|
|
|
January 2010 Newsletter
From Culinary Events Northwest, LLC 425-231-9239
|
Dear Culinary Enthusiast,
HAPPY NEW YEAR! A
sincere thank you to all of our culinary patrons and business partners who have
continued to make Culinary Events Northwest a success! In 2010 we will continue to seek out
passionate chefs, delicious cuisines, and the latest techniques to bring you classes
that both educate and entertain. Our mission
is to create classes where our guests enjoy an unforgettable, positive,
educational culinary experience, while meeting new friends along the way. We also thrive on giving back to the community
we serve, through philanthropic endeavors and mentoring.
READ ON to find an interview with Robin Leventhal of TOP
CHEF: LAS VEGAS, along with some of her favorite "go to" recipes. Don't miss
her class "Sexy Food" on Thursday, January 14!
A portion of the proceeds will be donated to The Fred Hutchinson Cancer
Research Center of Seattle. We also
feature wine pairing notes for January, terrific cooking equipment from Le Creuset,
and upcoming Culinary Events Northwest classes in January.
|
|
|
Featured Chef: Robin Leventhal
A True Survivor:
Chef Robin Leventhal
BRAVO's "Top
Chef: Las Vegas" contestant and local chef Robin Leventhal will be teaching a
cooking class "Sexy Food," on Wednesday, January 14 at Culinary Events
Northwest. A percentage of the proceeds
from the class will be donated to the Fred Hutchinson Cancer Research
Center. Chef Leventhal placed in the final 6 on the
popular competition reality show which finished airing on December 9th. During the class featuring her recipes
(custom made for Valentine's Day), Leventhal will be regaling her culinary
audience with her adventures on the show.
When asked what she would like to take away from her experience on "Top
Chef," Leventhal replies, "I feel really fortunate that the country sees my
personality in my food and sees my experience as genuine and real. What I want
them to know is that I'm a top person."
On that note,
Leventhal really is a top person and a true survivor. In October 2004, Leventhal was diagnosed with
not one, but two kinds of lymphoma. "I am sure it is because of my parents'
lessons of spirit that I can turn a diagnosis of cancer into inspiration for
personal growth," comments Leventhal with a smile. At the beginning of that same year, she
opened her first restaurant, Crave. In the 5 years of its successful run, she
had over 70 employees who collectively served breakfast, lunch and dinner 7
days a week to well over 200,000 people. "I have been touched by every person
that came through the doors of my little 29 seat restaurant to eat my food,"
says Leventhal. "I now look back and recognize there is a very direct
correlation to restaurant ownership and being diagnosed with cancer. I have
learned that the stress of daily operations and lack of sleep erode our health
and immune system. However, the joy from touching so many people through their
bellies far out weights a few stinking chemo treatments!" The chemo treatments were successful at
eliminating one cancer; the other is currently in remission.
Today, food
still means making a living, but more importantly it means making connections
to others. "Sharing a table with
someone-with family, with friends-is one of the most fundamental things we can
do as human beings. We're not supposed to be eating next to computers or at our
desks and in our cars. I think what happened to me made me realize how
important it is to slow down to enjoy a meal with others," Leventhal
comments. And yet, her competitive
spirit remains fully charged. In 2009, she juggled a starring role in Bravo's
Top Chef television reality series and many food consulting activities in
Seattle. "I need to be constantly
challenged and the Bravo show was incredibly challenging. I learned a ton, I
had crazy experiences, and I was often exhausted. Now, I want to focus on the
beautiful things out there. I feel so fortunate to be contributing," she said.
To register
for Chef Leventhal's class "Sexy Food," please contact Leslie Lightner at Culinary
Events Northwest (425) 231-9239 or www.culinaryeventsnw.com
Robin Leventhal is one of several Northwest chefs who
serve as advisers to the Hutchinson Center's annual foodie fundraiser, the
Premier Chefs Dinner. Visit www.fhcrc.org/chefs
|
|
Featured Recipes:
Grand Marnier Pots De Creme
Yield 4 ea. ¾ c.
servings
1 cup Whipping cream
4 ounces Bitter
or semi-sweet chocolate chopped
¼ cup Whole milk
1 tablespoons Orange
peel zested
1 vanilla bean Split
lengthwise
1 teaspoon Orange
extract
4 each Large egg yolks
½ cup Sugar
2 tablespoons Orange
liqueur such as Grand Marnier
1. Combine milk, cream and peel in medium saucepan.
2. Scrape the seeds from vanilla beans add the seeds and the
beans to the cream.
3. Bring to simmer, then turn off and let steep for 10 minutes.
4. Strain cream through fine sieve set over medium bowl,
pressing on zest & vanilla bean.
5. Whisk chopped chocolate into hot cream.
6. Whisk yolks and sugar in large bowl to blend.
7. Slowly temper yolk/sugar mixture by poring a bit of the hot cream and
chocolate into the eggs, Whisk to blend repeating this until yolks are warm,
then add rest of chocolate.
8. Return to saucepan and stir over medium heat until 180
degrees
9. Whisk orange liqueur and extract into custard.
10. Ladle custard in coffee cups and refrigerate for at least 2
hours.
Serve cold with a dollop of espresso spiked sweet whipped
cream.
Apple Dutch Babies
Yield 4 each
Preheat oven to 400 degrees.
Ingredients:
¼ # Butter
4 ea. Eggs
1 c. Milk
1 c. All-purpose
flour
½ teaspoon Almond
extract
1 ea. Lemons zested
2 each Crisp apples (I like Braeburn and Pink Ladies) - 1/8"
half moon slices
In a mixing bowl beat egg, milk, flour, almond extract, and
lemon zest until smooth.
In a pre-heated 8" sauté pan add 2 T. Butter and ¼ of the
apples and quickly sauté 3 minutes.
Then ladle 4 oz. batter over apples and finish in oven.
Cook until the pancake is puffed and golden.
To remove Dutch Babies from pan loosen around edges and then
smack pan face town on cutting board, It should now be fruit side up.
Cut into wedges and fan on plate.
Garnish with toasted almonds, a dollop of cardamom scented
whipped cream, a dusting of powdered sugar and serve immediately with maple
syrup.
|
|
Upcoming Classes:
Sexy Food-
AN EVENING WITH ROBIN LEVENTHAL
Robin Leventhal-Owner, Crave Food-BRAVO TV's
"Top Chef" Contestant 2009
Thursday, January 14, 6:30-9:00
PM
$65
Join Chef Robin as she creates sensuous foods to share with your sweetheart
just in time for Valentines Day! She will also share her experiences on
BRAVO TV's "Top Chef" competition/reality show where she placed in the top
6. Kumamoto Oysters with Mango Mignonette; Sweet Potato-Apple-Chipotle
Bisque with Toasted Cumin Crema; Avocado, Blood Oranges, Butter Leaf & Pine
Nuts with Champagne Vinaigrette; and Chocolate Caramel-Port Fondue with
Mangoes, Bananas, Crystallized Orange Peels & Crystallized Ginger.
Class limited to first 20 to sign up!
Homemade Soups and Stocks
Leslie Lightner-Director, Culinary Events Northwest
Saturday, January 16, 5:30-7:30
PM
$42
Soup-just plain good eating full of satisfying nourishment. In just
minutes, you'll be ready to join your family for a soul stirring, tummy warming
bowl of flavorful deliciousness! We'll start with stocks--simple broths made
from inexpensive poultry and produce. From there we'll create the
following winning menu: Chicken Stock; Vegetable Stock; Quick Stock;
Yankee Corn Chowder; Spicy Seven Bean Soup; Greek Chicken and Lemon Soup with
Orzo; and Winter Mushroom Soup. Tips for making stocks in advance,
freezing and storing discussed throughout.
Thai Noodles-ALL NEW MENU!
(HANDS-ON, Class limited to 16)
Pranee Halvorsen-Chef, Culinary Tour Guide--Asia
Wednesday, January 20, 6:30-9:00 PM
$58
All new menu! Explore famous noodle dishes of Thailand and learn about
rice noodles (traditional and home made), egg noodles, and cellophane noodles.
Pranee will show you how to prepare these noodle dishes while taking you to the
core of basic Thai cooking techniques and staple ingredients. You will learn
how creative Thais are-cooking these noodles in a variety of ways: curry
dishes, salads, cold dishes, and stir-fry. On the menu this evening: Som Tum
(green Papaya salad with Dungeness crab served with rice vermicelli); Yum Mee
(egg noodles salad with chicken, cilantro, peanut and lime dressing); Lahd Nah
Talay (stir-fried flat rice noodles with seafood, broccoli and black bean gravy
sauce); and Gaen Jued Woon Sen (cellophane noodles soup with pork ball, tofu,
Napa cabbage, and green onion).
Make a Chocolate Heart Box Filled with Truffles!
(HANDS-ON, Class limited to 16)
Bill Fredricks-Culinary Instructor/ Owner, Chocolate Man
Thursday, January 21, 6:30-9:00 PM
$55
Make your own heart box made of pure chocolate and fill it with homemade
delectable truffles! You will learn to make chocolate Ganache and then hand dip
your truffles. We will teach the use of transfer sheets to give a colorful
pattern to the top of your box and learn a novel technique for making chocolate
boxes that can be adapted to other shapes and holidays. Tips on handling,
tempering, and storing chocolate will be discussed throughout. Whether
you are a beginner or advanced student, this class will be enjoyed by all who
love chocolate!!
PIES, PIES, PIES
(Partial HANDS-ON, Class limited to 16)
Elizabeth Peckham-Culinary Instructor/Owner,
Heavenly Chocolates
Saturday, January 23, 5:00-7:30 PM
$52
All the basics are covered in this class to assist you in creating luscious
pies and tarts! Chef Elizabeth will work with us as we discover four different
types of pie crusts and the various ways to use them. We will use those
fabulous crusts and make: Sour Cherry Pie; Free Form Apple Gallete; Lemon
Tartlets; and Chocolate Mousse Tartlets. Take home a lovely collection of
your creations and the confidence to turn out the perfect pie for every
occasion!
Big Ideas for a Tight Budget
Leslie Lightner-Director, Culinary Events Northwest
Wednesday, January 27, 6:30-8:30
PM
$45
Never has a class been so timely! Quality ingredients bought in bulk;
from the farmers market, warehouse or supermarket, always get budget conscious
cooks excited-until a strategy is needed for all of those groceries.
We'll showcase three ingredients in class this evening and give you a game plan
for cooking, freezing, entertaining and storing so none of those ingredients go
to waste. January's bulk buys- Sausage, Beans & Pasta. This month's
menu: Penne Pasta with Sausage & Pepper Sauce; Chicken Tetrazzini; Beef,
Black Bean & Chorizo Chili; and White Bean and Vegetable Stew in Red Wine
Sauce.
Upscale Comfort Food
(HANDS-ON, Class limited to 16)
Mark Schoenthaler-Owner, Chef, Rouxseattle
Thursday, January 28, 6:30-9:00
PM
$55
Yes, you can go home again! These soul-soothing recipes will take you
right back to your mother's kitchen table. Yet, each has its own gourmet
touches, making this menu the perfect choice for entertaining too! Could
anything be more comforting than tender chunks of chicken and vegetables
encased in a rich pastry crust? We don't think so! Roasted Chicken
Pot Pie with Cheddar Cornmeal Crust; Gourmet Meatloaf with a Red Eye BBQ Sauce;
Confetti Mashed Potatoes; Butter Lettuce Salad with Chipotle French dressing;
and Brioche Bread Pudding with Custard Sauce. Dig in!
Wine, Appetizer and Dessert Pairing
Monty "Lane" Scott-Owner, WineStyles Bothell
Leslie Lightner-Director, Culinary Events Northwest
Wednesday, February 3, 6:30-8:30
p.m.
$48
We'll be taking a culinary excursion to the spacious and inviting WineStyles
wine boutique in Bothell! We'll create a warm, deliciously different
evening with sumptuous wine, appetizer and dessert pairings. We will
explore the marriage of the best domestic & imported wines and the
delicious cuisine especially prepared for them. Sweet & Spicy Candied
Pecans; Crab Wonton Wraps; Pork Potstickers with Honey-Orange Sauce; Beef
Tenderloin Skewers with Gorgonzola Dipping Sauce; Lemon Pound Cake with Fresh
Raspberry Sauce; and Chocolate-Cream Espresso Torte. Leave with hot new
tips, great recipes and the knowledge to make your next wine event a success!
WineStyles, 22833 Bothell-Everett Hwy, Ste 104, Bothell
|
Wine Notes:
This month we
feature two terrific wines from the great Northwest!
2007 Anne
Amie Pinot Noir from the Willamette Valley in Oregon is the ultimate food wine,
a brilliant match for traditional Northwest cuisine, such as cedar-planked
Salmon, wild mushroom soup, smoked or grilled meats or even just a great burger
and fries.
2006 Buried
Cane Washington State Riesling is named
after a time-honored Washington State practice used to protect grapevines from
frigid winter temperatures. Low growing
vine canes are buried under the soil, then unearthed after winter freezes
pass. This Riesling is a ripe, off dry white wine with the honey, peach and melon aromas and flavors that define our state's Riesling. Enjoy this wine with Asian cuisines, mild or fruit enhanced chicken or duck dishes, and cheeses.
Find these
delicious wine selections, friendly, knowledgeable staff and terrific prices at
WineStyles 22833 Bothell-Everett Hwy., Bothell WA (425) 408-1031 or visit www.winestyles.net/CanyonPark
|
|
Featured Cook's
Tool: Le Creuset Braiser
This is the
fantastic Buffet Casserole that Chef Darin used at the Braising class held on
Wed. November 18, 2009. The 3.5 qt size is currently on sale at the Le
Creuset Store at the Seattle Premium Outlets in Marysville in Cobalt, Cherry
Red, Dijon,
Flame, Kiwi, and Dune, and Black. While supplies last! They also take phone orders.
The Le
Creuset Store located at 10600 Quill Ceda Blvd Suite 326, Tulalip, Wa 98270. Phone: 360-716-3030
|
|
|
