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Blind Dinner
Monday, September 19th, 2011

Our blind-folded wine dinner on Monday, September 19, was a great success! Nervous anticipation loomed as our guests arrived for a casual reception. Passed hors d’oevres and glasses of Torrentes occupied our guest’s minds. As participants moved in to their seats for dinner, the program was explained and blind-folds covered their eyes. The four course dinner consisted of two wines per course and food that played with the senses. Elements of smell, texture and taste were prominent as guest’s sight was shielded. Never forgotten was the reason why this dinner came to life. Proceeds benefitted the Foundation for Retinal Research aiding those with retinal diseases. The foundation is committed to finding treatments and cures for Retinal Degenerative Diseases and supporting the lives of affected families.
Got Fish
Saturday, July 16th, 2011

Demystifying The Catch of the Day cooking demonstration was held on Saturday, July 16th. The class prepared a beautiful and succulent  Alaskan halibut with English pea risotto saffron fumet dish. From the water, to the market, to the home - the entire group learned much about selecting, preparing, and of course TASTING fresh fish. 

The class was a huge hit and we thank you all who attended. Stay tuned for the next class adventure!!! 
Our Future Chefs of America
Saturday, March 19th, 2011

On Saturday, March 19, 2011, Chef Michael Paulsen and resident teen volunteer, Noah Gerber, will be conducting a Chef's tutorial for teenagers interested in the culinary arts. This class is designed for high school teens. They will learn how to read a recipe, and prepare and cook healthy, delicious dishes with emphasis on nutrition and food science.

In this course teems will be exposed to working in the kitchen. We will experiment with flavor: complementary and opposing. We will use our senses to make educated guesses about our experimentation: smell, sight, intuition, experience. We will cover basic kitchen techniques, measuring, how to read a recipe, how to plan a menu, basic etiquette, as well as learn how to prepare a simple menu. Space is limited to 24 students. The class is $35 dollars and this includes instruction and all necessary materials.
Cocktail Clinic
Sunday, January 15th, 2012

The cocktail clinic was a great success with 21 participants. We started off by doing some blind tastings with three Vodka’s and three Gin's. It was very interesting to see the differences between them especially when tasting them at room temperature where the flavors really stand out. Chef Michael provided some tasty bar snacks that we all enjoyed. It was very informative for the participants to realize what they're looking for when they are tasting liquors and it's a good barometer of what their likes and dislikes are. We finished off the session by tasting some of our cocktails: Therapy which is the gin cocktail, No Reservations which is the pomegranate martini and then we did a little Negroni and some Barrel aged Manhattan. Our next class is going to be in March where we might work with Bourbons We have several that we'll be tasting and we'll get an idea of what people like and don't like So take a look at our newsletter where we will be announcing the date soon. Cheers!
Cocktail Clinic
Sunday, January 15th, 2012

The cocktail clinic was a great success with 21 participants. We started off by doing some blind tastings with three Vodka’s and three Gin's. It was very interesting to see the differences between them especially when tasting them at room temperature where the flavors really stand out. Chef Michael provided some tasty bar snacks that we all enjoyed. It was very informative for the participants to realize what they're looking for when they are tasting liquors and it's a good barometer of what their likes and dislikes are. We finished off the session by tasting some of our cocktails: Therapy which is the gin cocktail, No Reservations which is the pomegranate martini and then we did a little Negroni and some Barrel aged Manhattan. Our next class is going to be in March where we might work with Bourbons We have several that we'll be tasting and we'll get an idea of what people like and don't like So take a look at our newsletter where we will be announcing the date soon. Cheers!