Classes (70)
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Farm to Table
Recorded: Sep 08, 2013 at 03:00 pm EDT
The inaugural Farm to Table International Symposium (F2T) features the brightest thought leaders and leading practitioners in the burgeoning farm-to-table movement. F2T explores the cultivation, distribution, and consumption of food and drink sourced locally to globally. Topics include farming and aquaculture, fisheries, sustainability, social and digital interactive media, food security and safety, food law and policy, food science and GMO, artisanal and slow food and drink, and fair trade. The Symposium takes place in tandem with the Louisiana Restaurant Association’s Annual Foodservice & Hospitality EXPO, an event featuring related exhibits and attracting food and beverage professionals from throughout the country. - See more at:
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Diane Kochilas
Recorded: Oct 02, 2012 at 07:00 pm EDT
Greek country cooking is a paradigm for delicious, healthy, real, and simple food. The Greek kitchen boasts more main course vegetable dishes than almost any other cuisine in the Mediterranean. Many of these dishes have that elusive "craveability" factor, the ingredients and techniques that make for vegetables so luscious and comforting that even kids love them. My own experiences in the Greek country kitchen are rooted in my childhood memories and then, later, on the months I spend every year on Ikaria, a remote island in the eastern Aegean where my family is from and that happens to be a "Blue Zone," one of a handful of places on the planet renowned for the robust longevity of its inhabitants. It is here that I first learned the importance of seasonality, what real food tastes like, fresh from the field or garden, how the profuse use of olive oil and slow, patient cooking together create dishes that are both comforting and wholesome. But I have traveled widely in the Greek country kitchen, well beyond the rocky shores of Ikaria, and in my travels I've discovered the great wealth of regional Greek specialties and local ingredients, most of which are still terra incognita to an American audience, nutritional and flavor powehouses waiting to be discovered. In this talk, I will touch on the importance of vegetable cookery in the Greek country kitchen, how it is tied to the seasons and to local customs; I'll talk about regional Greek cuisines and food products and zero in on a handful of cheeses, olives, olive oils, and more, most of which are available Stateside. I will take viewers on a visual journey through the Country Cooking of Greece, share tips and recipes, and introduce a bevy of great Greek products.
Selma AbuAlia
Recorded: Jul 31, 2013 at 07:00 am EDT
1st Session: Home smoked/ steamed salmon fillet: 8-10 servings Salmon fillet (1 kg) 1 Lemon zest 1 Orange zest 3 gm. Anise seed 2 pinches Sea salt 1 pinch Pepper Olive oil Wood chips 2nd Session: Chicken with dried or fresh apricot & sage: 6 servings 1 whole chicken Bunch of fresh sage 1 fresh apricots/ OR 5 slices dried apricots / OR 2-3 tblsp. Homemade apricot jam 2 tblsp. Butter (room temperature) Sea salt Pepper 3rd Session: Couscous with herbs & nuts: 4-6 servings 250 gm. Couscous ½ onion chopped A bunch of parsley chopped A bunch of cilantro chopped A bunch of mint chopped 35 gm. Peeled & halved almond 35 gm. Pine nut 35 gm. Raisins Olive oil Salt & pepper 3 gm. Cinnamon powder 1 lemon (juice + zest)
Did you know that fresh and healthy soups are an integral element of traditional Mexican cuisine? Join Chef Ana live from La Villa Bonita in Mexico and learn how to take the chill off an autumnal night with easy and delicious Mexican favorites such as a savory black bean, traditional squash blossom or roasted Poblano chile soup. Chef Ana focuses on technique so that you can not only make her recipes but expand and create your own masterpiece!
Welcome! I hope you'll join me for my free webinar. You'll learn a secret and never shared Sugar-free/Gluten-free/Dairy-free and Flour-free recipe for chocolate cake. I'll give you steps to take on how heal your sugar addiction, and how to unflinchingly stick to your food plan, no matter what it is, like I have for ten years. Plus you'll get a preview of the Master Class, Weightless Recipes.
Sanjivini Lal
Recorded: Jul 22, 2014 at 08:00 pm EDT
Starting your day with the right meal means aligning your day for success. This 30 minute class is broken into two parts. A discussion about common misconceptions about breakfast foods, and then we will do a quick interactive cooking demo and make a healthy breakfast together LIVE!
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Delia Quigley
Recorded: May 02, 2014 at 08:30 am EDT
Join Delia Quigly in this fun food session! Delia will share one of her favorite recipes with the class and show you how to make it like a pro. This session will be informational and fun, so join Delia today!
Del Sroufe
Cooking > Vegan & Raw Food
Recorded: Sep 27, 2012 at 08:00 pm EDT
You know you need to eat more vegetables. Are you tired of the same old steamed veggies? Does the idea of cooking kale send you running for the hills? Then this class is for you! Chef Del has been cooking in vegetarian cuisine for 23 years. He has ALL the tricks for making vegetables exciting to your taste buds and easy on your schedule. Del will share his secrets with you in this special class!
Even when you try to cook from scratch, many recipes call for processed ingredients: canned cream of chicken soup, onion soup mix, jarred mayonnaise, or boxed stuffing mix. You know you want to eat real food, but what about all your favorite recipes? They don't have to go in the circular file - learn to reverse engineer recipes calling from cream of whatever soup in this half hour demonstration. I'll make a basic cream sauce and show you how to adapt it to become many different flavors, then talk a little philosophy on how to think about reverse engineering your favorite recipes so you can really use whole foods and feel great about it.
Chef first, businessman only recently, Chef David Myers laid raw the realities of life as a chef in this year’s opening address at ICC. “Each of my successes has been followed by a huge ‘oh shit’ moment.” The succession of his “hell yea” and “oh shit” moments came in fast and furious succession in his early days as a cook—going through Charlie Trotter’s boot camp and spending nights scrubbing the kitchen clean. After moving to L.A., Myers opened his first solo restaurant, Sona, to critical acclaim. And the hell yea moments came flooding in: spreads in Gourmet, a packed restaurant, Bon Appétit’s “Best New Chef,” and stories in GQ. Until they didn’t. In 2008, the economy crashed, Sona teetered near bankruptcy, and the restaurant closed to a press piranha fest, said Myers. “In a matter of months I went from peacock to feather duster.” But in that low moment, Myers learned about himself—and he learned to fight and dig his way out of near collapse. Now, with restaurants across the globe, “I’m in a hell yea phase, and it feels like I’m living the dream. But I know for certain that an oh shit moment is around the corner.” But Myers now has stronger confidence to “navigate out of the shit.” Myers finished his presentation by demonstrating two dishes from his newest restaurant, Hinoki & the Bird: Charcoal Brioche Lobster Roll (based on the flavors of a Vietnamese goat curry), and the ultimate Loaded Sweet Potato with cured plum crème fraiche, pickled chiles, herbs, and lardons.
On the Main Stage, Chef and Legend Michel Richard discussed his early days on the frontier of American cooking. He moved to New York City 40 years ago and worked at 59th and Lex for just a year before the restaurant failed. Instead of returning to France with his fellow cooks, he gathered his pastry bags and headed to New Mexico, eager to make the most of American kitchens. The rest is history—the birth of French-California cuisine, a pastry legacy, and a D.C. fine-dining powerhouse were all born in time. After thoroughly charming the audience, Richard demonstrated his charming, delicate Lemon Eggceptional. He filled egg shells with water, froze the water, and dipped the ice in warm white chocolate and oil to form a thin egg shell replica. He filled the chocolate shell with a French meringue and a microwaved lemon curd. (“At home, I microwave everything, I make pastry cream, ice cream, and lemon curd—everything in the microwave.”) Simple and elegant, it’s the food he’ll showcase in his new New York home, 40 years from his first stint in his kitchens.
April Bloomfield, a chef who has “this little restaurant called the Spotted Pig” ceded the Main Stage on Sunday to three unsung heroes of her New York City kitchens. Chef Christina Lecki (The Breslin), Katharine Marsh (The Spotted Pig), and Charlene Santiago (The John Dory) stepped from behind the line to the limelight to break down a 30-pound, line-caught, Long Island striped bass. Lecki discussed the restaurants’ philosophy of sustainability and local buying as Santiago broke down the fish into a boneless side and then the collar and head. Lecki roasted the head simply, with salt and pepper—she tries to sell one a day at The Breslin, saving on food costs and giving one adventurous table a dramatic fish presentation. “It’s about 100 percent respect for the product,” said Lecki. Marsh stepped in to transform the bass skin into a cracker, scraping the meat off the durable skin with a spoon and cooking it between sheet pans until crispy. She then made a quick ceviche with thin slices of the fish. The tag-team butchery and expert technique spoke to the skills and devotion of the women who cook for a living—with all guts and surely, soon-to-come, glory.
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