August 2007

Kitchen Improvements At Hand!

August, the time when everyone slows down a bit, takes a vacation, starts thinking about the next school year for the kids, or for themselves. It's a time when things are just a bit slow at the kitchen, so once again I will use the down time to make some changes that will enhance your next cooking experience with us. You will certainly notice the difference -- three new ceiling fans to circulate the air and keep you cool, hopefully even on the hottest day of summer. And, a light on each, to gently illuminate the area between the kitchen and the dining area on those dark winter's nights to come.

Next will come some new red cloth ceiling hangings designed to be the crowning touch to the noise abatement project begun last year -- we've already put in acoustic ceiling tile in the dining area, and replaced some panels in the dropped kitchen ceiling with the kind that absorb sound, rather than bounce it back. These projects have decreased noise nicely, so that large groups (we've had 60 cooks playing together at times!) can hear the instructors, and individuals can carry on conversations comfortably.

Recipe of the Month

It's so easy to eat well in the summer; you don't need to make complicated dishes, don't need that warming, long-cooked food you gravitate to in winter. A salad, something from the grill, an ear of corn -- meals that come together in minutes, and satisfy without stress. Our recipe this month, for garlicky quick-sautéed green beans, will make a great accompaniment to any meal. This is really a technique, rather than a recipe per se; but it's a favorite of mine, and gives you perfect results with almost no work. Once you try this technique, you'll find yourself happily turning to it again and again, with other vegetables -- summer squash (instructions are also in the recipe), broccolini, carrots etc.

Classes

We've got some great classes scheduled for your August enjoyment. The next Knife Sharpening class with Eric Weiss is just days away, next Monday evening, August 6th! The last session sold out fast, so we've added the August 6th date. Eric's class was recently featured in San Francisco Magazine, and with good reason -- if you own knives and like to cook, you MUST learn how to keep them well-honed, to make your cooking tasks easier. And Eric is the best of teachers, patient and clear in his explanations, and with years of knowledge and experience to back up what he's teaching you. You get a sharpening stone and oil of your own, and will never again have to contemplate attacking that onion with a dull knife, crying as you release the volatile chemicals by mashing the cell walls. Sign up today, (no more tears!) and you'll be delighted you have!

Venetian Dinner and Lake Merritt Gondola Ride: I just put this one on the schedule is sure to be a winner, so sign up soon -- only 12 people can attend.

Take a one-evening excursion with Paulding & Company! OK, a cooking class -- but it ends with a spectacular cruise on Lake Merritt on two authentic Venetian gondolas. On Wednesday, August 22nd, we'll make some traditional dishes from Venice, and take our dessert to the lake for an hour of enjoyment, as the gondoliers croon to us. An event not to be missed! Sign up soon to assure yourself a space. You get: a great meal, great company, and the gondola ride—all wrapped up together. Only 11 spaces are available for this class so sign up fast (the two gondolas each hold 6 people).

Rosetta Costantino's Southern Italian cooking classes in August are all sold out ... but follow the link to her website and get on the waiting list for her wonderful Eggplant class, or her Preserving class (in September). If she gets enough people, sometimes Rosetta will add a second section. These classes are not to be missed -- you will learn how to make recipes that you've never seen anywhere else. Her zucchini preserved in oil with hot peppers, garlic and mint is one of my all-time favorite dishes.

Basic Cooking: It will be back in September, beginning on the 12th, with great recipes (of course) and great company. Sign up through Piedmont Adult School, beginning August 27th (see class description for registration link). This is my 6-week session—where you get to develop not only great culinary skills, but some new friendships.

My Thanksgiving Dinner Dress Rehearsal class, through Piedmont Adult School, will be on Saturday, October 27th. For anyone scared of making this wonderful feast, this class is a must! You can register starting on August 27th, see the calendar for menu and details.

At the Market

Dry farmed early girl tomatoes, zebra striped heirlooms, yellow Hungarian peppers, eggplants, summer squash and corn. The vegetables of summer are here! Long skinny cucumbers, bright heads of fennel, baby turnips and ... well, just about anything you want. Check out your local farmers market today! Buy gorgeous peaches and berries, ripe sweet melons, pluots and plums. Or if you have no time for the farmers market, start yourself down the path to becoming a CSA member. What's a CSA? The acronym stands for "community supported agriculture" and you can find a list of participants locally here: http://tinyurl.com/yuyhxl.

You'll get a weekly or bi-weekly "basket" of goodies, direct from the farm, at a pick-up point near home, for a very reasonable price -- usually $15-20 per week. Straight from a farm or cooperative group of farms. What a treat! Many come with suggestions for using the produce, too. Or, just check our recipe archive for some great ideas -- the Hungarian stuffed pepper recipe, for instance.

Planning Ahead

August is also (I know you don't want to hear this, but I must!) the beginning of the holiday season. At least the time that, traditionally, the holiday party jobs, both for catering and cooking events, start booking. Did you know that you could have a fairly large party at the kitchen (yes, the small ones are still welcome!)? We can set up work stations so everybody gets involved in the making, and then have a standing, cocktail party type of event for up to 80 right there; or, for a sit-down meal, work cooperatively with Periscope Cellars Winery, my next-door neighbor, and set up dining in his big event room. Along with wine tasting, of course. If you are interested in having your party at the Kitchen, or having us cater your event elsewhere with sumptuous food and excellent service, now is the time to start making the arrangements. Contact Terry Paulding today, at terry@pauldingandco.com.