Simon Blogs!

As many of you know, I am a huge fan of groceries delivered to your front (or back) door. Simon Delivers is our local grocer on wheels and they have done an incredible job including locally grown and prepared foods in their selection. Last week I was thrilled to learn that they have a blog they regularly maintain. Should you be looking for a great foodie blog, I recommend checking theirs out: http://sdsidedish.blogspot.com/

January - March 08 Classes

Here is a list of my upcoming classes at Cooks of Crocus Hill:

Three 30-Minute Meals Monday, January 28, 6:00 PM-9:00 PM,

Think you don't have time to make dinner? In the time it takes the cast of Seinfeld to wrap up a coincidence-laden episode, you can have a complete meal prepared and ready to eat. This class covers the most essential skills for any home cook: key kitchen tools, food presentation, menu planning and ingredient substitution.

Menu: One: Sweet-and-Sour Chicken; Vegetable Stir-Fry; Perfect Rice; Two: Shrimp Scampi; Garlicky Broccoli; Easy Biscuits; Three: Sloppy Joes; Creamy Coleslaw; Homemade Strawberry Shortcake.

Perfect Happy Hour Friday, February 1, 6:00 PM-9:00 PM, with Josh Pepper

If your idea of happy hour is oversalted popcorn and a cranky bartender, this class may not be for you. Rachael -- who, by the way, is neither oversalted nor cranky -- will brighten your mood and tickle your tastebuds with these snappy apps, and Josh will share the perfect beers to complement them.

Menu: Spiced Nuts; Spicy Cheese Straws; Cheese Fondue with Grilled Veggies; Artichoke Dip; Bacon Wrapped Shrimp; Apple Crisp

An Introduction to Food and Cooking: Indian Monday, February 11, 6:00 PM-9:00 PM, Participation

For the beginner chef, this hands-on class offers the perfect introduction to basic cooking. We'll cover a wide range of techniques, including emulsifying, pan roasting, reductions and meat cookery. By the end of the session, you will have prepared a fabulous meal and have new culinary skills to last a lifetime.

Menu: Homemade Naan with Ghee; Coconut Rice; Shredded Cabbage with Spices; Chicken in Coconut Sauce

Bio

A little about my culinary background. I have always had a love for food...both eating and cooking it. As a child meals in my highchair ended with me picking up every last crumb with my finger and making sure it landed in my mouth. As a teenager I learned about making food from scratch from my mother who was an adventurous and wonderful cook.

As far as my classical training, I have a four year degree in technical communicates and an AS in Culinary Arts from Le Cordon Blue here in Minnesota. My internship after culinary school was with America's Test Kitchen in Boston. During school I worked in the kitchen of Levain/Turtle Bread in Minneapolis. After graduation I began work at Cooks of Crocus Hill as cooing school coordinator at their Grand location. After this position I was promoted to director where I planned and coordinated activities at both of the cooking schools at Cooks of Crocus Hill. It was there I began to teach cooking classes at the school as well as private classes in people's homes.

I left Cooks in August of 2006 and have been actively teaching there and around the cities since.

Sauces

My friend Sandra called today and asked if I know any great sauce cookbooks. Here is what I recommend:

Sauces: Classical and Contemporary Sauce Making by James Peterson