Roshambo, or rock-paper-scissors, is a ‘trump’ game where one hand gesture trumps another. I will show you how to bring the idea of this game into the kitchen. I’ll demonstrate how various flavors are used to ‘trump’ other flavors, such as:

salt trumps harsh peppery flavors of turnips and radishes

sour trumps the bitter taste of the chard

I can make: raw turnip raviolis, sweet turnip crepes with cashew cream filling, and sauteed chard using the leeks, Meyer lemons and prepared mustard with rice vinegar.

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These cooking parties are fun, informative and inspirational. All classes will be in my 10-person kitchen, at my home in Cupertino (near I280 and Foothill). See above for the payment link: $25 for each class, pre-payment is required. 10 people maximum capacity. Bring a chef knife and cutting board (optional). Each class will be 2 hours and includes a light meal of the food. All meals will be vegetarian (ideas can be given for meat, fish, poultry). Scholarships are available, contact me for details (408-320-5664, jonisare@gmail.com). 

Last-minute signups are okay, just send an email or give me a call.

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Join fellow CSA members, bring your spouse, bring your kids, bring your non-CSA friends. All classes will be in Chef Joni’s 10-person kitchen, at her home in Cupertino (near i280 and Foothill).

• anyone is welcome, no need to be a CSA member
• teens are welcome, kids under 8 years old are free
• $25 for each class, pre-payment is required, be sure to indicate any food allergies, sensitivities, major dislikes (as a therapeutic chef it is important to me to accommodate your needs)
• 10 people maximum capacity, each person will have a work area
• some “hands on,” — mostly knife skills and introduction to various gadgets and small appliances
• ‘knife skills’ will be part of each class, you are welcome to bring a chef knife and cutting board (optional)
  (we will dice, slice, make triangles, rondelles, juliennes, and batonnet, brunoise, lozenge, paysanne cuts)
• each class will be 2 hours
• each class includes a light meal of the food we make, we’ll sit down together at the dinner table
• all meals will be vegetarian (ideas can be given for meat, fish, poultry)
• these classes are designed to be improv, those who attend will choose the dish, flavors, etc
• I will have additional foods on hand to use, such as spices, herbs, oils, salts, nuts, seeds, tortillas, pasta, grains, cheese, etc.
• every class will be gluten free