We Olive was in the house! What a discovery. We Olive is the premier retailer of California extra virgin olive oil in the U.S., with several retail outlets throughout California. Their mission includes educating consumers about California’s extra virgin olive oil and creating a place where together with the growers, chefs and customers they can share their passion for olive oil. Owners Phil and Debby Brooks brought this exemplary experience to our gorgeous showroom with a full tasting event. My mission was to cook with these products using top notch Thermador appliances! (Thanks, Kevin!) Look at the gorgeous oils set up for sampling…

While guests sipped and sampled, Arlyn and I were rocking out Flat bread Pizzas and Parmesan Crisps in the Thermador Convection Ovens. We made Assorted Flatbread Pizzas with Calvirgin Olive Oil, Heirloom Tomato Salad with We Olive Tuscan and Balsamic Reduction, Summer Squash and Tagliatelle with We Olive Lemon Oil and Ricotta Salata, Oven Poached Chicken with Sage and Lemon and a special dessert…
I love cooking on top notch appliances! Here are two tips from this event for rocking your convection oven:
Great Tip 1: Par Cooking Pizza Doughs. Roll out raw dough very thinly onto an oiled piece of parchment paper. Slide dough and paper together onto the very bottom of a pre-heated 400°F convection oven ( this only works if the bottom elements are hidden!) . It will smoke a little and paper will crisp, use your ventilation. After about 3-4 minutes, carefully check bottom of dough. Crisp and brown? You did it! Remove from oven, discard paper, brush with We Olive Oil and top with toppings such as goat cheese and ripe sliced figs, or fresh tomato and mozzarella. Return to the convection oven, on a rack this time, with a sheet pan placed on the rack below the pizza to catch any drips. 4-5 minutes gets you to “Crisp, brown and gorgeous”. Remove and top with arugula and sliced basil and drizzle with We Olive Balsamic cooked down to a syrup. (Balsamic reduction) Salt and pepper, oh, yes!

JOIN US! Come to spectacular Sonoma this Saturday from 12-4 for the Sonoma Wine Country Weekend! Our partner, Viking is bringing their magnificent Viking Mobile Kitchen for a spectacular chef battle, cooking demos and incredible wine and food tastings at the Mac Murray Ranch located at 9015 Westside Road in Healdsburg, CA.
Standards of Excellence is there from 11-4 doing a luscious sampling, appliance advising and interviewing chefs and vintners from the Standards of Excellence/Viking interview tent! Who is coming? See you there!

With times being tight, we were thrilled to see his restaurants, along with many others, offering a “Summer Tasting Menu”, at significant savings. We were able to enjoy a fantastic meal at his “Sea Blue” for about half price! You have to look, but you can find exceptional deals at these world class restaurants.

Chef Michael Mina’s Summer Tasting Menu at Sea Blue:
“Choose Your Own Salad” – you pick up to 10 ingredients for your salad
House made Naan with Three Dipping Sauces
Lobster Bisque
Grilled Halibut with Lentils, Asparagus and Herbed Butter with Grapefruit
Mini Cheesecake with Berry Coulis

And just look at this dessert buffet at Studio 54 at the MGM Grand, miniature offerings of delectable tastes, over 20 feet long and three tiers high:

At every turn, I was amazed at the sheer volume and detail of innumerable food and drink offerings. I kept imagining the legions of chefs, sous-chefs, pastry chefs, line cooks, prep cooks, dishwashers and more working 24 hours a day to keep Vegas awash with outrageous choices for hundreds of thousands of guests every day.

One last shot: Guess what this is? Who can name this shot? A hint: MGM Grand…

Plum Blossom Cocktail
Baked Bellweather Farms Ricotta with Balsamic Reduction & Mc Evoy Olive Oil, Fresh Figs, Onion Jam & Rustic Bakery Flatbread Crackers
Arugula Salad with Nectarines & Pickled Fennel
North African Grilled Springhill Ranch Waygu Steak with Basil Chimichurri
Garlic Roasted Potatoes

Drunken Cherry Sundaes with Toasted Hazelnuts over Straus Ice Cream

Here are a few recipes that Aida shared:

North African Grilled Steak with Basil Chimichurri

Drunken Cherry Sundaes with Toasted Hazelnuts

She gave great cooking advice, most notably about skill building.

“Better knife skills mean better life skills” was one of my favorites. (She has excellent knife skills, by the way.) She explained that saying has many levels of meaning from simply being able to cook for yourself to the possibility of making a living cooking. This was a great message, not lost on our Fresh Starts Culinary Academy students, many of whom are recently coming out of homelessness and working so hard for a better life.
“Get to know your local purveyors.” We hear this a lot, but do we do it? Do you know the butcher at your market? Who grows your favorite tomatoes? Who raises sustainable beef in your area? Once you get past the habit of not reaching out, it really becomes so much more fun to shop. Reach out and get to know your food sources.

Once again, I want to thank Aida for her generosity of time and spirit. Be sure and tune into her new show Food Crafters on the new Cooking Channel!

Here are a few pictures from this past Saturday’s Sears Chef Challenge with Chef Tiffany Friedman. The San Bernardino Sears team did a MAGNIFICENT job!

My youth volunteers from Operation C.H.E.F. and I with Aida.

Oh what a night. We LOVE you Aida. Fifty more passionate fans, and more to come…

We had such fun, I will split the event details into two posts:
Passion & Personality and Recipes & Advice

Passion and Personality: I am thrilled to have spent Wednesday evening at the Fresh Starts Cooking School cooking and learning from the stellar Aida Mollenkamp. Formerly of Food Network’s “Ask Aida”, her new show Food Crafters airs on the Cooking Channel, highlighting incredible artisan food producers from around the country. It is a “passion project” for her, as she explained, “Being a (San Francisco) Bay Area person, it goes without saying that we think local, seasonal and organic are tenaments to the way we live and eat and of course we support our local food crafters.” Aida is able to ”give these artisans their voice” with her new show. As a matter of fact, last week’s episode featured Rustic Bakery from Larkspur (a few towns over from Fresh Starts Coking School). The owners were in our audience for her class and of course we served their incredible flatbread crackers! A portion of the steak was from Springhill Ranch, olive oil from McEvoy, cheese from Bellwether Farms , ice cream from Straus Family Creamery and an incredible bounty of produce from Whole Foods Market in Novato. Nothing but the best from within 20 miles!

Making drunken cherries with zest!

What was so unique about the class was Aida’s fresh, cool and funny delivery. Not only is she a fantastic cook, but she is a blast to be around. She is both driven and focused but still has a very open and relaxing way about her. A huge music fan, she made so many really funny modern music references that you really had to be on your toes to catch. She lifted up a jar of  “Drunken Cherries” and said “shake” and quickly, almost under her breath added, “Shake it like a Polaroid picture, Andre 3000.” I was cracking up.

Aida talked about cooking being similar to playing music. “You learn a theme and then just riff on it.” Like her quick pickled fennel, she explained. Once you learn to make it, you can vary the technique in so many ways. Great concept.

I asked Aida about her rise in the culinary world and who has been inspiring and supportive of her in the celebrity chef world. She immediately mentioned Chef Michael Symon of Dinner Impossible whose laugh, she says brings her mood up instantly. Her biggest surprise has been Chef Bobby Flay who has been her strongest mentor. “I never thought I would even get to talk to him, but incredibly he has been there mentoring me all the way.” How cool.

Aida said "You take a picture of me while I take a picture of you!"

She even asked me how my weekend trip to Los Angeles was for the Sears Chef Challenge! How did she remember? She is moving to LA for her show, so I hope to see her there soon.

Plum Blossom Cocktail
Baked Bellweather Farms Ricotta with Balsamic Reduction and Mc Evoy Olive Oil , Fresh Figs, Onion Jam and Rustic Bakery Flat bread Crackers
Arugula Salad with Nectarines and Pickled Fennel
North African Grilled Springhill Ranch Waygu Steak with Basil Chimichurri
Garlic Roasted Potatoes

Homeward Bound's Paul Fordham and Mary Kay Sweeney say thanks!

Assorted heirloom tomatoes in all shapes and sizes

I drove down the glittering, shimmering coast from Santa Barbara to Ventura, CA for round two of the Sears Chef Challenge on Saturday. Wow! Team Ventura had it going on, manager Ted Harrell had everything in place for Chef Donna Barrow, owner of Your Plate or Mine Personal Chef Service for her first demonstration featuring tomato salads, Panzanella Salad and Plated Heirloom Tomato Salads with “Accessories”. The “accessories” are great salad add ons such as balsamic glaze and Parmesan crisps called “frico”. Here are the salad recipes from the event. Sensational Summer Tomato Salads! Just look at those tomatoes!

Sliced tomatoes and "frico"

It was all delicious, but the frico were a real hit. Donna made them in advance in the oven and then demonstrated our cook top method that I described in the headliner notes at the top of the recipe (same idea just done in a non-stick pan). Here are the recipes for the glaze and frico. Chef Donna worked on the Jenn Air Induction Cook top which she fell completely and madly in love with. Induction is magic, so quick to heat and cool, so efficient. I use them every chance I get at Standards of Excellence for our culinary events.The Ventura appliance team was blown away to see just how spectacular the technology works in “real time”!

Chef Donna is an excellent teacher. She was a full time teacher for years before starting her private chef business. Now, she cooks weekly for several clients, filling their homes and fridges with smells and tastes of seasonal fresh food. Donna was assisted by Sears associate Mitch, who did a superb job. Excellent support makes such a difference. You can see by this picture after her successful demo, how grateful she is! I love this picture…people truly make the culinary world go around.

Sears Team Ventura, Ted, Chef Donna, Mitch and me

For the next trick, this coming weekend, I am heading back to LA to meet up with Chef Keven Lee from My World on a Plate who will be demonstrating in Carson, CA and Chef Tiffany Friedman from Butteroot Personal Chef Service demonstrating in San Bernardino, CA. Stay tuned as these chefs enjoy a life changing experience as contestants in the Sears Chef Challenge.

Grateful Chef Donna and kitchen expert, Mitch

After a long but successful day, I headed home. Upon leaving, I was informed that it could take more than twice as long to get back to the airport, on a SATURDAY! Southern California traffic defies all logic. But I was driving along one of the world’s most gorgeous coastlines…

Coming soon: a myriad of culinary festivals with Standards of Excellence in Huntington Beach, San Diego, Sonoma and Lake Tahoe!

Last week, I wrote about my visits to Straus Family Creamery headquarters and Springhill Ranch in Petaluma, CA. I never get tired of visiting my incredible friends that are doing such groundbreaking things with artisan foods. I am also blessed to have great buddies who are truly “Big Cheeses” or at least make them! Here is an excerpt from an exciting article about a new milestone in California artisan cheese:

Mature at last, Marin County’s cheeses stand alone by Rob Rogers 08/09/2010

Jill & Lynn Giacomini & their award winning Point Reyes Blue

There are those who say Marin County’s Cheese Renaissance began on July 7, when Point Reyes Original Blue was crowned “Best of Show” at the California State Fair. Then there are those who say the renaissance began five years earlier, when the Marin French Cheese Co.’s Rouge et Noir Triple Creme Brie took top honors at the World Cheese Awards in London. “When Marin French won an award for brie in a European contest, it was the equivalent of when (Napa Valley’s ) chardonnay won in Europe and put California on the map,” said Lynne Deveraux, director of the annual California Artisan Cheese Festival. “It finally brought American cheeses into the international arena.”

Serving a gourmet lunch at Fork Culinary Center

“Ten years ago, American cheeses were good but inconsistent. Now we’re really getting to the point where our cheeses have matured. There’s been a huge improvement for American cheese in general and Marin County in particular…” click here to read the rest of the article.

The article goes on to mention Straus Family Creamery’s superb milk as a reason why we are seeing so much world class cheese making in Marin. Cheese makers are able to access the best milk and even, as is the case with Point Reyes Farmstead Cheese (makers of Original Blue), they literally have the milk in their own “backyard”. This is “farmstead cheese” which is cheese made from cows raised  by the cheese makers, which makes it even more special. This spring I was honored by the Giacomini family as the first ever guest chef at their gorgeous new Fork Culinary Center as we hosted a V.I.P. luncheon for guests from the California Artisan Cheese Festival.

I had a remarkable time producing gorgeous food in their brand new kitchen, basking in the trust and excitement bestowed upon me. On my way out, driving over the crest of the hill, I gasped as Tomales Bay shimmered before me. I was swept away at the sight, until…I came upon a VERY LARGE COW blocking the road.

I mean, really, who do they think they … oh, wait. These are AWARD WINNING Farmstead Cheese producing COWS. Come to think of it, they pretty much DO own the road!

Share the road!

• Plum Blossom Cocktail
• Baked Bellwether Farms Ricotta with Balsamic Reduction, Fresh Figs, Onion Jam and Flatbread Crackers
• Arugula Salad with Nectarines and Pickled Fennel
• North African Grilled Springhill Ranch Steak with Basil Chimichurri
• Garlic Roasted Potatoes
• Drunken Cherry Sundaes Straus Family Creamery with Toasted Hazelnuts

It has been really exciting working on this class. Aida is so much fun and such a professional. Despite her crazy busy schedule she is completely on top of things, calling and e-mailing me to make things happen. Although I took a few days off last week, I still found time to visit a few of the artisan producers to gather top ingredients for this class.

Springhill Ranch

Next, I visited my former neighbors, Karen and Chris London at their ranch, known for excellent Pinot grapes and now for raising top Waygu beef. They are the only full Waygu producers in California. Waygu is the same breed that produces Japan’s famous Kobe Beef. They raise and care for their cattle in what the local paper called “a country club for cows”. This gorgeous Wagyu cow (pictured on the left) was so mishandled before she arrived at Springhill, it took over a year of loving care to get her to approach humans. Now look at her! In the next field, they raise Scottish Highland cows,a magnificent long haired breed. People stop by the road side to get a better look at these beautiful animals.

The dust has settled and the confetti has been swept away from last weekend’s Sears Chef Challenge in Chicago , but still much excitement remains, especially for the four winning charities that our chefs supported. Congratulations to the Los Angeles Regional Food Bank, Camphill Village in Kimberton Hills and the Food Bank of New York for winning $5,000 each from our chef finalists!

The top winner for round one, Chef Mark Maassen supported the People’s Resource Center located at 201 S. Naperville Rd, Wheaton, Il 60187 . They will receive a full $10,000 donation to support their work! Since 1975, the People’s Resource Center community has existed “to respond to basic human needs, promote dignity and justice, and create a future of hope and opportunity through discovering and sharing personal and community resources.”

As Chef Mark tells it, “The food pantry is very local for me. They offer a lot of premium products, as well as organic foods to people that would not normally choose them, helping to educate families about health and wellness. Having the food bank a half-mile from my house in Westmont makes me feel like an immediate impact will be made. Perhaps, I can draw more attention so that more companies will support the People’s Resource Center.” Mission accomplished, Chef Mark!
It was a tremendous honor to hand each winning chef a $5,000 check written to each charity and to hand over a “big check” (see photo below) for another $5,000 to the PRC. Doug Moore, the President of Sears Home Appliance signed and presented the check to Chef Mark Maassen who passed it on to the PRC’s Executive Director, Kim Perez who was beyond thrilled.

As a dedicated community activist and the resident “non-profit expert” on our SCC team, I am amazed at what has happened. Before the SCC only a few of our original 12 chefs had a current charitable affiliation, and now nearly all of them are regular,(hopefully) life time supporters of their charities. (Once you begin charitable work, it becomes so fulfilling and mutually beneficial, it usually becomes a way of life.)

How about you? What are the ways that you give back through food or otherwise? How can you become more involved in your community? I would love to hear some stories and ideas. Let’s keep this “giving” going!

Click the link to view more pictures.

I listed the SCC Semi Final event details in my last post. I just can’t get over how fabulously it all came together. The chefs and I were shocked at every turn from the shopping and prep session at Whole Foods Market to the spectacular food, event design and level of production at the Kenmore Live Studio. We even had hair and make up done! Did I mention that we had our own Flash Mob? Yeah, 200 dancers strong. Woah.

Round One Sears Chef Challenge Semi- Finals

Minute 30:48 I interview guests on the street using social media to spread excitement around the world
Minute 35:50 Quick Bite Challenge Judging
Minute 1:00:47 I introduce the Prep Cook Challenges on the street
Minute 1:07:00 Our host Steve Dolinski introduces the Main Event! The Chefs begin…
Minute 1:08:40 Watch our shopping trip to Whole Foods Market, really funny…
Minute 1:25:26 Our FLASH MOB, 200 dancers strong,  filmed earlier in the day to promote SCC. Broke out at Navy Pier in Chicago, blew everyone away! What is a flash mob? Watch to see!
Minute 1:39:00 Main Challenge Judging begins
minute 1:59:30 The WINNER is announced! President Doug Moore presents another $5,000 to the winning charity for a total of $10,000 to the People’s Resource Center in Chicago. Chef Mark Maassen wins a full suite of appliances and a spot in our November 6th FINALS for the title and a FULL KITCHEN MAKEOVER!

Now do you see what I mean? The Chefs and the charities all had  life-changing experiences, including Billy and me. Our passion for cooking and appliances was brought to a new level with this groundbreaking competition and event. We reached more people than ever with the SCC, the event, social media, the Flash Mob and there is so much more in store.

Oh, speaking of transformation, look at these scenes of complete destruction in the heart of down town Chicago, right outside of our hotel! Busses smashed, cars flipped, huge 25 foot tall pieces of buildings, toppled in a four block span. Cops every where. Photos can not show the scope. On the same block as our hotel. What was going on?!

It was a HUGE set for themovie Transformers. Shia LeBeouf and Josh Duhamel were there. I did not even look for them. I was too busy having my very own, very magnificent adventure.

TONIGHT 5PM PST!!! Watch the four semi-finalists in the Sears Chef Challenge duke it out for the chance to go on to fame and glory in the finals! The four winning chefs are: Chef Riq Glispy representing New York, Chef Stephanie Krzywanski representing Washington D.C., Chef Palak Patel representing Los Angeles and Chef Mark Maasen representing Chicago. Watch live at: www.searschefchallenge.com.

In preparation for the event: Sears Chef Challenge just held a flashmob at Navy Piers, Chicago with more than 200 participant dancers, drummers, etc!!!