October 6th, 2009
It’s been fun to watch friends go from their Lean Cuisine lovin’ college selves to really good cooks. Fall is a great time to curl up in the hearth of home and warm yourself and your food. Interested in sharpening your skills along with your knives? Try cooking classes in Atlanta, two ways:
1. Low Cost: Williams-Sonoma offers regular cooking classes from 6-8pm for $35. Classes include casual dinners, brunches, etc. Foods for entertaining or cooking for your family. For more information about schedule and menu, contact your local store directly.
2. High Brow: Rathbun’s offers a cooking class every few months in which one person spends about 3 hours learning and prepping, and then guest arrives and is served dinner! The cost is $350, but it includes all the food, wine pairings, and a chef’s jacket. Meals are regionally themed: French, Greek, etc.
May 20th, 2008
Gourmet on the go. Out of Normandy, Boursin was started 50 years ago by French cheese maker, Francois Boursin. Today, Boursin Cheese is a “staple in French kitchens” and served in over 35 countries. We wish we could describe the flavor with eloquence, but all we can tell you is that it melts in your mouth, and it is sooooo good! Try Boursin Light Cheese on a cracker for a quick healthy snack. Only 2.7 grams of fat in a tablespoon.
May 15th, 2008
It’s brunch season. The weddings, the graduations, the summer-get-togethers, mostly likely, you’ll be imbiding in some brunch punch sometime soon. Try this recipe out for size! From Gourmet.
Ingredients:
1 cup Triple Sec
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
1 quart chilled ginger ale
2 chilled 750-ml. bottles dry champagne
Preparation:
In a bowl combine the Triple Sec, the brandy, the Chambord and the pineapple juice and chill the mixture, covered, for at least 4 hours or overnight. In a large punch bowl combine the Triple Sec mixture, the ginger ale, and the champagne and add ice cubes.
