Our Personal Chef Blog Spot

In this section you will find interesting stories submitted by our Chapter members that will cover their personal adventures on wide ranging topics including the cultivation of herb & vegetable gardens, the jam making process, recipe creation, food styling and photography, Fancy Food Show Conventions, a day in the life of a Bay Area Foodie and . . . → Read More: Our Personal Chef Blog Spot

Origins of Decorated Easter Eggs

Origins of Decorated Easter Eggs

Easter is a special time of year where many celebrate all its joyous spring festivities and the Easter egg rules!

The egg has been the symbol of fertility and rebirth for centuries. In fact, the art of decorating eggs goes back to the ancient Greeks, Egyptians, Romans, and Persians as they enthusiastically celebrated . . . → Read More: Origins of Decorated Easter Eggs

Harvest Time! Cooking with Wine!

As I stand at the stove sipping my favorite old vine zinfandel, it occurs to me that the only thing better than enjoying a glass of wine might be the aroma that comes from a delectable dish prepared with it!

Whether using a hearty red wine in a slow roasted Dutch oven creation or a . . . → Read More: Harvest Time! Cooking with Wine!

2011 USPCA CONFERENCE – ORLANDO, FL

Earlier this month Elizabeth Bourget, Kara Lee Falcon and Garbo attended the 20th annual USPCA Conference in Orlando, FL. The classes I attended were quite good. I particularly enjoyed the Food and Wine Pairing Classes and the Food Photography and Styling class taught by Helen Dujardin. Although the conference was lightly attended, our new leader, Larry . . . → Read More: 2011 USPCA CONFERENCE – ORLANDO, FL

Another Visit to C.J.Olson Cherries

Last month Elizabeth Bourget invited the Chapter to another visit to C.J Olson’s orchards. This time we experienced the Apricot harvest. It was beautiful. What follows is a photo essay or our lovely day together with Deborah Olson.

Apricot Tree

 

Apricot Harvest

 

Apricot Pitter Pro

 

Rustic Apricot Pit Pans

 
 

Apricots and Barn Lights

 

C. J. Olson's . . . → Read More: Another Visit to C.J.Olson Cherries

Zucchini – End of Summer Bounty!

In the summer garden, zucchini is the gift that keeps on giving!  Plant it once and watch it take off!  As a child my parents converted the back half of our large backyard to a garden.  They composted, tilled and planted and all summer long we enjoyed the bounty!  Corn, tomatoes, lettuces, beans and zucchini, zucchini . . . → Read More: Zucchini – End of Summer Bounty!

A Visit to C.J.Olson Cherries

Wow! What a wonderful trip to this icon of fruit farms in Sunnyvale, California! A group of us visited C.J.Olson Cherries www.cjolsoncherries.com for a tour of their orchard and retail store. We were joined by Kellie an employee of Martha Stewart who has recently moved to San Francisco from New York. Our guide . . . → Read More: A Visit to C.J.Olson Cherries

Salmon Spells Summer!

Salmon is one of my favorite fish to prepare and to enjoy! One of my fondest memories spent with my mom who recently passed was going to the Santa Cruz boardwalk and getting a nice big piece of freshly smoked salmon to share while watching the people fishing on the pier . . . → Read More: Salmon Spells Summer!

Happy Birthday, Garbo!

Happy Birthday, Chef Garbo!

Thank you for creating healthy meals for busy people, being our Chapter secretary, and beautiful food styling!

– Posted using BlogPress from . . . → Read More: Happy Birthday, Garbo!

Asparagus – One of Spring’s First Vegetables!

April Favorite Food Pick

As a child, I hated asparagus!  I will have to say it’s one of those foods that was an acquired taste for me.  It was years before I was willing to try it again after the first time I tasted it.  Maybe that is because it was so mushy and . . . → Read More: Asparagus – One of Spring’s First Vegetables!

March Food Pick — The Versatile Potato

By Chef Dawn, Dining in by Dawn

Ahhhh, the potato! Who doesn’t love them? So versatile, so tummy-warming and just plain yummy! The perfect cold-weather staple that can be used in soups, stews, or stand-alone dressed with bacon and cheese!

Potatoes come in many forms that lend themselves to various methods of cooking, the russet is perfect for . . . → Read More: March Food Pick — The Versatile Potato