It’s been a busy and exciting summer of cooking camps, recipe development, writing and other yummy projects and we’re feeling luckier than ever to be doing what we love to do! High fives and hugs to all our amazing campers and junior counselors for the enthusiasm and creativity. We are taking some much needed time off to recharge and find inspiration through travel and cooking with friends, family and our children.
Reach out to us at email@example.com if you would like us to organize a day camp when you children’s school is out for a random day here and there, a private cooking class, a birthday party or if you want to develop easy, international family friendly recipes for you. Below are links for some day camps we are conducting in late Summer and Fall. Hope your kids and their friends can join us! (please note, age ranges for all camps are a little different, based on organizer and interest)
Della Fattoria’s avocado toast takes the concoction to a new level – crispy, toasty Della bread topped with perfectly ripe, super thinly sliced avocado. Topped with some purple sprouts, salt and pepper and olive oil. A totally luscious, gorgeous, work of art – almost too beautiful to eat….. Continue reading
Italian ice hasn’t quite “become a thing” the Bay Area — at least not yet. In fact the only place we know of that specializes in it is Flavor Brigade on Fruitvale Ave in Oakland. We make it a point to try and position ourselves in the vicinity of Flavor Brigade as often as possible so we have an excuse to stop in for some Philly style “water ice” (another name for Italian ice). If we lived closer, I’m pretty sure we’d be there ALL the time. Continue reading
Go for the classic — falafel sandwich & a banana shake!
Where have you been all my life Falafel’s Drive-In? I love a good drive-in, and I’m never opposed to French fries, but add crunchy falafel to the mix? Now you’re talking !
A few weekends ago we happened to be near San Jose, hungry for some lunch with vague recollection about falafel on Steven’s Creek Blvd. A quick Google search was all we needed to lead us to Falafel’s Drive-In. Continue reading
It’s rare that we get to take the kids out for a full-on food adventure anymore – with school schedules, it is tough to co-ordinate. However, recently, Ria and Luca had the same day off from school and we jumped on the chance to relive our full-day food adventure days. We spent some time at a bookstore, a good amount of time running around the Presidio, enjoying the nature and fresh air, and then we ambled to the Marina for lunch at Rooster & Rice. Continue reading
We are teaching this Friday at Cavallo Point and our “sold out” Everyday Indian class has had some cancellations, so if you are free (and looking for something fun to do), and looking to expand your dinner repertoire, come cook with us. Tickets and more information here at this link. (the class says “SOLD OUT”, but it no longer is)
Flavors of India: Home Cooking Basics
Love Indian food, but haven’t tried cooking it at home yet? Want to spice up your family dinners with some new flavors? Learn Indian home cooking basics to get you started: from essential spices, Indian food made easy enough to cook everyday and tips on cooking techniques like tempering, working with dough and making your own spice mixes.
- Mom’s Everyday Channa Dhal
- Shrimp “Curry in a Hurry”
- Indian-Spiced Creamed Spinach
- Spiced-Roasted Cauliflower
- Turkey Chappali Kebabs
- Carrot Raita
- Coriander Chutney
- Home-made Madras Curry Powder
- Masala Chai & treat
Like a friend of mine said about this fun activity that 18 Reasons is offering – “Where were these classes when we were little???? That’s quite true, between this egg decorating workshop, and the knife skills workshop that Bernal Cutlery is conducting, our kids are a bunch of lucky-duckies.
Even if you are not into Easter – this sounds like a really good time. From the 18 Reasons website:
Join us in putting a new spin on a very old tradition. Michele Simons, our talented Sugar Skull and Gingerbread House instructor, will show you (and your child!) how to delight friends and family with your own creation of a sweet, spring scene sealed inside a hollow sugar egg.
All class materials will be provided: hand-piped royal icing figures and shapes, icing, and other decorating materials for personalizing your creation.
Each ticket is good for one egg (one parent and child; or one adult). Feel free to brown bag your dinner! Tickets available at this link
Join us at 18 Reasons on March 17th for a class featuring my mother-in-law’s traditional Gujarati dishes. She’s going to be in town and may make a special appearance at the class. 🙂
We’ll cook a quartet of spiced vegetarian dishes that are wonderfully healthful and easy to cook, making them a wonderful addition to your everyday cooking repertoire. We’ll also make a simple roti, and several side dishes to complement the meal we will enjoy together at the end of class. Along the way we’ll cover Indian spices and pantry basics as well as core techniques that will help you take your Indian cooking to the next level!
Gobi Shak – Cabbage with spices
Fraz Bean – Stir fried Green Beans
Sukhi Aloo Bhaji- Dry Spiced Potatoes
Simple Gujarati Dhal with Three Chiles (demo)
Roti – everyday Indian flatbread made with whole-wheat flour
We are both big fans of Bernal Cutlery and our friends Josh and Kelly who own the shop. The are passionate about getting kids in the kitchen and have been teaching basic knife skills at our Cooking Summer Camps since we first started. Their class below on March 13th from 10.30 am -1.30 pm for children aged 8-12 is not to be missed.
Knife Skills for Kids 8-12 year olds taught by Bernal Cutlery at 18 Reasons
Children will spend instructional time discussing knife safety and cutting rules, learn how to make simple cuts and prep a recipe. Class fee includes a 6 inch K Sabatier chef knife, carbon steel peeler and a Japanese hinoki cutting board to take home. Their idea of sending your child home with their own knife is intentional in that the conversation and skill building will continue beyond class. They hope to help families make a commitment to forge ways to cook and eat together on a regular basis. The course will also include a simple nutrition lesson; including whole grains, healthy portions and food combinations that make for healthy plates and eating habits. They will also offer tips for parents on how to get kids more engaged in cooking and eating healthy meals. This particular class will be focused on winter greens looking forward to spring! Continue reading
This amazing “food find” is the result of my hairdresser and I chatting about Thanksgiving and how neither one of us fancies of turkey (sorry turkey lovers!). The conversation lead from one thing to another and eventually we ended up with her telling me about the AMAZING roast duck from Cheung Hing on 30th and Noriega. Cheung Hing where have you been all my (San Francisco) life?? A massive roast duck craving struck after our conversation and the hubby was dispatched to procure some dinner for us. 🙂
The lines are epic and the service gruff – as it is at every place I consider a “true” food find. Don’t even think about eating there (my hairdresser warned me) – this is “a takeaway food adventure”. Make sure you get the duck with rice under it – that rice is possibly the best rice in San Francisco (duck fat does make everything better). Get a side of dry fried green beans and you are all set. Little munchkin loved it and it warmed my heart to watch her gnawing on the duck and enjoying the unbelievably fatty and tasty duck skin. Sometimes she makes her mama proud!
If you are looking for a non-traditional Thanksgiving meal – this is the place to check out next week. Happy Thanksgiving everyone!