Happy new year to all…hope you had a merry Christmas, happy Hannukah, fabulous vacation and have started on a stellar new year!
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News
The kitchen is 100% mine now, as the baker who was sharing my space has left, and I’ve been rearranging madly. What a glorious and spacious place it is!
This is traditionally the “slow time” after holiday parties—but that’s not true this year, as there are birthdays, a rehearsal dinner, and lots of team building groups coming into the kitchen, as well as our regular classes and catering. My Piedmont Adult School classes, set to start Wednesday, January 11th, have sold out already. But we have wonderful classes still available—some being announced here for the first time—so lots of great opportunities await you.
The TV reality show that was shot at the kitchen, Top Chef, is set to air on Bravo, starting March 15th at 10 PM. Having not watched any of the shoot, I am eager to see what they’ve done... although you probably won’t recognize the kitchen as they changed it quite a bit, it sounds like it will be a fun show. Paulding & Company’s kitchen was home base, but some of the challenges were shot in top restaurant kitchens, too.
Classes
We have a great line-up this winter! These are not presented in order, mostly because I am SO excited about the first one—and you will be too! We will now take Paypal registration for all classes (yes, you can still send a check), for your convenience. We will be adding more classes rather soon, so I may send out a second January newsletter, nearer the end of the month.
Knife Skills and Knife Sharpening, with Charlie Vollmar and Eric Weiss
Sunday, February 12, 2006, 1:00pm– 5:00pm, $100
Yes, you get to learn how to sharpen the knives you learn how to use! So many of my students are frustrated by not being able to sharpen their own knives, and all of us need more practice in proper cutting techniques—the foundation for your progress as a cook—that I have worked very hard to get these two experts into the kitchen together. I anticipate a sold-out class, and adding more sections! And, if you want, you can pre-order a set of sharpening stones from Eric, so you can take them home with you, and never need to worry about sharp knives again. This class was requested, again and again, by my students, so sign up early to insure a spot. See the Calendar or Classes section for a full class description and link to Paypal.
Cioppino Class, with Terry Paulding—an annual event
Sunday, January 29, 2006, 2:00pm– 5:30pm, $65
Back by popular demand, this class, featuring salad, crab cioppino, plenty of sourdough bread, and homemade ice cream and sorbet for dessert, is always one of my favorites. Bring your appetite, and if you want, you can order extra cioppino to take home for the family’s dinner! See the Calendar or Classes section for a full class description and link to Paypal.
A Tour of Greece and Turkey, with Terry Paulding
Thursday, February 9, 2006, 6:30pm– 10:00pm, $65
Join us for a whirlwind tour of the Mediterranean. Hearty food, new cooking techniques, and a friendly group should make this a memorable evening. We’ll start with Turkish zucchini fritters with garlic yogurt sauce , then have a Greek salad and Moussaka, and finish our meal with some rich, sweet Baklava. Good, hearty winter food—and easy family dinner recipes. See the Calendar or Classes section for a full class description and link to Paypal.
Rosetta Costantino’s classes continue to be very popular, but for once they are not all sold out in advance of the newsletter—so you can actually sign up for them. This is your chance to take her stellar Southern Italian classes—she’s a native of Calabria—and to meet her talented and charming mom, too, as Maria Dito comes to every class. You haven’t seen anything until you’ve watched her roll pasta by hand…Classes include Winter Comfort Food of Calabria, Flavors of Southern Italy, Making & Using Ricotta, Carnevale in Calabria, and A Taste of Southern Italy. See the Calendar or Classes section for a full class description and link to Paypal.
This month's recipe is Winter Greens Salad with Pink Lady Apples, Toasted Hazelnuts and Blue Cheese.