Category: Cooking

  • Teaching Pleasuring Your Palate at the Royal College of Art

    I taught my class at the Royal College of Art in June.  For a full recap, check out the article they published about it here.     See also: Teaching Pleasuring Your Palate at Stanford

  • Pleasuring Your Palate

    I created a class through the PRL and Stanford Dining.  It’s called Pleasuring Your Palate.  It starts tomorrow night and I’m so excited to be teaching it. Pleasuring Your Palate This workshop will enable you to feel comfortable creating well-designed, cohesive and delicious meals from seasonal healthy ingredients.  You will learn skills based on the…

  • Cooking Workshop with Stanford Cooking Society

    On Sunday I taught a farmers market to table cooking class with the Stanford Cooking Society.  We started at the California Avenue Market and walked through, picking out the ingredients we wanted to prepare for our lunch.  We decided on making fresh green nettle pasta with an asparagus and mint sauce.  Everyone wanted to try…

  • Cowabunga Pizzaiolo: An introduction to design through pizza

    On Sunday, Dan Somen and I taught local high school students attending Stanford Splash about design through making pizza.  We taught students about how to approach making pizza from deciding how thick to make the crust to deciding what combination of toppings to add.  Our goal was to get them to consider how the various…

  • 3rd Place at Pizzafest

    Some buddies and I competed in the first annual Berkeley Pizza Fest on Saturday as Team Doughmance and took home 3rd Place!   Our pies included:   Delicata Squash, Tomato Sauce, Red Onions, Mozzarella, Asiago, Sage Mashed Potato, Spicy Copa, Asiago, Chili Oil (and sometimes Ground Cherries) Standard Margarita: Tomato Sauce, Fresh Mozz and a…

  • Food Raves: DJ Donpasta’s revolution in food

    I LOVE THIS     making pajata on stage while djing! WHAT! more here

  • Pouring the last slab for the oven

      We poured the concrete counter top for the oven last night. It came out beautifully. I did a little stop motion to capture all the excitement.    

  • Roast chicken and vegetables in the oven

    I’m living this oven. Such a pleasure to cook in on these warm spring nights. I tented this chicken and all the vegetables and cooked it at roughly 400 for about 2 hours with air flow. Then browned it with the foil off and let the chicken rest while browning the vegetables in the chicken…

  • Lamb Tagine in the wood oven

    Had a craving for lamb tagine so I made some in the wood oven at the loft. It came out really well. Also made a fava bran and cucumber salad and a mint yogurt sauce. And citrus rice. And Mariel made some dough to make flat breads.

  • Dehydrating Persimmons

    beautiful and delicious