Culinary Adventures in California: Learning to Cook with Chef Eric
Jenny Peters from Culinary Adventures in California wrote a nice article about her experience with Chef Eric’s Food and Wine Pairing Class. Read it here.
Cook This Get Laid: Where to find your next girlfriend, or the perfect date for your wife/girlfriend
Spotted on Mona’s Blog: Cook This Get Laid! Read this fantastic blog post to learn more details about the delicious food and romantic experience behind our couples night class. You can experience this too at our upcoming Date Night Couples Class on Saturday 8/23/14 from 7pm-9.30pm. View our class schedule for our couples night class […]
Chef Eric and the 2014 Personal Chef Conference
The Personal Chef Conference requested my presence/expertise at their 2014 Personal Chef Conference, so of course I happily said yes. The Personal Chef Conference attracts personal chefs from all over the country to network, pool resources, and learn as much as possible about the newest trends in the personal chef world. Tomorrow, I’ll be teaching […]
Coast to Coast Newspaper: Chef Eric's Culinary Classroom Cooking Classes
The editor of Coast to Coast newspaper, Todd Elliot, and his wife joined us for a class last November at the Culinary Classroom. They did a lovely write-up of our Healthy Cooking Class and published it in the Coast to Coast newspaper. You can read the full article here.
Grilled Fruit Brochette with Two Sauces
Yield: 4-6 servings Pineapple, ripe 1 each Bananas, ripe but firm 2-3 each Seedless grapes, large 1 bunch Navel orange 1 each Wood or metal skewers 12 each Method: 1. Peel and core the pineapple. Cut the cleaned pineapple into bite sized chunks. Place the pineapple in a bowl and set aside. Wash and drain […]
Multi-Color Potatoes with Pesto and Parmesan
Yield: 5 Servings Pesto 1/3 cup Baby Red Potatoes 3/4 pound Baby Yukon Gold Potatoes 3/4 pound Baby Purple Potatoes 1/2 pound Grated Parmesan Cheese 1/4 cup Olive oil 2 Tablespoons Method: 1. Preheat an oven to 400 degrees. Line a baking sheet with foil and set aside. 2. In a large bowl, toss the […]
Beef and Red Onion Kabobs with Hummus
Yield: 4 Servings NY strip steak, cut into 2-inch cubes 2 pounds Small red onion, cut into eighths 2 each Ground cumin 1 Tablespoon Olive oil 5 Tablespoons Hummus Chick peas, drained 14 oz can Garlic, peeled and sliced 1 clove Lemon juice 1 lemon Olive oil 1/3 cup Salt to taste Method: 1. Place […]
Grilled Swordfish with Herb Butter
Yield: 4 Servings Swordfish or other meaty fish, cut into 2 pounds 1 to 1 ½ inch steaks Olive oil 1/4 cup Lemon, zested and juiced 1 each Herb Butter Unsalted butter, room temperature 1/2 c/1 stick Mixed herbs, chopped 1/2 cup (Parsley, dill, chives, tarragon, chervil, thyme) Salt and pepper to taste Method: 1. […]
LA-Story.com: Chef Eric Provides Recipes for Kids to Help with July 4 Dinner Prep!
Chef Eric was featured on LA-Story.com regarding his 4th of July dinner recipes! Read more here.