When Salt Met Pepper;Cooking Class

Strange I tell you, just by adding salt and pepper to a dish wakes up the flavor and enhances the over all taste of the recipe and heavens forbid you add a little garlic and onion. WOW, now we are on another planet. I am amazed how many people cook without tasting their food. The reason why restaurant food taste so good is because they season it with at least the basic flavor of salt and pepper. I taught a class simple titles"When Salt Met Pepper" to open the eyes, ears, mouth, and stomach of those a little reserved about using bold spices.

There was education on many salts, peppers, sugars, and vinegars. We tasted great products and then the class made the most wonderful meal:

Indian Spiced Vegetable Curry Pockets with an Orange Chili Dipping Sauce
Vegetable Stuff Ravioli with Spicy Tomato Sauce
Apple & Beet Salad
Chef Bev Cannoli

The class had such a great time and used all their senses to appreciate spice. If you have not joined one of my classes you are missing out on fun, food, and flavor.

See you in the kitchen soon.

Bone Appetit Vegas UnCorked

I had the culinary privilege of attending the Bon Appetit Vegas UnCorked Grand Tasting and this year my sister Angela joined me. There will be several entries about this event because I think it is an amazing event and if you can afford the ticket I suggest going to experience restaurants like:

Martorano's

Street

LakeSide

Border Grill

ChinaPoblano

Jean Georges Steak House

Bar Mesa

Bradley Ogden

Payard
Julian Serrano

Sage

Sushi Samba

Just to name a few. A "Foodie Heaven"

What I Ate: Vegas UnCorked 2011

The Grand Tasting

While at the Grand Tasting Event, I had the opportunity to taste a bountiful of amazing foods. Here is my short list of favorites:

Warm Octopus Salad with Fingerling Potatoes & Tomatoes
Oyster Shooters with Green Goddess Sauce
Kobe Beef Meatball Subs
Sliced Kobe Beef Sandwich with Bacon Onion Jam adorned with Chipotle Foam
Squab over Farro
King Crab Sushi
Tuna Taco
Crab Avocado Asparagus Salad
Pulled Pork Sub
Scallop Ceviche
Seafood Ceviche in Mini Pineapple Bowls ( Thanks Mesa Grill & Bobby Flay)
Chilled Avocado Soup with Crab

Swordfish over Roasted Tomato Fennel
Roasted Beet Rounds with Spicy Aioli Prosciutto, Micro Greens & Cheese

Not to mention all the amazing signature drinks and wine tables. If you have not had the opportunity to journey through this event I highly recommend it. A "Foodie Heaven".

Simple Gourmet From A-Z: The Series

Today with a full house of novice home chefs we eagerly step into a meal I just simple titled:

Good Food. Tonight we made:

Spinach & Cheese Manicotti

Chicken Peppers & Onions

Spring Salad with Roasted Red Peppers & Artichokes

Tomato Garlic Butter French Bread

Artichoke Tomato cucumber Salad

Chocolate Pie

Can you say "full" after all that food. Everyone enjoyed filling the manicotti shells and everyone had an experience making meringues and torching their own pie. Not to mention the gourmet twist we put on the classic Sausage Peppers & Onions by making it with roasted chicken, calling it Chicken Peppers & Onions.

Who could ask for anything more. So many techniques were learned in class and everyone was able to see, smell, taste, touch and hear food as it was being prepared. It is about the food and the sustainable ingredients. Looking forward to seeing you in the kitchen.

Simple Gourmet from A - Z: The Series

Today we dive right into a classic with a gourmet twist. The class simple titled "Treat Yourself" brings familiar flavors to the for-front of the table. Tonight we made:

Chicken Marsala

Cauliflower and Arugula Salad with Lemon Vinairgrette

Banana Chocolate Rounds

We really did enjoy tonight.

Simple Gourmet from A - Z: The Series

Pan Pacific Our Way

Bring out the chopsticks because tonight we are making food from the Pan Pacific. The class has been all around the world with food fare from every part of the globe. Tonight we delighted our taste-buds with Pan Pacific. The menu tonight:

Asian Meatballs with Dipping Sauce
Sweet & Sour Cucumbers

Asian Slaw
Black Bean Chicken with Vegetable Stir Fry
Chinese Fruit Salad

So many flavors and textures jumping around in the mouth. These dishes are easy to make and easy on the budget.

Simple Gourmet from A-Z: The Series

Easy Dinner for The One You Love

Tonight instead of the traditional steak & lobster LOVE dinner I decided to go diagonal with an amazing dinner fit for anyone in love or anyone trying to be in love. The class was so amazed and I too was extremely pleased with the results. Topping the menu tonight was:

Balsamic Glazed Pork Tenderloin with Spiked Peach Compote
Savory Couscous with Golden Raisins & Green Pepper
Warm Mushroom Tomato Salad over Arugula with Lemon Vinaigrette
Chocolate Dipped Strawberries
Chocolate Dipped Lady Fingers

Can you say love. Can you say simple. Can you say mouth-watering delight. When dinner was complete and everyone was sitting down eating a silent blanket covered the room. Everyone was so busy savoring the meal. One that is easy, simple, non-traditional and very gourmet.

Chef Bev Giving Back: NV Childhood Cancer Foundation

Sending out a great big HUG to Karen Egloso, her team and the amazing parents of the Nevada Childhood Cancer Foundation. You ROCK!

I had the unique opportunity to share my knowledge and love for food with parents who have children who suffer with some form of childhood disease. What a humbling experience. I entertained these wonderful parents with a cooking demo showing them how to take $20 and serve a family of 4. WOW! Yes, it can be done and I did it for the amazing parents who deserve it most. We all had a wonderful afternoon and wonderful food.

The Nevada Childhood Cancer Foundation is a 501 c 3 and their mission is simple, to work side by side with the medical community to provide social, emotional, educational, financial and psychological support services and programs to families of ALL children diagnosed with a life threatening or critical illness such as cancer, HIV/AIDS, sickle cell, hemophilia, renal disorders and other immunologic diseases. Contact them at http://www.nvccf.org/ for more information. A great organization to be apart of and I am so grateful that they chose me to put a smile on the parents face.

On the menu for this day I prepared for them:

Vegetable & Meat Hot Pockets
Spring Greens with Roasted Tomatoes and Balsamic Vinaigrette
Mini Banana Cream Pies with Fresh Raspberry Sauce

A meal fit for royalty, easy on the eyes, satisfying to the stomach and pocket friendly.

Thank you NVCCF.

Simple Gourmet from A-Z: The Series

Gourmet Game Food

Tonight the class took traditional game day favorites and re-invented them to a very unique gourmet level. The menu tonight was

Creamy Spinach Dip with Green Chili's in Phyllo Cups
Zesty Sloppy Joe's topped with an Arugula & Red Onion Salad
Italian Sausage Wontons with a Cheesy Marinara Sauce
Hummus with an Olive Tomato Parsley Relish
Turkey Cranberry Wraps
Vegetable Orzo Stuffed Pastry Cups
Chocolate Phyllo Cups filled with Cookies N Cream

What a night and what a great spin on game day favorites. No wings here, just simple, tasty, and easy gourmet finger food. Enjoy the game and enjoy the food.

Simple Gourmet From A-Z: The Series

Tonight was a great class, the 8 students rose to the occasion and made the most amazing meal in true culinary fashion with a gourmet twist. Our menu tonight was:

Crispy Chicken Piccata
Warm Potato Salad
Fried Red Tomato
Chocolate Fruit Cups

Who knew simple could be so good. Everyone should join in one of my classes. We have so much fun and learn so much and to conclude we eat such great food.

Always looking forward to seeing you in the kitchen.