Make Mom feel extra special this Mother’s Day by bringing her with you to a delicious cooking demo at Macy’s Valley Fair in Santa Clara, 1 p.m. May 12.
Yours truly will be hosting it with Chef Pamela Keith of Taylor’s Bay Cafe and catering company, CuisineStyle, both in Burlingame.
Learn how to make a perfect treat to spoil dear Mom on her big day the following day after the demo. Of course, you’ll get to enjoy samples, along with a printed copy of the recipe to take home.
The Majestic Yosemite Hotel in all its majesty.
YOSEMITE NATIONAL PARK, CA — There may not have been snow here last week, but there was plenty else to ignite the senses.
A bevy of celebrated chefs took to the stage and kitchen in the 34th annual “Taste of Yosemite” at the Majestic Yosemite Hotel (ahem, yes, the Ahwahnee to sentimental folks like myself).
I was thrilled to be the guest moderator/host at the first two sessions of this winter-time bonanza that features cooking demos and grand gala dinners.
Chef David Bazirgan of Bambara in Cambridge, making a return to California, where he cooked for 13 years.
Chef David Bazirgan’s tasting of hummus, eggplant puree, and cashew romesco.
For 34 years, the event has taken place throughout January. But look for the 35th one to break tradition.
If you love fresh oysters, you won’t want to miss the 1 p.m. Sept. 23 cooking demo at Macy’s Valley Fair in Santa Clara with yours truly and Chef David Baron of Salt Wood Kitchen & Oysterette.
Baron will demonstrate how to jazz up oysters with toppings of kimchi butter; “Bloody Mary” and green apple; and finger lime-tarragon.
Are you salivating yet? You’ll get the recipe to take home, too.
Have you dined at the wonderful new Zola restaurant in downtown Palo Alto, which has been garnering rave reviews?
If not, you can get a taste of its comforting French-California cuisine when its chef-owner, Guillaume Bienaime, joins me for a cooking demo at 2 p.m. March 14 at Macy’s Valley Fair.
Bienaime opened Zola late last summer. After years of cooking at fine-dining restaurants, including Marche in Menlo Park, he wanted to create a more personal venue with food that spoke to his heritage and used the best local ingredients.
If you haven’t yet had a chance to check out Hult’s, the farm-to-table restaurant that opened in Los Gatos late last year, here’s your chance to get a first taste.
Hult’s Chef Jose Esparza will be joining me for a cooking demo at 6 p.m. June 12 at Macy’s Valley Fair in Santa Clara to cook up one of his specialties.
Hult’s was opened in the old Hobee’s locale in downtown Los Gatos by Alexander Hult, a former professional hockey player in Europe who was once drafted by the San Jose Sharks. He grew up in Sweden, where in between hockey seasons, he would help his mother in the restaurants of the hotel she managed. He created his own restaurant, Hult’s, with his wife, Sarah Chapman-Hult, a native of San Jose who in 2011 was crowned Miss Nevada USA.