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Let the Good Times Roll (demo)
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Michael Zimmerman was the award-winning director of visual merchandising at Draeger's for nine years. A former caterer, he does food styling for culinary celebrities and makes frequent appearances on television shows, including Eye on the Bay and Home with Lisa Quinn.
Let the Good Times Roll Menu: - Ramos Fizz
- My Pimento Cheese Toast Canape
- "Shrimp and Grits"-sauteed shrimp on grilled polenta squares
- Chicken Jambalaya
- Banana Ice Cream with a Chocolate Shell and Praline Crumble
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French Country Dinner (demo)
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Connie Barney
Wednesday, June 19, 6:30 PM - Menlo Park
 Connie Barney Chester trained at La Varenne in Paris and later served as the assistant director of La Varenne. She was also the director of Roger Verge's cooking schools. She has lived full-time in France and led culinary tours. She is Founder/Owner of Provence on Your Plate.
French Country Dinner Menu:
- Spicy Goat Cheese Balls on Lollipop Sticks
- Summer Grilled Vegetable Couscous Salad
- Tomato Tapenade Tarts
- Herb-Infused Halibut in Parchment Papillote
- Broiled Cointreau Sabayon with Strawberries
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Margarita Madness: Spirit of Jalisco (hands-on)
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Tommy Vargas
Saturday, June 22, 5:00 PM - Blackhawk
 Tommy Vargas was greatly influenced by his extensive travels throughout the various culinary rich regions of Mexico and France. Growing up around his grandparents' Mexican restaurant in the San Francisco Mission District, Tommy savored authentic Mexican food and continues that tradition in his class recipes today. His business, Hands-On Cooking Adventures, which specializes in private tequila tasting and cooking parties has taken an exciting leap and is now organizing culinary/distillery trips to the valley of Tequila in the beautiful state of Jalisco. Please see him after class if you are interested.
Margarita Madness: Spirit of Jalisco Menu:- Fresh Margaritas
- Pozole-rich soup with hominy, chicken and chilies
- Succulent Lamb Tacos
- Torta Ahogada-shredded pork hoagie drenched in fresh chili sauce
- Sopes Tapatios-masa cake with chorizo, poblano chilies, corn and crema
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