
arugula, toss to coat. Divide among four
serving plates; sprinkle with chives and
Sweet & Hot pecans. Serve immediately.
Serves 4.
|
|
Sizzleworks will continue to offer the best quality hands-
on instruction in a small group setting. Join us for a
class, or get together with a group of friends or
colleagues for a fun-filled, memorable and delicious
event.
Buon apetito,
|
If you have joined us before and cooked with
Chef Christina, you will know that this is a
class not to be missed!
Meet Chef Robin Asbell, author of The New
Whole Grains Cookbook (Chronicle Books,
October 2007) and learn about delicious,
contemporary and healthy ways to cook grains.
Newly available heirloom varieties and fresh
preparations will excite your taste buds and
inspire you to eat well. Did you know that
the USDA raised the number of recommended
servings of whole grain from one a day to
three a day? Or that whole grains are as high
in antioxidants as vegetables? The wide world
of grain goodness will be revealed, with
great passion and a sense of fun.
