Kids Summer Camps + Giveaway (1 Free Week of Kids Summer Cooking Camp in West LA)
This summer, we will be hosting our annual Kids Summer Cooking and Baking Camps in West Los Angeles! We are starting June 16th, 2014 and finishing August 21st, 2014. The Facts: Ages 7 – 15 welcome Your child will be paired with students his or her own age in class All different skill levels welcome […]
Is Bacon Too Sensationalized?
Ah, bacon. As a culinary professional, I hear about and see bacon absolutely everywhere. It’s in our cupcakes, our sandwiches, even our beers! So, what’s my opinion? Bacon is just another passing fad.In terms of a culinary perspective, bacon is extremely important. The combination of salty and smoky flavors is a great accent to most […]
What's With all the Trendy Restaurants?
I’ve been noticing a trend lately – trendy restaurants! You probably know what I’m talking about – these restaurants are usually highly hyped and have a lot of buzz surrounding them. There are several types of trendy restaurants, but these are the three main types I have noticed lately: Experience Restaurants These types of restaurants […]
Why Everyone Should Learn The Basics of Cooking
Have you ever heard the saying, “Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime?” As a chef, it’s my firm belief that everyone should know how to cook for themselves in a basic sense. There seems to be a […]
Examiner.com: Surprise Mom with Chef Eric Crowley's Cheddar Cheese Scones on Mother's Day
Aimee Plesa featured Chef Eric’s Cheddar Cheese Scones in a wonderful write-up on Examiner.com. These Cheddar Cheese Scones are a great treat to serve at any brunch – especially at a Mother’s Day Brunch! Read the full article here.
Can Eating Vegetarian Be As Much of a Culinary Adventure?
I’ve heard the question asked over and over again: “Can eating Vegetarian be as much of a culinary adventure as eating meat?” From a professional’s perspective, I’ll tell you that eating and preparing vegetarian meals on a regular basis can be a real challenge. However, I’ve had a couple of vegetarian dishes that were so […]
Italian Sausage and Salami Tart with Parmesan and Mozzarella Cheeses
Yield: 4 Servings Tart Dough Egg Yolks 2 each Heavy cream 1/3 cup Flour 2 ¾ cups Sugar 1 teaspoon Salt 1/2 teaspoon Butter, cold unsalted, cut into small cube 1 cup (2 sticks) Method: Whisk together the egg yolks and cream in a bowl and set aside. In the large bowl of an electric […]
Frisée and Belgian Endive Salad with Homemade Spicy Walnuts, Goat Cheese, Italian Parsley and Homemade White Wine Vinaigrette
Yield: 4 Servings Curly Endive, (Frisée) 1 head Belgian Endive 2 heads Spicy Walnuts 1 cup Italian Parsley – flat-leaf 2 Tablespoons Black Pepper, coarsely ground to taste Goat Cheese, coarsely crumbled (optional) 4 ounces Method: Rinse the endives, separating the leaves and pat dry. Cut the leaves lengthwise into julienne strips. Place the endives […]
Edible Skinny: Chef Eric and his Culinary Classroom
We’re so excited that Edible Skinny featured us on their blog! This is a write-up about the full experience you get when you take a class at Chef Eric’s Culinary Classroom! Check out the full article here: Edible Skinny Article