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.

Women of AT&T, corporate athlete event

Guest chef at AT&T

A 30-minute motivational talk to 120 employees at AT&T in San Ramon. Here is the designer lunch menu I created and will be offered in their cafeteria for all AT&T employees.

Bok Choy and Tomato Salad w/Garlic and Lime

This chopped salad looks like, smells like and pretty much tastes like a salsa or chutney. I chose to make it this way to show that Bok Choy is a great replacement for those who’d rather avoid raw onions. The Bok Choy offers the look and the crunch, but not the sharp taste that comes (and lingers) from onions.

Steamed Carrots and Beets w/Sweet-spiced Fruit Coulis

I love love love the bamboo steamer, it cooks evenly and fast, and rinses clean. Just fill the pan with water, bring to high heat, put as many layers of bamboo units as you need and let it steam. Definitely need to use hot pads -oh, that’s a midwest term for “oven mits.”

Fruit Soup with Almond Butter

I came up with this concoction for Intel’s guest chef demo. My goal is to show the beauty and ease of cooking out of a box… a CSA box, that is. This ‘soup’ is thin enough to drink from a glass, and thick enough to eat with a spoon.

Guest Chef at Intel, 2011

21 and 22 June, Tues and Wedn

Sportvision Health Fair

17 May, Tuesday