Check out Orange County’s newest home brewing staple, Windsor Homebrew Supply Co.

 Let’s talk about Orange County’s newest home brew shop, located in beautiful Costa Mesa, off of Baker and Randolph, Windsor Homebrew Supply Co. First of all, Scott is the man, Me being a newb and all to the vast world of home brewing, my insecurities based on my lack of experience, gave me some reservations about walking into his beautiful new shop, but Scott with his cool-as-a-cucumber bed side manner is a very mellow dude, and answered all of my questions in a very approachable way.  

 The vast amount of equipment from the small space alone is very impressive as well as inviting. Everything from 15 gallon fermenters to an array of glass bottles, numerous varieties of all-grain malts, extracts, hops, beer kits, wine kits, even multitudes of spare parts for the advanced home brewer. Needless to say I wish Scott all the best and will definitely be returning in the near future for all of my brewing needs, along with a barrage of rookie brewing questions. As an added bonus, he is conveniently located across the street from my recently most favorite place to get a crafty pint- Barley Forge Brewery! These two places are sure to get the ever growing OC craft beer scene a run for its money. The two businesses even have a great deal during the month of June where if you show your receipt of $20 or more Barley will take a buck fifty off your first pint! You can’t beat that…So I urge all of you local home brewers or home brew wannabes like myself, to stop by this great spot.

I should also mention while I was there I picked up a case of bottles, and a capper, for my soon to be bottled batch of Punk Ipa. Using an awesome one gallon kit from Brooklyn Brew Shop my first experience so far has been a thrill. Scott mentioned that they can convert any large kit into a one gallon batch however for those of us that don’t have the extra space. Definitely a game changer, at least in my amateur-hour home brewing endeavours. Go check it out then fill up a growler at Barley Forge. Until next time, cheers!


Spring updates

First of all, I want to wish everyone a happy Memorial Day! And a sincere thank you to any followers of this blog  who have served our Country! 

I know it has been a long time since you’ve gotten an email from me about a new update on here, six months to be exact. Let me tell you, it’s been quite a busy, yet eventful few months for me, maybe some of you can relate. Having a lot on my plate, I found it very easy to put off writing and blogging, even though I truly do enjoy it when I can find the time. So what have I been up to? Starting the new year, back in January, I attended a conference for university chefs, put on by NACUFS, up in gorgeous Santa Barbara. Learning tricks of the trade from local chefs, and industry professionals throughout the west coast. Instantly I fell in love with SB, having never been there before.  To my surprise, that town is full of great local breweries, my favorites were Figueroa Mountain, and Telegraph Breweries. Along with great food pretty much everywhere, as well as amazing farmers markets nearly everyday of the week, it was hard saying goodbye. Also since it was my birthday, I decided to take a road trip up the central coast, and make a few great stops along the way, I highly recommend Firestone Walker brewery up in Paso Robles, as well as the hidden gem Bacon and Brine in Solvang, if you get a chance! 

Delicious finger limes from a Santa Barbara farmers market    Ramen! 

Breaking down cuts of pork.

Not a bad view from UCSB campus


Chocolate, caramel, citrus, and bacon bread pudding! From Bacon and Brine, in Solvang.

This semester, aside from my day job of lead chef for production in the cafeteria, and our ever growing catering and events, I picked up a couple of classes as chef instructor for our culinary program. For the first time one of these included being responsible for the lecture, which in turn meant being responsible for all of the grading, assignments, and homework, all of which has been a great, yet humbling task, to say the least! I still felt the desire to make time for teaching several community education classes as well. This semester we offered several classes, including the popular knife skills class, as well as old favorites like cooking with herbs and spices, and cooking with craft beer! I also included a new addition to the lineup, ” we can quick pickle that” which yes it is a play from an episode of Portlandia. As far as I can tell, it was a success, and the students had a great time, my assistant even mad hats!  

A few end- products from the knife skills class! Not bad for beginners…

  Below: Dukka, an Egyptian blend of toasted nuts, seeds, and spices great for grilled meats. Pistachios, hazelnuts, coriander, and sesame make for a great combination.


Flank steak with chimmichuri and Caprese salad   

  Spiced nuts, balsamic strawberries, savory caramel, over ice cream
The cooking with craft beer class featured several local breweries, including two of my favorites, Barley Forge in Costa Mesa, and Four Sons, located in Huntington Beach.


  Making stout chocolate peanut butter cups!

  Hand pressing fresh tortillas made with beer


Beer battered avocado tacos!

Recipes courtesy of The Beeroness, check out her amazing blog and website!

The Beeroness


Being offered for the first time, we can quick pickle that, showcased several recipes utilizing basic methods of quick pickling using vinegar based brines, and short cooking times.


Pickled asparagus, like a boss!

Mexican style escabeche  bread and butter pickles     Homemade Sriracha! (Recipe in link below!)

Just a heads up, I will be offering several classes this summer, for anyone who wants to learn more about the basics of cooking, as well as a fun day out! 

Also I had to make a couple of changes to the schedule, which are NOT mentioned in the community education booklet that was mailed out, so here are the changes followed by a link to the online brochure.

June 20: Cooking with herbs and spices 

June 27: Basic knife skills

July 25: We can quick pickle that

August 8: Re-discovering Ancient Grains

OCC community education Culinary Classes
Here are some other links you may enjoy! Until next time!

Barley Forge Brewing Co.
Four Sons Brewing
Homemade Sriracha
Bacon and Brine


Persimmon Butter with citrus and chilies

I thought I would spare you all with yet another “how to cook the perfect turkey” post. The world needs another one of those like we need a hole in our head. Cooking a turkey isn’t rocket science, it’s actually not that hard to do, plus if you screw it up, there’s usually plenty of gravy and other fixins to cover it up!
A few weeks ago a coworker of mine gave me a bag of fresh persimmons that she picked from her tree. Not being an expert on persimmons, and not really having any recipes for them, I thought I would go ahead and experiment in my kitchen, which is what I love about cooking in the first place, and come up with something if not somewhat original, at least delicious. So I decided to go ahead and whip up a persimmons butter, similar to Apple butter, or even preserves, and since I had a bunch of oranges and jalapeños on hand, I figured what the heck, I’ll throw those in as well.

Persimmons when ripe, are typically sweet, with a bit of tannin, can be used in desserts, salads, or eaten raw. There are several different varieties, but the most popular are the Japanese (Fuyu) , which are usually only available from October thru February, which makes it great for canning, to have all year round.
I always tell people that recipes are meant to be guidelines (with the exception of baking), nothing in a recipe has to be set in stone. That’s the beauty of cooking; if you don’t like something, don’t put it in.
So when making this recipe, hopefully someone out there gets a little inspired, feel free to make it as you would like, it’s relatively easy to make and you can’t really screw it up. Some of the worlds best foods were a result of mistakes, chocolate chip cookies, for example, were never meant to happen.
Persimmon Butter with citrus and chilies
5 persimmons, peeled, diced
1 jalapeño, minced
1 orange, chopped whole, including rind
1 cinnamon stick
1 cup sugar
What you’ll need
-food processor
-sauce pot
-sterilized jars (if canning)


1) Peel and dice the persimmons, place diced fruit in a food processor, purée until smooth, set aside in a bowl.
2) Chop up an orange, leaving the rind on, place in food processor and pulse until minced, but still chunky. I prefer the bits for added texture, and the rind intensifies the citrus flavor.
3) Combine the puréed persimmons, minced jalapeños, orange, cinnamon, and sugar into a saucepot.
4) Cook on low heat, and simmer for at least thirty minutes, stirring occasionally.
5) Place butter in sterilized jars if canning, otherwise, let cool to room temperature, and store in an air tight container in the fridge for several weeks.


So what does one do with this “butter” once it’s done you may ask…well try to keep yourself from wolfing down the entire batch after you make it, even though the possibilities are endless, here’s a few ideas you may like.
It’s great on fresh baked bread, and amazing on pizza!
On a rare night, in which I wasn’t too burned out on making dinner after getting off work, I surprised my girl friend with seared duck breast tacos, since citrus goes great with duck, I mixed some of the butter in with some fresh guacamole, and the outcome was amazing!
With the holidays coming up, it makes for a quick and delicious snack with Ritz crackers and cream cheese. Or if you want to be fancy…

Grab some Boursin cheese, fancy Rosemary crackers from Trader Joe’s and voila! Instant hors d’oeuvres for your family and friends.

I wish everyone a safe and delicious thanksgiving! Thanks for following and spread the word!
-Chef Bryce Benes


Monterrey, Nuevo León, One of Mexico’s largest and diverse cities, was once again the setting for NACUFS Pacific Region, Mexican Culinary Workshop; Maiz, Frijol, y Chile (corn, beans, and chilies for you gringos). Ten chefs including myself, and administrators from the nations top schools gathered at the distinguished Tecnologico de Monterrey (aka Tec), along with another dozen or so extremely hospitable staff and chefs from the Tec, made up this year’s group. I cannot begin to stress how friendly and helpful Gabriella, Adolfo, and the rest of the team were throughout the entire trip, especially around a bunch of chefs, egos and all, and most, myself included, lacking the proper Spanish vocabulary skills. So thank you again for your self-less time and first class service.



Above: Market staples; garlic, tamarind, piloncillo (sugar cane), and guajillo chilies.

Day One
After downing a few beers, and throwing down a couple of incredible tacos, getting over the “wow factor” of being in not only a different country, but an absolutely beautiful city, it was time to learn a few things and get down to business. What better way than taking a visit to a local market.






Above; more chilies, spices, and an employee at a local tortilleria
Not exactly like the vast open markets I’ve seen in Europe or even Southern California, but definitely the place to go for meat, spices, produce, and your daily fix of hand made tortillas. Very clean, very friendly people everywhere, seemed to be the theme of the entire trip.




Working up an appetite, For our first lunch we literally ate in a garage turned makeshift restaurant. The food was delicious, and amazingly fresh. Handmade enchiladas, gorditas, and taquitos. The head chef’s pride and spirit filled the entire crowded room, plate after empty plate, I can still see his beaming smile, pristine chef jacket and all, something totally unexpected but delightful nonetheless.

Not too soon after lunch, we headed to a local culinary and hospitality school, who work in tandem with the Tec. This would be our home base for the week, as we would prepare for our first course of study, chilies!



Many cooks, whether home or professional, know that removing the inner seeds and pith of chilies will dilute some of the heat. What I didn’t know (here’s a tip) is that there are other ways of not only mellowing, but sweetening the taste of any overly spicy pepper. Go down to your local Mexican market (don’t be shy). Pick up some piloncillo…what the heck is that, you may be asking, it’s pure Mexican sugar cane boiled down into a cone like shape. Take a few cups of water, a chunk of piloncillo and some brown sugar, boil the water until the sugars dissolve. Meanwhile, cut open your chilies and remove any unwanted seeds. Let the water come to room temperature. Place the chilies in the syrup for several hours or overnight in the refrigerator. After several hours the syrup will engulf the chilies, and the burn will be dramatically mellowed out. For me, this right here, was worth the price of admission. Being a chef in Southern California, I’m constantly surrounded by outstanding Mexican cuisine, it was just a breath of fresh air to learn a few new techniques.


Above: Salsas made in traditional Molcahete (mortar and pestle)
Chile picadillo, guajillo chile y queso panela, chilacas in masa azul (chili relleno in blue corn), chile y machaca (dried beef), and chile poppers con tocino (bacon)

After wrapping up in the kitchen for the day and later being inspired by talks from local and very passionate chefs, we spent the evening at EXPOTEC, an annual event where students present over 60 regional and international stands, including a multi-regional culinary Exhibition from different areas of Mexico, Central, and South America. Tons of great food and plenty of cheap beers made for an excellent night…

Day 2 Frijols y Maiz (beans and corn)

Ahh…nothing beats a long night of eating greasy (although delicious) food, and several giant sized beers, than waking up early to this…What is this you might ask? Just a little sample of some local delicacies; Escamoles (ant larvae), Chapulines (grasshoppers), and last but not least, Gusanos de Maguey (Maguey worms). Apparently these little guys don’t come cheap, people pay up to 1800 pesos/kilo (about $500 a pound!) Nothing against tradition, and I appreciate that they even made them into tacos, but it could have waited till after breakfast, or even lunch.

So after a light breakfast…gulp…we once again broke into teams and began whipping up the planned recipes for the day. Mexican food has always been at the top of my list. A lot of these dishes I’ve had before, numerous times, but again it was learning new techniques which made all the difference. Whether it was making a simple yet delicious salsa from scratch, to hand pressing the fresh masa into tortillas, or burning my fingertips from crimping the edges of the sopes, it seemed to connect on all levels of creativity for me and my peers.





On the agenda for the day; tlacoyos, a thick corn tortilla, fried, topped with black bean, cactus, panela cheese, and salsa. Sopes (fried corn boats) with chorizo, beans, and ancho chile salsa. Flautas de pollo (chicken flautas). Traditional enchiladas, first fried in oil, then dipped in salsa guajillo. Gorditas with cheese and potato. Along with tamales, and my personal favorite, Chilaquiles. Probably the simplest and most delicious I have ever had. Chilaquiles is basically a comfort food casserole, gaining in popularity for weekend brunch, most restaurants will get the most bang for their buck by using leftover tortillas, salsa, etc. The key for this recipe however, was using all fresh ingredients, as well as boiling hot salsa (to keep the chips crisp, not soggy) over fresh chips with plenty of cheese, smoky Gouda to be exact…my mouth is watering just thinking about it.

Later in the afternoon, each team was given a mystery basket of sorts to come up with several original recipes, based on what we had learned so far. One of the more unusual ingredients for most of us was a peculiar black fungus (think mushroom) that only grows on corn, known as cuitlacoche (pictured below). Growing up in Nebraska, I’d seen my fair share of corn, and corn fungus. Never did I realize that it could be edible, let alone a delicacy.

Cuitlacoche, a peculiar fungus

Our team decided to go with a masa based empanada, stuffed with machaca ( dried beef, a popular regional treat), and cheese, we flavored the masa with cilantro purée, and ancho purée, giving a two tone green and red hue. Also, we added a fresh tomatillo salsa and slaw, to cut the richness. Francisco, the head pastry chef at the Tec, blew our minds and made a dessert out of the fungus! He made a delicious cake, similar to a sweet corn bread, and made a caramel sauce with the cuitlacoche. It was somewhere between genius and crazy, but it actually worked, and tasted pretty good!






The surprisingly good fungus cake, and some of the other teams dishes.

Day 3, Lunch for 400 new friends
On the third day of our conference our team helped the staff prepare and serve lunch for the campus staff, faculty, students, and local community. The menu consisted of many traditional regional dishes, most of which were centered around the theme of the conference. We more or less were getting in the way of Chef Antonio’s staff, but in good spirits, they put us to work. I was picked for the dessert team, typically not my strong suit, but I was in good hands, after stuffing around 400 sweet tamales, I felt I had helped if not a little bit.


Clockwise; sweet bean tamales, spinach salad with almond, panela cheese, and guajillo vinaigrette, Mexican fruit salad, chiles en Nogada, usually reserved for very special occasions


Clockwise; clay pots for Cafe de la olla, Cuitlacoche (fungus) lasagna, one of the many amazing salsas, pan de elote (corn bread)
From the looks of their empty plates, everyone seemed to really enjoy the lunch. Towards the end, we were all introduced to the crowd, they were even kind enough to put us in the local paper.
Here’s a quick video of the lunch.


Discovering the city
Monterrey is truly an incredible place. With the backdrop of the Sierra Madres, and a sprawling city center, you didn’t need to look far to see its natural beauty mixed with a youthful up and coming vibe.

Statues within the city center

Backdrops of the mountains on campus.

Amazing chalk art murals.

Foundry Park.



More great views of the city.

Tequila and Mezcal (informative and delicious) tasting at Vinoteca!

Exhibit at the Modern art museum

El Rey del Cabrito! Head to tail roasted baby goat.

Market on the way to Guadalupe.

The excellent staff.

One last view of the city before flying out.

Needless to say this trip had a great impact on me. Experiencing a different culture, learning new techniques, and making new friends, what more could I have asked for. The service that the staff showed was above and beyond amazing, and kudos goes to all involved on the NACUFS side. Hopefully I will get the opportunity to experience this city again sometime, and highly recommend it to anyone else looking to travel south. Thank you for letting me share this with you all, don’t forget to follow this blog for more updates, until next time, cheers!
Chef Bryce Benes

Maiz, Frijol, y Chile. A Mexican culinary workshop


I’m not an expert on beer nor do I claim to be. I don’t brew my own beer(yet) nor do I belong to an exclusive brewing society. I am however, like many people a fan. I show my support of craft breweries on an almost daily basis. As most fans of craft beer know, beer is seasonal and some beers are only offered during certain times of the year. This still being the early stages of the fall season, we as consumers are wandering in the calm of what will soon be the onslaught to a perfect storm of pumpkin flavored everything, “psl” for you trendier readers. I’ve had my fair share of of Pumpkin beers both good and bad. Here are five beers, all brewed in California, all brewed with pumpkin that I thought I would share with you. Why five beers? Because I couldn’t carry six…Why only California beers? I don’t know, because I live here I guess. Obviously there are hundreds of great breweries out there that make great pumpkin beers, probably better than the ones on this list. My suggestion, if you’re feeling festive, and want to indulge in the tastes of the season, pour that awful Shock Top garbage down the drain, and be a little more adventurous, or not, and try something new, it may not be a pillowcase full of chocolates, but as adults, it may be the next best thing to trick or treating…Happy Halloween!

A quick note, I’ll be listing the beers in order of my enjoyment, with the first being okay and the last being amazing. Also I’ll be including the descriptions from each breweries’ website. Cheers!

Black Market Brewing Co. Temecula CA

Superstition is a Pumpkin Spice Ale brewed with the perfect amounts of malt, hops, spices and of course pumpkin. Nothing brings the comfort of Fall better than a nice cold glass of Superstition. If you are really daring, try Superstition by consuming it in a glass rimmed with pure maple syrup and cinnamon sugar. It’s like drinking pumpkin pie in a bottle.
score: 3 out of 5
Bootlegger’s Brewery Fullerton CA
Pumpkin Ale

Pumpkin Ale is our Fall Seasonal Release Beer. Brewed with cinnamon, nutmeg, molasses, brown sugar and real pumpkin juice to create this special beer. A beer that reminds us of coming home to family and getting the fresh pumpkin pies out of the oven. A perfect beer to sit back and relax with while watching the leaves change color in the fall.
score 3.2 out of 5. Of the five, this one has the most pronounced pumpkin flavor.

Coronado Brewing Company. San Diego CA
Punk’in Drublic
8% abv

Brewed with brown sugar, honey, cinnamon, nutmeg, allspice, and a heaping helping of would be jack-o-lanterns, Punk’in Drublic delivers autumn’s trademark flavors along with a hint of West Coast character, whether enjoyed in a pumpkin patch or on the beach.
score 3.5 out of 5. Great beer, bonus points for being named after punk band NOFX
The Bruery. Placentia CA
Ignis Fatuus

Ignis Fatuus is a special brew created just in time for Autumn activities. The base is a rich, robust porter that was brewed with an addition of puréed pumpkins. Like all great pumpkin recipes, we then added a subtle addition of seasonal spices to balance with the roasty character. We invite you to enjoy the nuanced flavors while telling ghost stories around an illuminating jack-o’-lantern.
score 3.6 out of 5. Hard to find, delicious and dark

Anderson Valley Brewing Company. Boonville CA
Pinchy Jeek Barl.

Aged for 6 months in Wild Turkey® barrels, this bourbon barrel-aged pumpkin ale is pleasantly creamy with a silky body and sweet caramel flavor. The aging process imparts notes of coconut, vanilla, and oak to compliment the tang of the spices and a hint of hops, all wrapped in a smooth, round finish.
score 4 out of 5. This beer was hands down my favorite. Easy drinking porter, smooth vanilla, with a hint of the barrels, I definitely recommend picking up a couple of bottles before they’re gone. Delicious, a must have at all costume parties this year.

The Great Pumpkin! Five pumpkin beers from California worth giving a try.


One hell of a Mulligatawny, and the joys of making soup

“He’s not a Nazi. He just happens to be a little eccentric. Most geniuses are.”
– Kramer, in “The Soup Nazi”

One of my favorite childhood books was the story of Stone Soup. In the story a group of hungry travelers arrive in a town with nothing but an empty pot. They ask some locals if they can spare any food but are denied. So one of the travelers goes to the river and fills the pot with water and drops a large stone inside. A curious villager walks up and asks what’s cooking? We’re making stone soup, says the traveler, it’s delicious, buts needs a few garnishes to make it even better…the local runs and gets some carrots. Another person walks by and adds more ingredients, and so on and so on, until the soup is complete and the whole town enjoys the soup. It’s a basic lesson in sharing, community and eating well. Whenever someone asks what is my favorite thing to cook, without a doubt my answer is soup. For me making soup is a break from the crazy everyday world. From roasting bones for a hearty stock (when I have time) to getting lost in thought while chopping vegetables, keeping a steady simmer careful not to boil, to skimming the skum that rises to the top of the pot, soup is therapy. Soup is delicious.

Last week in class our focus was hearty fall soups. Of the six we prepared all of them were delicious. Keeping in mind that recipes are guidelines, and not set in stone, it’s the little things that can make an average recipe great. Things like being consistent in your knife cuts, the right amounts of seasoning, always tasting your food, and so on, are the things that can instantly make you a better cook. Of the six recipes one of them in my mind stood out the most; the Mulligatawny!

Mulligatawny is an Indian influenced stew, usually with a curried flavor base, and a lot of times made with chicken, and usually lentils. The following recipe is from an East coast staple called Daily Soup. They have numerous locations in New Jersey and New York, so if you’re ever on that side of the country I highly recommend stopping by. This version happens to be vegetarian, with several types of curry for a deep levels of flavor, smoothed out with a touch of coconut milk and lemon, on a chilly fall day, it can’t be beat.
Mulligatawny with Lentils
1 TB ginger, fresh, minced
2 garlic cloves, minced
2 TB vegetable oil
1 large onion, chopped
1/4 cup whole mustard seeds
1 TB Garam Masala curry powder
2 tsp curry powder
2 tsp kosher salt
1 tsp ground cardamom
1/4 tsp cayenne pepper
1 (28 oz) can of diced tomatoes
6 cups of stock, vegetable or chicken
1 lb brown lentils
1cup coconut milk
1 bunch fresh spinach, rinsed, chopped
1 TB fresh lemon juice
1 TB sugar
1/4 cup cilantro, fresh, chopped

1. Purée the ginger and garlic together in a blender or food processor.
2. Heat the oil in a large stockpot over medium heat. Add the onion and ginger purse and sweat for four minutes until tender and golden.
3. Add the mustard seeds and cook until they begin to pop.
4. Add in the garam masala, curry powder, salt, cardamom, and cayenne and stir to coat the vegetables.
5. Add the tomatoes and simmer for five minutes.
6. Add the stock and lentils and bring the mixture to a boil. Reduce heat, partially cover, and simmer for thirty minutes until the lentils are tender but not mushy.
7. Stir in the coconut milk and simmer for two minutes.
8. Remove from heat and stir in the spinach, lemon juice, and sugar.
9. To serve, ladle the soup into bowls and top with chopped cilantro.
Makes 12 cups. Courtesy of Daily Soup


Green Chicken Pozole, with all the garnishes

Split pea with smoked ham hocks

Roasted Acorn Squash Soup

Roasted cauliflower and parsnip soup


Mushroom and barley

And we just couldn’t let this extra ham hock go to waste.
Any questions or wanted recipes just let me know, I’ll be more than happy to share, but make sure you do it right, otherwise…No Soup for You!


A few updates, and some upcoming events!

First of all, I want to send my thanks for the support of this blog and all of the great feedback it has gotten.  I’m excited to continue to share and update this blog on a regular basis. I’ve got some great stuff coming up which I can’t wait to share. My biggest concern is, is it actually worth sharing, and does anyone really give a damn. Well, hopefully the answer is yes. Everything from, which seasonal beers you should be sipping, killer recipes, future class updates, as well as highlights from my upcoming culinary voyage to Monterrey Mexico which I am absolutely stoked about.


Spicy sesame crusted pineapple noodles, Prosciutto and Mascarpone stuffed chicken breast, Veal Osso bucco.

The Eclectic Cafe continues to roll out some great options every Friday. I’m also happy to announce we will be having our first OCCtoberfest at the Eclectic Cafe! It will be held during our October 24th service. The menu will feature authentic, scratch made German Cuisine, as well as live polka music from local band the Oompah Meisters! is should be an amazing event, so if you’re in the area and free for lunch, I strongly advise you to make reservations, throw on your leiderhosen, and head over for a great time! All for $11! Sorry no alcohol will be served…I know it’s a bummer, but it will still be fun!

Menu for OCCtoberfest

The unofficial flyer for #OCCtoberfest

The unofficial flyer for #OCCtoberfest

One last thing, I have a couple of spots open for my Hearty Fall Soups class this Saturday! We will be focusing on six delicious soups made from real stock, as always lunch is included and I’ll even take care of the dishes for you! Hope to see you there!

Culinary Basics: Hearty Fall Soups

I  recently submitted several more classes for Spring 2015. I added a new class called “we can pickle that” (any Portlandia fans out there?) this class will feature some great quick pickling recipes including pickled asparagus, escabeche, and home-made Sriracha. So stay tuned for more details to come!