Giving care and attention to the elderly is an honor for the staff –the caregivers– of Huddleston Care. Giving care and attention –not only to the elders, but also– to the staff (of Huddleston Care) is an honor for Vivian Huddleston, owner/founder. I’ve witnessed it, in a variety of ways.
And having a cooking class with me is one of many ways Vivian expresses the care and attention to both her staff and clients. Vivian and her staff reach for superior service, and surpass it. You can read about what they can do for you, your elder folks here:
http://huddlestoncare.com/our_services.html
Here’s a recap (with more ideas) for our July 21st cooking demo:
10am start and 1:30pm finish
- 10 to 12:45pm will be demo
- 12:45 to 1:30pm will be eating, sit down, more discussion
Teach 2 items for each meal:
- 2 breakfast items
- 2 lunch items
- 2 dinner items
- healthy, simple, easy to grasp for beginners.
- share ideas on condiments, to add to the plate, to make better presentation.
- show how to make restaurant-looking plate.
- focus is on healthy cooking methods, incorporating veggies and taste.
- will give ideas for variations of each dish (for frittata, soup, stew, adding meat, poultry, fish).
- see below for serving size per person.
- include one drink (i.e. fresh fruit with soda water).
Breakfast:
- demonstrate how to make two sunny-side up eggs — OR — demo a fruit/veggie smoothie.
- frittata/strata
- will show how to use leftovers (i.e. leftover salads and veggies ….with some cheese and eggs)
- will bake 9×13 frittata, makes 15 servings (about 2×2″ piece)
- will show how to freeze the leftovers for future meals.
- will serve with one or two condiments.
- will talk about other condiments while we eat.
- will talk about side dishes while we eat.
Lunch:
- lentil and quinoa salad
- focus is on plant protein (will talk about chicken, fish)
- includes: veggies, sliced apple, dried cherries and or fresh red grapes, chopped pecans.
- will bake and shred two chicken breasts (simple, quick)
- will make 6 cups
- blended soup
- steamed veggies, then blended with water and or coconut milk,
a bit of butter and or coconut oil - focus is on minerals and vitamins
- flavors (herbs, spices, apple cider vinegar)
- will make 6 cups
- steamed veggies, then blended with water and or coconut milk,
Dinner:
- veggie stew
- slow cooker? or stove top? — to be determined
- with lentils? beans? rice? — to be determined
- veggie loaf
- — to be determined
- will talk about similarities (prep and cooking) of meatloafs, burgers, meatballs
DEMO will include info on:
- timing of cooking (avoiding overcooked foods)
- flavors (avoiding bland foods)
- creating light, non-heavy meals
- traditional foods, low ethnic
- how to keep preparation to a minimum
- simple, inexpensive gadgets, utensils, etc that reduces preparation time and add to the presentation
Thoughts/ideas:
- making 6 items (plus drink) will be very fast paced, minimal time for Q&A, very minimal hands on, will need to do quite a bit of prep work before the class starts.
- making 3 items (plus drink) will be slower paced, time for more Q&A, a bit of hands on, can do more of the prep work (cutting, chopping) during the class.
- If 10 people or less: demo can be in the kitchen.
- If more than 10 people: demo can be in the kitchen, yet will be tight, awkward. Alternatively, I can do most of the demo in the dining room. I will bring my table-top burner, extension cord.
- I can make handouts with recipes and misc info.
- The handout can include list of what a complete meal looks like.
- will talk about how to use leftovers.
My fee: $500 for this cooking demo (10 to 20 people)
- Includes food and my time, as well as planning, shopping, travel, clean up.
- Example: 10 people = $50/person, or 15 people = $33/person)
- My fee will be less (to be determined) if less then 10 people.
- My fee will be more (to be determined) if more then 20 people.
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http://huddlestoncare.com
Huddleston Care,
PO Box 201361
Burlingame, CA 94010
650-343-1945(Tel)