Can you smell the heavenly butter and sugar yet?
You will at 6 p.m. Feb. 10 when Christy Ikezi of San Jose’s 2nd Story Bakeshop joins me for a baking demo at Macy’s Valley Fair in Santa Clara.
The San Jose bakery specializes in long-fermented organic artisan breads, as well as sweet treats such as pear pie cookies, almond crisps, and dark chocolate sea-salt cookies. Its breads are sold at select South Bay farmers markets, as well as Whole Foods in Cupertino and on The Alameda in San Jose.
You’re in for a spicy, scrumptious time at Macy’s Valley Fair in Santa Clara when Lisa Murphy, founder of the Bay Area’s Sosu Sauces joins me for a cooking demo at 6 p.m. Nov. 19.
Sosu Sauces makes my favorite sriracha sauce. The artisan sauce is hand-made in small batches, then aged in whiskey barrels to give it great complexity and a hint of smokiness.
Learn how Murphy gave up a career in banking and high-tech to spread the gospel of sriracha and Srirachup (that’s her mashup of her sriracha with ketchup).
Enjoy a taste of spice and all things nice when yours truly is joined by Chef-Owner Pradeep Kumar of Vedas restaurant for a cooking demo, 6 p.m. Oct. 19 at Macy’s Valley Fair in Santa Clara.
With outposts in Milpitas, San Mateo and Pleasanton, Vedas restaurants offer up a bold taste of the various regions of India. They are known for their proprietary spice blends, made in traditional stone grinders to preserve their robust flavors.
Born in Delhi, Kumar worked in New York City restaurants, Silicon Valley tech cafes, and with Food Network celebrity Robert Irvine of “Dinner: Impossible.”
It’s guaranteed to be a sweet time when yours truly teams with Executive Pastry Chef Samantha Miotke of Palo Alto’s Mayfield Bakery & Cafe for a delightful cooking demo 2 p.m. Sept. 19 at Macy’s Valley Fair in Santa Clara.
A graduate of the California Culinary Academy, Miotke was hooked on creating sugary treats ever since she was a little girl, playing with her Easy-Bake Oven.
Join yours truly when I host Chef Patrick Kelly for a cooking demo at Macy’s Valley Fair in Santa Clara, 6 p.m. Aug. 13.
Kelly is the executive chef of the stylish Lure + Till at the Epiphany Hotel in downtown Palo Alto. He also has serious cooking chops, having worked previously at the much lauded Spiaggia in Chicago, as well as Redd in Yountville, Angele in Napa, La Folie in San Francisco, and Gitane in San Francisco.
Culinary talent runs in the family, too, as Kelly is married to Chef Bridget Batson, former chef of Gitane and Hawthorne Lane in San Francisco, and now resident chef of the gourmet meal delivery start-up, Munchery.