by Chef_jenn | May 29, 2010 | Uncategorized |
Recently on Facebook I got into a conversation about the best way to cook a hot dog. As we all know grilled hot dogs are good and they have their place. But I have to tell you about another option, the hot dog seared in butter. I hate to admit it but I got the idea...
by Chef_jenn | May 29, 2010 | Uncategorized |
In cooking classes I bring several “essential” tools with me, tools that I just could not cook without and I wanted to share them with you.First is the Messermister serrated vegetable peeler This peeler allows you to peel the skin off of peach, tomatoes and mango with...
by Chef_jenn | May 28, 2010 | Ingredient Of The Week, Local Products |
Guanciale- unsmoked Italian bacon prepared with pig’s jowl or cheeks, from Knights Salumi (http://knightsalumi.foodzie.com/)Can be used just like bacon, but so much better. Great fennel seeds, herbs and spices give this stuff so much more flavor than generic...
by Chef_jenn | May 28, 2010 | Uncategorized |
I recently got luck enough to have a small intimate class of students at Torrey Pines; while the students where lucky enough to have a “private” cooking class!So nice to take a moment and enjoy a meal with students……as anyone who has take as...
by Chef_jenn | May 6, 2010 | Event |
Il Fornaio Coronado Presents a Palmina Winemaker DinnerWith Winery Specialist Chrystal CliftonThursday, May 20th at 6:30pmIl Fornaio General Manager Luca Allieri and Chef-Partner Marco Nocco invite you to a Palmina Wine Dinner. Palmina Winery is situated along the...
