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April 2010 Newsletter
From Culinary Events Northwest, LLC 425-231-9239
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Dear Culinary Enthusiast,
Our spring schedule is now
posted on our website, click here to see! Look for three culinary excursions to take place in May,
June (just in time for Father's Day gift giving) and August! We have your
favorite chefs returning and several new guest chefs bringing their passions to
our kitchen. Italian born Tiberio
Simone will feature "Specialty Desserts with European Flair," Executive Chef
Jose Santana will delight us with dishes from his restaurant Villa Nuova, and local
favorite Chef Joel Garmoran will present "Northwest Fresh Brunch." Look for fresh new classes: Taste of
Belgium with Local and European Beers; Taming Your Sugar Beast; Crepes the
World Over; Mother of All Sauces; Spa Cuisine and Cupcakes! Continue reading
for an abbreviated listing or visit our website for a complete schedule.
 
March was a busy month at
Culinary Events NW! Our classes were
at capacity as we were treated to menus including: Chinese, Italian, Southern,
Sushi, Cakes, and Quick Sauces.
 
Great News! Beginning April 1st, the
Maytag Store will become the new Crossroads Appliance. Featuring all your favorite brand appliances
with the exciting addition of commercial brands Viking, Sub Zero, Wolf, Bosch,
Thermador and many more.
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Meet the Director: Leslie Lightner
Leslie was named Entrepreneur of the Year in 2005, an award that
recognizes successful women business owners who are contributors to the community, serve as a positive role
model, and whose leadership, commitment, and drive makes them a proven leader
in their industry. These
attributes have been evident throughout her career as a chef and business
owner. She is passionate about her
guests, chefs and assistants receiving the highest quality experience in every
class. Her thirst for knowledge and
creativity fuels her business, as she utilizes clientele feedback, guest chefs,
and media to ensure the Culinary Events Northwest schedule reflects the latest in
the culinary world. Her charitable
involvement includes organizations such as; The Fred Hutchinson Foundation,
Snohomish County Food Bank, Chicken Soup Brigade, and mentoring local High
School and College students. This is
evidence of her firm belief in giving back to the communities where her
businesses reside. As a small business owner, she strives
to promote other small local establishments by featuring talented chefs,
artisans and bakers in her schedules-especially vital in these difficult
economic times. If you'd like more information about
Leslie, please visit our instructor page at www.culinaryeventsnw.com.
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Featured Recipes:
Baked Crab
Cakes with Avocado Mousse
1 pound lump crabmeat
2 tablespoons mayonnaise
2 tablespoons spicy mustard
1/2 cup panko bread crumbs
1 teaspoon minced red
jalapeno pepper
1 teaspoon minced green
jalapeno pepper
1 tablespoon chopped fresh
thyme leaves
1 tablespoon chopped chives
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium lemon, juiced
1/2 medium orange, juiced
1 tablespoon olive oil
Salad, for serving, (recipe
follows)
Avocado Mousse, (recipe
follows)
Preheat oven to 375 degrees
F.
Pick through crabmeat to
make sure it has no shells. Stir in mayonnaise and mustard. Add 1/4 cup of the
bread crumbs, red and green jalapenos, thyme, chives, salt, and pepper and mix
in thoroughly. Add the lemon juice and orange juice and stir to combine.
Line a (1/2-cup) measuring
cup with plastic wrap and pack cup with crab mixture. Pull plastic wrap so that
molded crab mixture can be easily removed and place on a cookie sheet lined
with waxed paper. Repeat until all of the mixture has been molded into cakes.
Sprinkle 1/4 cup of bread crumbs on a plate and mix with olive oil. Sprinkle a
little of this mixture on top of each crab cake. Bake for 10 to 12 minutes, or
until golden brown. Serve over the salad and top with a dollop of avocado
mousse. 4 to 6 servings
Salad:
2 small carrots, peeled and
julienned
About 4 cups mixed greens,
washed and dried
2 tablespoons sesame oil
1/2 medium lemon, juiced
Pinch salt
Pinch pepper
Citrus fruit wedges
(oranges, blood oranges, grapefruits, and/or lemons), for garnish, optional
Place julienned carrots in a
bowl of cold water (which will cause them to curl). Meanwhile, toss greens with
sesame oil, lemon juice, and salt and pepper. Fill the bottom of a cocktail
glass with a handful of the salad and top it with a few of the carrot strips.
Place 1 crab cake on top of salad. Place citrus fruit wedges around crab cake,
if desired. Repeat for remaining servings.
Avocado Mousse:
1 large avocado
1 tablespoon heavy whipping
cream
1/2 medium orange, juiced
1/2 medium lemon, juiced
Salt and pepper
Scrape the flesh of the avocado into a medium
mixing bowl, discarding the skin and pit. Mash with a fork until moderately
lumpy. Add cream, orange juice, and lemon juice and stir gently to combine.
Season with salt and pepper, to taste, and stir until well mixed. Place a
dollop of the mouse on top of each crab cake.
Mango
Tango Margarita
1 1/2 oz tequila
1/2 oz
Cointreau
1 oz
honey
1/2 cup
mango, sliced
1 cup
ice
juice
of half lime
salt
for rimming
Mix all
ingredients in a blender until smooth. Strain into a margarita glass rimmed
with salt (optional).
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Upcoming Classes:
Simple, Fresh, Inspired (in 30 Minutes or less!)
Leslie Lightner-Director, Culinary Events Northwest
Thursday, April 8, 6:30-9:00 PM $45
No time to cook? Not a problem! Quick sauces, simple grilling and
sautéing techniques can transform chicken, fish, pork and beef into new
dinner favorites. Join Chef Leslie in the kitchen this evening as she
creates light, yet incredibly satisfying dishes that take less than 30
minutes to prepare! Pan Seared Shrimp with Green Curry Cashew Sauce;
Grilled Chicken with Orange Avocado Salsa; Sautéed Beef with Asparagus
and Corn; Grilled Pork Loin Chops with Apricot Sauce & Sesame
Carrots; and Rhubarb-Strawberry Pudding Cake. Simple really is
sensational!
Taste of Belgium with Local and European Beers
Olaiya Land-Culinary Instructor/Chef, Olaiya Land Catering
Wednesday, April 14, 6:30-9:00 PM $45
Chef Olaiya spent five years living and working in Belgium and France .
Join her as she shares some favorite Belgian recipes that combine the
finesse of French cooking with the rustic charm of Dutch and German
cuisine. While learning about and sampling imported and domestic beers,
you'll enjoy Salade de Chèvre Chaud (Green Salad with Honeyed Goat
Cheese Toasts); Roast Chicken with Bacon, Apple and Onion; Endive
Gratin; even dessert is complemented by the addition of beer in Pudding
au Pain (Belgian Bread Pudding), with Crème Anglaise à la Bière Brune
(Vanilla Sauce with Dark Beer). Learn the remarkable ways to pair
delicious food with outstanding beers!
Taming Your Sugar Beast
Karen Lamphere-Certified Nutritionist
Thursday, April 15, 6:30-8:30 PM $40
Do you experience afternoon fatigue, feel stressed, exhausted or have
difficulty sleeping? Do you gain weight around your middle or find it
hard to lose weight? In this class we will discuss the effects of sugar
and insulin on the body and why we get cravings. Find out the long term
effects of over consumption of sugars, starchy carbohydrates and
processed foods. Learn how to eat to eliminate sugar cravings and how
to create easy menus to satisfy that sweet tooth. To help get you
started, Karen will be making: Crunchy Granola; Edamame-Basil Hummus;
Mediterranean Quinoa Salad; and Chocolate Coconut Truffles.
Crepes the World Over
(HANDS-ON, Class limited to 18)
Leslie Lightner-Director, Culinary Events Northwest
Wednesday, April 21, 6:30-9:00 PM $50
Perfect for a starter, entrée, brunch, lunch or dinner! We will enjoy
the globe's glorious offerings all wrapped up in this international
classic, the crepe. Asian Moo Shu Pork Crepes; French Crepes with
Roasted Spring Vegetables & Fresh Herbs; Buckwheat Blinis with
Smoked Salmon and Crème Fraiche; Northwest Beer Batter Crepes with
Spinach & Mushrooms; Palacsinta (Hungarian Crepes) with Almonds
& Chocolate Sauce and German Crepes (pancakes) with fresh fruit.
Tips in class for making a variety of ethnic crepes, fillings and
sauces. Helpful hints for making crepes in advance, freezing and
storing will be discussed throughout.
The Mother of All Sauces
(HANDS-ON, Class limited to 18)
Mark Schoenthaler-Owner, Chef, Rouxseattle
Thursday, April 22, 6:30-9:00 PM $55
Join French trained Chef Mark and learn the proper techniques to making
world class sauces! We'll cover the five foundation sauces, called
"French Mother Sauces". The classical versions: Veloute - stock
thickened with roux; Bechamel - milk thickened with roux; Tomato -
tomato based sauce; Espagnole - brown sauce, made with roux, veal
stock, roasted veal bones and vegetables; and Hollandaise - heated egg
yolk and clarified butter based sauces. Once mastered, these five
sauces provide the basis for making a myriad of modern sauces. Work
side by side with Chef Mark and create effortless sauces and the
delectable entrees meant to be bathed in them! On the menu: Bechamel
Sauce and Macaroni & Cheese; Sautéed Chicken Breast Supremes with
Veloute Sauce; Hollandaise Sauce over Eggs Benedict; Brown Sauce over
Grilled Steaks & Mushrooms; and Pasta with Rich Tomato Sauce.
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Wine Notes:
Il Conte
d'Alba, Moscato d'Asti
This
slightly effervescent wine is made from the Moscato di Canelli grape from the
Piedmont region of Italy. Sweet but not overly sweet with just enough bubbles.
Great as an aperitif or with light meals. Lively acidity gives it a refreshing
taste with a clean finish.Wonderful with French Toast with Fruit and Whipped Cream
also with light cheeses and as a brunch wine. $16.99
Il Conte
d'Alba, Stella Rosa
Made from
Brachetto grapes, this sweet and slightly effervescent wine is an absolute
delight when paired with dark chocolate. Strawberry on the nose with crisp
acidity create a wine that is perfectly balanced. It will dance on your palate if paired withChocolate Soufflé` with Chocolate
Sauce or other chocolate desserts. $16.99
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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Featured Gadget:
The salad
spinner! These days supermarkets constantly spray
their vegetables for freshness and marketing purposes. A salad spinner is not only useful for
getting rid of all of that moisture when produce is brought home, but an
essential tool after washing green
leafy vegetables or herbs. Our
favorites are the Zyliss or the Oxo, both are durable, do an excellent job and
are worth the investment.
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10% Off A Spring Class
 Bring
this coupon and receive 10% off your FIRST class from our spring schedule! Simply review the
latest schedule on our website at www.culinaryeventsnw.com, and call (425)
231-9239 by May 15th to reserve your space. Discount not valid with any
other offers or promotions.
One discount per coupon/customer.
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