Each group made their own banner 'table skirt', then team members choose their favorite Wusthoff knife and the produce they wanted to tackle. It was a fun time for all, with an appreciative audience and kids of all ages wanting to learn more.
Monday, March 31, 2008
Jr. Chef Culinary Skills Challenge!
Our Jr. Chef's took part in the Nutrition Fuels Fitness 5k/10k Fun Run yesterday morning at the Elk Grove Park. 8 members of the team manned an information booth, then they split into 2 teams of 4 and took to the stage to show off their knife skills! They had a total of 10 minutes to cut, slice, julienne, dice an assortment of fruits and vegetables and display them on a platter. Safety was first, technique and consistency of size and cut were the key.
Each group made their own banner 'table skirt', then team members choose their favorite Wusthoff knife and the produce they wanted to tackle. It was a fun time for all, with an appreciative audience and kids of all ages wanting to learn more.
Each group made their own banner 'table skirt', then team members choose their favorite Wusthoff knife and the produce they wanted to tackle. It was a fun time for all, with an appreciative audience and kids of all ages wanting to learn more.
Monday, March 24, 2008
Easter Dinner
My mom has hosted all major holiday's since, well, forever. Until last year when my sister had Thanksgiving at her house and yesterday, when I had the entire extended family here for Easter at mine. The menu was simple yet delicious, with everyone bringing something to the table. From Prime Rib (mom), to a Spring Salad made with ingredients picked up at the Farmer's Market that morning (my sister-in-law), to the Coconut Cake (sister) and Sweet Bunny Bread from Freeport Bakery (another sister in-law). My contributions included a fruit salad of Pineapple, Kiwi and Oranges in a Mint Syrup (all but the pineapple from the same market trip); Grilled Salmon with Meyer lemon oil, fresh thyme, sweet lemons and garlic; and Stuffed Baked Sweet Potatoes - a big hit! The potatoes were from Farmer Beatrice Jimenez, picked up at the Thursday market. They were a new twist on our family favorite of Baked Stuffed Potatoes, known also as twice-baked potatoes. Shoot me an e-mail if you'd like the recipe - it's a keeper!
Sunday, March 9, 2008
Jr. Chef Elite, March
This session took place on March 1. The techniques for the month are simmering and sauteing, while the ingredient is grains. We were thrilled to have Eileen Murray, Microbiotic personal chef and cooking instructor teach this session. On the menu was brown rice pilaf, millet patties, quinoa tabbulah and couscous cake. I was anxious to see what our young chefs thought of the vegan preparation of each recipe but I needn't have worried. Leftovers were not an issue!
I'm in the process of creating individual web pages for each of our team members and will post those shortly. Meanwhile, here are pics from the session. If you'd like a copy of the recipes, send me an e-mail - info@karlaskitchentable.com
Cheers!
I'm in the process of creating individual web pages for each of our team members and will post those shortly. Meanwhile, here are pics from the session. If you'd like a copy of the recipes, send me an e-mail - info@karlaskitchentable.com
Cheers!
Saturday, March 1, 2008
Playing Catch-up
Wow! Can't believe it's been weeks since our last post - sorry! Since then, our Jr. Chef Elite team members have been busy perfecting their pastry making skills; and today they had a lesson in sautéing and simmering grains from macrobiotic cooking instructor Eileen Murray. From quinoa to millet to a couscous cake, they rinsed, minced, shaped, zested and tossed. We're creating individual pages for each team member with their comments and pictures - look for those in about a week’s time.
I'm also happy to share our excitement about taking our Jr. Chef program into the Robla School District as part of an after school intervention program. For the next 12 weeks, we're working with 4-6th graders in the kitchen, cooking 3 course meals from scratch. It's one component of a program being run by a school in the district that's focusing on health, physical exercise and nutrition and its impact on learning skills.
On another note - I had the pleasure of taking my daughter and niece to Ginger Elizabeth's Chocolate shop last week - her chocolaterie. Located on 18th & L, it's a beautiful shop showcasing her awesome line of all things chocolate - tarts, cakes, candies, truffles, cookies, and even hot chocolate! (We've put in a request for chocolate milk...) The night we stopped in there were samples of her chocolate covered peanut butter featuring her own peanut butter of course. And for the record, her chocolate chip cookies are the best I've ever had anywhere. For directions, shop hours, etc. visit her website www.gingerelizabeth.com. Be sure and try her chocolate caramels with sea salt.
I'm also happy to share our excitement about taking our Jr. Chef program into the Robla School District as part of an after school intervention program. For the next 12 weeks, we're working with 4-6th graders in the kitchen, cooking 3 course meals from scratch. It's one component of a program being run by a school in the district that's focusing on health, physical exercise and nutrition and its impact on learning skills.
On another note - I had the pleasure of taking my daughter and niece to Ginger Elizabeth's Chocolate shop last week - her chocolaterie. Located on 18th & L, it's a beautiful shop showcasing her awesome line of all things chocolate - tarts, cakes, candies, truffles, cookies, and even hot chocolate! (We've put in a request for chocolate milk...) The night we stopped in there were samples of her chocolate covered peanut butter featuring her own peanut butter of course. And for the record, her chocolate chip cookies are the best I've ever had anywhere. For directions, shop hours, etc. visit her website www.gingerelizabeth.com. Be sure and try her chocolate caramels with sea salt.
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