Leslie, The Accidental Chef
Leslie, The Accidental Chef
Healthy Cooking Classes, Fun Cooking Parties
Cooking Classes
Cooking Classes
2023-24: Sensational Salads -- No Lettuce Required
Join Chef Leslie to learn four diverse salads that utilize veggies/fruit in creative ways that skip the typical lettuces! We'll start with a simple but refreshing Israeli Salad.
* Smoked Trout, Radish, & Fennel Salad with Champagne Vinaigrette
* Roasted Beets with Pistachios, Swiss Chard, & Orange Zest-Herb Vinaigrette
* Mango, Avocado, & Black Bean Salad with Cilantro-Lime Dressing
* Raw Cauliflower Ceviche with Blood Orange-Jalapeno Oil Dressing
Classes are scheduled by request, with cost depending upon price of organic veggies & number of attendees. Participants may be asked to bring a cutting board & sharp knife for a few minutes of veggie prep at start of class.
2022-24: Sumptuous Soups
Join Chef Leslie to learn four creamy, flavorful, & filling vegetarian soups without the use of dairy or starchy thickeners. Optional non-veg proteins as indicated.
* Zucchini Basil with Cannellini Beans
* Curried Cauliflower (with chicken)
* Sweet & Spicy Carrot Ginger (with maple bacon bits)
* Warming Coconut Yam with Green Lentils
Classes are scheduled by request, with cost depending upon price of organic veggies & number of attendees. Participants may be asked to bring a cutting board & sharp knife for a few minutes of veggie prep at start of class.
2022-24: Fish 4 Ways
Join Chef Leslie to learn four cooking techniques using four different fish. We'll taste smoked salmon "candy" to start, and end with a GF/DF creative dessert.
* Seared Sesame-Encrusted Blue Fin Tuna
* Crispy Skin Salmon
* Halibut & Veggies Wrapped in Parchment Paper Packet (pictured to left)
* Miso-marinated Black Cod (see pic in Gallery)
Classes are scheduled by request, with cost depending upon price of fish & number of attendees. Participants are encouraged to try assembling the parchment packet.
2021-24: Sumptuous Sushi (note: this class can be conducted with cooked fish too)
Join Chef Leslie for a sushi making experience! Rolls, nigiri, carpaccio, & sesame-encrusted seared will all be demonstrated using a wide variety of vegetables along with a selection of premium fish. We'll taste smoked salmon "candy" and seaweed salad to start, and end with the creative dessert "Banana Sushi". Check out the Sushi webpage for more pics.
Classes are scheduled by request (get a group of 8 friends together!), with cost depending upon price of fish. Relax, sip some wine, watch Leslie roll, & enjoy the colorfully tasty creations! Towards the end of class, a few participants are encouraged to try their hand at making a roll.
2021-24: Summer Supper -- No Cooking Required
The heat got you beat? Learn how to make four dishes that don't use an oven or stove! We'll go from appetizer through dessert with a healthy, satisfying, and colorful menu that is perfect for lunch, brunch, picnics, and light dinners. These flavorful dishes also happen to be vegan & gluten-free, with no refined sugar.
* Cashew Chive "Cream" Cheese
* Gazpacho
* Raw Walnut Tacos
* Banana "Sushi"
Classes are scheduled by request, with cost depending upon price of organic veggies & number of attendees. Participants may be asked to bring a cutting board & sharp knife for a few minutes of veggie prep at start of class.
June 9, 2016
Join Chefs Leslie & Sally for a fabulous four-course gourmet meal in Leslie's kitchen from 6-8:30pm. Each course will be demonstrated in front of you so that you can easily reproduce at home, recipes included. The increasingly popular techniques of using a spiralizer and sous vide machine will be highlighted. All dishes are gluten-free & dairy-free, using the best of local produce.
* Easy Almond "Feta" Cheese & Cashew Chive "Cream" Cheese
* Rainbow Ribbon Spiralized Salad
* "Modernist" Salmon, Broccolini, & Carrots Sous Vide
* Deconstructed Lemon Tart with Coconut Milk Meyer Lemon Curd
* Aztec Dark Chocolate Bark
December 6, 2015
I will be teaching "Holiday Desserts: Beyond Chocolate" at the Kitchen in the SB Public Market from 2-3:15pm. You will sample & receive recipes for these three luscious treats using fruits, nuts, and/or seeds, while avoiding gluten, dairy, & processed sugar:
* Stovetop Apple Pie
* Sesame Tahini Cookies
* Pumpkin Cranberry Upside-down Cake
This class is sponsored by the Market, & advance registration is required by calling 805-770-7702 or visiting the Info Center at the Market. Tickets are $20, & attendees receive 15% off any purchases at Forager's Pantry after class that day.
November 8, 2015
I will be teaching "Chocoholics Party Desserts" at the Kitchen in the SB Public Market from 2-3:15pm. You will sample & receive recipes for these three low-guilt but heavenly dark chocolate treats that avoid gluten, dairy, & processed sugar:
* Flourless Chocolate Walnut Torte
* Festive Chocolate Almond Butter Cups
* Chocolate Coconut Macadamia Nut Clusters
This class is sponsored by the Market, & advance registration is required by calling 805-770-7702 or visiting the Info Center at the Market. Tickets are $20, & attendees receive 15% off any purchases at Forager's Pantry after
class that day.
October 11, 2015
I will be teaching "Exceptional Eggplant" at the Kitchen in the SB Public Market from 2-3pm. You will sample & receive recipes for these three flavorful preparations, each using fresh local ingredients in honor of epicure.sb & October Eat Local Month:
* Baba Ganoush
* Braised Eggplant with Onion and Tomato
* Dukkah-Roasted Eggplant with Sweet Peppers and Chickpeas
This class is offered via il Fustino, the fine oil and vinegar purveyor with a shop in the Market. You must pre-register for this class and can do so here. Recipes are gluten-free and dairy-free.
September 10, 2015
I will be teaching "Fruit Every Which Way" at the Kitchen in the SB Public Market from 6-7pm. You will sample and receive recipes for these three fruit-based dishes that highlight various methods of preparing and serving fruit, all with minimal cooking:
* Grilled Stone Fruits
* Chilled Strawberry Soup
* Watermelon Salsa over Salmon
This class is offered via il Fustino, the fine oil and vinegar purveyor with a shop in the Market. You must pre-register for this class and can do so here. Recipes are gluten-free and dairy-free.
August 9, 2015
I will be teaching "Savory & Sweet Summer Soups" at The Kitchen in the SB Public Market from 2-3pm. You will sample and receive recipes for these three colorful dishes that together satisfy as an appetizer, main course, and dessert:
* Gazpacho!
* Creamy Zucchini & Basil Soup with Cannellini Beans
* Chilled Cantaloupe Soup
This class is offered via il Fustino, the fine oil and vinegar purveyor with a shop in the Market. You must pre-register for this class and can do so here. Recipes are gluten-free & dairy-free.
July 12, 2015
I will be teaching "Sensational Summer Salads: No Lettuce Required" at The Kitchen in the SB Public Market from 2-3pm. You will sample and receive recipes for these three flavorful, healthy, and satisfying dishes:
* Smoked Trout, Fennel, & Radish Salad
* Mango, Avocado, & Black Bean Salad
* Greek Watermelon Salad
This class is offered via il Fustino, the fine oil and vinegar purveyor with a shop in the Market. You must pre-register for this class and can do so here. Recipes are gluten-free & (with one exception) dairy-free.
June 7, 2015
I will be teaching "Ceviche 3 Ways: Fish & Beyond" at The Kitchen in the SB Public Market from 2-3pm. You will sample and receive recipes for these three unique dishes:
* Halibut & Mango Ceviche
* Raw Cauliflower Ceviche
* Tomato & Nectarine Ceviche
This class is offered via il Fustino, the fine oil and vinegar purveyor with a shop in the Market. You must pre-register for this class and can do so here. Recipes are gluten-free & dairy-free.
May 17, 2015
I will be making Chocolate Almond Date Balls for the fundraiser Gracie's Garden Tour at the Almenara Estate in Santa Barbara, from 1-4pm. I will demonstrate how to make these delicious raw treats in just a few minutes in the food processor. Main ingredients are almonds, dates, and unsweetened cocoa powder, yum! You must buy a ticket in advance to this event. Recipe is gluten-free & dairy-free. here.