|
|
What's Cooking in February & March?
YOU! |
|
|
|
Greetings!
I admit, growing up, I was not a member of the "Clean Plate Club". My mother was not an accomplished, or very interested, cook. She loved to entertain, which is from where I'm sure I get my "party" gene, but assembling daily meals for her three children was not a high priority, though she did want us to eat well. True creatures of the suburban 1960's - in contrast to those living in a commune someplace - we grew up on canned vegetables (yes, even in California in those days) and a very simple weekly menu that varied only in which day we ate what: beef stew, breaded filet of sole (it was years before I knew that "fileosole" was not its own fish species!), sloppy joes, cube steak, creamed chipped beef on toast (a wonderful comfort food IMHO) and on the very odd occasion, liver and onions, for which the family dog was always game and eagerly took our handouts under the table. Our dog, a dachshund, liked lima beans, too, which she received in copious amounts over the years - she lived to the ripe old age of 19 (133 in human years), so follow Chloe's example and eat your beans! Spaghetti or tacos were a Friday Night specials. Mom received culinary divine intervention when "Shrimp Creole" entered her repertoire and we were introduced to exotic cuisine!
So, what is my point in rekindling all this family lore? Because eating is such an important part of our lives! And we have so many memories that are associated with food. I'm sure you can conjure up some sublime moment when all the stars aligned and formed a lifelong food memory!
In the spirit of my mother, who wanted her children to be well nourished, I've created a class schedule with an emphasis on seasonal, locally grown ingredients and easy, healthy cooking methods. It's never too late to learn something new, and as my culinary expertise grew, Mom learned to appreciate the food she would have never prepared herself, even though she claimed her Shrimp Creole was the best ever!
|
|
Feb 12, 10-12:30
Small Bites & Appetizers
Hot Brie Kisses
Blinis & Smoked Slamon
Endive Spears with Bacon & Sweet Potatoes
Tasty Dip Trio
Feb 21, 10-12:30
Buffet Entertaining
Creative ideas &
delicious recipes will take the worries out of your party planning! |
|
|
Feb 26, 10-12:30
Bistro Cafe
Baked Chevre & Green Salad
Chicken Cooked in Vinegar
Potato & Fennel Gratin
Individual Apple Crisps
Mar 14, 10-12:30
Family Friendly Entrees
Creamy Chicken Enchiladas
Chicken Parmesan & Marinara Sauce
Tomato Bisque & Grilled Cheese Sandwiches |
|
|
Mar 21, 10-12:30
Soups & Stews
Pressure Cooker Beef Stew
Roasted Vegetable Stew with Couscous
Clam Chowder
Curry Carrot Soup with Watsabi Cream
Mar 28, 10-12:30
It's Springtime!
Salad of Local Greens
Fresh Local Vegetable
Rack of Lamb
Herb Garden Angel Food Cake |
|
|
Join one of the scheduled classes noted above or gather your own group of friends for a custom-designed class, held in your kitchen or mine. Custom designed classes allow more flexibility with time and ingredients; prices are based according to menu selections, which we can plan together. A cooking class is a great way to entertain or celebrate a special occasion, too! Private, individual classes are also available.
For scheduled classes: the cost is $60 per individual class. Class sizes range from four to eight, depending on the topic and "hands on" projects. Each individual class will last approximately two and one half hours. A minimum of four students is required for a class to take place. Scheduled classes take place in my home kitchen, 145 Portola Road, Portola Valley. Class size is limited - register early to ensure a space! Please email me with your registration request, noting the class you would like to attend.
NOTE: YOU ARE NOT REGISTERED FOR CLASS UNTIL YOUR FEE IS PAID.
Mail your check to: Nutmeg Kitchens, 145 Portola Road, Portola Valley CA 94028
Menus may change based on the availability of ingredients.
|
| I look forward to you joining me in the kitchen and bringing some spice to your family's dining!
Cheers!
Margie MacKenzie
Nutmeg Kitchens
650-851-0937
|
|
|
|
|
|
