I’m combining the newsletters for October and November, since I’m getting this one out so late (for reasons you’ll soon see). Please note that if you want to receive notice of new newsletters, you can do so by joining my single-purpose (that is, NO other email besides notice that the newsletter is published) list-serve. Do so by going to http://lists.sonic.net/mailman/listinfo. Scroll down to Pauldingnews and click on it, and follow instructions to sign up.
The biggest news is that yesterday I signed the contract for production of a TV series at the kitchen. They move in today, transform my kitchen into a stage set, and start shooting Monday. So, the kitchen will mostly be unavailable—there are a few already-scheduled classes that we couldn’t cancel (Rosetta’s, not mine) that will run, but after that, for a month there will be no classes. So, I have had to cancel the Thanksgiving dress rehearsal, for this year. It will be back next year though! The shoot will end by the 12th of November, but the set will not be struck until the 22nd. So, the class on the 16th (see below) and the Chamber mixer the 17th (information also below) will take place within the stage set.
Until the show is finished I cannot tell you what it is, or who is doing it—but you will all know when I can divulge the secrets, I promise.
Meanwhile, we’re revving up for the holiday season—if you are interested in holiday parties, either at the kitchen or catered, now is the time to contact me as the dates are starting to fill. Also, many team building groups have been coming to the kitchen with great enjoyment. If you’re interested in scheduling teambuilding sessions, I am offering a 10% discount for January-March, our traditionally slowest months—a great opportunity!
Classes have been well-attended, and we’ve had some great new ones. Our knife skills class was small, but got rave reviews—I hope I can get Charlie Vollmar to repeat it after the holidays, on a weeknight so more people can attend.
We have a wonderful schedule of classes for the holidays, and all of them are now available for on-line registration. Simply go to the class description (via the “classes” page or directly from the calendar), and click to register, or follow the links below. Here’s the lineup—I’m sure you’ll find something to get excited about, and I hope to see some of you in the kitchen.
Terry
Upcoming Classes
HOLIDAY HORS D’OEUVRES CLASS
Wednesday, November 16th, 6:30-10:00 PM, $20
We will host the Emeryville chamber mixer at the kitchen on the 17th (5:30-7:30 PM). In conjunction with the mixer, I will hold a holiday hors d’oeuvres making class the evening of the 16th. I am still vacillating between traditional hors d’oeuvres an Tapas, so the menu is a bit of a surprise. The price is rock-bottom, you’ll learn a great deal, and besides creating hors d’oeuvres to nibble during class, we’ll be making extra for the event. The $20 food fee is all you pay—you can’t get a better bargain! We’ll make great, easy-to-prepare hors d’oeuvres, plus a few simple sweets, and end our evening with our own little party. 6:30-10 PM. Register now, as space is limited to 21 participants. Participants who want to attend the mixer as “staff” and help finish and platter the hors d’oeuvres will be invited to come for free (the Chamber charges $20 per person for non-members).
HOLIDAY INDULGENCE DINNER
Wednesday, December 7th, 6:30-10:00 PM, $100
No holds barred, all-our luxury will be the theme of this scrumptious, but easily prepared dinner. This is the dinner party class of the year…designed to be truly decadent, elegant and scrumptious! The menu includes caviar and rack of lamb…with chocolate soufflés for dessert (see the full menu in the class description). Register now for the best evening of the season!
ROSETTA COSTANTINO’S CALABRIAN CHRISTMAS EVE
Saturday, December 10, 5:30-9:30 PM $125
This class features 13 dishes, with lots of seafood—check out the menu either in our calendar, or at www.cookingwithrosetta.com, where you can also register for the class.
HOLIDAY BAKING WITH FRANCISCO MACHADO
Tuesday, December 12th, 6:30-10:00 PM, $85
Francisco is a wonderful teacher, and an expert chef and baker. The class will focus on easy cookies—six different kinds, including the decorating and packaging, plus stollen, the sophisticated alternative to fruit cake.
Francisco has impressive credentials—he’s a James Beard award winner, and has worked with such famous chefs as Mario Batali and Matthew Kinney in New York—where NY Times critic Ruth Reichl raved about his desserts. I will be assisting at this class, and hope to learn a few things myself. Register for this class!
This month’s recipe is for one of my favorite vegetable dishes.