Chef
July 6, 2011
This July world famous Spanish (Catalonian, actually) chef Ferran Adria is going to close El Bulli -- considered by some to be the best restaurant in the world. If he can do that, then I can stop blogging on Cook Out of the Box. Which is what I am going to do. After today.
Sometimes creative people just need to set off in a new direction. I can't help it. I'm a Gemini.
May 27, 2011
Three years ago, Renaissance Breads & Pastries was kept alive by two young sisters who decided to make a life-changing decision by running a bakery--almost 365 days of the year
While most people wake to the sound of a buzzing alarm, blaring radio or cry of a child, Sally Reimer is eased out of slumber around 3 or 4 a.m., by the bright, sweet smell of the first batch of freshly baked bread in the kitchen below her apartment.
May 13, 2011
Author dinner, talk, and signing: Jenny Breen and Susan Thurston, Cooking Up the Good Life
May 8, 2011
The first Featherstone CSA box of the 2011 Summer season is only a few weeks away. Are you ready?
Here are a few things you can do in the next few weeks so you will be better prepared to make some beautiful meals with the food in your boxes.
1. Herb and spice tune-up
March 13, 2011
Spring is almost here - that means salads with fresh and local greens are almost here too. Are you ready? Do you have a good supply of your favorite kinds of oil and vinegar on hand? And some Dijon mustard and maybe some shallots or garlic? Kosher salt? Fresh ground pepper?
February 1, 2011
The little cafe next to The Book Shelf is having a Valentine's Dinner- 4 courses of local, pc fare that will make your heart swoon. But what I was most excited about was being made the hostess. The store kind of organizes the table seatings and times, does publicity, and takes the reservations. We take a small cut from this which helps in the downward economy for little bookstores. And I get a chance to host. Maybe. I sense the jury is still out...
January 7, 2011
My family thinks I should open a restaurant. What they don't realize is that I already have one. It's called Chez Lisa and it opens at 6:00 a.m., closes at 7:00 p.m. and the quality is iffy. When I cook what I want, the results are spectacular. When I cook what will get eaten by 75% of the crowd, the results are blah. "What icky stuff are we having tonight, mom?" does not provide the proper motivation for this would-be restauranteer. Since I don...
November 4, 2010
Chef Jonathan Haloua and Chef Douglas Dahlgren of Signatures Restaurant in Winona, Minn., will be offering a series of two wine classes.
November 4, 2010
Chef Jonathan Haloua and Chef Douglas Dahlgren of Signatures Restaurant in Winona, Minn., will be offering a series of two wine classes.
The class covers the history of wine, varietals, wine making, tasting techniques and serving and pairing wine and food.
The First Series
"Exploring the World of Wine"
Review the Characteristics of Wine while researching the origin, regional influences, traditions, and methods of producing fine Wine...
October 22, 2010
Subtle, distinctive, refined yet sociable, delicate, elusive, mild, gentle, delicious, sweet, hardy, versatile, underutilized.
This is a pretty intriguing list of adjectives. Would you have guessed that they have all been applied to leeks at one time or another by a wide variety of food and cookbook writers? Thanks to these adjectives, I am reconsidering my placement of leeks in the vegetable pantheon. I think I need to move them higher up...
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