Leslie, The Accidental Chef
Cooking Classes/Demos
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.