Diabetic Cooking Class

First, let me say "Happy Birthday" to my father.

I am not sure if many of you know, but I conduct a diabetic cooking class once a month at the Henderson Senior Center. 15 to 20 people gather with me and allow me to share my knowledge of food with them in an diabetic arena. Thus far I have done demonstrations featuring:

Seared Chicken with Spinach Pesto
Seared Fish with Spinach Pesto
Saute of White Beans, Herbs, Zucchini & Tomatoes
Tofu Vegetable Napoleon
Jicama Apple Slaw
Warm Fennel & Tomato Salad
Spinach & Turkey Meatball Soup
Salmon with Confetti Vegetables

And tonight, I made Chicken Marsala Salad and the classic Sausage, Peppers, and Onions over Pasta. Yes, diabetics can eat pasta in moderation. The portion the audience received tonight was 1/2 cup. This can also be substituted for whole wheat pasta. I guess what I am trying to say is if you are afflicted with diabetes you do not have to feel you cannot eat. Making a few minor adjustments will allow you to live a great life while eating really great food. Smaller portions of food and no direct sugar is the key. Rest, exercise and keep a positive attitude. Diabetes is something you can fight and win. Push on for good health.

I am Chef Bev, Making Life Delicious One Bite At A Time. See you in the kitchen...

Chef Bev Cooking "Live" on Sunny 106.5fm

Thursday, August 6, 2009

Chef Bev was cooking "Live" on Sunny 106.5 fm radio to give a gift of culinary to 20 people who won tickets to see the new movie "Julie&Julia". A true story based on Julia Child and Julie Powell. On this early morning I arrived at Brand Source to set up and there sat Melanie & Michael the morning show host for Sunny 106.5. WOW! I was greeted with a smile even though it was very early. The kitchen at Brand Source was lit and just seemed to glow. I was very excited to be apart of the radio promotion.

I finished setting up and the listeners began to pile into the demo kitchen where I was making two dishes that Julia Child is well known for, Eggs Benedict and Crepes. Although I am making the "Chef Bev" version. By adding the gourmet edge I am becoming so known for. Once the room filled I spoke telling the listeners that, today my tribute to Julia Child is Green Eggs and Ham Benedict and Orange Marmalade Crepes with Orange Water Cream. Talicious! I began to cook and engage the crowd as Michael & Melanie engaged the listening audience on the radio. Now I am always sharing my life stories and experiences with everyone so from time to time on the air Melanie would have me repeat my story to the listening audience because she said she just loves my colorful stories. When they would pull me away I would recruit a helper to maintain the food that was being cooked. I enjoy involving people in the preparation process. It gives a feeling of accomplishment and when it comes to food everyone wants to help in some small way. Michael keeps plugging my book and also my cooking classes. I was truly excited and I had so much fun there. I enjoy sharing my knowledge of food & cooking. I enjoy showing people how easy it is to make a great meal and so what if you make a mistake. Julia Child would say "do not be afraid" and that is what I teach. It's just food and I love it. I send big bunches of "thanks" to Chris and his staff at Brand Source. I love them and they have amazing stuff. Thanks M&M from Sunny 106.5 and thanks to all of you, my ever growing boiling stock pot of supporters. I am Chef Bev, Making Life Delicious, One Bite At A Time.

Mars Retail Group Team Buuilding

Wednesday, August 5, 2009

Never before have I had such an amazing team building group. Mars Retail Group had the distinct pleasure of participating in a culinary team building held at Brand Source. The group arrived at 5:30pm eagerly awaiting a fun, educational, and memorable event. They were greeted and given an apron and a quick quiz to determine what type of fruit/vegetable their personality reflected. Now after we determined what vegetable or fruit each person was we began to cook the requested entrees for the evening. You see every dish must contain some chocolate. So on the menu this night we made

• Spring Greens with Mango's, Dried Cranberries and Chocolate Vinaigrette
• Chef Bev's Simplified Chicken Mole
• Seared Salmon with White Chocolate Sauce and Tropical Relish
• Chocolate Mousse Trifle

The group was then separated into smaller groups and the cooking began. Each of the four teams was responsible for a portion of the meal. We would cook it, plate it and then enjoy eating it. There were very funny moments like when a team member whipped the cream into butter for the dessert. Or when the string beans came out of the oven a little over done. Even the salad dressing had to be tweaked a bit. All in all they had a great time and I enjoyed teaching them. Thanks Mars Retail Group for such an enjoyable evening.

Ethel M. Chocolates - Mars Retail Group

Giving into my own fears. PASTRY. On yesterday I had the pleasure of touring the Ethel M. Chocolate Factory. I was guided through the factory by Pastry Chef Jin Caldwell. She is so awesome and so knowledgeable about chocolate. I felt like a little kid in a candy store. Funny, I really was in a candy store. She also assisted me with chocolate education for a chocolate team building event coming down the pipes. I tasted a few of the chocolate delights and that made me so happy. Of course I had white chocolate (my favorite) cheesecake truffle. Everyone there seemed so happy. The aroma of chocolate drifted in the air like a sweet cloud covering. I am still in"awe" at the work that a pastry chef can do with chocolate. So the next time you bite into the smooth, brown or white nugget of chocolate remember how much love went into making it. I'm Chef Bev, making life delicious one bite at a time. Even with chocolate...

Demo Delicious "Take Two": Book Signing

Saturday, July 25, 2009 I had another mouth-watering book signing and demonstration. The afternoon temps were warm but the atmosphere was inside Brand Source was cool and carried aromas of good smelling food. Today I decided to demo the Apple Cinnamon Pinwheel's again since everyone loves them. In addition I made Loaded Caprese Salad Sandwich and Chicken with Thyme Gravy over Smashed Potatoes. Oh my this dish was such a hit. Loads of great culinary tips were given out and the afternoon again was a great success. I just love doing these book signings. Food brings out the best in everyone and always puts smiles on the faces. Two of my most faithful students came and I was so shocked and happy to see them. Marge and Kim thanks for making my afternoon.

Demo Delicious:Book Signing

On Saturday, May 23, 2009 the release of my very first cookbook took place at Brand Source. There were several people in attendance anticipating the yummy demonstration and the unveiling of the book. It was an exciting time. The back drop of the Brand Source store just made it all soreal. I had an opportunity to demo for the hungry crowd Green Chili Turkey Burgers, Apple Cinnamon Pinwheels, and Apple Jicima Cabbage Slaw. These dishes were all hits. My book is in 3 sections based on your level of culinary degree. Easy, Moderate, and Advanced. You are sure to find a mouth-watering recipe to try out on your family. My book can be purchased directly from my web site http://www.chefbevlee.com/ or via Amazon.Com. In any event pick up a copy you will be thrilled and inspired to get into the kitchen with me Chef Bev.

Vegas Uncork'd - Bon Appetit 2009

Well Foodies: This event happened in May 2009 and although I did have my "Blog" up and running (Thanks Lenora) I really did not have the knowledge on how to post. NOW, I know how, (sorta) and I just had to share this with you. My experience again was stellar. Bon Appetit does such a great job. I attend every year and every year I am so overwhelmed at the cooking classes and all the mind-blowing food not to mention the talented chefs. The event takes place normally over Mother's Day weekend and it is full of non-stop food, tastings and culinary classes. This year my finances only afforded me to take 2 different workshops. Next year, I plan on going all out. Saving Now!

In the mid morning it was Japanese at Shibuya with Chef Stephan and Chef Yoshi. This workshop was hosted by Bon Appetit Restaurant and occasional Iron Chef Judge Andrew Knowlton. Handsome on TV and just plain yummy in person. (this made my day) At this workshop we received sushi education, did sake pairing, had a sushi rolling experience (made CA rolls) and then we ate (Miso soup, CA Rolls, Salmon & Akami Nigiri, Pineapple Miso Salmon, Braised Kobe-Style Tendon Teriyaki and Chocolate Lychee Mousse Cake) while witnessing the cracking open of an authentic sake barrel. OMG! Oh and did I say a wonderful gift bag of very sushi supplies. Thanks Shibuya.

In the early afternoon it was Italian at Fiamma with Chef Carlos Buscaglia. Where we watched several cooking demos simultaneously. I even got the opportunity to fill fresh pasta sheets with an amazing ricotta and spinach filling. Tasty! At every chair was an Italian goodie bag full of tasty gifts. Then the entire group ate lunch which consisted of:

Gnocchi, Sauteed Lobster, Baby Portobello, Roasted Leeks and Black Truffle Crema

Short Rib Ravioli

Piemonte Ravioli stuffed with Spinach & Ricotta (this one I got to demo with Chef)

Panna Cotta and Gelati to finish off.

Need I say more. If your time and finances avail you to attend next year Vegas Uncorked 2010, I say do it and come with an empty stomach.

I am Chef Bev, Making Life Delicious One Bite At A Time...

Thanks Bon Appetit!

Breakfast for dinner

Chew On This! Tonight I am having breakfast for dinner. This is not only a cheap meal but can really be satisfying and comforting. So, the next time you want quick, easy and tasty, hook up some eggs, a chicken breast or turkey sausage and a slice wheat toast. You will thank me. CB out, Making Life Delicious One Bite At A time!