RSSculinary education and classes

Barinaga Ranch: Cheesemaking tradition from Basque Country to West Marin

Barinaga Ranch: Cheesemaking tradition from Basque Country to West Marin

| March 13, 2012 | 0 Comments

Raw sheep’s milk cheese made in the traditional Basque style is a rarity in Northern California. We took a tour of Barinaga Ranch to learn about the ancient process directly from the source.

Continue Reading

Chloe’s Kitchen: An Interview with Vegan Chef Chloe Coscarelli on Her New Cookbook

Chloe’s Kitchen: An Interview with Vegan Chef Chloe Coscarelli on Her New Cookbook

| March 5, 2012 | 1 Comment

Chloe Coscarelli has taken the culinary world by storm since her victory on Cupcake Wars with her vegan confections. On March 6 Chloe’s first cookbook, Chloe’s Kitchen, launches with recipes ranging from sweet to savory, simple to complex, and, of course, featuring her award-winning baked goods.

Continue Reading

It’s all about the milk at Cowgirl Creamery

It’s all about the milk at Cowgirl Creamery

| February 27, 2012 | 2 Comments

Cowgirl Creamery, a forerunner of the artisanal foods movement in the Bay Area, has been producing organic cheese in West Marin for 15 years. Here is a recap of a tasting tour, some history of the creamery and information about many of the Cowgirl cheeses.

Continue Reading

Rancho La Puerta:  Culinary Vacation at Iconic Spa in Baja

Rancho La Puerta: Culinary Vacation at Iconic Spa in Baja

| February 23, 2012 | 3 Comments

Sarah Henry has the arduous task of reporting from the field following a week’s stay at the much-loved Ranch La Puerta fitness resort and spa, which also features an organic garden and culinary school.

Continue Reading

Eat with Your Hands for a Sensuous, Intimate, Mindful Meal

Eat with Your Hands for a Sensuous, Intimate, Mindful Meal

| February 22, 2012 | 7 Comments

Eating with the hands is more than just a way to maneuver food to the mouth. It embodies cultural values including, a sensuous connection to the food, the feeling of sharing and community, practicality avoiding waste, even prolonging a delicious meal by enjoying the lingering aroma of it on the fingers. Many cultures, such as Indian, Arab and African have dined this way for thousands of years. In a video-clip, the writer receives a hands-on lesson in eating with the hands — Moroccan style.

Continue Reading

KQED’s Interactive Team Gets “Hands On Gourmet” in the Kitchen

KQED’s Interactive Team Gets “Hands On Gourmet” in the Kitchen

| February 15, 2012 | 0 Comments

Since the KQED Interactive team is behind a computer for most of the day tinkering in the virtual realm, it’s nice to take a break and interact with our colleagues in the real world — and there’s no better way to do that than with a gathering that’s centered around food.

Continue Reading

Kitchen on Fire Cooking School: Take Two

Kitchen on Fire Cooking School: Take Two

| January 27, 2012 | 4 Comments

Kitchen on Fire, a cooking school based in the Gourmet Ghetto, opens a satellite classroom in West Berkeley this week.

Continue Reading

Sizzling Wok and Lucky Foods Welcome the Chinese New Year of the Dragon

Sizzling Wok and Lucky Foods Welcome the Chinese New Year of the Dragon

| January 23, 2012 | 3 Comments

At an event to mark The Year of the Dragon, Grace Young, prize winning cookbook author and wok missionary, explains why 2000 years of cooking in a real wok is the soul of Chinese cuisine.

Continue Reading

Jacques Pepin Cooking Tips: How to Make Haddock Steaks in Rice Paper

Jacques Pepin Cooking Tips: How to Make Haddock Steaks in Rice Paper

| January 8, 2012 | 0 Comments

Chef Jacques Pépin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. This video clip is a web-exclusive that was taped during the filming of Jacques’ series Essential Pépin.

Continue Reading

Ten Ethnic Cooking Classes Around the Bay Area

Ten Ethnic Cooking Classes Around the Bay Area

| November 2, 2011 | 2 Comments

Want to learn to whip up a fiery Ethiopian stew, sublime Italian greens, lively Russian piroshki or zesty Malaysian noodles? A cornucopia of ethnic cooking classes are waiting for you in kitchens sprinkled all over the Bay Area. Here’s a round-up of ten local ethnic cooking classes rich with flavor and tradition.

Continue Reading

What I Did At Wine Camp

What I Did At Wine Camp

| October 25, 2011 | 0 Comments

Grape harvest is in full production and so are a number of Crush Camps, or harvest experiences, that give vinophiles a chance to do hands on winemaking.

Continue Reading

18 Reasons Gets a New Home

18 Reasons Gets a New Home

| September 18, 2011 | 1 Comment

The new 18 Reasons space opens, a lively new addition to Bi-Rite’s 18th Street empire.

Continue Reading

Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class

Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class

| August 23, 2011 | 4 Comments

New UC Berkeley class explores food politics with some of the food movement’s biggest names. The popular class is open to the general public.

Continue Reading

Ex-pat Brings Euro Sensibility to Vegetarian Cooking Classes

Ex-pat Brings Euro Sensibility to Vegetarian Cooking Classes

| March 19, 2011 | 10 Comments

Paris-based Theresa Murphy of La Cucina Di Terresa brings her cooking from the soil culinary class series–a celebration of seasonal vegetables–back to the Bay Area.

Continue Reading