Shopping Cart
Your Cart is Empty
Quantity:
Subtotal
Taxes
Shipping
Total
There was an error with PayPalClick here to try again
CelebrateThank you for your business!You should be receiving an order confirmation from Paypal shortly.Exit Shopping Cart

  Leslie, The Accidental Chef

 Healthy Cooking Classes, Fun Cooking Parties

Cooking Classes/Demos

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  

The class will be limited to 10, & includes a glass of wine (BYOB ok too). Cost is $75 all inclusive, advance payment requested by Monday June 6. For questions or to sign up, call Leslie. We look forward to dining with you!

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

These classes are 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

These classes are 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

These classes are 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

These classes are 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

These classes are 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 and can do so here.

0