We will publish more information very soon, but this is an event you will want to check out. All proceeds will go to lend a hand to Ulysses Galvan who is being treated for leukemia and will soon have a bone marrow transplant. Katherine Clapner from Dude, Sweet assembled some of the city’s finest chefs for this fundraiser. Continue reading
Filed under Steven Doyle
by Steven Doyle
The Fourth Annual Savor Mexico will be held Friday, June 21, 2013, from 7:00 pm to 10:00 pm at 3015 at Trinity Groves. Savor Mexico combines the tastes and flavors of Mexico with a philanthropic twist. Also consider Savor Mexico a unique cultural exchange. Continue reading
Filed under Mexico, Steven Doyle
by Robyn Folmar
Roasting and Baking were the topics du jour during class four at the 3015 Trinity Groves cooking school. I was looking forward to this one because we were going to roast a chicken and make penne al forno (ostentatious mac n’ cheese) and really, what more does an American need?
Read Week One, Week Two and Week Three
As usual, we started with a team huddle and group hug (not really) to talk about our action plan for the night. Dr. Mike, class instructor, talked a bit about how to use the convection oven. This was great, because I’m scared to death to use mine. He said when using the convection, simply assume the oven temperature is 20 degrees hotter than your recipe states and then shorten the cooking time by a third. So if the recipe says 350 degrees for 30 minutes, just assume it’s at 370 degrees and cook it for about 20 minutes. No sweat, I got this. Continue reading
Filed under Cooking Classes, Crave Girl, Robyn Folmar
