web stats

Seasoned to Taste© 2012 Seasoned to Taste Contact Me

2014 Cooking Classes

Soup It Up!!
Tuesday, February 18th at 6pm - SOLD OUT!
Tuesday, February 25th at 6pm - SOLD OUT!

When the weather turns chilly, there is nothing more satisfying than a hot and steamy bowl of soup. Paired with a great hunk of bread and a crisp green salad – dinner is a satisfying slam and dunk. Fabulous soups from every flavor palate are found all over the world and in tonight’s class we’ll sample the best of the best. With inspiration from my winter garden, we will make an easy Cream of Cilantro Soup garnished with a Boursin and Phyllo Beggar’s Purse. The vibrant flavors and techniques of Mexican cooking will come to the forefront as we brew up an authentic Tortilla Soup and match it with an array of wonderful condiments. A hearty Beef Brisket and Barley Soup laden with vegetables and a delicious broth will become a crowd favorite in your wardrobe of comfort foods. Rounding out our celebration of soup – we’ll do a Roasted Butternut Squash Chowder with Applewood Bacon. The class ends on a bright and light note with a Raspberry-Almond Crumb Tart.

A Spring Mexican Dinner for Special Friends
Tuesday, March 18th at 6pm - SOLD OUT!
With Guest Chef Agustin Gaytan
It’s time for a fiesta grande as noted Mexican chef Agustin Gaytan travels to Fresno for an encore performance. With irresistible flair, in-depth knowledge and a decided twinkle in his eyes, Agustin will present a sophisticated Mexican Spring dinner with a twist – one that you will want to recreate in your own cocina. You’ll learn some of the essential tools of the Mexican kitchen as Agustin grills, toasts, grinds and other techniques that coax high flavor out of easily available ingredients. Tonight’s menu includes the secrets of heavenly homemade corn tortillas served with Guacamole en Molcajete (Roasted Serrano Chiles, Garlic and Cilantro Guacamole). Students will love the pairing of Halibut, Scallops, Habanero Chile and Lime Cebiche. Tonight’s main course is Pechuga de Pollo en Pipian Rojo (Roast Chicken Breasts in Pulla-Ancho Chile Sauce with Pumpkin Seeds and Anise) and Alubias con Setas y Xoconoxtle (White Beans with Wild Mushrooms, Grilled Garlic, Serrano Chiles and Prickly Pear). The grand finale is Bien me Sabes, a fabulous layered cake with Vanilla–Cream Sauce and Pine Nuts. Que rico!!

Bourbon Street Eats
Tuesday, April 15th at 6pm - SOLD OUT!
The food along New Orlean’s iconic Bourbon Street is flavorful and eclectic – just like America’s deliciously favorite food destination. With culinary cues from (to name only a few) Africa, Germany, France and Italy – this cuisine oozes heart, history and lots of zing. Just one evening singing the praises of NOLA’s eats barely scratches the surface of this kitchen – but we will make some headway with easy Cajun and Creole dishes to replicate in your own kitchen. We’ll start our feast with Crispy Crab Beignets served with a Remoulade Aioli. Creamy Artichoke Soup is a deliciously easy dish made all the more elegant with a garnish of Roasted Cajun Shrimp. A celebration of Louisiana wouldn’t be complete without a hearty pot of Creole Jambalaya laden with spicy meat, seafood and veggies. The evening’s sweet treat is Banana Foster Crepes and in the tradition of Louisiana – a lagniappe (a little something extra) - Pecan Praline Bites

Top Techniques Every Cook Should Know
Tuesday, May 20th at 6pm - SOLD OUT!
Tuesday, May 27th at 6pm - SOLD OUT!

The “pros” tackle tempering without terror - they boldly braise, fold fearlessly and roux with relish. These same techniques often strike fear in the heart and hands of a less-practiced cook. It doesn’t have to be that way!! This class - a crash course for novices as well as more accomplished cooks – will help ease everyday kitchen chores and just might open a brave new world of cooking. We’ll incorporate each of these techniques into easy and user-friendly dishes, using just four recipes. On tonight’s syllabus, you will learn how to make a vinaigrette, how to segment citrus and dice an onion. We’ll make a roux, temper and fold, roll, sear and bread and make a mean pan sauce. Using these basic techniques, you’ll master Crispy Chicken, Orange and Fennel Salad with a Champagne-Citrus Vinaigrette, Shrimp and Corn Chowder, Pan-seared Pork Tenderloin with a Fig and Chile Pan Sauce and a Coconut-Custard Pie. Cooks, start your engines!