New Obsession: BAKER AND OLIVE in Encintas

Fortunately I don’t live in Cardiff anymore. If I did, I might never get anything done. I might be holed up in Baker and Olive every day, tasting the various flavor combinations and dreaming up amazing new recipes.

Shopper beware; set aside some time for this experience. It is not a store you just pop in for a thing or two. At least not on the first visit- set aside some time for your first “taste” of Baker and Olive.

I was lucky enough to get Sean to help me through the store, giving me the full taste tour. Well, not the FULL taste tour- it would take the better part of a day to taste everything, but he definitely highlighted a good amount of favorites for me.

Baker and Olive is a specialty shop, specializing in olive oils and vinegars, also showcasing sea salts, artisanal cheeses, fresh bread, and a number of other goodies like sauces and jarred yummies. A gourmand’s dream come true.

Sean explained to me how intensive their selection process is. They rotate the regions that they source their oils to ensure freshness and quality. Half the year, oils come from the northern hemisphere, the other- the southern. He noted that regions in Australia and South America are actually making huge strides in olive oil production, and that customers are always surprised at how delicious oils are from places other than the obvious Italy, Greece, and Spain. He is full of education when it comes to olive oil quality and purity, and gives samples along the way so you can taste what you are learning about.

The store is filled with silver barrels- each one filled with something unique and amazing. You can find a list on their website- all products and their lines of Infused olive oils and Infused vinegars.

I only bought 5 bottles… THIS time. It was tempting to go even more crazy- but I figured I would start with this, and hit them up a few weeks from now for a new set of 5. I am already dreaming up dinner party menus for September and October using some of the combinations Sean inspired me with.

On Friday, I did a dinner for 6. The menu was pretty open, so I figured my new oils in in a few ways.

First, I did lamb pops for one of the 3 passed appetizers. He recommended marinating the lamb in simple herbs de provence oil, but I had to do my old tried and true lavender rosemary marinade. Recipe Here. After 2 hours of marinating, I  removed from the marinade, shook then off, and roasted the lamb pops on a baking sheet at 425. Meanwhile, I whisked together the herbs de provence oil and the juniper berry balsamic. When the lamb came out, I emulsified the juices into the oil/vin and then drizzled that over the lamb to serve. Very simple, and SO delicious! Served over a bed of rosemary for extra sensory delight!

The combination was so amazing, I served it again at dinner time as the dipping oil. I put a little dish of the combo at each guests’ place. They were very impressed!

The other flavor combo that really grabbed me was the tarragon oil and grapefruit balsamic. Sean recommended that with lobster and corn- a combination that I could taste in my mount immediately! I will do that sometime in the near future. But, in this case, I used the two as the dressing with some fleur de sel and ground pepper on the salad. The salad was: bibb lettuce, local Be Wise Ranch pluots, dried figs, roasted fennel, humboldt fog cheese (which they also sell), and chopped marcona almonds. I reduced the violet balsamic and drizzled that over the top of the salad. Holy cow. It was amazing. One guest even finished another guest’s salad it was so good.

I was finishing the garnish for the entree, which was a mango, serrano chile, mint, black sesame “salsa” to go over the top of macadamia crusted fish with coconut saffron sauce, and added some of the grapefruit vinegar to the salsa. It seriously kicked it up several notches. The grapefruit vinegar, and the home grown serranos that one of the guests brought me as a gift, took this dish to the next level!

Robbie and I have been comparing notes on which we have tried. He used an espresso balsamic over a grilled filet and raved about it. Ummm, that sounds amazing!? I am going to use the tarragon oil in a tomato leek soup tomorrow, and the herbs de provence oil with violet vinegar for bread dipping at a rehearsal dinner in La Jolla this Friday. I am going to spread this deliciousness all over San Diego!

I am so excited to head back to Baker and Olive. My next purchases will definitely be the ginger blackberry vinegar and blood orange oil to go over roasted duck. I also can’t wait to try the lemongrass mint vinegar to dress up a cucumber radish salad to go over sesame crusted seared ahi. The possibilities are endless.

Thank you so much to the owners for opening this awesome store. Thank you Sean for inspiring me in so many ways- I cannot wait for more! And culinary aficionados… watch out- you may also develop my obsession for Baker and Olive. Thank goodness their prices are totally reasonable, and their store air conditioned!

Visit Baker and Olive- you will thank me!

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Stuffed Eggplants with Quinoa Stuffing

This recipe can be made GLUTEN FREE by omitting the breadcrumb topping, and/or DAIRY FREE by omitting the feta and parmesan.

Let us know how it turns out- we just created it on a whim - and hope the recipe gets you what we ended up with!

Stuffed Eggplant with Quinoa, Sun Dried Tomato, Fennel, and Feta

Serves 6

3 medium sized eggplants

olive oil for drizzling

sea salt

1.5 c quinoa

1/8 c olive oil

2-3 leeks, trimmed, washed, and chopped

1-1.5 c diced fennel bulb (from 1 large or 2 small fennel)

4 cloves garlic, roughly chopped

1/4 c white wine

1/2 c diced tomatoes

1/4 c sun dried tomatoes in oil, drained and chopped

1 c crumbled feta cheese

1/4 c sliced or minced basil

sea salt and ground pepper to taste

1/2 c bread crumbs

1/2 c grated parmesan

Trim ends off of eggplant. Cut in half, long ways. Place on baking sheet and drizzle white part with olive oil and sprinkle with sea salt. Roast in oven for about 20-30 minutes, until soft enough to pierce with a fork on the top. Remove and let cool.

Place 1.5 c of quinoa in sauce pan with 3 cups water. Turn heat to high and bring to a boil. reduce to low and cover, cooking about 10 minutes, until water is evaporated. Fluff with fork.

Heat a skillet and add olive oil. Saute leeks, fennel, and garlic for a few minutes. Add white wine and continue to cook until wine is evaporated. Add tomatoes and sun dried tomatoes and continue to cook until leeks and fennel are soft. Turn off heat. Combine quinoa and vegetable mixture together in large bowl.

When eggplants are cool enough to handle, cut around the seeds to make a decent size hole in the eggplant. Use your (clean!) fingers to remove the “meat” from the eggplant. (Do NOT throw the this part away! Set it on your cutting board.) Do this to all 6 eggplant halves so you have nice, round “bowls” for stuffing.

Chop the eggplant “meat” and add to the quinoa veggie mix. Stir in the feta and basil to the quinoa, and season to taste. Stuff the eggplants generously with the quinoa stuffing. Combine bread crumbs and parmesan cheese. Top eggplants with bread crumbs/parmesan mixture and drizzle with extra olive oil. Place in baking dish or on baking sheet.

Bake in oven for about 10 minutes, until tops are browning and bubbly.


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The best thing I ever did for my family

Over the past 10 years, I have cooked for and/or taught how to cook, a number of people with severe allergies and food sensitivities, including severe celiac. We serve clients on elimination diets, trying to find the root of their problems, or on recovery diets, dealing with the consequences of eating foods that didn’t work for them for too long. We take care of people with lists so long of restrictions and limitations, they don’t even know how or what to eat. Dining Details has become a resource for doctors, nutritionists, dietitians, physical therapists, and other professionals to send their patients who need help learning how to eat again. Being face to face with food allergies has been a constant reminder to be grateful and feel so blessed to not have to deal with such challenges. I can remember many times thinking, “Thank goodness- we are so lucky to not worry about these things.”

That was then, and this is now, and we are lucky and blessed, but in a different way than I expected or thought back then.

When the doctor suggested that we eliminate gluten, dairy, sugar, corn, and soy from Johnny’s diet, I was open to anything that could possibly help him. When you are on the outside, looking in at someone with a food sensitivity, you think, “that would be so hard to eat that way” or, “I could never do that.” I am not saying that eliminating those 5 ingredients from a 2 year old’s diet is EASY. I am saying that when you are the mom, and you are seeing your child get so sick over and over, and deal with so many challenges that other kids his age don’t seem to experience, and your family is so exhausted from a year of sleepless nights, you are willing to try anything to make it better. No one understands a child like their mom- and I knew Johnny just wasn’t well.

Sleeping was always hard for John, but it got really bad at about age 1 and a half. For over 6 months, we dealt with a child who hated his bed, had sleep anxiety, and woke between 5 and 20 times a night. He came to sleep in mom and dad’s bed nightly. Night after night, everyone was up, playing musical beds, trying to usher him back to bed, then giving up and conceding to sleeping all together. Nothing like a restless toddler who’s all knees and elbows squirming around a queen sized bed with a mom and dad trying to run a business and make a living, working 6 days a week on no sleep. Needless to say, mom and dad were exhausted all the time.

John would want to get up at 4 or 5 am every morning, and we would wake to him screaming, throwing temper tantrums at those hours, not knowing how to calm him or what to give him. All he wanted all the time was milk. So, that’s what we gave him. Milk, just to quiet him. And it did, for a few minutes, and we were back to the screaming and crying. This was our life, day after day after day. You can imagine what that does to parents, and the quality of parenting that ensues. Robbie and I half joked that John was pretty lucky to get such amazingly strong and loving parents- even though we struggled day to day, we managed to keep our wits most of the time. But it was hard. We were exhausted, frustrated, and wondered all of the time…. what were we doing wrong? What was wrong with our child? Did we do something in a past life that was coming back to haunt us? Friends felt bad for us, family worried about us and about John. We just didn’t know what to do.

John was always a pistol- from day one, a strong willed child. But, it seemed to be getting harder and harder to deal with him or train him. He was an emotional mess. He wasn’t sleeping, so he wasn’t getting the chance for his body and mind to develop properly. He communicated by screaming and pointing, and lost it about every time he tried to communicate something. We were at such a loss, so frustrated right there with him. We learned not to take him a lot of places, and when we did, to expect there would be a scene. He was exhausted, not feeling good, not able to communicate. In turn, he was falling behind socially.

At 1.5 years, after his 6th ear infection, and 6th (or more?) round of antibiotics, we took matters into our own hands and researched ear tubes. We found an ENT who told us John had been hearing everything “under water”- and that he probably couldn’t sleep because his ears were throbbing. Or he had vertigo. We thought that this explained everything- his imbalance (and subsequent accidents, including losing a tooth from a fall at 13 months!), his sleeplessness, his incessant crying, his frustration, his moodiness. We got right in line to get him ear tubes, so excited for the improvements it would bring. After the surgery, (which was in August of ‘10) we could see that John was hearing things he had never heard- perking up to common neighborhood sounds like owls and airplanes. We kept waiting for his speech to suddenly explode, for the crying to subside, for his behavior to improve. And the sleep… we were so excited to just sleep.

The sleepless nights continued. The screaming and crying continued. We were due to have a baby in late September, and just wanted to rest and relax before adding any more stress to our lives. John was hearing, and not getting ear infections, but nothing was easier.

We saw a family therapist who suggested that John had basically learned to “work us”- his sleeping patterns were a result of behavioral conditioning. We just needed to keep returning him to his bed. We needed to give him rewards for sleeping all night in his bed. More sleepless nights. And prizes that stayed on the top shelf indefinitely.

Our pediatrician was worried. Of course John was having a hard time with speech and social development- he needed his sleep! His brain needed sleep! And, she understood… mom and dad needed sleep to be good parents! She thought his body clock needed resetting. Something was waking him through the night, and we needed to repattern his habits. We started giving him melatonin each night. Although it helped get him to sleep, he still couldn’t stay asleep. After a month of that, we stopped the melatonin, not wanting his body to become dependent on that to fall asleep.

I should also mention that we had already gone over all of the “obvious” sleep training items- the bed time routine, the full tummy, the comfortable bed… we had even bought John his own twin bed with “truck” blankets and “cars” pillows… way back when we thought he just didn’t dig his toddler bed. By the time we were seeing therapists and doctors, we had really tried everything we THOUGHT could be “it.”

Around Thanksgiving, we met with a social worker at the regional center. We had John assessed for speech delay. At the RCSD, they do a comprehensive assessment to identify where kids are on a variety of developmental milestones. Not surprising to learn that John was a year ahead of himself in some areas- his motor skills and comprehension were very advanced. His speech and communication, though, were a year behind. (Yeah, you’d be pretty frustrated too with a 2 year gap between comprehension and communication!) Some good news; he was not on the autism spectrum, which of course we had worried about with his constant explosive tantrums and inability to communicate calmly. We were approved for speech therapy, and also set up with a behavioral therapist to help us with the thing that was central to every piece of John’s development… SLEEP. We would start a weekly speech session, and a bi-weekly meeting with our behavioral therapist to work on sleep and following that, techniques to train John to follow directions. We were SO ready!

The behavioral therapist was extremely helpful. She has been working with kids like John for 17 years! Over the months she worked with us, she gave us plenty of techniques to work on, and many of them have helped us be better parents and to train him. But, on the same token, it was obvious that John “stumped” her every time we worked together. She seemed to be searching for answers based on her experience and expertise, and with John, she really didn’t have all the answers. We could tell that he was a unique case. When our approved time with her was over, she got us approved for more sessions… I didn’t know if that was a good thing or not ;) Kind of a catch 22.

In January, John ended up in the ER at Children’s. Robbie was in Panama working, and both kids and I were sick. The baby and I felt pretty awful, but John got it bad. He came down with asthmatic bronchialitis (for the third time in his short life)- and was running temperatures of 104 degrees every night. We were in the doctors every day for breathing treatments, and finally in the ER on a Saturday with severe respiratory distress. A chest X-ray cleared him from suspicions of pneumonia, but he definitely was having a hard time breathing. He was on a steroid medication to help with the inflammation in his lungs. The ER visit was one of the worst days of my life as a mother, and that whole week was one of the hardest weeks of my life. John on steroids was something I decided I NEVER wanted to experience again. Not only did he feel awful, as one does with a bad flu, but he was a complete mess from the steroids. The term “roid rage” takes a whole new meaning when you already have a toddler that is beyond frustrated, can’t communicate, and screams to get what he needs. (Did I mention I was solo parenting and running the business through this time!?) Every step we had taken with the speech was reversed with the meds, and he screamed and pointed and literally “raged” for 5 days. Being John’s parent had always been challenging, but this particular week, being a parent was REALLY hard.

Once JOhnny recovered, we went to see a homeopathic doctor at Scripps Integrative Health, begging him for help. He gave John some herbs and asked me (as John was bouncing off the walls) “Is he always like this? Does he EVER listen to you?” I felt as small as a bug, and like the worst mom ever. Why was my child so hyper, so defiant, and so uncontrollable? I tried to justify his behavior. I don’t know if his concern just came off as judgmental and condescending. Well, anyway we didn’t go back to that Doctor.

In February, my massage therapist/nutritionist friend, Marissa, suggested a handful of practitioners that might have something to offer us to help John. The one that intrigued me most was the chiropractor who took a special interest in helping children. She had some incredible stories about kids he had helped. We scheduled an appointment and went to see him.

Right away, I felt comfortable and cared for, and intuitively, I knew, this man was going to help us. I explained our situation with Johnny. The moods, the screaming, the behavior, the sleep issues, the speech delay, the ear infections, the respiratory problems, the over all feeling that John simply didn’t feel well. I told him I thought that John was a bright, happy, energetic child, being brought down by something I couldn’t put my finger on. I wanted him to “fix” John, to help him feel better, and help our whole family move out from this exhausting place we were stuck in. I told him I never wanted to see another antibiotic and I certainly could go through the rest of my life without seeing John on steroids. He listened like an old wise man (he’s not old- probably not any older than me- but wise beyond years) as I laid out our story. His compassion and genuine concern was clear. He did some testing and probing and asked more questions. By the end of his assessment, he made a few recommendations, suggested some herbs, and said with absolute conviction: remove all gluten, dairy, soy, corn, and sugar. I tried to tell him that we ate healthy at home, John didn’t eat much processed food. He said it again: remove these items from his diet. Feed him chicken, fish, veggies, rice, fruit- NOTHING from a package. I thought, I’m a chef! He already eats so healthy! I can do this! NO problem.

Right. What does a 2 year old LIVE on? Milk, cheese, pretzels, toast, quesadillas, cereal, frozen waffles, breaded chicken… you get the point. What in the world were we going to feed him? Would John STARVE? What I have learned is that John will eat when he is hungry… and although he won’t east ANY THING, he will eat A LOT more things than I ever thought he would. When he got really hungry, he showed me he could eat things that he would have turned his nose up when he knew he could get milk or snacks. I was shocked to see him eating bananas, apples, quinoa salad, turkey meatloaf, curry, balsamic chicken, fritattas, raw carrots, lentil soup…. he was eating better than ever!

THe first couple weeks of “the diet” were hard. He definitely was super moody from the withdrawals from milk, gluten, and sugar. Even though we had been feeding him well, and not giving him nearly what most parents allow with sugar and snack foods, it was still hard to change everything cold turkey. So there was that. We are working parents, so we have a lot of people watching John- from our regular nanny to other baby sitters and friends, grandparents, etc. We had to train everyone on the diet. Those 5 ingredients are in EVERYTHING! It was really hard on all of the care takers to re-learn how to feed John. And, heaven forbid, he gets too hungry and blood sugar drops- never a good thing for ANY toddler! Third, we had to adjust OUR life. We couldn’t bring home our favorite pizza, or burger lounge, or mexican food, or thai… everything was off limits. We cancelled dinners with friends, not wanting to put John in front of things he couldn’t have. The diet wasn’t just John’s- it became all of ours. Lastly, John has friends and cousins- we go to birthday parties! One of the hardest times of the diet was only a few weeks in, and all John wanted was the cake! There was tons of food everywhere, all things off limits to John. And that big, beautiful cake… calling to him. Needless to say, there were several “melt downs” that day. During cake time, he and I went down the street to play at our friend’s house, just to avoid the situation. It was hard, but in hindsight, so worth it.

As John’s system has gotten cleaner and cleaner, he has turned into a well behaved, healthy, energetic, happy child. After more than 3 months without gluten or dairy (we did go back on corn and soy, although we don’t get much of it, we aren’t so crazy about limiting that. Sugar is still off limits, but occasionally he gets something with honey or maple) we can see some very obvious improvements. John SLEEPS! He goes to bed at 8 pm, and wakes around 6:30 most mornings. He rarely wakes in the night, and if he does, it takes only a second to go in to reassure him and tuck him back in. We wake up to cuddles and kisses and him saying “TV” or “milk” (we do hemp or oat milk these days)- not screaming and pointing. He has a word for almost everything, and calmly tells us using his words what he needs or wants. It’s nothing sophisticated, but its effective communication. He is so fun to be around now- we are constantly cracking up at his funny antics or with him as he goofs around lovingly. We have been able to train him on things that we just couldn’t master before a few months ago. He is manageable, trainable, and usually does what we ask when we use our best parenting techniques. John IS a strong willed, determined kiddo, but he’s a GOOD boy, and wants to feel good, be healthy, and make us happy. The combination of his sleep, our sleep, his subsequent improvements in speech and communication (and effectively social skills) has changed our life as a family. Four months ago I would not have believed this was possible.

One afternoon, John ate some playdough. It was like we rewound and were back in our cycle- issues with bed and total sleep anxiety. The only way we could all sleep was if one of us slept next to John. He was clawing the walls and sweating. That was the only night in the past 3 months we had any issue. Playdough is made of flour. You do the math.

We did see Dr. Amonette for 6 weeks following the start of the diet. He adjusted John as we went through the steps, and I know that helped the process. I was glad to tell our behavioral therapist thank you for getting us approved for more sessions, but I didn’t really see any reason to meet with her any more. Our challenges in raising John are completely manageable now. The challenges he faces as a toddler are the same as other kids his age. He has occasional tantrums, sometimes bullies his sister, and once in a while runs away from us to be devious. They are all challenges that we can get through and learn to deal with together. I believe that Johnny is the kid he always wanted to be and that we needed him to be- we just had to figure out how to get him healthier.

Everything in this history is linked. Food keeps us healthy, but it can also keep us from being healthy. In John’s case, we suspect that he was caught in a vicious cycle. Antibiotics were ruining the lining of his intestines as he developed, so his body couldn’t hang on to the nutrients. The dairy caused dampness and mucous in his body, leading to more ear infections and later respiratory problems. Each time he had antibiotics, it fed the original problem. As the lining of his intestine became more impermeable, the gluten attacked his body and his brain. He wasn’t able to absorb his nutrients as the gluten wreaked havock. (Sugar affects ALL kids- it’s just more pronounced now that we have removed everything else). We caught it early, and I am so grateful that we found someone who could see what was happening and offer suggestions on how to help my baby. I don’t know if John would have eventually become celiac, how many more times we’d be giving him antibiotics or visiting the ER, or what more problems could have ensued. I am confident that the changes we have made for him are not only important to his body’s health, but his chances for success in school and socially. He will catch up quickly and be closer to living up to his full potential.

I think we will eventually be able to let down on the severity of the diet. We will try adding dairy and gluten in small doses eventually. For now, we will stay where we are and be grateful. I am surprised and impressed that when there is food around that he can’t have, I just say, “John, that’s not for you.” and he listens. Just last week a plate of snacks sat on the table through dinner with friends- he ate all the carrots and hummus, didn’t touch the crackers that he would have once been all over! Even at the young age of 2- he is learning what makes him feel good, and makes him feel bad. It’s remarkable.

And, do I need to reiterate? We are all sleeping. We are all doing better because John is better. When you weigh the alternative, going gluten and dairy free in our house and making changes as a family is not hard… it saved us.

If you identify with any part of this story, try a 21 day challenge. It took that long to see any changes, and it takes 21 days to make anything a habit. What do you have to lose!? You have only to gain. There are no negative side affects of reducing a toddler’s diet to a whole foods diet for 3 weeks. You will be surprised at how obvious the affects of sugar are on a toddler once you have eliminated it from their body. It’s like night and day. Now we start Johnny’s day with nuts, chicken, beans, or eggs. Even GF/DF waffles and muffins affect him- starting the day with starches makes for a more challenging day. I cannot tell you how pronounced the difference is now that we have come this far. If any of this resonates with you, I am more than happy to share how we have done it and tips for success.

Food is our life at our house…. the irony is that what we thought was nourishing our family was killing us. Johnny was saved, he’s healthy, and we are all going to make it….

A special thanks to Dr Landon Amonette at Clothey Wellness and Marissa Workowski with Hand in Hand Wellness.

I love teaching parents how to cook healthier for kids, toddlers, and babies. Get a group of moms together and let me come teach you. Your kiddo will thank you some day.

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In-Home Summer Cooking Parties with Chef Julie Frans


Menu 1- California Latin

Mini Crab Quesadillas with Tomatillo Salsa

Sea Bass Ceviche with Papaya and Jalapeno, Fresh Fried Tortilla Chips

Vegetarian Tortilla Soup

Chipotle Marinated Chicken Skewers with Pumpkin Seed Cilantro Pesto

Quinoa Salad with Cumin Roasted Summer Veggies and Healthy Refried Beans

Menu 2- Pacific Rim

Crab Cakes with Coconut Chili Sauce

Coconut Shrimp with Honey Mustard Drizzle

Miso Soup with Shitakes and Oyster Mushrooms

Marinated Tri Tip Skewers with Wasabi Cream

Coconut Basmati Rice with Pineapple and Macadamia Nuts

Sambal Stir Fried Green Beans

Menu 3- California Summer Cuisine

Seared Diver Scallop with Tapenade and Roasted Tomato Bruschetta

Beet and Goat Cheese Tartlettes with Macadmia Nut Crust and Basil

Watermelon Gazpacho with Cilantro Crema and Crab Meat

Hazelnut Crusted Chicken with Strawberry Balsamic Drizzle

Roasted Fingerling Potatoes with Rosemary and Lavender

Zucchini Ribbons with Blistered Cherry Tomatoes

Menu 4- Dining Details Healthy Summer Signature Collection

Prosciutto Wrapped Chicken Skewers with Peach Blackberry Reduction

Rainbow Quinoa Salad with Orange Cinnamon Vinaigrette

Chicken Salad with Roasted Fennel, Dried Apricots, Pistachios

Filo Wrapped Goat Cheese, Strawberries, Arugula, Candied Pine Nuts, Champagne Vin

California Crab and Corn “Chowder”

Menu 5- Family Favorites (Perfect for moms with small children)

(All Gluten Free Recipes, Dairy Free or other restrictions welcome!)

3 Color “Purees”

Turkey Quinoa Meatloaf

Kid Friendly Chili

Potato and Onion Fritatta

Corn Flake Chicken Fingers, Yam Fries

And lots of education…

Pricing and Scheduling:

All Classes/Parties are priced for private in-home parties only

Demo only OR Hands-on Available

All guests will receive lunch or dinner, depending on time frame

All classes are 2 hours (plus 30-60 minutes of chef preparation and 30-60 minutes clean-up)

Classes (Menus 1 & 5) start at $60 per person for 6-9 guests/$55 per person for 10+ guests

Classes (Menus 2, 3, & 4) start at $65 per person for 6-9 guests/$55 per person for 10+ guests

Invite at least 7 paying guests, host is FREE!

Add embroidered aprons for additional $15 per person

Add Welcome Cheese Plate or a Sweet Finish for $12 per person

Summer classes run from June 1 to Sept 30 (Fall class menu TBD!)

Classes typically run from 11-1 or 4-6 (Meal served around class’s end time) Tues,Wed,Thurs

Availability varies, schedule early! Classes not available June 15-25 or August 6-15

Host is responsible for providing:

Beverages (Water, wine, etc)

Snacks, if desired

Kitchen for Chef to work in, and cooking equipment

Seating, if demo only style class

Plates and Silverware for meal

Chef Provides:

Cooking guidance and instruction

Recipe booklets

Ingredients

Specialty Equipment

Cutting boards for each guest

Guests Provide:

Guests can bring their favorite knives

Aprons, if desired

Other Classes Available~ (Pricing Varies)

Spanish Tapas and Paella

Wine Pairing and Hors’D’Hoerves

Easy and Impressive Appetizers for Entertaining

Soups and Salads

Local Produce and how to use your CSA

Baby Food Making, Toddler Nutrition, and Kids Hands On Cooking available through Chickpeas: Quality Food for Growing Bodies - Ask about these Classes

And of course, your custom menu available, per request…


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Eat Deliberately… Food is Precious!

An anecdote:
Our office is a pick up point for a local farm’s CSA program. (If you don’t know what that is, this article is especially for YOU!) A woman popped her head in the other day to say how grateful she was for the opportunity to pick up fresh picked Be Wise Ranch produce in East County. She appreciated the recipes we had put in the boxes, and had tried every single one of them. She let me know that she and her husband had never eaten better, or felt better, before they started eating locally grown organic produce every day. In fact, she had lost 7 pounds since the new year, her husband had lost almost 20-  both of them without really trying… simply by implementing a diet of more local, organic produce every day. The CSA box was helping to encourage this new diet adventure.

Local foods, cooked simply, can bring the body back to balance.

Local foods, cooked simply, can bring the body back to balance.

How could that be? And why? It’s simple… when you eat close to the earth, and your food is grown with care, and your ingredients don’t have to travel around the world to get to your plate, they are alive. They are nutritious! They actually nourish you. And, when your body is getting what it needs from real food, it has little need for all the other… dare I say it? Crap! Your food is alive… and it brings your body back to balance. Weight loss is one of the benefits of a balanced body… along with a clear mind, a strong immune system, good sleeping patterns… I could go on for pages. The point is, eating a diet centered on local organic produce is the first step toward making a healthier lifestyle.

A few other points to consider…

Local Farm, Be Wise Ranch, Last Summer's Corn Fields

Local Farm, Be Wise Ranch, Last Summer

There are 6000 farms in San Diego County. Why do we still purchase produce from across the world, when we have so much amazing food at our fingertips? By eating locally, we connect with our community and our environment, with the seasons, and with the natural order of things.
The benefits of eating locally grown foods are countless, but here are a few of my favorite reasons.

Connect with the seasons! Eating with the seasons has several benefits. First of all, food that is in season and grown locally is ALIVE. It is picked at its peak ripeness, and travels a very short distance to get from the field to your fork. It is packed with living enzymes and nutrients- it’s vibrant life that transfers that energy and nourishment to you. Also, considering that organic food is grown without protection of pesticides and herbicides, it grows up stronger and more resilient to the environmental challenges it faces. When you eat food that is grown strong and resilient, those properties also make YOU string and resilient.

Nothing better than grilled corn at a summer BBQ!

Nothing better than grilled corn at a summer BBQ!

Eat the tastiest food nature offers! The flavor of fresh grown and fresh picked produce is uncomparable to any other form of produce. Imagine biting into a home grown tomato in the heat of summer, or a wild blueberry… if it’s growing in nature, it is in season. We are not supposed to be eating tomatoes in the winter, asparagus in the fall, or pomegranates in the summer. Simply put, they are grown in far away places, picked before they are ripe, and travel a very far distance to get to you. Of course it tastes like mealy cardboard. Eat seasonally and your food will taste amazing. Experience food the way that it is supposed to be eaten- grown in its appropriate season.

Eating tomatoes not only tastes better in the summer, it makes more sense to your body!

Eating tomatoes not only tastes better in the summer, it makes more sense to your body!

Protect yourself against germs, allergies, and other environmental pests. Seasonal food is packed with the “right” kind of nutrients to help you deal with the environment. When it is warm outside, we eat cooling foods like watermelon, tomatoes, and cucumber. A lot of summer foods are eaten raw. When it is cold, we eat foods that are meant to be cooked, and that warm us- like root vegetables. Winter foods nourish our digestive tract and organs, strengthen our immune systems, and protect us against colds and flu’s. Eating locally grown foods during the Spring and Fall can help our bodies acclimate to local environmental allergens.

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3 out of 4 moms surveyed want “to be cooked for” on mother’s day!

Your mom… where would you be without her? How can you possibly show your full appreciation for her years of love and care and concern for you?

Nothing has taught me more about my mom than being a mom, myself. The sacrifices I make on a daily basis for my kids remind me how long my mom has been showing me the ultimate in motherly love… since the day I was born. What I do for my mom is what many moms wish for… to be cooked for! To be spoiled!

Let us help you “cook” for YOUR mom! Let us help you spoil her rotten!

Chef Robbie has created a special menu for YOUR mom (or the woman in your life that IS a MOM)- to make it easier for you to show your love and appreciation this Mother’s Day. It’s right around the corner (May 8th to be exact!)- plan ahead and surprise MOM with an amazing, healthy, delicious breakfast, lunch, or dinner!

-Delivery time is according to the timing of your meal
-Purchase a package or buy a la carte
-All menu items serve up to 6
-Delivery fees based on location and will be quoted accordingly, ranging from $0-50
-Free Delivery for orders over $400
-Add Fresh Coffee, Orange Juice or Lemonade, or other beverages to any order for additional charge
-Add fresh cut flower bouquet
-All orders must be placed and pre-paid by May 1, 2011
-Custom orders and on-site chefs available- let us know what YOU want for Mom’s Day!
-Gift Certificates for mom also available!… In-Home Cooking Classes, Dinners for Two, Dinner Deliveries, and more!

Menu Packages:

“Breakfast in bed”
Quiche- Choice of
-Goat Cheese and Roasted Zucchini with Fresh Basil
-Italian Sausage with Fire Roasted Peppers, and Pepper Jack Cheese
Seasonal Fruit Platter
Honey Granola with Minted Greek Yogurt
Flower Bouquet
Orange Juice
$200

“Brunch”
Blood Orange and Brown Sugar Glazed Spiral Ham
Quiche- Choice of
-Goat Cheese and Roasted Zucchini with Fresh Basil
-Italian Sausage with Fire Roasted Peppers, and Pepper Jack Cheese
Fruit Platter
Smoked Fish Platter
Honey Granola with Minted Greek Yogurt
$340

“Early Dinner”
Rosemary Leg of Lamb with Salsa Verde with Mint, Parsley, Rosemary and Capers
Tomato, Zucchini, and Potato Gratin with Basil
Prosciutto Wrapped Asparagus
Green Salad with Goat Cheese, Strawberries, Candied Pecans, with a Sherry Thyme Vinaigrette
Fruit Platter
Chocolate Cakes with Fresh Strawberry Sauce
$325

A La Carte Menu- Each Item Serves 6
Goat Cheese and Roasted Zucchini Quiche with Fresh Basil
$42
Italian Sausage Quiche with Fire Roasted Peppers and Pepper Jack Cheese
$56
Seasonal Fruit Platter
$59.5
Smoked Fish Platter with Dill Whipped Cream Cheese, Capers, Red Onion, Lemon, Toasted Bagel Chips
$105
Blood Orange and Brown Sugar Glazed Spiral Ham
$84
Local Greens Salad with Goat’s Milk Feta Cheese, Strawberries, Candied Pecans, Sherry Thyme Vinaigrette
$35
Rosemary Leg of Lamb with Salsa Verde with Mint, Parsley, Rosemary and Capers
$84
Tomato, Zucchini, Potato Gratin with Basil
$70
Quinoa Salad with Roasted Beets, Carrots, Fennel, and Basil
$45
Honey Granola with Minted Greek Yogurt
$52.50

Other menu items available upon request! Call Julie at 619.447.4140 for more info or to order your Mother’s Day Package!

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Third Annual Presidential Dining Experience at Mama’s Kitchen

February 24th marked the 3rd annual Presidential Dining Experience at Mama’s kitchen. Collaborating with some of the best in the business, Dining Details, along with wine author, John Alonge of the San Diego Wine and Culinary Center, presented an evening of culinary entertainment and education, explosive tastes and sensations, and a memorable evening for our 80 guests. Working with the past and current presidents of the board of Mama’s, we filled the house- and all proceeds went to straight to benefit Mama’s Kitchen.

The coordination was the creative collaboration of two amazing coordinators; Thomas Bui (Thomas Bui Lifestyle) and Jessica Gillon (Events by Design). Haydee and Frederico of Concepts Event Design tied it together with linens and decor details. The vibrant florals were provided by Dawn Stone of Embellishmints, and Courtney, of Brightly Designed, tied the evening together with cohesive and creative collateral, from the first “Save the date” to the elegant invite, the printed menu and recipe packets, the table descriptors, and the vendor spotlight cards. John Gillon lit up the place and Soul Seduction set the mood with contemporary favorites and background music throughout the evening. A huge thank you to TK&A and Hyatt La Jolla for providing service equipment and tables. The magic of the evening was captured by amazingly talented Sean Capshaw, with Resolusean.

Printing, by Brightly Designed

Printing, by Brightly Designed

Flowers, By Embellishmint

Flowers, By Embellishmint

Thomas Bui, Haydee Alderete, and Jessica and John Gillon

Thomas Bui, Haydee Alderete, and Jessica and John Gillon

The beautiful Dining Room- a bit of a transformation for Mama's Kitchen!

The beautiful Dining Room- a bit of a transformation for Mama

This year’s menu highlighted the seasonal specialties of local seafood and produce vendors, as well as special ingredients that sponsoring vendors donated for the cause. The first course was passed as guests arrived. Paired with Julian Hard Cider (served in champagne glasses) was 1) prosciutto wrapped chicken pops with pomegranate cranberry reduction, and 2)macadamia crusted halibut nuggets with coconut saffron sauce and papaya salsa. Guests were seated, welcomed, and served their second course; roasted beet bruschetta in a giant basil leaf with a pesto covered prawn in meyer lemon truffle. The beautiful beets were courtesy of Be Wise Ranch, the prawns and halibut from Catalina Offshore Products. Steve Fambro of Famgro Farms donated the giant, bright green, hydroponic basil leaves. The next course, Filo wrapped goat cheese with arugula, strawberries, and candied pine nuts, was thanks to donations from Specialty Produce and Be Wise Ranch. The main course- a duo of Whole Grain Crusted Mustard crusted Alpine Salmon and Lavender Rosemary Rack of Lamb, donated by Hamilton Meats, was served with a sour cherry sauce, roasted minted local carrots and sauteed greens. THe entree was paired with the renowned Whitcraft Pinot Noir- what a treat for the guests! The dessert paired Joes on the Nose Flaming Hot Chocolate with Espresso Creme Brule, topped with Hazelnut Brittle Crumble.

Passed Appetizer~ Macadamia Crusted Halibut

Passed Appetizer~ Macadamia Crusted Halibut

Roasted Beet Bruschetta with Pesto Prawn in a Giant Basil Leaf

Roasted Beet Bruschetta with Pesto Prawn in a Giant Basil Leaf

Tommy from Catalina hand delivers the extra Alpine Salmon right before the dinner begins

Tommy from Catalina hand delivers the extra Alpine Salmon right before the dinner begins

Guests enjoyed learning about the ingredients used in the preparation of their meal

Guests enjoyed learning about the ingredients used in the preparation of their meal

Chef Robbie plates the courses as they are demo'ed for the guests on the dining room

Chef Robbie plates the courses as they are demo

The lamb/salmon duo

The lamb/salmon duo

Whitcraft Pinot Noir made a perfect pairing for the entree

Whitcraft Pinot Noir made a perfect pairing for the entree

Each course was presented with a discussion of the foods involved, where they came from, how they were used in the dish, plus a culinary demo and a dynamic wine pairing with John. The board members got involved as they poured the wine through the evening. Without the help of The Food Team, the service would not have happened. Thank you to all!

This year’s theme was “opposites attract.” We tied this theme together throughout the evening. The decor was reminiscent of yin and yang with the black/white dichotomy, and the designers used splashes of bright greens and yellows for accent. The menu tied in the theme of opposites in different ways for each course. Use of opposing colors, flavors, and textures, as well as using items that would be “opposite of what you would expect.” The entree was the ultimate example of “opposites attract”- it brought together game from the land and the sea- although salmon and lamb are so different in their flavor profiles- they are similar in that they are both incredibly nutritious with balanced omegas and healthy fats, a bit gamey in flavor, and pair with big, bold flavors like sour cherry sauce and rich pinot noir.  In this case, both proteins came from New Zealand. It was a major step for Chef Julie to endorse a farm raised salmon product, after touting since her summer cooking in Alaska, “friends don’t let friends eat farm raised salmon.” In depth research into the product “Alpine salmon,” sold through Catalina  Offshore Products, proved it to be a worthy exception to the rule and reason to bend on the farm raised salmon embargo. Clean, pure, and sustainable- Dining Details was proud to serve it and discuss it. The dessert was an example of “opposite of what you might think”- tying in chocolate to the beverage, and coffee to the custard. Each course brought with it a bit of suspense for the guests- intriguing them to know what made each course an “opposite.”

The Presidential Dining Experience is unique in its mission and very special to the board of Mama’s Kitchen. It provides the opportunity for supporters of the kitchen to grow involvement by introducing new faces to the organization. Although funds are raised through the event, thanks to the generous donations of the sponsors, the mission is to plant the seeds that will later bloom into involved support by the guests. Without the pressure of typical fundraising, the hosts, vendors, and guests can simply relax and enjoy their evening, taking pleasure in the event worthy to be named “the presidential dining experience.”

Alberto Cortez introduces Mama's Kitchen

Alberto Cortez introduces Mama

Guests enjoy their presidential dining experience

Guests enjoy their presidential dining experience

Love all around!

Love all around!

A huge thank you to all of the sponsors and donors that made this evening possible, without whom our success would not have been possible! And, of course, our thanks to Mama’s Kitchen, for partnering with Dining Details for the 3rd year in a row for such an amazing experience and event.

Here are a few of the recipes from the event:

Prosciutto Wrapped Chicken Skewer with Pomegranate Cranberry Drizzle
Marinade:
2 tablespoons minced garlic
1 tablespoon minced fresh sage leaves
1 tablespoon minced fresh rosemary
1/3 cup Balsamic Vinegar
1 cup olive oil
salt and pepper to taste

Chicken Skewers:
1.5 lb boneless chicken breast, cut into 18 small pieces
18 thin slices prosciutto
18 wooden skewers
Soak skewers in cold water to soak for as long as the chicken marinates. In a small bowl, whisk together the marinade ingredients. In a glass bowl, toss the chicken pieces with half of the marinade. Preheat grill to medium heat. Grill on medium until chicken is cooked through.

Pomegranate Cranberry Glaze
1 Pomegranate seeded
4 oz Pomegranate Molasses
2 cups fresh cranberries
1 cup port wine
2 cups orange juice
1/2 serrano chili
Salt and Pepper
4 T Cold Butter

Combine all ingredients EXCEPT salt, pepper, and butter, in medium saucepan and reduce on medium heat until reduced by half and thick sauce like consistency. Puree with immersion blender or food processor. Strain. Season with salt and pepper to taste. Turn off heat. Finish with cold butter and swirl to combine. Dress finished chicken with drizzle.

Roasted Beet and Fennel Bruschetta in a Basil Leaf
1 pound beets
½ lb fennel bulbs
1 tablespoon balsamic vinegar
3 tablespoons plus 3 tablespoons olive oil
1 teaspoon caraway seeds
1 teaspoon fresh chives
Parmigiano-Reggiano
Salt and pepper
8 extra large basil leaves
PROCEDURE
Preheat the oven to 400°F. Wrap the whole beets in aluminum foil and place in the oven for 45 minutes. When done, remove the skins, and cut into 1/4 cubes.
Dice Fennel and toss with 3 T olive oil, salt and pepper, roast in oven about 10-15 minutes, until slightly softened and caramelized.
Combine the beets, roasted fennel, vinegar, remaining oil, caraway seeds, chives, salt, and pepper.
Spoon the beet mixture into extra large basil leaves. Shave Parmigiano over beet mixture, and serve.

Rosemary Lavender Marinated Rack of Lamb
2 racks of lamb
2 T Rosemary, chopped
2 T Lavender
2 T whole grain mustard
3 Garlic cloves
1/4 c Soy sauce
1/4 c OJ
1/4 c olive oil
Combine all ingredients in blender and blend well. Cut lamb into 2 rib sections. Marinate for about 3-4 hours. Grill.

Whole Grain Mustard Crusted Salmon
1 pound-ish Salmon
2 tablespoons of whole grain mustard
1 teaspoon fresh or 1.5 teaspoon dried parsley
1 clove of garlic, minced

Preheat the oven to 375 degrees.

Simply mix 2 tablespoons of mustard with herbs and garlic and spread it on the fish. Bake for 15 minutes or so depending in the thickness of the fish.

Sour Cherry Port Balsamic Reduction

3 T Balsamic vinegar
3/4 c port
1 c Chicken broth
1 lb Sour cherries, (about 3 c.), pitted
3 T cold, unsalted butter
Sea Salt and Ground Pepper to taste
Combine port, chicken stock, cherries, and balsamic vinegar in small sauce pan. Bring to a boil. Reduce to a simmer and continue to cook until liquid is reduced by about a quarter. Blend in blender until smooth. Strain through a fine mesh sieve into a clean sauce pan. Heat until simmering again, then take off the heat. Add in the 3 T cold butter and swirl to melt. Add a pinch of salt and some ground pepper. Taste and season accordingly. Drizzle over lamb, salmon, duck, or pork.

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Tis the Season for GREENS!

If you get a CSA box here in San Diego, you might be wondering… What to do with all these GREENS!

During certain times of the year, greens fill our CSA boxes… and overwhelm many of us as we run out of ideas on how to use all these greens! Right now we are seeing broccoli liscia, mustard greens, red russian kale, dino kale, swiss chard, and what seems like never ending cabbage. If you are like me, you can only eat greens as a side dish for so many nights!

The first thing to remember with greens are that they are some of the most nutrient dense foods available- kale is actually the highest rated food for nutritional density. And, did you know… cabbage has more vitamin C than oranges? It is great for your brain, your immune system, and your overall cell function! Greens are famous for their high level of “Phytonutrients,” which protect the body and fight disease, prevent and fight cancer, improve heart function, and boost immunity with antioxidants.

This is why we must use every bit of greens that come in our box- they are gifts from nature, and critical to attain optimal health- don’t waste or under appreciate their goodness! Add them to every meal and you will notice your health improve. Aim for 2 cups a day - you will be amazed at how you feel with this addition to your daily diet.

Here are a few ideas of how to use greens:

  1. Cut up a combination of broccoli greens, kale, chard, and cabbage- saute in coconut oil. When cooked, add 1 can of coconut milk, and EITHER a few Tablespoons of red or white miso,OR a few teaspoons of red or green curry paste, and squeeze of lime juice. Mix in well. Add in some sort of protein- chopped tofu, cooked chicken pieces, or scrambled egg! Serve over your favorite rice or soba noodles.
  2. Chop up a combination of greens in small pieces. Saute a chopped onion and fresh garlic in olive oil, add in the greens generously. Saute until cooked. Add a jar of store bought pasta sauce and combine well. Add fresh basil or other herbs. Serve over your favorite pasta and top with good parmesan.
  3. Make Miso soup according to proportions the package. (I’m talking about the fresh miso you get in the refrigerated section by the tofu.) Add chopped scallions, sliced shitake mushrooms, chopped tofu, and all the chopped greens you can fit in the pot.
  4. Roast whatever veggies you have available- diced carrots, diced beets, choped zucchini, asparagus, onions- whatever. Make some penne or rotelli pasta. Saute a bunch of chopped greens. Combine everything to make a “pasta salad” of sorts. Toss in feta cheese, pine nuts, chopped cooked chicken. Add olive oil, lemon, balsamic vinegar, and season to taste. This is a GREAT dish to pack in separate containers and take to work each day.
  5. Make soup that will last the week- tuscan white bean, minestrone, chicken noodle, curried lentil whatever! Slice greens and wilt into soup.
  6. Take all of your greens (chard, kale, broccoli greens, cabbage) and saute it in coconut, grapeseed, or olive oil, until cooked down. Strain them to get the juice out. Puree in a food processor. Keep this “pesto” in your fridge all week, and add a little of it to EVERYTHING you cook! Scrambled eggs, smoothies, quesadillas, mac and cheese, soups, sauces- seriously, EVERYTHING! You will be power-packing every meal with phytonutrients and oxygenating your cells all day long. If you have kids, this is the best way to get lots of nutrients in them on the sly!
Stay tuned for more easy ways to use healthy foods from your CSA boxes!

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Valentine’s Romantic Dinner Delivery- February 14, 201

Valentine’s Day is only 2 weeks away. Even if you aren’t a fan of the valentineshallmark hype, restaurant crowds, and inflated flower prices - it is still nice to observe cupid’s holiday with a sweet dinner at home with your honey. Dining Details offers a Valentine’s Pre-fix romantic, aphrodisiac centered dinner menu- for delivery or in-home service.

Or, create your own custom menu with your own personal foods of romance!

All you have to do is buy your favorite wines, await your delivery, heat and serve! Now THAT is a great way to spend a romantic Valentines!

Pre-fixe menu includes:

Shrimp Cakes with Chantrelles and Truffle Essence

Marcona Almond Crusted Goat Cheese: Roasted Fennel, Dried Figs, Arugula, Champagne Vinaigrette

Coffee Crusted Filet Mignon: Ancho Chile Chocolate Port Reduction, Jerusalem Artichoke Potato Puree, Asparagus

Chocolate Cakes with Strawberry Coulis and Almond Brittle

Notes on the ingredients and why they are considered to be aphrodisiacs

Price for 2, Delivered: $195

Price for 2, With Chef Service: $425

*Delivery included within 25 miles of Dining Details. Fees may apply outside free delivery area.


Ask us about our destination dinners and custom menus!

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Thanksgiving is my holiday

Thanksgiving Offerings to be Thankful For…. with Dining Details

Thanksgiving is really my specialty. It is my bittersweet holiday, where my passion and my inspiration comes from deep within- the food itself is filled with emotion- and nourishes not only the body, but the heart and the soul of my diners.

Thanksgiving is about the harvest- it is the feast that brings us together in gratitude. As we focus on the local harvest through all the times of the year at Dining Details, Thanksgiving embodies that celebration of the harvest, and exemplifies our mission by bringing families and friends together in community and feast. We strive to bring families together at this holiday time by making Thanksgiving fun and less stressful. We want families to enjoy their time together, in gratitude for how much we have, including and… most importantly, one another.

Thanksgiving is a celebration for me, not only of the harvest and my gratitude, but in memory of my father, who’s anniversary of his passing marks 10 years this November 23rd. My father died at the youthful age of 50, on Thanksgiving morning, year 2000, of metasticized melanoma, which took his life quickly and painfully. I was 21. Not knowing how to deal with the loss of my father, I found myself in the kitchen, preparing the Thanksgiving feast for my family. I found my peace with my hands immersed in the food, my heart mourning and pouring my love and emotion into that feast. I doubt anyone ate much that Thanksgiving, but we did still gather around our table that day, to be together and to celebrate my dear dad’s life and his contributions to the world, his contribution to our world.

Since that day, Thanksgiving has been “my” holiday. It is about so much more than “being thankful” or eating ’till the button on my pants pops. It’s about sharing that gratitude through the food I make and serve- it’s about spreading that love and that feeling of togetherness to other families. I feel like my Thanksgiving food is not only delicious and nourishing, but it imparts something more… something profound and undefinable- something that is felt, as well as tasted.

We offer our Thanksgiving services as a way for me to share my passion, my gratitude, and my celebration of family with other families through food. I try to reach a variety of people through a variety of means.

1- For those who love to cook, I share my Thanksgiving craft through classes- teaching others the tips and techniques that make Thanksgiving fun, fresh, and flavorful. It is hands-on, so guests get to do a dry run before the big day. Simply reviewing Thanksgiving recipes is often a big help to reducing stress leading up to Thanksgiving- after all, we only make it once a year, so it’s easy to forget what we did the year before that worked… or didn’t.
Our remaining class is NOVEMBER 21, 2010, from 11-2:00 pm. Cost is $75 per person, but if you mention this BLOG, and RSVP BEFORE NOVEMBER 16, I can give you a 2 for 1- it’s my gift to you and your family this Thanksgiving.

2- For those who don’t like to cook, don’t want to cook, or don’t know how to cook, I offer to make your full Thanksgiving Dinner, and deliver it. You can roast your own turkey (we can provide one brined and rubbed and ready to roast) and the rest of the sides are prepared and ready to heat. It still requires some teamwork and timing - but is about a twentieth of the work of making the full Thanksgiving Dinner. This service allows you and your family to relax through the holiday, spending more quality time together.

3-For the somewhere-in-the-middle cook, who takes pleasure in cooking Thanksgiving Dinner, but is so busy that the PLANNING part of the holiday is the stresser, I can provide the menu (custom according to suggestions by the client) with recipes, shopping lists, and timelines. This service is available to anyone anywhere… whereas options 1 or 2 are limited to San Diegans. This is an in-between service- helping the cook that loves to cook, and wants to prepare the feast, but has no time for classes or planning.

Photos from our last class:

Produce for Thanksgiving deliveries purchased through www.bewiseranch.com

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