February 15, 2010

Cheesecake Bars

People have been asking me how the wedding plans are coming.  For the most part, the plans are done.  All it took was a couple emails, really.

We are getting married at the top of the Stratosphere in Las Vegas at the end of March.  Then, we are having  a pig roast “reception” a few days after we get home (more on that later).

I bought a wedding dress off the rack at David’s Bridal.  It’s a knee-length, strapless, ivory dress (Jerad hasn’t seen the dress, yet, so I don’t want to describe it too much right now).  It fits perfectly and needs no alterations.  I’m wearing a little blusher veil and green heels with it.  I also ordered a custom pair of green Chuck Taylor sneakers to wear with my dress at the pig roast.

February 9, 2010

CLEAVING by Julie Powell

I’ve made no secret of my love and admiration for Julie Powell.  I think she’s one bad-ass bitch, and I mean that in the nicest way possible. 

In fact, ever since I met her in Los Angeles last summer, I’ve been trying to figure out a way to make her my best friend…without creepily stalking her online, of course.

Anyway, I really liked her first book, Julie & Julia, when I read it in 2007, way before all the recent film hype.  I was very excited to read her second book, Cleaving, which was released in December.  Though, I confess that I wasn’t interested in the art of butchery so much as I was in the details of her extra-marital affair. 

February 1, 2010

Upcoming Cooking Classes: Spring 2010

Kitchen Conservatory's spring schedule went live online today. Here are my upcoming classes:

THE APPRENTICE CHEF: MAD HATTER TEA PARTY - Sunday, March 21 @ 12:30-2:30
For aspiring chefs, children ages 7-12.  Don't be late for this very important date! Jump down the rabbit hole and join me in the kitchen for a Wonderland tea party.  This magical hands-on class will create "Drink Me" pine-apple milkshakes, Humpty Dumpty's shattered & stained deviled eggs, The King's ham & hay sandwiches, plus cherry pebble cakes and jam tarts from the Queen of Hearts.

Forget the porridge, chair, and sleeping - the three tastings of beer will be just right and plenty cold!  Join me (aka "goldie" locks) and beermeister Jerad Gardner in a fun evening designed for couples.  In this hands-on class, you'll prepare beer cheese fondue with soft pretzels, local lager with spicy Sriracha chicken wings, fruity Belgian wheat beer with grilled scallops & corn salad, plus creamy stout with chocolate hazelnut cake & vanilla ice cream.

HEIR AND A PARENT: WIZARDS IN THE KITCHEN - Sunday, May 16 OR July 11 @ 12:30-3:00 (a class parents & kids take together!) 
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as you make delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks's butterbeer, ham & cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with bechamel sauce, and Aunt Petunia's individual berry & pudding trifles.  Before you apparate home, you'll make edible wants to help ward off He-Who-Must-Not-Be-Named.

GIRLS' NIGHT OUT: WHEN IN ROME, EAT-ALY -Saturday, May 22 @ 6:00-8:30
Experience the fabulous flavors of Italy as I prepare a delicious dinner in this demonstration class.  You'll sip on a bellini, then enjoy baked goat cheese with spicy tomato sauce, ricotta gnudi in a Parmesan broth, sauteed shrimp with saffron orzo, and rosemary lemon gelato.

SUSHI ROCK AND ROLL - Sunday, June 6 @ 12:30-3:00
In this hands-on class, you'll learn to make salt & pepper edamame, spicy cucumber salad, sticky sushi rice, spicy tuna rolls, California rolls, Philadelphia rolls, and a variety of hand-formed nigiri. 

This hands-on class for couples is all about the Cajun cuisine of New Orleans and hard ciders! Beer guru Jerad Garnder has selected two incredible ciders to pair with fried pickles, bacon-wrapped grilled jalapenos stuffed with chorizo, andouille-pork burgers, sweet potato fries, red beans & rice, plus white chocolate bread pudding with bourbon sauce.
Call Kitchen Conservatory at 314-862-2665 or register online.