My next cooking demo

September 2008

I will be at Le Creuset stores in the San Francisco Bay area on September 20 and 21, 2008 for book signings and cooking demonstrations using Le Creuset’s tagine pot and their other terrific cookware. Drop in and say Hello!

 Saturday, September 20, 2008:

Olympic Place, Walnut Creek: 12 Noon

(925) 932-1186

and

Saturday, September 20, 2008:  4PM 

Vacaville Premium Outlets, 111 Nut Tree Road, Suite B Vacaville.

(707) 453-0620.

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Sunday, September 21, 2008: 1PM 

Gilroy Premium Outlets, 8225 Arroyo Circle, Space #24, Gilroy:

(408) 848-6619

 Hope to see you at one of the stores….

Reminder: Don’t forget to click on the RSS Feed button in the upper right hand corner of the page if you’d like to be informed as soon as I post a new message.  

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August 2008

I will be returning to Rancho La Puerta’s lovely cooking school, La Cocina que Canta, on Saturday, August 23rd, to teach a hands on class as part of the Rancho’s Day at Rancho la Puerta. For more information, visit www.rancholapuerta.com. 

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July 2008

My next cooking demo will take place July 5th to  July 12th, 2008, at the Cocina que Canta, located a the world famous Rancho La Puerta  spa in Tecate, Mexico. I will give two hands on classes, as well as one demonstration, using the produce from the spa’s organic farm. The menu is Moroccan, of course!

Did you know that you could spend the day at Rancho La Puerta and enjoy a cooking class and spa treatments? Enjoy a relaxed ride to Tecate by chartered bus from San Diego. 

Check out the link!

Kitty

 

 

3 thoughts on “My next cooking demo

  1. Alicia

    Hi, Kitty,

    I’m so happy to have finally met you at Le Creuset and then you AND your mother at the Vista Farmer’s Market.

    Moroccan food is contageous! Once you start you want to make at least something every week and then it starts to affect your other recipes, like grilled chicken.

    Short story: Right after your April 5th event at Le Creuset, a 13-yr-old teenager next door said he was hungry and liked grilled chicken and I just so happened to have some Tumeric in my spice drawer (as well as Saffron), so WE grilled 8 pounds (4 kilos) of chicken legs and made Saffron rice to go with it: VERY YELLOW, HAPPY FOOD!

    So, after feeding 4 hungry men (yes, consider 13-yr-old males as men when planning for food), I still had leftovers and wanted to make B’Stila with it.

    Following your recipe for B’Stilla in your “Welcome to the Kasbah” recipe and culture book, I bought Fillo Dough at Frazier Farms on Vista Village Drive and even mixed in some of the Saffron rice to the egg and chicken mixture. It turned out great and since I made “petite” B’Stillas in muffin tins, I froze a whole dozen and can make exquisite snacks on-the-fly.

    Yes, Moroccan food is fancy but when you make it right it lasts and you can freeze portions to spice up your life and others with what nobody else but Moroccan fans can provide. You’re an instant culinary magician and Kitty is our mentor.

    Gratefully,
    Alicia :-)

    Reply
  2. Kitty Post author

    YUM! Alicia, what a great idea. I love to her about variations on the b’stila theme. Why not add saffron rice. Moroccan cuisinieres sometimes use Chinese rice noodles (mai-fun), a Vietnamese import to Morocco. I made individual salmon b’stilas this weekend– and I purchased the phyllo where you did, at Frazier Farms.
    Bismillah!

    Kitty

    Reply

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