In the Kitchen

What's New at Paulding & Company

June 2008

It's time to sign up for summer Basic Cooking classes. I've mixed things up a bit--I'm starting later, July 9th. I'm offering the classes in small segments so you can both take a few classes, and not miss the ones during your summer vacation. Hopefully, I've not made things too confusing on the calendar--but you can take all six classes, or any of the 3 2-week segments. You can also take individual classes but need to email me if those are the first, third or fifth--I have those set to sign up for a pair. Do sign up and tell your friends--now that I'm no longer teaching for Piedmont Adult School, I need lots of help to get the word out!

Yes, the classes have gone up in price. There are reasons, ranging from the fact that ingredients and fuel have skyrocketed, to the fact that I'm no longer state-subsidized as an adult ed teacher. And, the price of my classes has always been WAY below market. They still are, but I do hope you can afford them. If not, email me; if I get enough attendance in each class, 2 people can get a reduced rate as assistants each week. You just have to come early, and do some of the set-up and final clean-up work.

The end of April and month of May was a mixed bag...I had the flu, seemingly forever. Then I went on a wonderful vacation where, along with my husband, I rested and healed and saw the gorgeous, amazing and inspiring seas and mountains of eastern Alaska, on a great cruise. Cruise food...well, we went on a great line, in a smaller (700 person) ship, with excellent food and impeccable service. I took a lot of food pictures, and will probably share a few in my blog. Do go check the blog out. I don't add posts every day, but only when I feel like it--which has been reasonably often, although I didn't bring a computer on the cruise so there's a big blank for 2 weeks, and I seem to have more commitments than time this week. I'll catch up. There is an interactive aspect to a blog--I get to post, immediately, what is in my head (and camera); you get to make comments, whenever you feel like it, and also pass the link along to friends who might be interested. Hopefully, it grows into a good, two-way street kind of forum.

Besides the blog, I've been listed in Yelp and Yahoo Local. Again, places where you can comment. Where your comments in fact will influence others to come to classes, or use Paulding & Company's services.

One exciting thing--I hired a part-time assistant, Alicia Jong, (welcome her!) who is diligently working to restore my sanity and organize my client base and files. Alicia is a trained chef, and a super-organized and wonderful addition to Paulding & Company, who will take charge of many of the office tasks. As well, my friends at Nicely Done Solutions are also crafting a new database for Alicia's and my use, another desperately needed improvement. Perhaps with more help, I will get back in the kitchen more--where I far prefer to be.

On the negative side, my walk-in freezer failed (again)--this time needing another couple of thousand dollars of work, and of course it failed the day I left for vacation, so I lost all the stocks and treasures that it once held. Anyway it's now working, clean and empty. A stock making class to come? Stay tuned. If I do one, I will put it on the calendar. I'm not quite ready for that yet, still getting back in the swing of things after the flu/vacation continuum.

Classes

I've already mentioned my Basic series, but here are some more:

Shuna Fish Lydon is now teaching regularly at the kitchen, although she may take July off. Her single subject baking and pastry classes are taught by a true working professional chef, and are very popular. Shuna's blog, eggbeater, is also fascinating. Watch the calendar for new classes, I'm sure she'll have some upcoming, for August if not sooner.

The last knife sharpening class was very small, but the group was thoroughly educated in their subject. We will schedule another for early fall, and a knife skills class, as well--the pair of classes are geared towards making your cooking experience more pleasurable, and what you learn will last a lifetime.

Rosetta Costantino's pizza classes have all sold out, but her fall class calendar is still showing availability. With her upcoming Calabrian cookbook and mouth-watering recipes, I can recommend these classes without reservation. Follow the links from the classes and calendar listings to register for each class, or go to www.cookingwithrosetta.com. Her web site photos are wonderful, too.

There will be more new classes added to the calendar this summer--we're working out some details on some of them. It's my intention to bring great teachers into the kitchen regularly, and offer classes that should inspire you in the kitchen. Check the calendar, check the blog--and come have some fun with us this summer.

Loyal Reader Special

Ok, you've read this far ... so here's your reward: Bring your work group or party into the kitchen for some summer cooking fun, and I'll throw in luscious free hors d'oeuvres for the group. Just ask for the Loyal Reader Special!

In the Market

I'm amazed how much the markets vary. Berkeley, Tuesday afternoon, had few cherries, and Grand Lake on Saturday had at least 6 varieties, Berkeley has great lettuces as Blue Heron is back for the summer. Grand Lake doesn't have quite the selection. But it has raspberries at several stands. Both have blueberries, and excellent stone fruit as they share vendors in that area. Grand has tons of summer squash and green beans, Berkeley has few. Both have peas, both edible pod and shelling, but surprisingly I found no favas this week. In general this is a great time of year for farmers marketing, with just about everything you'd expect--but don't look for field grown tomatoes too early, as the farmers I've talked to say mid-July due to the chilly spring. It's also a great time to buy seedlings for the garden, things like basil and tomatoes and beans. Inspire your menu--get some fresh-grown produce this week! With markets just about every day somewhere, you can't go wrong, and you'll be supporting the small farmers who bring you quality food.

Recipe of the Month

An avid and interested group from Women Chefs and Restaurateurs just came in to the kitchen. A few students helped me prepare some salads and dessert, and Polly Legendre of CleanFish, Inc. brought a ton of gorgeous fish and shrimp for a comparative tasting for the group. CleanFish is a broker, selling to the wholesalers. They are an organization dedicated to sourcing the best quality, sustainably farmed and properly harvested wild product. Find many of their products at Tokyo Fish Market on the retail level, and a few at Berkeley Bowl. One of the products is Loch Duart salmon, farmed in Scotland very carefully. This is the salmon many top restaurants use (even the French Laundry). I thought I'd pass on one of Polly's recipes that uses it--a complete meal, incredibly good for you, and very easy.

Check the blog for a picture of the fish we cooked last night, as well!