Cooking demos, guest chef, photo gallery

cranberry-sauce2

Here are Cooking Demo images at corporate events. Hover to see the title. Click to enlarge. [Show as slideshow]  

Wolf Convection Steam Oven demo

CSO2

You’ll find me at local appliance stores showing you how to use the WOLF Convection Steam Oven. I’m one of 8 chefs in Northern California who are trained by Riggs Distributing (WOLF Subzero products) to do the demos. I recently bought a Convection Steam Oven and use it daily! I LOVE IT!

Rhubarb Chutney, two versions

Rhubarb 'chutney' -- w:green onions, yogurt, pomegranate syrup1

Here are recipes to go with this week’s Monta Vista Market’s produce specials… featuring rhubarb and broccoli. Lucky you! This past Wednesday, I came up with a 2 rhubarb recipes and will now share then with you because this week’s specials at Monta Vista Market includes rhubarb.

Free cooking demo, 1st Saturdays

New American Table

7 April (1st Saturdays)

10-minute Rhubarb Strawberry stove-top Pie

Rhubarb Strawberry stove-top Pie#5

Marinated grapefruit and a fruit salad came to mind when I saw Monta Vista Market’s produce specials this week. Another dish that came to mind was one that I created while doing a cooking demo at Monta Vista Market this past Sunday: 10-minute Rhubarb Strawberry stove-top Pie.

PALEO Hot and Sour Squash Soup

Here is a PALEO version of my Hot’n Sour Squash Soup that I created at INTEL.

Hot and sour squash peanut soup

Day 2 at INTEL….. This soup has a kick, most people said it is medium spiced with a good balance of sweet and sour. ***** The HOT kick comes from red pepper flakes and red chilies. The SOUR punch comes from the pickled red chilies and from the tamarind. The smooth SWEETNESS comes from the […]

Guest chef at Intel

IntelFlyerJan2012

30 January, Monday

Romaine Lettuce Boats w/Lentils, Quinoa and Dairy-free Alfredo Sauce

Stillheart: Female leaders35 (Lentil, Quinoa Wrap, Beets and Carrots)

Here’s a unique way to serve grains and legumes. The colors are green (lettuce), brown, tan, white sauce, topped with green and red. The textures are grain-y, creamy, watery crunch.
Can be made the day before, and then put into lettuce boats the day of. Top with meat, poultry or fish for other sources of protein.

Sweet’n Sour Root Vegetables with orange and ginger

Guest chef at AT&T

I will serve this side dish at AT&T’s cafeteria in San Ramon. That morning, I’ll give a motivational talk to 120 employees — how to get to a new automatic pilot in the kitchen, making food, for a healthy, happy, productive, quality life.