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February 2010 Newsletter
From Culinary Events Northwest, LLC 425-231-9239
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Dear Culinary Enthusiast,
Culinary Events Northwest Takes to the Road
Culinary Events NW kicked off February with its first
culinary excursion to WineStyles wine boutique in Bothell. It was a packed house as 22 of our guests
made the trek to enjoy a delectable array of appetizers, desserts and the delicious
wines that pair with them. Everyone left
the evening with their appetites satisfied and with a greater understanding of wine
tasting, wine varietals and the marriage of food and wine. Our thanks goes to
the Scott family and their staff for hosting our inaugural journey for 2010.
Keep an eye out for future excursions to WineStyles and other Northwest venues as
we get closer to the summer months.
February also saw the celebrations of Valentine's Day,
President's Day, Mardi Gras and Chinese New Year! We celebrated Mardi Gras with Chef Jemil Aziz
and a sold out class.We enjoyed an in-depth "hands on" Creole experience that featured
Shrimp Jambalaya, Chicken & Sausage Gumbo, Crawfish Ettoufee, and
more!
Chinese New Year will be observed in the upcoming Chinese
Wok-a-thon (demonstration/partial hands-on) class taught by Chef Julie Little,
to be held on Wednesday, March 3rd, from 6:30-9 pm. Click on the tab to the left to view all of
our March classes which will feature chefs and cuisines from all
over the world!
Our featured Chef this month is Conni Brownell. Continue reading to find her bio, classes and some of her favorite recipes.
Also find delicious wine pairings to try, a 60% off coupon for Calphalon
Cookware, and interesting facts about Mardi Gras we discovered in
class this month.
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Featured Chef: Conni Brownell
 Chef/Owner, The Charmed Radish
Conni is a graduate of the Culinary Institute of Seattle. While in
school, she interned with Rover's restaurant. Conni then focused on
opening her own personal chef service, The Charmed Radish, which
specializes in providing clients personalized meals in the comfort of
their own home. Conni has been a culinary instructor in the greater
Seattle area for the last 8 years. Conni's classes in March include:
Quick & Flavorful Sauces
Thursday, March 18, 6:30-8:30 PM
Four Ways with Chicken
Tuesday, March 23, 6:30-8:30 PM
(for details see the class listings below)
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Featured Recipes:
Fresh
Salmon Cakes
1 pounds
salmon-small dice
1/4 cup fresh bread crumbs
2-3 tablespoons mayonnaise
2-3 green onions-thinly sliced
3/4 teaspoon salt
1 tablespoons lemon or lime
juice
Zest from 1 lemon or lime
2 large eggs- lightly beaten
Olive oil
Panko
Lightly toss salmon with breadcrumbs, mayonnaise, onion, salt, zest, eggs, and
lemon juice in medium bowl. Using hands form about ¼ of a cup salmon mixture
into patties. Coat patties with panko and press.
Heat
olive oil over medium high heat and cook salmon patties with out crowding till
golden brown on each side.
Macaroni and Blue Cheese
with Fresh Herbs
1 pound elbow macaroni
4 tablespoons
butter
1/4 cup all purpose flour
2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
1 1/2 cups crumbled blue cheese
1 bunch fresh chives-sliced
2 tablespoons melted
butter
1/4 cup fresh bread crumbs
Preheat oven to
350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling
salted water until tender but still firm to bite, stirring occasionally, about
8 minutes. Drain.
Meanwhile, melt butter in heavy
large saucepan over medium-low heat. Add flour. Cook 1 minute, stirring
constantly (do not allow to brown). Gradually whisk in milk and cream.
Simmer until
mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat
to low. Add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk until
cheese melts, about 2 minutes. Stir in chives, season sauce to taste with salt
and pepper.
Add cooked pasta to sauce; stir
to coat.
Transfer mixture to
prepared baking dish. Mix together remaining blue cheese, butter and bread
crumbs, and sprinkle over the top. Bake until sauce begins to bubble, about 25
minutes. Sprinkle with chives and serve.
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Upcoming Classes:
Easy and Healthy Weeknight
Olaiya Land-Chef/Owner, Olaiya Land Catering
Wednesday, March 10, 6:30-8:30 PM $45
Join Chef Olaiya as she demonstrates how easy and tempting it is to eat
healthy, wholesome, flavorful foods. Her menus are suitable for every
kind of meal, from weekday suppers to special occasions. Shrimp
Stir-fry with Baby Bok Choy & Mushrooms; Easy Roast Chicken with
Lemon & Rosemary; Roasted Root Vegetables with Poached Eggs; Smoky
Guinness Stout Chili and Clementine-Pomegranate Salad with Pistachios
& Halva.
Classic Southern Comfort
(HANDS-ON, Class limited to 16)
Jemil Aziz-Chef and Culinary Instructor
Saturday, March 13, 5:00-7:30 PM $55
Food of the American South is multicultural and steeped in tradition.
Embark on a culinary adventure that will tantalize your taste buds and
sate your belly! Chef Jemil hails from New Orleans and is excited to
share this authentic Southern Home-style menu with you. Southern Style
Cornbread Fitters with Honey Butter; Buttermilk Battered Fried Chicken;
Blackened Catfish; Best Ever Macaroni and Cheese; Southern Greens; and
Red Velvet Cake.
Pizza & Calzones
(HANDS-ON, Class limited to 16)
Iole Aguero-Chef, Culinary Tour Guide--Italy
Wednesday, March 17, 6:30-9:00 PM $55
Although pizza is available in nearly every corner of the world,
nowhere does it achieve the status bestowed upon it in Naples, where
the modern pie was born. Join Italian Chef Iole as she reintroduces us
to this subtle masterpiece and its delectable cousins, Calzone and
Focaccia, in this in-depth hands-on class. Learn how to create the
perfect crust, thin and crisp, yet chewy at the same time. We'll then
select fresh toppings that honor the legacy of simplicity that
separates the true Italian pie from its gaudy competitors. Pizza
Margherita; Pizza with Pepperoni, Artichokes, Sweet Onions, Olives
& Red Peppers; Ricotta, Mozzarella and Mushroom Calzone; Spinach
Calzone; and Rosemary Focaccia.
Quick & Flavorful Sauces
Conni Brownell-Chef/Owner, The Charmed Radish
Thursday, March 18, 6:30-8:30 PM $42
Just what your winter meals need--the perfect flavorful touch! A
repertoire of satisfying quick sauces to give that special edge to your
grilling, roasting and sautéing. These elegant sauces that are
neither complicated nor time consuming--ranging from sinfully rich to
delightfully low in fat. On the menu this evening: Chicken Marsala;
Chicken with Lemon-Basil Sauce; Steak with Gorgonzola Sauce; Salisbury
Steak with Mushrooms; and Stuffed Pork Tenderloin with Pear Sauce.
Four Ways with Chicken
Conni Brownell-Chef/Owner, The Charmed Radish
Tuesday, March 23, 6:30-8:30 PM $42
Be it crispy, spicy, roasted, sauced or stuffed, chicken is one of
America's favorite entrees. In this class we'll cover new fast and
fresh recipes for chicken breasts using internationally inspired
ingredients easily found in your pantry. Tips for roasting, sautéing,
stuffing and tenderizing discussed throughout. On the menu: Southwest
Grilled Chicken Breast and Lime Butter with Chipotle Black Beans;
Cashew Crusted Chicken Breast with Pineapple-Basil Rice; Brie and
Mushroom Stuffed Chicken Breast with Wild Rice Pilaf; Sautéed Chicken
Breast with Cracked Pepper Cream Sauce; and Buttermilk Mashed Potatoes.
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The traditional Mardi Gras colors Purple, Green and Gold have special meanings: Purple--Justice
Green--Faith
Gold--Power |
Wine Notes:
La Puerta Malbec
This
delicious wine from Argentina
offers aromas of mint & pepper, while flavors of ripe plum accompany. Smooth
and sweet tannins. This wine is well balanced on the palate with a pleasant and
persistent finish. Pair this wine with spicy, bold pasta dishes like Penne
Puttanesca, or zesty Mexican dishes such as Beef and Chorizo Chili. A Culinary Events Northwest customer
favorite! $13.99
Villa Sandi Prosecco
When
in doubt about a wine pairing, try a bubbly. Bubblies are among the most
versatile of wines. And the Villa Sandi Prosecco, made from Prosecco grapes,
accompanies many foods nicely. The nose is fruity and flowery with hints of
golden apple. It is dry, fresh and fruity on the palate. Terrific as a nice
finish with apple pie, or with an assortment of cheeses. $20.99 now on sale at
$14.99.
Find these delicious
wine selections, friendly, knowledgeable staff and terrific prices at
WineStyles 22833
Bothell-Everett Hwy., Bothell WA (425) 408-1031 and online at www.winestyles.net/CanyonPark
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Blowout Sale: 60% Off
 Visit the Caphalon Kitchen Outlet at the Seattle Premium Outlets and get 60% off of Caphalon One Nonstick open stock!!!*
Caphalon Kitchen Outlet
Seattle Premium Outlets
10600 Quil Ceda Blvd. Ste 416
Tulalip, WA 425-716-3143
*Cannot be combined with other offers-see sales associate for details.
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