A deliciously successful Tasso & Andouille workshop on Sunday April 18. Thanks to Chef Peter Jackson for his skill and knowledge. Much tasty fun was had learning the secrets of the traditional Cajun treats. Laissez les bons temps roulez! (Complete Flickr pix here)
Chef Peter Jackson will return in May for a follow-up workshop – Gumbo & Jambalaya – watch for it!
This workshop was held Sunday, April 18, 2010, 1pm-4pm
A special Grandmother’s (‘Maw-Maw’ in Cajun) Workshop in the time-honored tradition of authentic Cajun sausage-making.  Workshop will be taught by Peter …

Sunday, April 4, 2010, 12pm-3pm
These lovely fried delights are not meatballs, as some might guess with “polpette” in the name, but actually fennel cakes.Polpette di Finocchio are typical of the spring season when fennel can be found fresh and plentiful.  In this Grandmother Workshop, we will bring to you freshly harvest fennel and show you how you can gather your own.  We will then prepare the polpette together from a recipe by Angelo Garro, cook, and enjoy. Tasting will be accompanied by a French Lentil Soup.
Details:
Location: Beth Malik’s Home, San Francisco …

Another successful Slow Food Berkeley workshop! Thanks to all for coming.

Sunday, November 8. 4:00pm – 7:00pm
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Join us for a celebration of Native American harvest ingredients with chef John Farais. John will discuss the growing, drying, and storage of traditional ingredients such as acorns, seaweed, and native tubers as he demonstrates recipes updated for modern kitchens. Attendees will taste John’s work, get some hands-on experience, and return home with their own set of recipes. The final subjects will be decided by availability, but may include prickly pear, amaranth, native fruits, …

We had a terrifically successful workshop! Thanks to all for coming.

Monday, October 12. 6:00 pm – 8:00 pm
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Rudy Duran, chef and owner of C’era Una Volta will teach the secrets of the Italian giardiniera salad at his restaurant in Alameda. You will help the chef cut and chop all the seasonal vegetables from Rudy’s recipe and you will assist the “maestro” in preparing this preserve, which is mildly flavored and will accompany many great winter dishes in the coming months!
You will bring home a quart of the giardiniera preserve …