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!