Tons and Tons of Great Hands-on Classes!!!

 Vegan Cooking Class!

Classes are a blast and they include one-on-one instruction from a professional culinary instructor, are totally hands-on, and after dishes are prepared, everyone sits down to enjoy the meal together. You’ll learn all steps of the cooking process from beginning to end, and recipes are provided for you to take home.

Menu~subject to... minor changes
Vegetable and Tofu Tempura with Green Goddess Dipping Sauce

Warm Spinach and Arugula Salad with Cherries and Warm Shiraz Dressing

“Cheesy” Polenta Cakes with Sauteed Tomato and Garlic Sauce Topped with Fresh Basil

Lavender Tea Cookies with Seasonal Fruit Compote

Menu includes a local wine pairing with the entree.

Cost for the class is $65 per person and seats can be reserved by calling Elena at 619-997-8043 or e-mailing elena@searocketbistro.com. The cost is all-inclusive for food, beer pairing, tax, and culinary instruction, and will run from 6pm-9pm, August 29.

Farm Fresh Cooking Classes

Come take a fun cooking class and help supprt your local farmer!

These classes are 2 weeks (or 2 nights of classes) with an opptional farm tour day

 $88 for Vegetarian and $92 for Non-Vegetarian

Fresh, seasonal, cooking class; combined with a tour of a local farm (optional). Students may join Chef Jenn on Sunday for a tour of a farm in Encinitas, where they will get to pick and purchase local produce, as well as see how Chef Jenn creates her seasonal menus for class from the fresh produce available.

Classes will showcase an array of seasonal vegetables available locally, with recipes.

 Learn how to cook, shop and eat delicious meals.

Each class will showcase cooking, cutting, presentation and various culinary techniques

at Torrey Pines High School Vegetarian

Sept. 12 - 19, Mondays

at Torrey Pines High School Non-vegetarian
Sept. 26 - Oct. 3, Mondays

Click here to sign up online (for both classes)

 French Country Cooking Class

This class is 4 weeks long ( 4 classes) $143

Come explore the best of France!

This 4 week series will give you what you need to create fabulous French dishes from simple ingredients in your own home. Each class will showcase recipes from different regions of France. French country cooking is simple flavor combinations and lots of fresh (local) produce. French food is based on seasonality and the beauty of French cuisine lies in the combination of seasonal produce, flavorful fresh herbs and simple ingredients.

at Torrey Pines High School

Sept. 8 - 29

Click here to sign up online

Pictures of Cooking Class with Chef Jenn

With amazing summer classes about to start I want to share with you some pictures from recent cooking class; to give you a good visual idea of what these classes are all about .... and give you some cooking class inspiration.

Classes start with a demonstration. Where I review the recipes, teaching you all the detailed tips and tricks you will need to create an incredible meal.

Classes are hands-on!

Students are broken into teams and as a team they create the menu for the evening.

As you cook I am just a step away to answer with any questions you might have.

Students learn how to stylishly plate their creations.

As well as eat their creations!!

If you are wondering when you can take a cooking class; this summer’s classes are starting soon!

Mediterranean Cuisine (2 weeks)

July 11 - 18

Summer Backyard Favorites (4 weeks)

July 6-27

 Mexican Favorites Made Healthy (2 weeks)

July 7 - 14

For more information or to sign up online click here

Or call (760) 753-7073 ext. 5103

For any other questions about these classes or for information about private classes, please contact Chef Jenn at (858) 212- 9054 or jlfelm@yahoo.com

Day at The Docks 2011...Pan Seared Corvina with Citrus Butter and Sauted Swiss Chard

I recently spent the day at H and M landing in Point Loma. I was there for Day at The Docks. A wonderful day to celebrate our local sport fishing community. For me it was a day to help make and sell hundreds of fish taco with my friends from Catalina Offshore Products. The tacos were just a fun way to raise money for the Monarch School (at amazing place that helps to "prepare at-risk children to achieve success through the provision of an accredited education, enrichment programs, social skills training, support services and basic necessities").
But I could never just spend my time "slinging" fish tacos. I had to have some fun teaching. I was invited to do a cooking demonstration on one of the many beautiful sport fishing boats. I did a simple local corvina with a citrus butter and some sauted spinach and swiss chard. Here are the recipes.

Seared Corvina with Cirtus Butter
Serves 4

4 (6 oz) Corvina fish fillets, skinless
2 tbsp Peanut oil
4 tsp Ground coriander
2 tsp Garlic salt
Pepper

Brush fish fillets with peanut oil.
Sprinkle fish with coriander, garlic salt and pepper.
Heat a small non-stick skillet over medium- high heat.
Add fish fillet, flesh side down to the pan.
Cook, without moving, until brown crust forms, about 2 to 3 minutes.
Flip, top fish with citrus butter and cover pan: cook for 5 minutes or until fish is just cooked through

Citrus Butter
Makes 1 cup

1 tbsp Fresh lemon juice
2 tsp Lemon zest
2 tsp Lime zest
1 tsp Orange zest
½ lb Unsalted butter, room temperature
¼ tsp Kosher salt

In a bowl stir together lemon juice, zest, butter, and salt. Roll into a log (using parchment paper) and refrigerate till cold and solid.

Sautéed Spinach and Swiss Chard
Serves 4

2 tbsp Olive oil
2 tbsp Shallots, sliced thin
3 cups Fresh spinach, washed tough stems remove
3 cups Swiss Chard, soaked, tough separated- (stems chopped into small pieces and leaves coarsely chopped)
¼ cup Water
1 tbsp Honey
Salt and pepper to taste

Heat oil in a large sauté pan over medium heat; add shallots and cook about 30 second.
Add water and chard stems. Cover and reduce heat to low, cook for 5 minutes. Remove cover and add chard leaves, season with salt and pepper ;cook for 5 to 7 minutes over medium heat or until chard just starts to become tender.
Add spinach and honey, stir and cover. Cook for 2 to 3 minutes or until spinach is tender.
Taste for seasoning and serve.

Chef Jenn's class in La Costa/Carlsbad and Del Mar

NEW CLASS~French Country Cooking Part 1~
04/20/2011

Come join Chef Jenn Felmley, Certified Culinary Nutritionist and caterer on a journey to France!

French country cooking is based on seasonality and the beauty of French cuisine, flavorful fresh herbs and simple ingredients. The class will showcase the amazing fresh seasonal produce that San Diego has to offer, cooked in the beatiful style of French Country cooking.This 4 week series will give you what you need to create amazing French dishes in your own home.

At Torrey Pines High School
4 weeks of cooking classes for
$143
Click here to register

~Spa Cuisine Workshop~
04/21/2011

Have you ever wanted to cook like they do at local spa’s like Cal A Vie or Rancho La Puerta? Then here is your chance.

Flavor, satisfying, healthy and good for you food!

Come join Chef Jenn Felmley, culinary nutritionist and caterer, for this hands-on class. She will teach you how to cook (and eat!) 2 delicious meals. Each class will showcase cooking, cutting, presentation and various culinary techniques
Come try some of great new recipes and some with bold new flavors.


At La Costa Canyon High School
2 weeks of Hands-on Classes for $83
Click here to register


and more in the months to come;

• Italian Trattoria Cooking 05/05/2011
• French Country Cooking Part 2 05/18/2011
• Gourmet Vegetarian 06/02/2011

To register online go to www.sdadulted.com

Or call (760) 753-7073 ext. 5103
For any other questions please contact Chef Jenn at (858) 212- 9054

~~~Chef Jenn's Upcoming Hands on Cooking Classes~~~

Wanted to update all my friends and followers of my upcoming classes for Febuary and March!

Hands-on Vegan Valentines Cooking Class at Sea Rocket Bistro
On Sunday Feb 13 from 6 to 9pm, I will be at Sea Rocket Bistro in North Park teaching my Vegan, Vegetarian and any food lovers interesting in learning how to cook some vegan treats.
Menu includes:

Roasted Beet and Caramelized Onion Tart with Creamy Tofu Spread


Quinoa & Asparagus Salad with Blood Orange Vinaigrette

"Like Water for Chocolate" Roasted Chiles Stuffed With Lentils and Wheatberries and Topped with Walnut Sauce

Almond Citrus Olive Oil Cake with Raspberry Coulis and Champagne Pairing


Students will prepare the meal entirely themselves under the expert direction of Chef Jenn, as well as enjoying the meal, including a glass of champagne with dessert! You will learn everything necessary to prepare the vegan feast below from cutting to plating, along all recipes for future use.

Reserve a seat today!

E-mail elena@searocketbistro.com or call 619-997-8043.

For more information click here


Caribbean Delight's

Explore the bold flavors of the Caribbean. This hands-on, 4 week class will present you with all of the amazing flavors the Caribbean has to offer (like Jamaican Beef Patties, Flambéed Bananas, Coconut Pie, Spiced Roasted Chicken with Ham and Almond Stuffing, Jerk Chicken, Stewed Chayote Squash, Black Beans and Rice, Cuban Style Marinated Flank Steak and so much more! Chef Jenn will teach you what it takes to make, and eat, some really tasty dishes. Class will showcase the cuisines of Jamaica, Cuba, Puerto Rico, and more.

Wednesday 6:00 pm-9:00 pm at Torrey Pines High School $138.00(for all 4 weeks)


Cooking for Foodies

Foodies paradise! This hands-on 4 week series will work on intermediate and advanced (this class is not recommended for beginners) cooking techniques; as well as new culinary trends, seasonal cooking and much more. Students will get to explore recipes from all different cuisines (from Pan Asian to Classical French) along with the great seasonal bounties that San Diego has to offer. Recipes include: Seared Beef Steaks with Port Wine Reduction, Roasted Garlic Cream Spinach, Chocolate Framboise Cake, Spinach and Herb Stuffed Pork Loin Roast, and much more!

Thursday 6:00 pm-9:00 pm; at La Costa Canyon High School $143.00(for all 4 weeks)

To sign up online go to www.sdadulted.com


and more to come

Healthy Caribbean Delights 03/02/2011
Cooking For Foodies Part 2 03/03/2011


For any other questions please contact Chef Jenn at (858) 212- 9054
Or follow me on twitter Chef_Jenn

Jan and Feb Cooking Classes at Torrey Pines High School and La Costa Canyon High School

~~~Chef Jenn's Upcoming Hands on Cooking Classes~~~


COOKING FOR BEGINNERS (click to sign up for class)
Wednesday 6:00 pm - 9:00 pm; 3 sessions starting January 5, 2011, ending January 19, 2011 at Torrey Pines High School

Are you lacking confidence in the kitchen? Do all the choices in the grocery store make yor head spin? This basic series will give you what it takes to make simple and tasty dishes (like a perfect steak, whole roasted chicken, mac and cheese, and more).
Tuition: $126.00



HEALTHY COOKING WORKSHOP (click to sign up for class)
Thursday 6:00 pm - 9:00 pm; 3 sessions starting January 6, 2011, ending January 20, 2011 at La Costa Canyon High School


If you're like me and you love flavorful, satisfying food but want it to be healthy and good for you, then you will love this class. You'll learn what it takes to make creative and tasty meals. Come try some of the great new recipes-some with bold new flavors, just like you would have at a spa.
Tuition: $126.00

To sign up online go to www.sdadulted.com

And more to come

Healthy Caribbean Delights 02/02/2011
Cooking For Foodies Part 1 02/03/2011
Caribbean Delights 03/02/2011
Cooking For Foodies Part 2 03/03/2011



For any other questions please contact Chef Jenn at (858) 212- 9054
or follow me on twitter Chef_Jenn

Classes start soon...San Marcos ROP Part 1 $75 for 11 weeks of cooking classes!!!

Registration Starts tomorrow!! Sign up first thing to make sure you get a spot in classes.

San Marcos Culinary Beginners Cooking class! These amazing class give you everything you need to get started cooking with style.

Class Starts Monday November 29 and runs to Febuary 14
All San Marcos ROP classes are held in the evenings from 5:30 to 9 p.m. All classes are hands on and designed for all skill levels. This class will teach the essentials; from basic knife skills to various cooking techniques, including basic baking skills; as well as food safety, sanitation and so much more. This class is designed for the home cook and is loads of fun.

Part 1 Culinary Arts- Mon from 5:30 to 9 pm
This class is a repeat of our popular hands on basics class with lessons on the basics of French Cuisine, Italian Cuisine, Asian Cuisine, Regional American Cuisine and more.

Classes are held at Mission Hills High School ~Room 810

Classes are $75 a session to register http://www.quikreg.com/
To use follow the prompts
California
San Diego ROP
San Marcos Unified School District
Enter “Culinary Arts” in the search field
Click on “Culinary Arts”
Scroll down to “Teacher” Felmley
And chose from Mon or Tue classes
or
contact Roberta at (760) 752-1272
Or for questions about classes contact Chef Jenn at jlfelm@yahoo.com

Chef Jenn's Thanksgiving Party

Come for the turkey....stay for all the info on how to make your Thanksgiving super easy!!

Join Chef Jenn for an evening of the perfect thanksgiving dinner. Come learn all the tips and tricks to make Thanksgiving easy and fun (as well as yummy).

You'll make an oven roasted Herb Turkey Breast with a Maple Pecan Cranberry Sauce, Turkey Gravy, Cheese Crusted Baked Mashed Potatoes and Apple and Cherry Cake with Caramel Pecan Sauce. Bring an apron, closed toe shoes, chef's knife and containers to carry your creations home.

All classes are completely hands-on and not more than 10 students in a class

Chef Jenn’s Thanksgiving Party $50.00

November 11~ 6 to 9pm ~

at Alchemy of the Hearth (960 Rancheros Drive Ste L, San Marcos, CA)
To register online go to ww.alchemyofthehearth.com

Or call CA (760) 233-CHEF(2433)

Holiday Cooking Classes

You can count on Chef Jenn to make your holidays fun, tasty and easier. Take a look at all the wonderful holiday classes she has coming up. Sure there is one to suite your needs and tastes!


Chef Jenn's Thanksgiving Party at Alchemy of the Hearth

Join Chef Jenn for an evening of her version of the perfect thanksgiving dinner. You'll make an oven roasted Herb Turkey Breast with a Maple Pecan Cranberry Sauce, Turkey Gravy, Cheese Crusted Baked Mashed Potatoes and Apple and Cherry Cake with Caramel Pecan Sauce. Bring an apron, closed toe shoes, chef's knife and containers to carry your creations home.

Chef Jenn’s Thanksgiving Party November 11 6pm $50.00 at Alchemy of the Hearth
Click here to register online


Holiday Cooking at Torrey Pines High School

Come join Chef Jenn, in a 2 week work shop as she guides you through the tough holiday season with simple and impressive holiday meals. This class will give you all the tips and tricks you need to make holiday cooking easy. Menus include Butternut Squash soup, Roast Boneless Leg of Lamb, Mashed Potato and Leek Casserole, Chocolate Almond Cake with Almond Whipped Cream and so much more.

Wednesday 6:00 pm - 9:00 pm; 2 sessions starting December 1, 2010, ending December 8, 2010
$108.00
Click here to register online
Or call (760) 753-7073 ext. 5103



Italian Holiday Cooking at La Costa Canyon High School

Looking for new ways to cook for the family this holiday season? Try these Italian inspired holiday cooking recipes (Sautéed Red Onion, Roasted Red Pepper and Goat Cheese Bruschetta, Herb Stuffed Pork Loin Roast, Balsamic Glazed Acorn Squash, Tiramisu, and much more). This 2 week series will give you all the tips and tricks you need to make this year's holidays not just fun but super tasty too!!

Thursday 6:00 pm - 9:00 pm; 2 sessions starting December 2, 2010, ending December 9, 2010
$105
Click here to register online
Or call (760) 753-7073 ext. 5103

Hands-on Holiday Cookies at Sea Rocket Bistro

December 12 at 5pm; with Almond Butter Cookies (topped with everything from Toasted Coconut to Candied Cherries), Flourless Nutella Drop Cookies, “All Mixed Up” Oatmeal Cookies, and so much more.

Information to come please stay tuned to www.searocketbistro.com for more details.

October Classes at Alchemy of The Hearth

These are my October classes at Alchemy of The Hearth in San Marcos (click here for address)

"Cooking with Merlot"~
Cooking with wine is one of the most rewarding flavor enhancers a cook could ever have. Understanding the nature of wine is a whole other conversation. Join Chef Jenn as she explains and teaches you the techniques necessary to cooking with Merlot. How to choose the right bottle, when to add it to your food and how to pair wine with the foods you've created.
~October 2nd, Saturday from 5 to 9pm~ $65 register here

"Celebrating Jewish Foods"~
Join Chef Jenn as she puts a new twist on classic Jewish recipes and introduces you to new recipes that will quickly become your favorites. Learn the tips and tricks to making fabulous foods like poached salmon quenelles with tarragon sauce,Gefilte fish potato and yam pancakes with sour cream and mixed greens with cherry Manischewitz dressing. Bring an apron, closed toe shoes, chefs knife and containers to carry your leftovers home.
~October 8th from 10am to 1pm ~$65 register here

"Vista Market Tour and Cooking Class" ~
Join me on a tour of the Vista Farmers Market where she'll introduce you to local farmers, sample new and interesting food and purchase an array of goodies to bring back to the kitchen where you'll learn how to cook up an amazing meal with your ingredients. This class begins at the Vista Market at 8:30am where you'll meet Chef Jenn. Then you'll be back at Alchemy of the Hearth at 10am through 1pm cooking up a storm. You'll need to wear comfortable, closed toe shoes, bring an apron, a chefs knife and containers to carry your bounty home.
~October 16th, Saturday - at 8:30am for the market tour and from 10 to 1pm for the cooking class~$65 register here

"The Jewish Deli Foods" ~
Looking to have a “deli-licous” day? Come join Chef Jenn for a cooking class inspired by New York delicatessen classics. If you don't have a good delicatessen in your neck of the woods come to class and feed your cravings. On the menu: Stuffed Cabbage Leaves · Potato Pancakes · Matzo Ball Soup · Jumbo Black and White Cookies. Bring an apron, closed toe shoes, chef's knife and containers to carry your leftovers home. ~October 22nd - 10am to 1 pm~ $50 register here
 

Spotlight on Local Farmers Cooking Class at Sea Rocket Bistro

Spotlight on Local Farmers Cooking Class

 (click here for more information)

This class is $60 and will showcase the amazing produce offered from Suzie’s Farm. Class will be completely hands on and full of great local ingredients.


Menu

Diner Includes Wine Pairing

Garlic and White Balsamic Marinated Tomatoes with Micro Green Salad Topped with Local Aged Gouda Cheese

Fresh Local Fish with Aromatic Herbs, Local Port Wine Reduction and Winter Squash Risotto

Sugar Cookies Topped with Warm Vanilla Infused Agave Syrup, Melon and Fresh Mint

Chef Jenn Presents
Hands-on Cooking Class
at Sea Rocket Bistro, Featuring Seasonal Produce From Suzie’s Farm
Sunday, September 12
From 6 to 9 pm
$60

At Sea Rocket Bistro

P 619 255 7049 or 619 997 8043
E elena@searocketbistro.com
http://www.searocketbistro.com/

For more information about Chef Jenn
Or for private cooking classes

P 858 212 9054
E jlfelm@yahoo.com

www.chefjenncooks.blogspot.com

Menu is subject to change based on availability and seasonality of ingredients
Sea Rocket Bistro
3382 30 th St.
San Diego, CA 92104

San Marcos Unified School District ROP Program Culinary Classes Are Back!!

San Marcos Unified School District ROP Program Culinary Classes Are Back!! The most popular classes I teacher start this month!!

1st session Starts

• Mon- Aug. 30 to Nov 8 ~Part 1
• Tue- Aug. 31 to Nov 9~ Part 2

Part 1- This class is a repeat of our popular hands on basics class with lessons on the basics of French Cuisine, Italian Cuisine, Asian Cuisine, Regional American Cuisine and more.

Part 2- For those students who have taken Part 1 or are looking for a class to improve upon their already developed culinary skills, this is the class for you. This part of the series will showcase advanced recipes in French Cuisine, Italian Cuisine and Asian Cuisine, as well as Mediterranean Cuisine, Latin Cuisine and a special class on how to make holiday cooking easier.

All San Marcos ROP classes are held in the evenings from 5:30 to 9 p.m. All classes are hands on and designed for all skill levels. This class will teach the essentials; from basic knife skills to various cooking techniques, including basic baking skills, as well as with food safety, sanitation and so much more. This class is designed for the home cook and is loads of fun.
Classes are held at Mission Hills High School ~Room 810


Classes are $75 a session
Registrations begins August 22 to register www.quikreg.com or contact Roberta at (760) 752-1272. Sign up quickly as class sell out very,very,very fast.

Cooking Classes for September 2010

Thank you to everyone for expressing interest in my upcoming classes! Here is a list of what I have starting in September.
Hope to see you there!

"Cooking with Beer" ~September 11th, Saturday from 1:30 to 4 :30pm~ $50

"Vista Market Tour and Cooking Class" ~September 25th, Saturday - at 8:30am for the market tour and from 10 to 1pm for the cooking class~ $65

At Alchemy of the Hearth in San Marcos
To register online for these classes go to http://www.alchemyofthehearth.com


Cooking For Foodies~~9/8/2010 to 9/29/2010 (Wednesdays) from 6 to 9 pm at Torrey Pines High School~~ $141 for all 4 weeks

This 4 week series will work on intermediate and advanced cooking techniques; as well as new culinary trends, seasonal cooking and much more. Students will get to explore recipes from all different cuisines (from Pan Asian to Classical French) along with the great seasonal bounties that San Diego has to offer.

French Cooking For Beginners~~9/9/2010 to 9/30/2010(Thursdays) from 6 to 9 pm at la Costa Canyon High School~~ $138 for all 4 weeks

This 4 week series will give you the basics you need to create amazing French dishes in your own home. Each class will showcase basic recipes from different regions of France.

Registration for these classes begins on 8/20
To register for these classes online go to http://www.sdadulted.com/ or call (760) 753-7073 ext. 5103

Vista Farmers Market Tour and Cooking Class~~ Clam Pasta Recipe

For those of you that were unable to attend my recent farmers market cooking class (you really missed out : ) ha ha); I thought you might enjoy a little taste of what we made.


The class was great, we met at the farmers market; where we toured the market, spoke to the farmers and vendors, saw what foods where freshest. When all was said and done we sat down and planned out our menu:

Mixed Greens Salad with Sherry Vinaigrette and Figs with Sheep’s Milk Cheese and Honey 2 Ways (they where broiled and raw, the raw fig with cold cheese and a drizzle of honey was our favorite)

 

Fresh Lemon Fettuccine with Cherry Tomato Sauce, Steamed Clams, Shaved Parmesan Cheese and Fresh Basil

 

Blueberry Oatmeal Crumble!!

Don’t worry the market tours will become a monthly class that I will be teaching, so you can catch me at the market on August 7. To registar or for more information go to http://www.alchemyofthehearth.com/cooking-gourmet-the-vista-farmers-market-tour-august-7-2010

 

( Thank you Lisa for the wonderful pictue)

Pasta with Tomatoes and Clams

Serves 4 to 6

4 to 6 tbsp Extra-virgin olive oil
2 tsp Garlic, minced
¼ to ½ tsp Dried red pepper flakes
1 pint Grape or cherry tomatoes (or 2 cups Tomatoes, diced), cut in half

18 Clams, cleaned

1 lb Fresh pasta

2 oz Parmesan, shaved (or 1 cup shaved cheese)
1/4 cup Fresh basil, chiffonade

Heat oil in a large sauté pan over medium heat; stir in garlic and red pepper flakes, cook just until garlic is fragrant, about 1 minute.
Add tomatoes cook and clams, cover and cook until clams open.
While tomatoes are cooking, bring a large pot of water to a boil and cook pasta until al dente.
Drain pasta in a colander. Immediately add pasta to tomato mixture.
Garnish with shaved parmesan and basil; season with salt and pepper to taste.

Grilled Stone Fruit Sundae~ From Alchemy of the Hearth "Whats Local and Fresh Cooking Class

With all of the great stone fruits in season right now I though I would share with you a recipe from my recent cooking class (at Alchemy of the Hearth in San Marcos). This is a super simple way to make use of the summers bounties.

Grilled Stone Fruit Sunday

Serves 4

4 Stone fruits (peaches, plums, nectarines, etc.) cut in half and pit removed
3 tbsp Unsalted butter, melted
4 tbsp Vanilla sugar*
½ pint Vanilla ice cream
1/3 cup Toasted almonds

Pour melted butter over the cut side of the fruit.
Dip fruit into sugar.
Place fruits cut side down onto a non-stick grill pan or a non-stick pan. Cooking for 2 to 3 minute (or until golden brown grill marks develop), then turn fruit 90 degrees and cook an additional 2 o 3 minutes to create a perfect cross hatch pattern.
To serve place fruit onto a plate. Top with ice cream and toasted almonds.

*To make vanilla sugar- cut 1 vanilla bean in half and scrape out seeds. Place seeds and vanilla beans into an air tight container along with 2 cups sugar. Seal container and store for at least 2 days before using.
If you are unable to make vanilla sugar, place 1 tablespoons vanilla into melted butter.

Italian Cooking for Beginners (Part 2) Menus

I had some questions recently on the menus for my upcoming Italian cooking class, as well as a question about if students needed to take the first part to take the second. To be honest, No you don't need to take 1 to take 2. Yes it would give you more information but the second part is really independent of the first. Both classes are amazing and give you a ton of wonderful recipes.


Here is the menu for the class...and please continue to email me or contact me with any questions you might have.

Day 1 –


“Antipasti” Salad with Red wine Vinaigrette
Baked Cannellini Beans with Tomato Ragu
Grilled Strip Steaks
Citrus Rice Pudding

Day 2-

Arugula Salad with Lemon Vinaigrette
Green Beans with Sautéed Portabella Mushrooms and Prosciutto
Roasted Garlic and Mascarpone Cheese Mashed Potatoes
Pork Chops with Mushroom and White Wine Sauce

Day 3-

Italian Wedding Soup
Sautéed Broccoli with Garlic and White Wine
Chicken Breast Milanese
Tiramisu

Day 4-

Roasted Eggplant Caprese Salad with Basil Vinaigrette
Fresh Egg Pasta with Fried Sage and Garlic Shrimp
Chocolate Hazel Nut Mousse

~~~Chef Jenn's Upcoming Hands on Cooking Classes~~~At Torrey Pines High School and La Costa Canyon High School

Here is a quick list of all of my upcoming classes, if you have any quetions about menus or how the classes work please let me know and I would be happy to answer any questions you might have.


• Spa Cuisine- healthy cuisine (4 weeks)- at Torrey Pines High School
-Wednesdays~ May 5 - 26, 2010 $131 from 6 to 9 p.m.

• Spanish Cuisine- specializing in Mexican & Cuban cuisine(2 weeks)
-at La Costa Canyon High School-Thursdays~ April 22 - 29 2010 $75 from 6 to 9 p.m.

• Italian for Beginners Part 2- a repeat of our popular Italian cooking for beginners series
(4 weeks)- at La Costa Canyon High School-Thursdays~
May 6 - 27, 2010 $131 from 6 to 9 p.m.

• Mediterranean Cooking Class- specializing in Greek & Moroccan cuisine (2 weeks)
-at La Costa Canyon High School-Thursdays~ June 3 - 10 2010 $75 from 6 to 9 p.m.
• Asian Cuisine- specializing in Thai & Vietnamese (2 weeks)
-at Torrey Pines High School-Wednesdays~ June2 - 9, 2010 $75 from 6 to 9 p.m.


To register online go to www.sdadulted.com
Or call (760) 753-7073 ext. 5103
For any other questions please contact Chef Jenn at (858) 212- 9054

Exploring Your CSA Basket: Fun Seasonal Cooking Demonstration~ from the third annual Cultivating Food Justice Conference

Thank you all so much for taking part in the Cultivating Food Justice Conference. I had a wonderful time sharing (or should I say ranting, at times) my passion for food.

I also want to thank one of my students for takeing such wonderful pictues. Hope you all enjoy them as much as I do.

Please let me know if you have any other questions or if you would just like to chat about food sometimes.

Also, don’t forget that you can get all the produce I used today from Suzie’s Organic Farm. Please go to their website (http://www.suziesfarm.com/) for more information about the CSA (Community Supported Agriculture) basket or what farmers markets you can find them at.

Here are some other websites for local CSA’s-http://www.bewiseranch.com/, http://www.ecovian.com/s/sandiego/csa-food-delivery, and many more

As mentioned in class, Garden of Eden, offers varies sizes of CSA baskets ~http://www.goeorganics.com/pledge_form.php

Here are the recipes for everything I made in class.


P.S. If anyone accidentally took my produce guide I would love to get it back. Thank you!

Kale and Swiss Chard with Pine Nuts and Golden Raisins
Serves 4

2 tbsp Olive oil
2 cloves Garlic, minced
3 cups Kale, washed tough stems separated- (stems chopped into small pieces and leaves coarsely chopped)
3 cups Swiss Chard, soaked, tough separated- (stems chopped into small pieces and leaves coarsely chopped)
¼ cup Water
3 tbsp Golden raisins
1 tbsp Pine nuts, toasted
1 tbsp Honey
Salt and pepper to taste

Heat oil in a large sauté pan over medium heat and garlic, cook until fragrant, about 30 seconds and add water, kale and chard stems.
Cover and reduce heat to medium low, cook for 5 minutes.
Remove cover; add kale and chard leaves and raisins, season with salt and pepper. Cook for 5 to 7 minutes over medium heat or until chard just starts to become tender.
Taste for seasoning and serve.

Romaine and Strawberry Salad with Toasted Nuts, Fresh Cheese, and a Sherry Shallot Vinaigrette
Serves 4

½ cup Nuts (almonds, walnuts, pecans, etc.)
2 tbsp Sherry vinegar
1 tbsp Shallot, minced
2 tsp Honey
½ cup Oil
1 head Romaine lettuce, cut into bite sized pieces
½ cup Micro tatsoi
½ lb Strawberries (1 1/2 cups), trimmed and quartered lengthwise
2 oz Mild fresh cheese (queso fresco, goat cheese, sheeps milk feta, etc.), crumbled

Roast nuts in a shallow baking pan in middle of oven until golden, approximately 10 minutes.
Cool nuts and coarsely chop.
Whisk together vinegar, honey, and shallots. Add oil in a slow stream, whisking until combined well.
Toss together romaine and micro tatsoi in dressing and season with salt and pepper. Divide salad among plates.Top with strawberries, nuts, and cheese.