Recently in Instructional Classes Category

Where does the time go? If anyone has a clue, or a coupon so I can get a discount on one, let me know.

A few months ago I took Fatted Calf's 3rd class, Whole Hog Butchery & Sausage making Part I. It was a last minute deal and headed out.

The class is held in their very own commercial kitchen and butcher shop up in Napa at the Oxbow Market. The classes start at 11am and go until 3pm, plenty of time to get there and plenty of time finish out the day, niiice. The class is limited to 12 people, plenty of room and time for some real hands on instruction. And brother, or sister, you're getting instruction in butchering and sausage making by one of the top Supreme Poobah Master Butchers of all time. Taylor holds nothing back in procedure, where the ingredients come from or how to bring the recipe together. He shares all and always has, it's because he cares. Pretty cool, eh?

Okay, so here you are at the Fatted Calf HQ, knife in hand or casing manipulation, how could it get any better? That's right, they supply the lunch. And this ain't your grandfather's continental breakfast at HoJo's. No ma'am, this is a lunch that fits squarely in Napa's finest spreads. Wine too! Yeah, it's like that. But wait, there's more, oh yes. You get 10% off after the class on whatever they have in the meat case for that day! That's not enough for Team Fatted Calf though, you get to take with you a generous assortment of the sausages that you made that day!

Okay, I'll wait while you call (707) 256-3684 to secure your spot in one of their upcoming classes:

... okay off the phone?

As you've already surmised, this is a Destination Class. Cancel previous plans, rent a car, buy the plane tickets, do what it takes. You need to be in one of these classes, it was that good. Taylor & Toponia are absolutely superb in their abilities as cooks, chefs, hosts & instructors. If you miss out, go ahead and just smack yourelf in the face with a hammer now and get it over with.

xo, Biggles

ps - Please visit Meathenge's Flickr account for some more grab shots I took of the day.

The holidays are coming up here pretty quickly, they'll be here before you know it and 2009 will be only memories. Even people who don't cook much during the year will end up doing duty in the kitchen, gasp. For me, the top dangers in the kitchen are deep frying, making caramel and dull knives. For my outdoor kitchen it's grilling buck naked, but that's another story.

Who here takes the time to have their knives professionally sharpened at least twice a year? Raise your hands. Yeah, I didn't think so, but there's a few of you. Who here sharpens their own knives? Excellent Chilebrown! Anyone else? There's a few of you, good.

Listen up, I don't care what kind of knife you use in the kitchen, it could be a 500+ dollar hand-made Kramer knife or something you found in the basement years ago. No matter who made your knife, it ain't worth a bag of wet marbles unless it's sharp. I'll choose a sharp 15 dollar hardware store kitchen knife over any other dull knife. Here's your chance to learn how to sharpen your own knives from the Master Knife Sharpener Grand Poobah of All Time, Eric Weiss.

How cool would it be to be able to sharpen your own knives properly? Very cool. And now you have the chance to learn the craft the right way. Register today, time is running out!

xo, Biggles

Editors Note: Yeah, confused? I didn't know how to title this one either. I received this email the other day and was really blown away, I did tear up. We all make jokes, tell "stories" and enjoy the Meaty Lifestyle. But how many of you, and raise your hands, where meat has come in to your life and given you a venue to share the last life & times with a loved one before they pass?

I asked for permission to post this email and to post an image. Please read on and dare to keep a dry eye.

Hey Biggles,

First, I have to say a huge 'Thank You' for telling me about subscribing to Toponia's weekly newsletter for the Fatted Calf a couple years before she and Taylor took the leap and started their operations in Napa. I *so* looked forward to reading her updates and although it wasn't convenient to hit the SF Farmer's Market, I knew that one day, I'd get to taste their their products.
Move ahead to a year ago. The Fatted Calf has been running at the Oxbow Public Market for a while, and my dad, who was living in the Yountville Veterans Home was talking to me about Charcuterie and stoking the fires of meat love. I made a promise to create a nice Cheese Board lunch the next weekend, and so, finally stopped by the Fatted Calf for sausage.
Bailey was working the counter, barely two weeks into her start with the 'Calf. I sampled my way through just about all that was available that week and ended up buying more than a pound of some of the most wonderful sausage I'd had in many, many years. I was sold.
Stopping at the 'Calf on my way to visit my father became a habit very quickly.
Sadly, my father passed away on April 21st. I thought that I might not head over to Napa so much, but then, I got the heads up from Toponia about their first ever, up-n-coming Basic Pig Butchery and Sausage Making class. Lemme tell ya, I grabbed the phone so fast it set records in three states. I thought it would be a nice way to keep fond memories of hanging out with my dad over exceptional food.

The class was wonderful. Taylor, Toponia and the rest of the crew are fine people indeed. I had such a good time, I'm tempted to volunteer for them sometime.

Thanks so much for sharing your love of meat.

Best to you and yours,

-CM

Eidtor's Note: Please take a moment and hoist a cool refreshing beverage to CM and his father, a moment of silence and respect.

Whoa! What's Meathenge posting about such a fancy schmancy place such as Cavallo Point Cooking School for? I mean, they are the cream of the crop. What gives?

You're right, I don't normally find myself in such company. However, as it turns out a long-time friend Kelsie Kerr is heading up their culinary department. She had a few questions, I supplied some possible photographs and thought it might be fun to do a post here. Who is Kelsie? She is an amazing woman & highly skilled chef, kind, inspired with a crystal clear vision, and has worked in some pretty amazing places over the years. Ever heard of Zuni Cafe in San Francisco? Yeah, she was a chef there. Cafe Rouge in Berkeley saw her laying the very foundation of what it is today. Chez Panisse was lucky enough to have her in the kitchen for quite a few years. I remember sitting (half snoozin') on the sofa watching the food network. I thought I heard a familiar voice and looked up to see her preparing some fishy dish with Bobby Flay, go Kelsie !!! After her stay at Chez P., she began a very successful private chef and instructor gig. Have the most important dinner coming up and need someone this good in your kitchen? Kelsie's your chef.

Now? Yeah, right back where we started. She's the director at the Cavallo Point Cooking School. Gosh Kelsie, is there anything you can't do?

But wait, it gets better, no really. Hunker down here and have a listen. Okay, so you know the topic of the class, right? Yeah, yeah. But do you know who she's recruited as instructors? David Evans of Marin Sun Farms and ... and ... and the most awesome meat loving pair of all time, Taylor & Toponia of Fatted Calf !!!

Okay, take a deep breath, I'm all giddy. That's right, this is a world-class happening folks and you need to do whatever it takes to get yourself a spot in this prestigious class. It ain't going to happen again, this is it. It ain't cheap, but it'd be worth anything you can do to get yourself a spot.

Please click through for the details.

Biggles

Meathenge Labs did really well through the holidays and the kitchen took a pretty good beating. I noticed some pretty good splashes up against the wall behind the butcher block table, will get those wiped down tonight. The floor, while it did get mopped a few times, is getting a little smoodgy in the corners. I don't eeeven want to look in the toaster oven's crumb tray. Note to self, toss in to dishwasher next time along with the vent hood filters. Oh crap, I just remembered while cleaning the fridge I split some of the insulation around the door, damned. I think the stoopid thing is only 4 years old too, dumb Amana. Oh the chores I've seen!

Is your kitchen and its inhabitants feeling the same strain? How are your knive's edges holding up? When you run your steel over them, does it hone right up? Are you one of the rare few who actually takes the time to take them out to get sharpened? Or would it just be easier to pour yourself a large glass of carrot juice and sharpen them yourself? Don't know how?

Glad you said something! It turns out on Monday, March 2nd he's holding a knife sharpening class. It's time to get out of your cave and help the economy a bit. Spend your money well and enroll in Eric's glass. It's a good thing to do for yourself and your fellow cave dwellers. Please click through on the link below me here and get the details. Register today!

clickie for biggie

My friend and yours, Shuna Lydon, is at long last offering up one of her famous knife skills classes, yay! They don't come along frequently, so you really should check your calendar and make some room.

"Oh Biggles, I don't cut myself too often and some of my food comes out just fine, thank you. I don't want to spend the money or time on some class, boring!"

Wrongo pally, if you only do a little cutting in the kitchen, this will forward you with inspiration to do more, to be more. If you have mad skills in the knifey arena, you can hone in and improve. How awesome would it be to spend a little extra time to supreme that citrus for your special someone? To loll that clean, fresh and bright segment in your mouth without the pith is something everyone should experience. Besides, this isn't just any skills class. Shuna is exceptionally knowledgeable, concise and there for each and every one of you. If you're not getting the angle of your steel and blade just right, she can work you through it. She has the time, the care and skill set to carry you through. Besides, she has years worth of professional kitchen stories to share, ain't that cool?

These don't come along often, make the time. It's coming up soon, so don't delay. Go now and sign up for:

Shuna's SF Knife Skills Class: February 17, 2008.

When?
Sunday February 17, 2008

What Time?
12 noon- 2:30 pm, give or take 10 minutes

Where?
San Francisco, Financial District {exact location disclosed to registered students only}

How Much?
$75 by Paypal, $70 by check

xo, Biggles

ps - I've taken 2 of her classes and hosted 1. So there, nyah! I'm better than you ...

There are at least 2 kinds of people this time of year, in regards to buying/giving gifts. Some are brilliant, you know who they are. They know how to shop, they do it early and their choices are legendary. Then, there's my type. Lousy, last minute shoppers who give gifts that just plain blow. This makes both of us feel like dirt for a while. How would you like an easy one? An absolutely awesome gift that for a little outlay will get you 'in' with the cool kids.

That's right, buy your friend, lover, partner or spouse the gift of learning how to sharpen their own knives! Here's the crutch though, you have to move on this one. Why? Because Eric's next class is coming up this monday, December 10th. See? Shopping done!

Bring a few knives to sharpen and at least one that can take a lot of abuse.

Knife Sharpening Class with Eric E. Weiss

Location: Kitchen On Fire

1509 Shattuck Avenue

Berkeley, CA 94709

510-548-2665

6:30 - 8:30

$65.00

Again, you need to move on this one. Call today and secure your place of honor. After that, you may want to write down some questions that you've always wanted to know the truth about. Those rumors spread from nitwits at your local mega mart. Such as, don't use a steel it prematurely wears down your knife. Come prepared and be on time.

Biggles

ps - Am told that you can just actually show up on time and be allowed to attend, ain't that cool? Make a date of it !!!

Monday, October 15, 2007
6:30pm – 8:30pm $65.00

Paulding & Company, A Creative Kitchen
1410 D 62nd St., Emeryville, 94608

You will be taught to sharpen and hone your knives to perfection by hand. The sharpening stone and honing oil is included in the price of this class. Bring your quality chef’s knife and paring knife plus any others you wish to learn to sharpen. Should you want Eric to bring your knives back to life, you may arrange that during class.

Eric’s sharpening experience spans 30 years. Born in England, raised in Germany, his love affair with all things sharp began in boyhood, grew with him through military service to the Queen, and comes to fruition at Bay Area Farmer’s Markets, restaurants, catering companies, retail and private homes. During this unique hands-on class Eric gladly shares his true wealth of historical, cultural, and scientific knowledge about the blade.

Class details/registration at
www.pauldingandco.com
510-594-1104

Oh guess what, everyone? Shuna is coming back to town and this coming August 12th she's hosting one of her famous knife skills classes. This is perfect timing too, just look around you. The markets are absolutely filled with seasonal fruits and happy vegetables. I'm sure you do quite well on your own making your way through those tender little bundles of flavor. But haven't you always suspected there was a better way? A way to extract just a little more texture, something to make your mouth jingle?

Shuna is here and on the job. She's taken the time for you all and share her knowledge and passion. And brother, or sister, she's got both in vast quantities. In fact, her passion is infectious and soon you'll be on the edge of your chair, with your hand up. It's so great to have someone this close that can take the time to make sure you get what you came for, and more.

One of my favorite parts is close to the end of the class she does a hands on segment and shows everyone how to properly use a steel. A properly used steel in the kitchen is just as important as the knife is. Without it, your knife is a dull, dangerous thing that only gets in the way of your creations.

Knife Skills Class - Shuna Fish Lydon

Sunday August 12 Knife Skills Class 1 pm - 3:30 pm

North Berkeley, California

$68

Here is the page with all the information to get you started.
Shuna's School List

Biggles

It was only back in June for Mr. Weiss' last knife sharpening class. Terry Paulding said she could fill another and wanted to hear no sass. So, Eric being the knife sharpening ninja he is, said "You bet I'll do it. It's great, I love it!" Off to the calendar they flew, with pens in hand to find out when next would be. They agreed August 6th would be most excellent for that next knife sharpening class. All you lovers of all things sharp, get thine there, en masse!

KNIFE SHARPENING CLASS with Eric E. Weiss

Monday, August 6, 2007
6:30pm - 8:30pm $65.00

Paulding & Company, A Creative Kitchen
1410 D 62nd St, Emeryville, 94608

You will be taught to hone your knives to perfection by
hand. A sharpening stone and honing oil is included in
the price of this class. Bring your quality chef's knife and
paring knife plus any others you wish to learn to sharpen.
Should you want Eric to bring your knives back to life,
you may arrange that during class.

Eric's sharpening experience spans 30 years. Born in
England, raised in Germany, his love affair with all things
sharp began in boyhood, grew with him through military
service to the Queen, and comes to fruition at Bay Area
Farmer's Markets, restaurants, catering companies, retail
and private homes. During this unique hands-on class
Eric gladly shares his true wealth of historical, cultural,
and scientific knowledge about the blade.

Class details/registration at
Paulding & Co.
510-594-1104

So you can dice up your onion and slice down your carrots now with ease. Celery goes fine, stuffed with creamy cheese. But dammit man, the thought of sharpening those knives has always made you weak in the knees.

I owe you a dollar for having to read that ...

Ahem. Well, suffer no longer my good friend. Mr. Weiss is here and he's got a class coming up this coming Monday evening. Click on that image above, he got a wonderful write-up in the San Francisco Magazine recently. Cool, eh?

There's only a few spaces left, so hurry and sign up quick. It's only 60 bux!

KNIFE SHARPENING CLASS With ERIC E. WEISS

MONDAY, June 18, 2007
6:30pm - 8:30pm $60.

Paulding &Company, A Creative Kitchen
1410 D 62nd. St. Emeryville, 94608

Class details/registration at
Paulding & Co.
510-594-1104

Shuna is at it once again, thank goodness. I can't speak for everyone, but there could very well be some of us out there that are about as good at baking as Homer Simpson is at home construction. Sure you went out and spent hundreds on some fancy, bright red kweezinart rig. Book in hand you set out to make a pie dough. You probably made something that was ... edible. But how would youl like a Pastry Ninja next to you guiding your every movement?

Well, now's the time to jump. And I mean today. You're getting the inside scoop here. If you want another day, your space could be given to someone else. It does happen you know? Don't lag.

Sunday May 6, 2007 Pie & Galette Dough 1 - 3:30 pm
The price is $80 per person. Details of location are disclosed to registered students a few days before the class. There are two $45 spots reserved in each Baking Class for "assistants."

Go here now.

Biggles

Here we see an actual Pate A Choux doughnut from one of Shuna's classes. And yes, I took it!

Hey you!

Yeah, you. The one on the fence, over there. Get down and come over here. The weather is brightening and the sun is shinier. It's 2007 and it's time to get back in the kitchen, you've had enough rest.

Quiddit, don't give me that ol' line. I don't wanna hear it. Just because she's holding these two classes, doesn't mean they will always be there in the future. You need to contact Shuna directly over at her web site, Eggbeater. Looks like it only costs $100.00 bux. While that's more than $55, you're not going to be able to find a fancy pastry chef with Shuna's credentials and skill set at another venue, nope!

Go now!

Biggles

It was more than a few weeks ago that Tea of Tea & Cookies and I started talking about getting together for a grill session.

Oh Biggles, you're boring me already with this story, you've done this before. "Oh, Hi, I'm Biggles and let's grill today. Blah Blah BLAH !!!"

What if I told you Tea is a 2nd generation vegetarian?

Hey, were you the one with that dull ass knife over the holiday whacking repeatedly in to your roasted meat hunks making a complete mess out of it? Sure your knife skills may be that of a rabid beaver, but it could very well be it's time to get a new edge on those old rigs. Ya know, you should sharpen them at least twice a year, depending on use.

I can hear you now, "But Biggles, I use that steely thing at least once a month!"

That "steely thing" should be used each time you use your knife and only realigns the hairs on the existing edge. This edge goes away over time and needs to be made new again. Haven't you always wondered how these surreal & magical people do this to our beloved knives?

Wonder no more my friend! For Eric E. Weiss is here to shead light in to where we only dreamed of going. That's right, he's going to show you how to sharpen your own knives. This coming February 26th, in Emeryville, Eric will go in to great detail about all things sharp and how to keep them that way. The cost is only $55.00 bux.

Read on, foo.

Hey, were you the one with that dull ass knife over the holiday whacking repeatedly in to your roasted meat hunks making a complete mess out of it? Sure your knife skills may be that of a rabid beaver, but it could very well be it's time to get a new edge on those old rigs. Ya know, you should sharpen them at least twice a year, depending on use.

I can hear you now, "But Biggles, I use that steely thing at least once a month!"

That "steely thing" should be used each time you use your knife and only realigns the hairs on the existing edge. This edge goes away over time and needs to be made new again. Haven't you always wondered how these surreal & magical people do this to our beloved knives?

Wonder no more my friend! For Eric E. Weiss is here to shead light in to where we only dreamed of going. That's right, he's going to show you how to sharpen your own knives. This coming February 12th, starting at 6:30 to 8:30pm in Emeryville, Eric will go in to great detail about all things sharp and how to keep them that way. The cost is only $55.00 bux.

Read on, foo.

Here we find Eric hard at work Saturday morning at the Berkeley Farmer's Market.

Who here wants, needs, really should, improve their knife skills in the kitchen? Raise your hands, excellent. How many of you have been waiting for one you could afford and yet have a class that's comprehensive? Raise your hands, excellent. Maybe even learn how to sharpen your knives or repair broken ones? You bet. Well, you've scored big time people.

Paulding & Co. is offering a Knife Sharpening & Knife Skills Class for only 85 dollars. It's going to be held this coming December 11, 2006; 6:30pm – 10:00pm in Emeryville.

You're a bloody knuckle knobbed fool if you don't sign up today. The class isn't quite full yet, but it should be in a few days or so. Get with it, go now. Your fingers will be thankful you did.

Biggles

I'm so excited I'm bouncing up and down in my chair. EEeeEEeeEEeee !!!

It's no secret anymore, Shuna's classes are no less than stellar. I've attended a handful of them ranging from Knife Skills, Baking and Pate a Choux. And this time she's offering up a handful of goodies to learn. And you know what? This is perfect timing. Want to know why? Because the holidays are coming up and this would be the perfect time to master your pie dough technique.

Shuna's classes are a hands on and 1 to 1. If you're a wall flower, too bad. You're going to come away with a wonderful experience, inspired and full of mad baking skills. If you're a pro, she'll be able to clear up any misconceptions or hone your ability to perform. Or if your a Homer Simpson (read here: Biggles) in the baking department, she'll at least give you the opportunity to not screw it up. This is key because you'll get to see feel, smell and touch what it's supposed to come out like. Heck, until last year I didn't know what live versus dead yeast looked like when introduced to warm water.

And I swear to Bacon, if I hear anyone say, "Ya know, I'd love to. But, I think maybe I'll catch the next class." That's all very well and good, but time flies fast pal. You could very well lose out, again. Aren't you tired of being a loser? Step outside your box and make the effort to actually leave your home and have fun and learn something at the same time. Won't you? If I can do it, you can too.

The details on these upcoming classes haven't gelled yet. So, I'm not able to give you the concrete low down at the moment. Except maybe they'll be held in the San Francisco Bay Area.

Please visit Shuna's Eggbeater for details and contact information.

Go now.

Biggles

HOOYAH !!! Man, I just love taking Shuna's classes. I've taken prolly about 4 of her classes, knives and some wicked baking ones. Not only does the woman know what she's doing, but she takes the time with each person to make sure they get something useful out of the class. This personal attention isn't something one usually walks away with after taking one at a local kitchen supply store or school. If you tend to be a wall flower, you'll get left in the dust. This can be kinda sad and leave you feeling empty. Not Shuna, she gets those wall flowers planted firmly in front with gaze centered.

If you're on the wall about stepping up, it's time to jump. The class is coming up this coming Sunday September 10th. If you're smart, you'll contact her immediately and get your place secured with a paypal payment. Spots go quickly for this class, very quickly. Last time a couple drove up from Los Angeles just to attend, that's right. If you hesitate, you'll lose.

As a parting thought I absolutely do not want to hear anyone saying, "Oh I'd love to take it, but maybe next time." These classes are not run by Kraft or Sears. They are run by Shuna the Pastry Chef and if she gets a fancy full time cheffin' job, she's outta here and once again, you lose.

Do it, you know you wanna.

Please visit Shuna's blog entry for the Knife Skills Class for September 10th.

Biggles

I was just flipping through Shuna's Eggbeater and noticed she's got Knife Skills class coming up. The location is in San Francisco, so if you're even remotely close, sign up now. It's a small class so space will go.
I attended Shuna's first knife skills class back in February of 2005. I learned enough to find myself supreming sectioned fruit like a madman. I still do it on a regular basis today and love every minute of it. I find myself now inspecting my fruits or veggies to see if I can get the skin off somehow and make it even nicer. It usually ends up looking like a beaver had its way with it, but it's nice to try and see.
A note to ya'll who wait. Shuna does this as she see's fit. You may not get another chance this year or it could happen twice next month. So, if you're on the wall waiting to see? You lose.
Sign up now for Shuna's Knife Skills Class in SF.

Saturday July 22nd
$53**
1-3pm Bernal Heights, San Francisco

I was just flipping through Shuna's Eggbeater and noticed she's got Knife Skills class coming up. The location is in San Francisco, so if you're even remotely close, sign up now. It's a small class so space will go.
I attended Shuna's first knife skills class back in February of 2005. I learned enough to find myself supreming sectioned fruit like a madman. I still do it on a regular basis today and love every minute of it. I find myself now inspecting my fruits or veggies to see if I can get the skin off somehow and make it even nicer. It usually ends up looking like a beaver had its way with it, but it's nice to try and see.
A note to ya'll who wait. Shuna does this as she see's fit. You may not get another chance this year or it could happen twice next month. So, if you're on the wall waiting to see? You lose.
Sign up now for Shuna's Knife Skills Class in SF.

Saturday July 22nd
$53**
1-3pm Bernal Heights, San Francisco

Well, that was a lot of fun. Pastry Chef Shuna Lydon of Eggbeater held her Pate Choux class yesterday in Berkeley. We got to hang out all afternoon in Poulet's fancy kitchen. I have to say it sure is nice cooking in a large kitchen. The work areas have plenty of room, the stove and ovens are powerful and the capacities give me the chills.
Shuna sat us down for some lecture action. She had a few major points that she felt if we got nothing else, get these. After the lecture it was time for us to get some hands on experience wrangling the choux. Yee haw!
She ran through a large batch on the 20 quart Hobart. Man, she wrastled that beast like a pro, she's no slouch. The large batch filled some pastry bags so we could all practice squeezing out the choux. And brother, or sister, we needed practice. While this was going on several students were getting a second small batch going. And then another made with a milk base so we could do donuts! The afternoon flew by while she talked, conversed and taught. Questions were asked and mad pastry skills demonstrated. Everyone pitched in and did their part to learn. This is far better than attempting something on your own. There's only so much you can learn from books. Being able to have someone there saying, "That's how it should look like, right there." is invaluable. A great day.
If you're in the area and not signing up for her classes, you're out of your fricken mind. This woman's passion for the pastry, the teaching, ingredients and their roots is amazing. Shuna understands completely the relationship of the ingredients and this all comes together in a class worth more than double. Yesterday's class held a few professional cooks, a caterer, interested bakers, a few bloggers, home chefs and a hillbilly with his wife. We all had a great time and learned to listen to your dough, touch your dough, feel your dough, keep yer eye balls on it and last but not least, taste your dough. It tasted pretty darned good too.
Before I leave you for today I wish to express upon you a point of my own. Listen up, Shuna's classes aren't on a schedule. She does them when she sees fit. The topic covered yesterday may never be taught again. If you're thinking to yourself, "Ahhh, I'll just catch the next one." You've lost.
So, don't be a loser and keep your ears piqued over at Eggbeater and don't miss out.

Biggles

Hells bells, how the hell to I pronounce it?!?! I know how to find out, that's for sure. Shuna Lydon of Eggbeater is a fancy pasty chef and is putting up a class this coming weekend. It's on Sunday from 1 to 3:30pm in Berkeley. I've taken her knife skills class, hosted same class and taken her baking class. She more than knows what she's doing, plus she's got cool stories about working in professional kitchens. This is my favorite, even the horror stories. WoooOOOooOoo.
What is Pate Choux? Here's what Shuna has to say about it.

Pate Choux. Its versatility is practically unmatched. A double-cooked dough, choux looks easy on paper but can be confounding upon attempt. Whether for savoury or sweet use, choux is the work-horse of the dough world. It's the lumber jack, the invisible plain Jane of grade-school, the nerdy kid who became the computer genius. The wolf in sheep's clothing.
Pate choux can carry the weight of salty dry cheese and become an elegant gougere, puff so high its airy center can hide a clown-car's amount of whipped cream or custard, be poached to become a rich gnocchi, and fried in any shape to become a beloved doughnut or churro.

I know it's short notice, but there's only a few spaces left and if you're on the fence about it, RIGHT NOW is the time to register.
Look, it's only $68 dollars. How could this possibly be wrong?
Please visit the Pate Choux post on her blog for the particulars.

Sunday June 11, 2006

Berkeley, CA 1-3:30 pm

$68

Come one, come all, come hungry to learn.

Eric E. Weiss

I received an email the other day stating that Eric the Knife Guy, from the Berkeley Farmer's market, is going to co-host a really fancy 4 hour knife skills workshop here in the San Francisco Bay Area. The other guy, Chef Charles Vollmar I don't know. So, I went to Paulding & Co. to see what was up.
These people put on largely upscale classes and it's worth a look in to. Let's say you're interested in Terry's Basic Cooking Supper Club, that'd be $260.00. It includes food though and the kitchen is fricken amazing. Here, let me quote this.

Built in 2003-04, the Paulding & Company Kitchen is unique. It is spacious, light and well equipped, set up for both professional catering and baking, and for hands-on cooking events and classes. Amenities include a walk-in refrigerator and freezer, a 12-burner commercial stove, 4 full-size commercial convection ovens and a 24-inch char grill; 90-second low-temperature commercial dishwasher, full-size 3-compartment sink, prep sink, and roomy work table space and seating for 36.

You get the idea, these people mean business. This must be why they picked Eric & Charles to host this upcoming class on this February 12th.
So, if you've been waiting for an excellent local Knife Skills class and Shuna isn't available, this is where you need to be.
Please read on for the invite and announcement including bios at the end.

It's like going to the movies, cept you get to drink wine, eat far better food and you're encouraged to talk and ask questions. Mama and I don't get out much and these little outtings over to Macy's of San Francisco are a nice breather during the week. The trip over was kinda uneventful, no disasters or run-ins with anyone interesting. We wound our way down to The Cellar and found the kitchen, easy. There were a few places up front and we grabbed em'. The table was all set with Hummus, Eggplant Caviar, red & orange little maters, bread, water and here came the wines !!!

Yeah !!! Check this out, Macy's Union Square Cellar is hosting a neat How-to cooking event. Executive Chef Stephen Gibbs, graduate of California Culinary Academy, formerly chef at the San Francisco Opera House will be chefing up some fancy appetizers and wine. His new gig, Hands On Gourmet looks pretty interesting. They've set themselves up to do At Home Cooking Classes, Culinary Team Building and Hands On Wine Education. Clearly we'll be in good hands on September 8th.
This means we get to sit at a nice table with real table cloths and flatware drinking and eating in the cooking department at Macy's! It's a lot of fun, check out what Mama and I did last time. It's only 25 dollars and it's a little something different to do on a Thursday evening.
Here is the information you'll need to get yourself a reserved seat for this event:
Thursday, September 8th, 2005 at 6pm (dinner time foo)
$25 per person and includes wine and appetizers, duh.
RSVP 415.393.3724 or by emai, meredith@spamfreeCHOWmag.com
Macy's Union Square Cellar
351 Geary Street in San Francisco

Enjoy

It was cold, rainy & quite nasty for mid June here in the San Francisco Bay Area. And the bald tires on my old pickup weren't doing me any favors either. What's a perfect thing to do on such an afternoon? That's right, attend some fancy cooking demonstration in The Cellar at Macy's in San Francisco.

Ooo, looks like a hands on class too. The rumor is Shuna will be making a galette, crisp, pie and a shortcake. She's bonkers over Anson Mills flours, so I'm sure this will be a key ingredient.
If you're on the fence, deciding whether to go or not, jump now. Shuna continues on a regular basis to get rave reviews from her students. You can't miss, not even once. Heck, if you have a group of your friends that would like to be instructed in your own home, contanct Shuna. She'll be there. Besides, who doesn't love berries? This is a chance to see how it's done or polish your already intact skill set. She can help.

Date: Monday June 6th
Time: 6pm Sharp!
Where: Sur La Table in Santa Rosa
Price: $65

Register Today!

Biggles

Sorry I didn't have a custard picture, this is close as I could get.

I heard a rumor this class was in the works. Didn't think it would hit so fast. Shuna has had a busy May already and now she adds in 1 topic that shows up in 2 classes. How cool is THAT? Yeah well, you don't have tons of time like the last Knife Skills class. This one starts Wednesday May 25th 7-9:30pm or you can join the one on Saturday May 28th 1:30 to 4pm. Either way make time and email shuna directly shunafish at spamfree earthlink.net.
This class will NOT be a place where you're lost in the crowd only catching a few pointers. Shuna makes a point to make sure everyone understands these fine points and gets their questions answered. You will leave positively charged walking in the Light of Custard.

Further Details
Or
Shuna's Eggbeater Food Blog

Xo Xo

The buying, the using and the keeping sharp of your now and future knives.
Sunday May 15 2pm-4pm

Fourth in a series of private classes taught by Shuna Lydon, this knife skills class will give you an overview of different knives and their usages, how to buy and hold a knife, and make useful and whimsical cuts. Practice using various knives and learn how to keep yours sharp. The class is a mixture of lecture, questions and answers, and practice. To see photos and descriptions of Shuna's other classes, visit:

Chef Shuna's Eggbeater web site.

Or contact her directly, shunafish at nospam earthlink dot net

• YOU MUST CONFIRM YOUR SPOT !!!

• >>>if you cancel up to 72 hours prior to the class, you will be refunded $15. If you cancel after this time frame, there will be no refund<<<
  
  
• The size of the class will be limited by the size of the kitchen. Thank you so much for your interest, I look forward to hearing from you!
  

Shuna Lydon

BIO:

Shuna Lydon is a fruit inspired pastry chef. Her style seamlessly links savory and sweet ingredients and methods, creating familiar and innovative desserts with a focus on local, seasonal and sustainable produce. Her career has spanned thirteen years, working in New York City and Northern California. She has worked in such notable kitchens as Gramercy Tavern in Manhattan, The French Laundry and Bouchon in Yountville, and Citizen Cake and Aziza in San Francisco.
Her work has garnered attention in The SF Chronicle, Gourmet magazine, among others, and her most recent press was as a featured chef in 7X7 magazine.
Shuna Lydon, most recently, has focused her attentions on teaching, privately and through Sur La Table, and working for different farmers and food artisans at the San Francisco Ferry Plaza Farmer’s Market.