Friday, July 2, 2010

Gastronomical Inspirations Moves to the Daily Gazette

Hello everyone, it has been sometime now that I have posted here on this blog. The reason is that I have been asked to write a blog for the Daily Gazette here in Schenectady, NY. So to accompany my recipes found in the paper on Wednesdays, the Daily Gazette will also be featuring a weekly post by me.

Also, keep your eyes out for my website launch in the upcoming months. The technology portion is there, I'm currently in the process of working on content. The website will be a location for recipes, past blog posts, a portal for my Daily Gazette blog, a schedule of my upcoming classes, American Culinary Federation competitions, and my own version of a culinary encyclopedia to replace my work on Wikipedia.

For now follow this link over to the Daily Gazette, read the blog, watch the videos of my current recipes, and consider subscribing to The Daily Gazette.

Saturday, February 6, 2010

SCCC Spring Culinary Classes

We are having a number of non-credited classes at Schenectady county Community College this Spring. The information is below, for information, call 381-1315. Registration is available online here, course numbers here.

Cooking with Kids. 9 a.m.-noon, Saturdays, 3/27–5/1. Instructor: Gail Sokol. This class will give one parent and one child (10-18) a chance to team up and learn to prepare such dishes as crispy Asian phyllo sticks filled with turkey with apricot dipping sauce, rich chocolate sheet cake, lemon braised chicken and vegetables, angel food cake and pulled pork in apple chili sauce and apple slaw. Proper measuring skills, sanitation, and kitchen science will be emphasized. $400 for parent-child team.

Cooking for Adults. 9 a.m.-noon, Saturdays, 3/27–5/1. Instructor: Ellen Heekin. Learn how to make dishes including crab cakes, BBQ beef, chicken satay with mashed potato/rice ball, lemon lime cookies, citrus shortbread cookies and lemon meringue pie. Topics include proper sanitation, weights and measurements as applied through the creation of our recipes. $150.

Splendid Soups. 9 a.m.-2 p.m. Saturday, April 3. Instructor: Christopher Allen Tanner. Any good cook will tell you that the key to a great dish is great stock. Chef Tanner will show you how to easily make chicken, fish, and beef stock and show you how they are used to make a variety of soups. Students will learn to make traditional soups such as chicken noodle, classics like seafood bisque, and hearty soups like bouillabaisse, hearty winter stew, and some chilled soups for the coming summer months. See how easy it is to create delicious soups in your home kitchen. $85.

Classic French Bistro Cooking. 9 a.m.-2 p.m. Saturday, Feb. 20. Instructor: Tanner. French Bistro cooking isn’t just about cooking; it is a way of life. Make and taste classical French bistro dishes with Chef Tanner. Dishes will include French onion soup covered with crispy baguette slices and browned with gruyere cheese, chicken roasted with bay leaves, thyme, and lemon tucked under the skin, comforting potatoes baked with cheese, and an apple tart. $85.

Introduction to Baking Yeast Breads. 9 a.m.-1 p.m. Saturday, Feb. 27. Instructor: Paul Krebs. This is a hands-on class that will take the mystery out of baking with yeast. Each student will mix, shape, bake, and take home two loaves of crusty Italian bread. In the process of creating the loaves, students will learn the necessary techniques to prepare yeast breads at home. $90.

Artisan Bread Techniques for the Home Kitchen. 9 a.m.-1 p.m. Saturday, March 6. Instructor: Krebs. Spend the morning in a commercial kitchen baking with an artisan bread baker. Part demonstration and part hands-on, this class will teach students how to improve the taste, texture and appearance of their loaves using methods of professional bakers. The focus of this class will be on methods that you can recreate in the home kitchen, without specialized equipment to make artisan bread loaves. $90.

Spoon and Whisk Spring Class Line-Up

Spoon and Whisk Cooking Classes

1675 Route 9 · Suite 108 · Clifton Park, NY 12065 · p: (518) 371-4450

Cooking Classes Photos

Whatever your level of expertise in the kitchen, you will always learn something new and exciting at Spoon & Whisk´s Cooking School. We’ve earned a reputation for world-class instruction by offering culinary expertise from our talented, local award-winning chefs and instructors.

One of our cooking school goals is for you to be able to re-create at home what you learn here. We encourage you to sign up early so that you have your choice of classes. Each class includes a copy of the recipes and a meal of the foods prepared. Please review our Registration and Policy Information at the bottom of this page.

Photo Gallery of Cooking Classes and Special Events


Chef Biographies

· Chef Christopher Tanner · Judy Donovan · Chef Gail D. Sokol · Chef John Marzilli ·

Cooking Classes - Winter 2010



*** Free *** Garnishing Demonstration

Saturday February 20th, 10 am to 2 pm

PRESENTATION IS EVERYTHING! Come and learn the latest garnishing techniques from the Schenectady County Community College culinary students. Donations will be accepted toward a culinary scholarship and there will be drawings for door prizes.


Irish Cookery ***THIS CLASS IS FULL***

Thursday February 25th, 7 PM

St. Patrick’s Day is near and all you have planned is corned beef and cabbage? Do you know where corned beef and cabbage started? It wasn’t Ireland, come spend an evening learning about the ingredients and dishes Ireland is known for and get ready for St.Patrick’s Day with some traditional dishes, and yes there will be potatoes.
Menu: Turnip and Rosemary Soup with Honey, Sheppard’s Pie with Irish Cheddar, Dublin Coddle,Boxty Calcannon, Champ, Mushy Peas, Soda Bread.
Instructor: Chef Christopher Tanner, Executive Chef & Professor, Schenectady County Community College,Judge for the American Culinary Federation


Artisanal Bread: Bigas, Poolishes and Preferments *** THIS CLASS IS FULL ***

Wednesday March 3rd, 7 PM

Learn to successfully hand form and bake artisan bread with the 12 Classic Steps. These are yeasted breads and you’ll learn tips to extract the most incredible flavors from your ingredients. Also how to fit bread baking into your schedule!
Menu: A Country White, a Classic Crusty Italian and a Multigrain Loaf.
Instructor: Judy Donovan Expert Bread Baker • Teacher


A Cheese Primer

Wednesday March 10th, 7 PM

Expert cheese master Gustav Ericson from the Honest Weight Food Co-Op, renown for its selection of cheese, brings us a formal cheese tasting with flavorful and imaginative pairings far beyond cheese and crackers. Experience his interesting combinations and learn wonderful preparation tips.
Menu: A broad selection of cheeses and exciting accompaniments.
Instructor: Gustav Ericson • Cheese master and former Pastry Chef extraordinaire


Meringues

Wednesday March 24th, 7 PM

Combine egg whites and sugar and what do you get? A fluffy meringue, of course! Come learn the secret of meringues and how they can be used in a number of desserts.
Menu: Meringue Mushrooms, Citrus Chiffon Cake,Vacherins with Whipped Cream & Berries.
Instructor: Chef Gail Sokol • Professional Chef & Author


Knife Skills

Wednesday March 31st, 7 PM

Minimize waste, save time, prevent accidents and feel confident using your knives. To master proper chef knife techniques you’ll chop, mince, slice, dice, julienne and chiffonade through class participation. Learn to select, care and properly use your cutlery.
Demonstration: Boning a chicken.
Instructor: Judy Donovan Expert Bread Baker • Teacher


Vegetarian Breakfasts

Thursday April 8th, 7 PM

Sunday morning often means bacon, sausage, eggs, pancakes, and waffles all made with eggs, milk, and a lot of fat. Learn how to substitute tofu for scrambled eggs, tempeh and beans as a base for breakfast sausages and bacon, and nut milks for conventional milk. Not only will the dishes you learn be vegetarian but they will also be healthy and tasty.
Menu: Vegan Chocolate Beer Waffles with Cashew Cream, Basic Scrambled Tofu (variation: Italian Scrambled Tofu), Tempeh Bacon, Vegetarian Breakfast Sausage.
Instructor: Chef Christopher Tanner, Executive Chef & Professor, Schenectady County Community College,Judge for the American Culinary Federation

Registration and Policy Information

  • Classes are $45.00 each, due at registration. You can register in store or by phone.
  • Most classes are demonstration style. Each class includes recipes and a tasting session.
  • Classes begin promptly at 7:00 PM, and will end at approximately 9:00 PM. Please arrive early.
  • We recommend early registration since class size is limited.
  • Students attending will receive a 10% discount on all purchases on the night of their class. (Some exclusions apply)
  • Spoon & Whisk reserves the right to substitute instructors or menu items, without prior notice.
  • In the event that a class is cancelled by Spoon & Whisk, you will receive a full refund or transfer to another available class.
  • Class fee is non-refundable, but you may give your seat away to a friend if for any reason you cannot attend.

Saturday, December 19, 2009

Crown Roast of Pork

Those looking for something a little different for the holidays might want to try their hands on a Crown Roast of Pork. My recipe for Crown Roast of Pork with a chestnut apple stuffing was featured in the Albany Times Union. Click here to be taken to the article written by Ruth Fantasia.

Friday, December 18, 2009

Pennsylvania Dutch Pasta Ribbons

Occasionally I will hear from a company about their product, they will send it along for me to try. Pennsylvania Dutch recently contacted me to sample their product. I not only enjoyed their product, I offered to use their product on the WNYT channel 13 spots I do. Often we end up with leftovers from the holidays, in my case often ham. So I decided to present a dish using some left over ham with vegetables and a delicious cheese sauce. Now that might sound a little unhealthy, but come on people its the holidays live a little. To round out though, these noodles are actually made with whole grains, so the product itself is certainly healthy. So here is my clip from the segment and below is a link to the companies website with the recipe I prepared along with many more recipes and coupons as well.

Wednesday, December 2, 2009

SCCC's Italian Culinary Boot Camp

The Chamber of Schenectady County’s Tourism Committee and Schenectady
County Community College have teamed up to offer Schenectady County’s first‐ever culinary “Boot Camp”, taking place January 4‐6, 2010. Schenectady’s Culinary Boot Camp is a three‐day, two‐night culinary workshop, offering food lovers and novices alike the opportunity to learn classic cooking techniques, taste ingredients, and share a great experience with fellow foodies.

The Boot Camp workshops will be taught by Christopher Tanner, culinary instructor at SCCC. Chef Tanner is a Certified Executive Chef as well as a Certified Hospitality Educator with the American Hotel & Lodging Association. His education includes an AOS in Culinary Arts from SCCC, a BBA from SUNY Delhi and a Masters in Gastronomy and Food Studies from Boston University. On a national level, Chef Tanner is an ACF Approved Culinary Judge, which takes him to various locations in the country to judge ACF sanctioned culinary competitions.

The three days of professional instruction by Chef Tanner are centered on the theme “A Taste of Tuscany.” Students will learn about traditional Italian cuisines, classic Italian ingredients, Antipasti, Primi(pasta, polenta & risotto), Italian ingredients, pairing wine with Italian dishes, and creating Italian desserts. Brief seminars blended with extensive hands‐on cooking time will offer students a true
interactive culinary experience (which even includes a professional chef’s coat)!
The Boot Camp schedule will also offer opportunities for students to experience what Schenectady County has to offer:

• On the first evening, the chef at the Glen Sanders Mansion in Scotia chef will prepare a delectable 4 course meal which will be paired with wines from Italy’s Tuscany region. The Mansion’s sommelier will offer a brief seminar on wine and food pairings. Cooking methods learned during the class will be incorporated into the evening’s menu, and a tour of the Glen Sanders Mansion historic facility will also be included.

• On the second evening, students are invited to visit restaurants in Schenectady, during the Dine Around Schenectady event. Boot Camp tuition includes a $20 restaurant gift certificate that can be used at participating restaurants.

The cost for Schenectady’s Culinary Boot Camp is $690 per person, which includes instruction, the wine dinner at Glen Sanders Mansion, a two‐night stay at a Schenectady hotel of the student’s choosing, and motor coach transportation between hotel(s) and Schenectady County Community College.

Participants may also purchase an optional professional knife kit for $45 (includes a chef’s knife, paring knife, and sharpening steel).

The Schenectady Culinary Boot Camp offers cooking enthusiasts the opportunity to experience first‐class instruction at one of the nation’s most highly praised culinary schools, at a fraction of the cost of similar courses at other culinary institutions ‐ and Schenectady’s Boot Camp even includes lodging and event
transportation! Boot Camp Registration is open NOW at www.cookinginschenectady.com.
Schenectady is conveniently located in New York’s Capital Region, less than three hours by car from New York City, Boston, and Montreal. Schenectady is easily accessible from Exit 25 of the New York State Thruway. More information about all there is to see and do in Schenectady is available at www.sayschenectady.org or by calling The Chamber of Schenectady County at 1‐800‐962‐8007.

Monday, August 24, 2009

Spoon and Whisk Cooking Class Schedule for Fall 2009

Spoon and Whisk Cooking Class Schedule for Fall 2009

Whatever your level of expertise in the kitchen, you will always learn something new and exciting at Spoon & Whisk´s Cooking School. We’ve earned a reputation for world-class instruction by offering culinary expertise from our talented, local award-winning chefs and instructors.

One of our cooking school goals is for you to be able to re-create at home what you learn here. We encourage you to sign up early so that you have your choice of classes. Each class includes a copy of the recipes and a meal of the foods prepared. Please review our Registration and Policy Information at the bottom of this page.

Easy Sauces & Pesto
Wed, August 19th, 7 PM

Simple foods don’t have to be dull. Learn to make simple sauces, butters, and pesto to enhance the flavor of all your foods, while you utilize the herbs growing in your garden. Great tips on how to store fresh herbs for winter.
Menu: Classic Pesto Genovese, Beurre Blanc, Garlic Herb Compound Butter, Hollandaise & Bearnaise Sauce, and Homemade Parsley-Mint Mayonnaise.
Instructor: Chef Larry Schepici, Chef/Proprietor Tosca (Biography)

Knife Skills
Wed, August 26th, 7 PM

To cook really well, you need to know how to use knives properly. We’ll cover all the basics of use, care, and sharpening. Demonstration, plus hands-on practice session. Includes a brief discussion about mandolines.
Instructor: Chef Christopher Tanner, Executive Chef & Professor, Schenectady County Community College, Judge for the American Culinary Federation (Biography)

Regions of Italy *** THIS CLASS IS FULL ***
Wed, September 2nd, 7 PM

Chef Larry Schepici of Tosca will take you on a culinary expedition through the various regions of Italy from Northern Italy to Tuscany to Sicily. Learn why each Italian region has its own unique flavor profiles and favorite ingredients.
Menu: From Tuscany: Parpadelle, Sicily: Mozzarella Pomodoro, Northern Italy: Chicken Scallopini with Artichokes, Sundried Tomtatoes and Fava Beans
Instructor: Chef Larry Schepici Chef/Proprietor Tosca (Biography)

Flavor’s of India
Wed, September 9th, 7 PM

Let’s explore Indian cooking! We’ll learn the regional uses of spices and the demonstration of tarka, tempering the spices.
Menu: Dal, roasted vegetables, chutneys and an unusual Southern Indian curry.
Instructor: Judy Donovan Expert Bread Baker, Teacher (Biography)

Regional French Cuisine: Southwest France
Wed, September 16th, 7 PM

The cuisine of Southwest France is close to the heart of Chef Tanner. Duck, goose, lamb, goat cheese, mushrooms, tarragon, truffles, eggs, and those wonderful tarbais beans of Toulouse and the style of the Basque people all make this region full of flavor.
Menu: Duck Rillettes, Toulouse sausage, Cassoulet, Madeleines de Dax.
Instructor: Chef Christopher Tanner, Executive Chef & Professor, Schenectady County Community College, Judge for the American Culinary Federation (Biography)

Gluten Free: Taking the Fear out of Gluten Free
Wed, September 23rd, 7 PM

We will be learning some of the basics concerning what is and isn’t gluten free. Susan will help you understand the role gluten plays in baking and cooking and how to work around it. You will learn how to put together flour blends that will make it easier to bake breads, biscuits, muffins, etc. Gluten Free can be enjoyable and fun with a little patience.
Menu: Holiday Bundt Cake, Spiced Cabernet Chocolate Dessert, Cranberry Almond Muffins, Apple Pie and how to convert some of your favorite recipes into gluten free.
Instructor: Susan Shamulka, Nutritional Instructor (Biography)

Regional French Cuisine: Alsace
Wed, September 30th, 7 PM

Alsatian French cookery is part of Chef Tanner’s ancestral heritage. Located in France, but influenced heavily by Germanic culture, Alsace has its own unique style of cuisine within France. Pork, sauerkraut, Riesling and Gewürztraminer wines, and charcuterie are all essentials we will explore.
Menu: Tare Flambée, Pate Grandmere, Spätzle, Choucroute Garni.
Instructor: Chef Christopher Tanner, Executive Chef & Professor, Schenectady County Community College, Judge for the American Culinary Federation (Biography)

Holiday Baking and Book Signing
Wed, October 7th, 7 PM

Create luscious, professional-looking holiday desserts that look like they took hours to prepare!
Menu: Linzer Torte, Chocolate-dipped Espresso Biscotti, Cream Puff Swans.
Instructor: Chef Gail Sokol Professional Chef & Author (Biography)

Contemporary Cocktail Cuisine for the Holidays
Wed, October 14th, 7 PM

Are you having a bunch of people over for the holidays and bored of those tired old shrimp cocktail and crudités platters? Come join Chef Tanner as he demonstrates contemporary cocktail hors d’oeuvres. Learn fun new presentations that are simple, yet will wow your guests.
Menu: Potatoes with Chorizo, Monkfish “breaded” with vegetables, Chili-Roasted Peanuts with Dried Cherries, Herbed Goat Cheese in Phyllo Dough, Tomato-Basil Sorbet, and Contemporary Crudités
Instructor: Chef Christopher Tanner, Executive Chef & Professor, Schenectady County Community College, Judge for the American Culinary Federation (Biography)

The Quintessential Turkey Dinner
Wed, October 21st, 7 PM

You’ll be amazed at how easy it is to put together a holiday feast.
Menu: Perfect roasted turkey, no brining necessary, delicious gravy, make-ahead vegetables and a beautiful Apple Confit.
Instructor: Judy Donovan Expert Bread Baker, Teacher (Biography)

Free Saturday Event • Knife Sharpening
Saturday, October 24th, 10 AM–2 PM

Bob Alex, Zwilling, J.A. Henckels Representative, will provide a knife sharpening clinic for your kitchen knives and scissors. He will sharpen two knives for free and additional items for a $1 per piece donation towards a culinary scholarship. We will also be giving away door prizes. There is no registration necessary for this special free event!!


Registration and Policy Information

* Classes are $45.00 each, due at registration. You can register in store or by phone.
* Most classes are demonstration style. Each class includes recipes and a tasting session.
* Classes begin promptly at 7:00 PM, and will end at approximately 9:00 PM. Please arrive early.
* We recommend early registration since class size is limited.
* Students attending will receive a 10% discount on all purchases on the night of their class. (Some exclusions apply)
* Spoon & Whisk reserves the right to substitute instructors or menu items, without prior notice.
* In the event that a class is canceled by Spoon & Whisk, you will receive a full refund or transfer to another available class.
* Class fee is non-refundable, but you may give your seat away to a friend if for any reason you cannot attend.

 
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