-Monterey Bay Aquarium
My new book, Weeknight Fresh and Fast, will be taking me on a few fun adventures over the next several months where I will be demonstrating recipes and/or talking about writing the book. I was a cooking teacher before my years as food editor at Bon Appetit magazine and I am enjoying teaching again. I hope that I'll get to see some of you along the way. I’d love to meet you and hear how you are enjoying the blog or the book; I am also interested to learn about things you’d like to see on the blog
At the end of March, I will be in Sonoma at the fabulous California Artisan Cheese Festival in Petaluma. The festival starts Friday, March 25, and continues through the weekend. It is a great opportunity to taste the best small batch and farmstead cheeses made in California, and to meet the cheese producers. Seminars are offered that teach how to distinguish goat, sheep, and cow’s milk cheeses; how to judge cheeses like a pro; great cheese and beer and cheese and champagne pairings. The festival illustrates the life of the cheese maker, and provides tours of cheese making facilities. There are chef dinners too, highlighting even more cheese. I am looking forward to learning and tasting, and bringing my finds back to you on this blog. I'll also be demonstrating a cheesy recipe and signing books.
Every spring I look forward to the Monterey Bay Aquarium’s Cooking for Solutions event- three days at the stunning aquarium celebrating sustainability with marvelous food prepared by environmentally conscious chefs and producers. If you attend, you can taste products that have been created conscientiously while learning more about how our food choices can protect the soil, water, and oceans. At the gala on Friday evening, May 20, explore the romantically lit aquarium, and sample special dishes cooked by top chefs. Cooking demonstrations, seminars, tours to breathtaking locations, and meals prepared by famous chefs for intimate groups are offered on Saturday and Sunday. The food all weekend is paired with excellent wines fashioned by sustainable practices. I will be demonstrating recipes featuring fresh, local ingredients, and signing my book.
In June I've been invited by owner Phyllis Vacarelli to teach a class at Let’s Get Cookin’ in Westlake Village, where I taught before I started working at Bon Appetit. I'll provide lots of tips for fresh weeknight cooking, and of course you will get to taste everything I cook. The menu is listed below, and the recipes are from my book.
Categories: Sustainable Seafood