Great Taste Magazine

Reknown chocolatier Catherine Barr will demonstrate how to make fabulous desserts. You’ll learn how easy it is to make homemade chocolate treats that are sure to delight your special loved one(s). We will be making Chocolate Balloon Cups with Mousse and White Chocolate Fans. We’ll also uncover the mystery of tempering chocolate - it’s easier than you think!

There is an $10 fee to cover the cost of ingredients. This fee includes generous samples of yummy chocolate, and take-home recipe booklet. NOTE: After RSVP’ing here on this page, contact Catherine by email to make payment arrangements. www.chocolatecheers@cox.net

About Catherine: A self proclaimed chocoholic, Catherine has been making homemade chocolates for over 15 years. Her specialties include Bailey’s Irish Cream truffles, peanut butter cups, chocolate caramels and peppermint bark. She has taken many classes over the years and family & friends have often insisted she sell her chocolates. In August of 2008 Catherine turned her passion into a full-time career as a Chocolatier with Dove Chocolate Discoveries (a premium line of Dove not available in retail stores). She now enjoys sharing her enthusiasm for chocolate at in-home tasting/demonstration parties throughout Southern California.

NOTE: You may order special Dove products from Catherine if you like, but you are under no obligation to make any purchases.

Here’s a yummy recipe from Dove Chocolate Discoveries for you to try: St. Patrick’s Day Chocolate Stout Cakes:http://www.imakenews.com/dovechocolate/e_article001678780.cfm?x=bgD9pSK,bgpCN4Ql

Catherine’s home
(a private residence)
Mission Viejo CA 92692

Class: Grillin’ and Chillin’
Presenter: Bryce Benes

Spring time is here! What better way to get re-acquainted with mother-nature, than to fire up the grill! Students will learn the basics of grilling on an open flame, care and preparing outdoor grills and how to use an indoor grill pan. Learn how to make mouth watering marinades and brines that will give your foods intense flavor and moisture. Students will also learn the basics of smoking foods using indirect heat, as well as how to grill your favorite summer foods including meats, fruits, veggies, pizzas and flat breads.

Marinated flank steak with grilled romaine hearts and flat bread to be prepared and served for lunch. All equipment including knives will be provided. Hats, aprons and recipe packets will also be provided.

Bryce Benes is in his 5th year with the OCC Culinary staff. He received his degree in Culinary Arts in 2003; studied in Italy and Germany, and has been working in the industry for over 12 years. He has previously taught culinary labs at OCC, including pantry and quantity food production.

Saturday, March 20, 2010. Sign up TODAY, as these classes fill up qickly!
9:00 am - 1:00 pm
OCC Captain’s Table
located at the side of the cafeteria building on OCC campus

Fee: $60. To sign up for this class, see: https://peo.orangecoastcollege.edu/peoticket/show.asp

IN ADDITION…

The following class will be offered as part of the Culinary Basics Series for Spring 2010:

Saturdays, April 10 – May 8, 2010 9:00 am – 2:30 pm: Ice Carving classes

For class descriptions, see: http://www.orangecoastcollege.edu/about_occ/communityEd/Cooking+2010.htm

To sign up for any of these classes, see: https://peo.orangecoastcollege.edu/peoticket/show.asp

LOCATION: The Captain’s Table Room, located in the campus cafeteria building. Orange Coast College

Directions & map: http://www.orangecoastcollege.edu/about_occ/directions.htm

This is the third cooking lesson that is part of a new series of gourmet culinary programs featuring some of the top chefs in Orange County, as offered by The Newport Beach Public Library. Satisfy your craving for gourmet cuisine and learn from the experts!
Chef Rochelle Taylor, culinary manager at Sur La Table will take you from prep to presentation, and you’ll discover new ways to make entertaining easy and delicious!

After working in an office environment for 10 years, Rochelle decided to leave that world behind to follow her passion for food. She enrolled in culinary school at the Art Institute of California, and began catering at a wedding venue, where she learned about timing and how to make the most of a small space. She then moved on to the Clubhouse restaurant at South Coast Plaza, where she learned to cook for large volume, high-end clientele. Rochelle also worked with an on-location catering company, preparing meals for small, private parties and large events alike.

She performed her externship at Wild Fish, where she was exposed to multiple stations, including pastry, pantry and the oyster bar. Rochelle then joined the opening team of Charlie Palmer’s Restaurant in South Coast Plaza, where she helped test and refine recipes and learned what it takes to help open a restaurant. She is now looking forward to using her experience to help exceed her clients’ expectations and make their events a success!

The cost of this event is $20, payable at the time of registration.

To attend, you must do these two steps:
1) rsvp “yes” on this Meetup group page, and also
2) register on line at https://www4.newportbeachca.gov/registrationmain.sdi
Once you are registered, click on the drop-down menu of “category” at the top of the page in the center and select “cooking”. Finally, select ” Whats Cooking @ Library (Chef Rochelle Taylor)”

Hurry! Register today! They say that the last day for registration is March 15, but the classes have filled up quickly, and have been closed as early as a couple of weeks before the event.

Registration is limited to those 21 and over, and ID will be checked at the door.

Newport Beach Public Library
1000 Avocado Avenue NBPL Friends Meeting Room
Newport Beach CA 92660
(949) 717-3800 

Basics of Umami in Japanese Cooking
Sunday, March 14th, 2010

Fresh from his fellowship at the Japanese Culinary Academy, award-winning Chef Michael Cimarusti presents his next cooking class, Basics of Umami in Japanese Cooking, Sunday, March 14th, 11:00am-1:30pm. The demonstration class will be an informal presentation as Chef Michael shares his knowledge of umami and basic Japanese cooking techniques. Tasting portions will be served throughout the class. Chef Michael will cover variations on dashi (the building block of all Japanese cooking), dishes based on dashi. raw fish selection and preparation, and miso.

Stay tuned for more information about upcoming events.

We hope to see you soon at Providence!

Sincerely,