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.
Come hungry, thirsty and inquisitive to Macy’s Valley Fair in Santa Clara, 2 p.m Jan. 20, when the team from Menlo Grill & Bar joins me for a cooking demo.
Executive Chef Saul Romero, who heads the restaurant at the Stanford Park Hotel in Menlo Park, previously cooked at the tech cafes at Google, eBay, and PayPal. He’ll be showing how to jazz up wild King salmon with walnut chimichurri and roasted butternut squash.
San Jose native Chef Ryan Ellison has cooked his way across the Bay Area from Oakland’s Oliveto to Santana Row’s LB Steak to Portola Kitchen in Portola Valley, as well as in Hawaii at the Canoe House on the Big Island.
Now the executive chef of the Fairmont San Jose, he’ll show off his moxie in the kitchen when he joins me for a cooking demo, 2 p.m. June 11 at Macy’s Valley Fair in Santa Clara.
You’re in for a meaty time when Chef Jared Montarbo of Alexander’s Steakhouse joins me for a cooking demo, 1 p.m. Sept. 18, at Macy’s Valley Fair in Santa Clara.
The upscale, Asian-inflected steakhouse recently re-opened in a new, larger location in the Main Street Cupertino development. Its centerpiece is a dry-aging room that’s visible right when you walk in the doors, where magnificently marbled Japanese Wagyu is on display.
Montarbo is a Bay Area-native, who enrolled at the California Culinary Academy at the young age of 17, before going to cook for Wolfgang Puck’s restaurants in Los Angeles and Las Vegas.
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.