Closing One Chapter Before Starting a New One - Celebrating with Iced Coffee & Top Pot Apple Fritter!

Today is officially my last day at work.  I've been here for 10 months and learned and experienced a lot.  But it's time to move on to a brighter and more fulfilling chapter of my life.

I am teaching my last cooking class - Cooking with the Season - very appropriate :)  My co-workers gifted me with my favorite - Top Pot Donuts Apple Fritter wrapped in pink and orange checkered ribbon.  I shall read the card at home.

Take a Chill with Peach & Lime Soup

Be sure to take advantages of the sweet, juice dripping peaches!  Eat them as is, or puree them for a refreshing soup.  I don't mind the skin, and love how it adds specks of dark rich color to the soup.  If you'd rather leave the skin out, peel it with a serrated peeler.

A Food Lover's Dream Book Club - Julia Child's Inspired Potluck

Last week I crashed a Book Club.  Crazy ha?  People crash weddings, parties, maybe free conference lunches. But book clubs?  You might not be so surprised or perplexed once I tell you the nature of the said book club - food enthusiasts, meeting to discuss As Always, Julia: The Letters of Julia Child and Avis DeVoto.


It all started with a photo on Facebook.  My friend, Brook of Learn to Preserve posted a photo of a single steamed artichoke with tarragon lemon butter sauce - her contribution to the evening's book club.  I was intrigued!  


I have been to quite a few book club gatherings before - usually held at a local restaurant, where over drinks and food the book club members would discuss the book for 5 minutes and then move on to the latest and greatest life happenings.  This book club, was going to be different!  The guests, some of my friends from the Seattle's food community, were gathering for a French, Julia Child's inspired potluck at the home of Myra, Seattle Bon Vivant.

Chick, Chick, Chick, Chicken! Foster Farms Fresh Chicken Cooking Contest

I've seen my share of food competitions, and years ago, went as far as sending my application to the Next Food Network Star show.  I didn't get selected, and found out, that according to my mom, I just don't have the personality to be on TV, but that's another story.

With my hopes and dreams of being on the show fading away, I have instead been picturing myself as a judge on one of the food shows, and one day, hope to get a chance to sit there, hopefully on a pedestal of sorts, and rate contestants' food.  Slowly, and carefully, inspecting bites of their culinary creations with a fork and a knife, swirling the food dramatically in my mouth, and making undiscerning sounds. 

For now though, I am happy and honored to attend the Foster Farms Fresh Chicken Cooking Contest held today in Seattle, WA at Kathy Casey Studio.  I'm excited to see many of my fellow food bloggers, and especially Jamie Peha (one of the judges!) from Table Talk Radio That Tastes Good who graciously invited me to the event - thank you!


Let the chicken cooking begin!  Good luck to the 5 Washington semifinalists, 2 of which will be moving to the finals held at the Culinary Institute of America at Greystone.  "The winner of the contest will be awarded $10,000 and a one-year supply of Foster Farms fresh chicken."  - That's a lot of chicken!

Here's one of my personal favorite chicken recipes - Roasted Chicken Breast with Lemon and Thyme.


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Summer Tuscan Soup Recipe - Stone Soup Kitchen at Carnations Farmers Market

I've had so much fun cooking at the Carnation Farmers Market that I decided to come back for the 3rd time. 

My two previous visits to the Stone Soup Kitchen resulted in Cream of Asparagus Soup and Summer Smoked Salmon Chowder.  (Have you tried the recipes yet?  If not, what are you waiting for?) What would I make this time around? 

You might remember that last time I could not find new potatoes at the market.  So when I heard that these little young spuds made their appearance, I decided to definitely use them!  So young, so innocent, creamy and tender, these potatoes didn't even need to be peeled.  But the soup shall not be build on potatoes alone.

I took my inspiration from a Tuscan Sausage and Kale soup I have once cooked with my friend Melissa.  That soup was a perfect bowl of comfort on a cold October night, and even though, some of these summer days might have felt like October to you, I wanted to bring the soup into the summertime.  I made a few changes to lighten up this soup. 

Stone Soup Kitchen at Carnation Farmers Market: Smoked Salmon Summer Chowder

I am back at the Carnation Farmers Market following my last successful apperance there a month ago, as a guest chef for Stone Soup Kitchen.  Last time at the peak of asparagus season, I made Cream of Asparagus Soup.

This time the produce dictated something different.  The market had a salmon vendor - Loki Fish Co!  Focusing on smoked salmon as my main ingredient, i whipped up a gallon of Smoked Salmon Summer Chowder.

It's quite different shopping at the market than going to your grocery store.  I was counting on using potatoes as a thickener in the chowder.  Alas, as I arrived at the market, I found out that it was too early in the season for potatoes.  Instead, I decided to use a head of cauliflower.  Celery was also unavailable.  I spotted fresh bulbs of fennel too late, otherwise, fennel would have been great in this chowder.


Thank you to the farmers!

August Cooking Classes - Let's Get Cooking!

Hungry to learn how to cook?  Sign up for a class!  Check out the selection of hands-on cooking classes I will be teaching in August at Whole Foods Market in Redmond, WA.  Can't make it to a class?  Send me a message and we can set up a private.  Happy cooking!

Swordfish Summer Supper
Saturday, August 6th, Noon-2pm $20


Have you cooked with swordfish before? Let's give it a try together. Swordfish is mild in flavor and has a great meaty texture. Since fish isn't enough on its own, we're throwing in a great soup, salad and dessert!


* Sugar Snap Pea Soup with Parmesan Cream
* Pan-Seared Swordfish with Summer Salsa & Arugula
* Jasmine Rice with Cilantro & Lime
* Raspberry & Strawberry Granita


Soup at the Carnation Farmers Market
Tuesday, August 9th, 3-6pm

Join us at the Carnation Farmers Market for Stone Soup Kitchen. Our Culinary Center Director, Anna Berman, will demonstrate how to make soup from fresh, in season produce. The last few times, Anna made Cream of Asparagus Soup and Smoked Salmon Summer Chowder. Soup will be available for sale along with fresh baked bread from a local vendor and butter from Golden Glen Creamery. Proceeds benefit the Market.

Health Starts Here
Thursday, August 11th, 6-8pm $20

Healthy food is definitely not boring, but can be tricky sometimes. Come over to Salud to try these recipes packed with nutrient dense ingredients and flavor. We'll be sure to take care of your stomachs and your hearts.

* Chicken & Grape Salad with Cashew Tarragon Dressing
* Wheat Berries Salad with Lemon Miso Vinaigrette
* Eggplant Garbanzo Dip
* Red, White & Blue Fruit Salad with Almond Dip


Spanish Supper
Thursday, August 18th, 6-8pm $20

The Spanish Tapas class last month sold out before I could say "Ole!" This month, the flavors of Spain are back with this comforting and delicious supper.

* Goat Cheese Baked in Tomato Sauce with Grilled Bread
* Spanish Potato Salad
* Roasted Chicken Breasts with Romesco Sauce
* Lemon Sponge Cake with Raspberry Coulis

French for Beginners
Friday, August 19th, 6-8pm $20

Let's start with these simple, French classic dishes adapted for a home cook.


* French Onion Soup
* French Flag Salad
* Individual Ham & Cheese Quiches
* Berry Crepes with Chocolate Hazelnut Spread


Knife Skills 101
Saturday, August 20th, Noon-2pm $20


A great class for a new or a seasoned cook! Learn proper cutting technique that will save you time in the kitchen. We'll also save you some tears and cuts while teaching you how to slice, dice, chiffonade and julienne. We will also talk about taking care of your knives and keeping them sharp.


Kids Summer Camp – France, Japan, Italy, Greece, and India
Monday, August 22nd – Friday, August 26th, Noon-2pm $30 individual class, $125 for all 5


School's out! Time for summer vacation. Why not spend a few hours of your kid's free time in our kitchen learning about global cuisine? Each day, we'll learn about a particular country, cook several recipes from its cuisine, and most importantly, enjoy eating our creations! This camp is for 12-15 year olds.


Cooking with the Season
Wednesday, August 31st, 6-8pm $20


Let's celebrate seasonal cooking and all it has to offer! Once a month, we'll gather in the kitchen and cook with seasonal produce. August in the Northwest puts a spotlight on triple tomatoes, potatoes, halibut, peaches and blackberries.


* Tomato Gazpacho
* Grape Tomato & Avocado Greek Salad
* Halibut en Papillote with Summer Vegetables
* Young Potatoes with Herb Butter Sauce
* Blackberry & Peach Buttermilk Cobbler

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