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SAN DIEGO'S OPERA-SINGING CHEFTM |
 Check back soon! Chef Elizabeth is working on CDs and videos of her cooking classes and will soon be offering kitchen tools and ingredients for you to purchase right here.
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Learn to cook with Chef Elizabeth! Chef Elizabeth teaches cooking classes at Quail Botanical Gardens in Encinitas, The Natural History Museum in Balboa Park and through OASIS, a senior enrichment program at the former Robinson's-May department store in Mission Valley. She has also taught at the Macy's Cooking School and Great News cooking school. Via the sponsorship of the Healthy Dining Publication in San Diego, Chef Elizabeth has cooked at the Fall Home and Garden Shows and Children Expos, as well as many of the Healthy Dining events held at hospitals, corporate locations, libraries etc. Chef Elizabeth is available for hire for private cooking classes which are a great way to celebrate birthdays, retirement parties, wedding showers, or even corporate events which are great for team building Chef brings her entire program to your home, clubhouse or workplace. Chef Elizabeth offers cooking classes at many locations in and around San Diego. This page will be updated monthly to list new locations, or subscribe to her monthly newsletter, which lists current classes and locations.
Cooking Classes...Calendar at
a Glance Saturday, May 31, 2008 1:30pm to 4:00pm Sizzling Foods for the Summer at Quail Botanical Gardens To register 760-436-3036 Ext. 206 Cost: Members: $25, non-members $30
Saturday, June 7, 2008 1:30pm to 4:00pm Elegant Picnic Baskets at Quail Botanical Gardens To register 760-436-3036 Ext. 206 Cost: Members: $25, non-members $30
Saturday, June 14, 2008 10:00am to 12:30pm Sizzling Foods for the Summer at Natural History Museum To register: 619-226-0203 On line www.sdnhm.org Cost: Members: $25, non-members $33
Saturday, June 20, 2008 1:15pm to 3:00 Thyme for Nutrition at Oasis Senior Enrichment, Macy’s Mission Valley To register 619-574-0674 or register on line www.oasisnet.org
Saturday, August 9th, 2008 FAIRY FESTIVAL AT QUAIL BOTANICAL GARDENS On line www.qbgardens.org
Wednesday, August 13th Private Cooking Class at Quail Botanical Gardens
Saturday, August 15th 1:30 to 3:00pm High Tea at Oasis (class already filled - call to be put on waiting list) Class size 50 Oasis Senior Enrichment, Macy's Mission Valley To register 619-574-0674 or on line www.oasisnet.org Friday, August 22nd at Quail Botanical Gardens Chef Elizabeth will prepare a special meal for Fraternity House Fundraiser Please come to Quail Gardens on Friday, August 22 for a special evening to benefit Fraternity House, Inc., San Diego's only licensed residential care facility dedicated to caring for men & women with HIV/AIDS. Enjoy a private after-hours stroll through the gardens, followed by an elegant alfresco dinner prepared by Chef Elizabeth and served by Fraternity House staff. Tickets are $85 per person. For more information & reservations, call Patrick Anderson at (760) 728-7218, or by e-mail at pmand02@yahoo.com.
Saturday, August 30th, 2008 1:30 pm to 4:00pm You day Tomato, I say Lycopene at Quail Botanical Gardens To register: 760-436-3036 x206 On line www.qbgardens.org Class fees $25 for members $30 for non-members
Saturday, September 20th 1:30 pm to 4:00pm Johnny Appleseed’s Sweet Legacy at Quail Botanical Gardens To register: 760-436-3036 x206 On line www.qbgardens.org Class fees $25 for members $30 for non-members members
Saturday, September 27th 10:00am to 12:30pm Johnny Appleseed’s Sweet Legacy at the Natural History Museum To register: 619-226-0203 On line www.sdnhm.org Class fees $25 for members $33 for non-members
Chef Elizabeth’s First Book:
Saturday, October 18th 10:00am to 12:30pm
Just Add Water Series: A Soup, A Stock and a Sauce
Class fees $25 for members $33 for non-members Saturday, October 25th 1:30 pm to 4:00pm Just Add Water Series: A Soup, A Stock and a Sauce at Quail Botanical Gardens To register: 760-436-3036 x206 On line www.qbgardens.org Class fees $25 for members $30 for non-members members Saturday, November 1st 10:00am to 3:30 Family Water Day at the Natural History Museum Stone Spaghetti Presentation with Chef Elizabeth (three presentations throughout the day) For Information call: 619-226-0203 On line www.sdnhm.org Saturday, November 8th 10:am to 12:30 Seafood Secrets at the Natural History Museum To register: 619-226-0203 On line www.sdnhm.org Class fees $25 for members $33 for non-members
Registration Information for all locations: OASIS/Macy’s 1702 Camino Del Rio North
San
Diego, CA 92108
QUAIL BOTANICAL GARDENS 230 Quail Gardens Drive Encinitas, CA 92024 To Register Call 760-436-3036 Ext 206 or online registration: www.qbgardens.org Cost per class Members: $30, non-members $35 Advance registration required.
NATURAL HISTORY MUSEUM 1788 El Prado, San Diego, CA 92101 Phone 619-255-0203 or register online www.sdnhm.org Cost per class is member $25, Nonmember $33 CLASS DESCRIPTIONS: Thyme for nutrition: Adding herbs and spices to your food is a great way to add nutrition and flavor to the foods you cook. Learn which herbs contain diuretic properties, which spices are helpful for those suffering with arthritis. Dishes being taught: Lemon-rosemary cookies, Roast pork tenderloin, with sage and marjoram and basmati rice with dill and lima beans. Sizzling foods for the summer! Learn how to make a full-flavored dry rub for your beef fajitas. Grilled corn salad with sweet roasted red peppers and black beans in a tangy vinaigrette is perfect picnic food. Top it off with a refreshing tequila granita and you’ve got a summer menu that’s worth celebrating! Elegant Picnic Basket Foods: Learn how to make your own full flavored Greek Olive tapenade. Its fabulous with sourdough bread and a goat/cream cheese spread. Chicken Pecant; baked slowly with garlic, sage, soy, brown sugar and herbs is tender and flavorful and great for picnics! Vegetable bundles, made with artichoke, red pepper, broccoli, mushrooms and spinach and special seasonings will round out your menu and Black Forest Brownies, made low fat with full flavor will make a truly Grand Finale. You say tomato, I say lycopene, Many health-conscious eaters believe you should eat what’s in season and this month it’s tomatoes. Learn how to make roasted-tomato salsa made with tomatoes, grilled onions, peppers, fresh herbs and citrus juices. Learn how to stuff a tomato with an amazing mixture of breadcrumbs, nuts herbs and spices topped with a very unusual twist, and finally, a perfect-for-summer bread stick studded with sun-dried tomatoes and herbs. Goes great with the roasted-roasted tomato salsa. (All dishes vegetarian.) Samples and recipes given of each dish taught. Johnny Appleseed’s sweet legacy. You could head up to Julian for an apple pie, or you could make one yourself. It’s as easy as well….pie Learn tips to a great crust, and how to pick the best apples. Information on where you can purchase freshly harvested apples as well as pick your own. Also being taught is an unusual savory dish made using apples; Pumpkin Lasagna. This unusual lasagna has incredible depth of flavor and textures, made with pumpkin, nuts, ricotta and indeed layers of apples that when baked together make a wonderful Fall main course. Taste the difference between apple cider and apple juice and learn an easy recipe for turning them into wonderful spiced hot drinks for the upcoming colder season. Stories told and samples and recipes given of each dish taught. A Soup, a Stock and a Sauce. In celebration of the first release of Chef Elizabeth’s Book, “Talking Pictures” (a cooking novella), Chef Elizabeth will teach how to prepare the onion soup recipe from her book. This rich onion soup is a family favorite and wonderful for the upcoming season and it can be made ahead and frozen. Learn how to make your own low-sodium soup stocks and store them for future uses. Plus, add sophistication to any beef dish with a full flavored Bordelaise Sauce. Delicious bits of onions, herbs and a wine-enhanced tang make this the king of sauces and wonderful with any kind of beef Seafood Secrets. A class for those who want to add three fantastic recipes to their seafood recipe collection. Recipes being taught: Beggars fish stew, a spicy fish stew made using rock fish and sea bass, herbs and tomatoes. Wonderful for the winter season and perfect served with toasted rosemary sourdough bread and butter. Yellowtail pot pies, a delicious dill biscuit tops this delicious fish pie. The filling is a beautiful mixture of carrots, potatoes and celery, with a perfectly seasoned sauce and don’t forget the yellowtail. Garlicky Sea Scallops with a Dijon wine pepper sauce. Each student receives recipes and tastings of each dish taught.
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2008
by Elizabeth Podsiadlo. All
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