April 2007

Summertime Opportunity

Have you ever wished you could go to culinary summer camp? Perhaps take a journey to a far off country for a week or two of soulful cooking lessons? While we can't offer the ambiance of, say, the Italian countryside, we are going to have a real culinary summer camp at the kitchen this year. A camp worthy of being a valued graduation present, or a true vacation destination in it's own right—minus the energy-sapping air travel and the extra living expenses.

Our camp will be offered by two expert teachers—Linda Carucci and Cindy Race.

Linda is an award-winning culinary instructor, former Dean of the California Culinary Academy, also her alma mater, author of Cooking School Secrets for Real World Cooks (Chronicle Books, 2005), and the first Julia Child Director of culinary programs at COPIA in Napa. Cindy is a professional chef with 17 years of restaurant experience, 12 years as a private chef, 10 years experience placing private chefs in prominent homes across the US and 12 years as a culinary instructor in the Bay Area.. Together, they are offering six one-week sessions of camp, three Current Trends & Classical Techniques sessions, each paired with a companion week of Global Cuisines, that you can purchase either individually or as a package. These are five-day sessions, and include field trips and wonderful meals.

These sessions will soon be listed on Linda's web site, www.LCKitchen.com and a brochure is in the works as well. If you are interested in more information right now, email craceteach@sbcglobal.net or call 707-644-7223.

Classes

My Basic Cooking classes through Piedmont Adult School are set to start this Wednesday, April 4th, with six consecutive evening sessions. There is still a bit of space, so if you've delayed signing up for this fun and informative series, this is your chance. Piedmont classes are unique—where else can you get both a hands-on cooking class and a full dinner, rather than a taste? And, with spring in full swing, we will have a wonderful palette of foods to work with. Green garlic and cauliflower soup will be the first course this Wednesday evening—you'll have to sign up for class to find out what else is on the menu.

Or, sign up for one of Rosetta Costantino's Italian cooking classes for some authentic dishes to add to your repertoire. Her April class is a fun one—you'll learn to make ricotta cheese, and then use what you've made in every course. In May she will have an all-appetizer class, always a popular subject.

Parties, Team Building, Wedding Rehearsals

Think of Paulding & Company for your next office team building event! We have worked with many local companies, always offering a great experience tailored to the group's needs and desires. And, as wedding season approaches, remember that an interactive cooking session makes a GREAT rehearsal dinner—a relaxed, fun way to meet the new family members and dine on a gourmet meal too. Guests at our last birthday party had a fun experience making a Tapas buffet, after visiting Periscope Cellars, next door, for a winery tour and tasting. We host church groups, girls night out, and would of course be happy to set up a "singles" or "couples" class anytime you want. Just give a call or send an email to terry@pauldingandco.com and invite your friends—if you want, we'll open the class to the public to get more people involved.

Catering

Paulding & Company caters all over the Bay Area, making stellar food for events from weddings to birthdays to corporate events. Our food is always fresh, seasonal and gorgeous—and our clients are always happy with the experience. We are happy to provide references, of course.

In the Market

You'll find abundant asparagus, and artichokes that are tender and springtime sweet. Try some green garlic, that fleeting spring treat when the garlic has not yet formed into separate cloves. You have a tender bulb that doesn't need to be peeled (except the outer layer), and can be sliced and sautéed or used in soups, flans or soufflés. The flavor is delicate, much more subtle and mild than regular full-grown garlic. There are spring onions and leeks in the market, and the first English peas too. Try sautéing a sliced green garlic and a sliced spring onion or a leek, and then adding a bunch of shelled peas. You only need warm spring peas a bit, they are tender and really require no cooking (I eat them straight out of the pod). Season as you like—a little salt & freshly ground pepper, or some spring herb sprigs from the garden, and serve. The Reed and Haas avocados are both great right now, there are gorgeous Chioggia and golden beets, baby spring carrots and turnips, and fully red, wonderful strawberries. Tender heads off lettuce of many varieties are showing up, broccoli is vibrantly green, cauliflower milky white and chard and kale abundant. Every market seems to have an organic nursery stand, so you can find beautiful baby plants to grow in your own garden, or even in pots on the patio. Parking at the markets gets tougher as the selection of vegetables and fruits gets better in the springtime—take the opportunity to park a ways away, and get a good walk in too! The weather is so gorgeous, you can't go wrong.

Recipe of the Month

This month's recipe, for Basic Cooking Roast Chicken is a family favorite, and I hope it will become one of yours as well. So easy, but with some "bonuses". Instead of cooking on a rack (and having to wash it later), you get to use some of the beautiful spring leeks you'll find in the market as as your rack, and then eat the succulent, tender results along with the chicken. Crispy skinned, gorgeous chicken of course—happy eating! And, Happy Springtime, Happy Easter, and Passover too!

Terry Paulding