Summer Garden & Grilling Cooking Class – July 25, 2013

June 18, 2013 at 9:13 am 5 comments

Veg Burgers 6-13I’m getting into my summer mode – dining alfresco,  grilling everything in sight and watching my vegetables blossom and grow.   Come learn some new ideas for making your summer backyard parties healthy and fun at our Summer Garden & Grilling Cooking Class on Thursday, July 25, 6:00 pm – 9:00 pm at the Holy Nativity Community Hall in Westchester.

Here’s the menu I’ve been sampling for our Summer Class.

  • The Ultimate Veggie Burger topped with Heirloom Tomatoes
  • Home-made Brioche Buns
  • Tandoori Chicken on the Grill
  • Mediterranean Orzo Salad with Feta
  • Plum and Almond Frangipane Tart
  • Fresh Made Lemonade – It wouldn’t be summer without it!

Patricia K. Rose, of Fresh Food in a Flash will lead this hands-on cooking class on Thursday, July 25, 2013, 6:00-9:00 at the Holy Nativity Community Hall in Westchester.   Once we complete the cooking, sit down and enjoy a meal you and your new friends made together with a glass of wine.

Cooking Class fee $40 when you reserve by July 22, $45 at the door.   To reserve your spot,  email Patricia@FreshFoodinaFlash.com.  Then write a check to “Fresh Food in a Flash”; mail it to Holy Nativity Episcopal Church, Cooking Class, 6700 West  83rd Street, Westchester, CA  90045.

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Entry filed under: Cooking Class, Food, Food Blog, Vegetarian, WordPress. Tags: , , .

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5 Comments Add your own

  • 1. trixfred30  |  June 18, 2013 at 12:05 pm

    Those brioche look excellent – I tried doing them and they turned out like pancakes – all flat and solid like farmhouse bread

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    • 2. Fresh Food in a Flash  |  June 18, 2013 at 12:23 pm

      If you’re in Los Angeles coming to my cooking class to learn. My dough was very loose. I put them in a muffin tin for the burgers. The dough needs a bread pan or something like that to keep a shape and to rise.

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      • 3. trixfred30  |  June 18, 2013 at 12:26 pm

        Unfortunately I’m an 11 hour flight away – however when I made brioche the recipe stated putting the dough in the fridge for an hour which to my mind was counter-intuitive; I mean yeast needs warmth to work, right? Good tip about the muffin tins though, that would probably have worked better than just putting balls of dough on a flat baking sheet

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      • 4. Fresh Food in a Flash  |  June 18, 2013 at 12:34 pm

        The reason the dough would go in the frig is to develop the yeasty bread flavor overnight and then you would bring it out to rise the next day. I’m still tweaking my recipe, which will be in “Fresh Food in a Flash” style meaning quick, unfussy. I hope to post following the July 25 class. Look for it.

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      • 5. trixfred30  |  June 18, 2013 at 12:43 pm

        will do!

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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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