Oh, boy! It’s cold and gross out. Time to stay home and stand over a pot of caramelized onions for about forever. It’s okay, it’s completely worth it. You can adjust the heat up or down a tad if it’s going a little too slowly or too quickly, but the key is to stay on […]
Seats are open in my Wednesday night cooking class! Please join us at 6:30 Wednesday, October 14 at chefshop.com for an evening of good food, wine and conversation. Settle into the cooler weather with some creative takes on the classics. Personal Chef Lesa Sullivan will share with you her greatest hits of the season. Recipes include: Butternut Squash […]
Movie Night: Julie and Julia – Classic French Cooking Wednesday, September 30th, 2015 6:30 to 9:00 pm Instructor: Chef Lesa Sullivan A classic movie and classic French food — all from the movie, “Julie & Julia”. Don’t miss Lesa as she shows you how to make a traditional French dishes straight from Julia Child’s famous […]
The trick to making a meatless pâté that even ravenous meat eaters will enjoy is to use ingredients with plenty of umami, the palate-satisfying richness found in foods with lots of glutamic acid. In this recipe, the soy sauce, balsamic vinegar, lentils, walnuts and mushrooms all chime in on the umami note. For a meatless assiette de charcuterie, serve […]
Hot Parisian Nights Cooking Class Wednesday and Thursday, August 19th-20th, 2015 6:30 to 9:00 pm Instructor: Chef Lesa Sullivan Bring your sweetheart and sing La Vie en Rose together while you dine on traditional Parisian bistro recipes created with well-known aphrodisiacal ingredients. Chef Lesa will enchant you with stories about the City of Light while […]
We grew up and moved. Andy had this wild and wonderful career as a scholar and mountain climber, a journalist and world traveler! I became a chef, a business owner, a stepmom and wife. There we were, having lives, which were excessively busy and way too filled with stuff to curl up in a bean bag and pick up the phone. Then Andy got very sick. Then my husband died. Then there was time to do a whole lot of things.
Join me next Thursday night at ChefShop.com for a Winter Farmers’ Market Class, where we’ll talk about just why local grains, dried beans and fresh produce make winter a culinary wonderland.
So far, my best recommendation for ta-dig is to not get in a long, involved conversation about anything while you’re making it.
Gluten Free Girl’s ChefShop book launch was great fun, despite having almost passing out from excitement. Then there was my ape sh*#t nutty first night on the line at the Cantina, which you can read about here. There were caterings to do, classes to teach and foodie events to attend.