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tttttttttttttttt Classes
ttttttttttttttt Please look for Gina doing classes at Central Market and at private homes. Gina is busy with catering, personal chef work and tending to her family.Gina and Ken's lovely daughters, Dee Dee and Wynne have graduated from High School and Gina wants to spend time with them and her husband as they anticpate the next phase of their and Gina and Ken's lives. It has been a blast for us all! Please look forward to the next phase of Gina's Kitchen, whatever that may be. Tata, Gina 8/2007 gina@ginaskitchen.com Class Archives "Dinner With Friends" Judd Servidio Appetizer: "Some Like it Hot!" With Carla Gonsalves Welcome drink: Watermelon
juice ˆ Crushed watermelon with a hint of rosewater "Endless Summer Produce " With singer-songwriter, Trish Murphy As in "endless"
supply of fresh summer produce and ....and sing a song or two
Story Stock: A Pocket Full of Yum! JJ Langston and Author, Liz Garton Scanlon Ages 5-8 Two moms armed with words and a whisk are cookin' up some literary licks for your kids! In this two-hour workshop, young chefs immerse themselves in all things pockety -- from pita treats to fruit tarts. Inspired by the picture book A SOCK IS A POCKET FOR YOUR TOES, the activities and menu are creatively linked -- engaging kids through art and cooking for a memorable afternoon. With an emphasis on healthy foods that are fun to make and delicious to eat, Story Stock instructors help kids create a platter full of truly yummy pockets . "Parents -- enjoy the afternoon off!"
"How To Keep A Well-Stocked Pantry" with Dana Drutz Spinach and Tofu Dumplings with Sesame-Soy Dipping Sauce Porcini Mushroom, White Bean, and Tomato Ragu with Farfalle Coconut-Curried Chicken with Peas and Potatoes Grilled Shrimp with Chipotle Tartar Sauce "The Creative BBQ" Grilled Peach and Arugula Salad with Blue Cheese Crumbles Grilled Tuna Steaks with Pineapple-Avocado Salsa Grilled Polenta Topped with Tomatoes, Mozzarella, and Basil Chimichurri Skirt Steak and Grilled Bananas "Vegetarian BBQ Sidekicks" Grilled Corn with Chipotle Lime-ButterGrilled SweetPotatoes and Scallionswith Apple-Thyme Vinaigrette Grilled Baby Bellas Stuffed with Lemon-Herbed Goat Cheese and Pine Nuts Grilled Hearts of Romaine with Apples, Walnuts, and Blue Cheese Vinaigrette Wine Components Tasting Class with Amy Gerber of Vino VeritasThis class is a hands and nose-on experience that will guide you through the basic elements of wine using a very methodical approach to tasting and smelling wine. Everyone comes to the table with thesame ability to smell and taste wine. This class makes it both easy and fun to train your brain to recognize wines' aromas and bouquets. In this class, we use ingredients such as strong tea, sugar water, and citric acid to demonstrate where on the tongue you feel wines' most essential elements: tannin, sugar, alcohol and acidity and how these all come together to create a balanced wine. Light, paired appetizers will be provided. $50 per person,Bring your own wine glass South Indian Cooking with Nalini Mohan Cabbage Pakoras (Fritters) Capsicum-Lentil Scramble Roast on White/Brown Basmati Rice Spicy Noodle and Vegetables Uppma April 6, 6:30-8:30pm With Dana Drutz "Celebrate Spring with Asparagus" Asparagus Soup with Lemon Cream Prosciutto Wrapped Asparagus Spears Roasted Asparagus with Minted Lemon Aioli, Feta, and Pine Nuts Grilled Asparagus and Halloumi Cheese Skewers Moroccan Gourmet with Laila Marinated Olives Zaalouk, eggplant with garlic,tomato and aromatic spices Harira, traditional Moroccan Soup with Lamb Tagine Rebaty with chicken, and Moroccan spices Fresh Bread by Laila February 19, 6-8pm Veggie Meals for the Soul with Dana Drutz Hearty White Bean and Farfalle Soup with Parmesan Polenta Bites The Best Dang Veggie Sammich Ever Cauliflower,Peas, and Potatoes with Coconut-Curry Tomato Sauce Roasted Eggplant Napoleans February 9, 6:30p Thai Cooking With Jam Sanichat Vegetarian Eggrolls Pad Thai Lemongrass Soup Chicken with Thai Basil Valentine's Day 7pm Aphrodisiac Foods for your Sweetie With Dana Drutz and Bill Chambers Poached Fig & Arugula Salad with Prosciutto and Gorgonzola Crumbles Heart Shaped Butternut Squash and Goat Cheese Raviolis with White Wine and Sage Butter Sauce Cranberry-Almond Chocolate Dipped Biscotti Spicy Spiked Coffee Sunday,January 22, 3-6,pm Fundraiser for the Finca Project: A Non-Profit Reforestation Project Presented by Eliot Logan-Hines and Company: Join us at Gina's Kitchen for a fun afternoon exploring the ecological and economic issues facing tropical rainforests today with traditional cuisine, live music,dancing, y mas! A $25 donation is suggested for reservations, as space is limited for this Gina's Kitchen exclusive event. contact@fincaproject.com or 512.236.0705 or gina@ginaskitchen.com to confirm your space!
Quick Healthy Cooking With Dana Drutz Miso Glazed Grilled Salmon Grilled Portabellas with Creamy Balsamic Aioli over Arugula Greens Chicken Chimichurri with Grilled Bananas Chipotle-Crab Quesadilla with Verde-Corn Salsa Thanksgiving
Sides Creamy Portabella & Walnut Bruschetta Mandarin-Orange Cranberry Sauce Pumpkin Orzo Pasta Salad Chipotle Sweet Potato Mashers with Cilantro Maple Glazed Baked Pears a la Mode Wednesday, November 2 @ 6:30PM Vegetarian Thai Cooking Spicy Lemongrass Soup Eggplant with Basil Glass Noodle Salad Green Curry with Tofu Mango Sticky Rice Thursday, November 3 @ 6:30PM South
Indian Cooking Vegetable Curry Wraps Rasam Soup- Light Spiced Tomato and Lentil with Cilantro Leaves Cocomut Rice Seva Sweet Semolina Pudding with Cardamom and Cashews Saturday, November 12 @ 6:30PM September Pasta
Series *Basic
Pasta dough recipe Class
Two: *Basic
pasta dough recipe Thai Cooking Thursday, Sept
29 @ 6:30 October Quick
Healthy Cooking Jalapeno-Balsamic Pan Seared Tilapia Apricot-Lamb Couscous with Almonds & Mint Chutney Spinach & Pine Nut Stuffed Portabella Mushrooms Topped with Fresh Parmesan Coconut Sorbet with Blackberry Compote Wednesday,
October 5 @ 6:30PM Couples
Cooking Mini Caesars in Parmesan Cups Fluffy Crab Cakes with Cream Chive Aioli Spaghetti
Squash with Fresh Tomato Sauce & Affogato Mocha Thursday,
October 6 @ 6:30PM "A
Mediterranean Cook Out" Grilled
Peach and Arugula Salad with Grilled
Polenta w/ Eggplant Tapenade Capellini with Smokey Lobster Cream Sauce "Indian
cooking - SWAGATAM "
"Vegetarian
Thai Cooking" "Leap
Forward Cooking" With
Mark Anthony, Ph.D.
and Emily Crumpton, A.O.S
"Taste
of Marrakesh" "Vino
e Formaggio: A Luxury Tour of Italian Wine and Cheese" "From
Tapas to Topless: Liven up your Party" "A
Complete Thai Meal" "The
Gourmet Freezer"
"Dangerous
Liaisons: Wine and Cheese Couplings from the Basic to the Exotic" "The
Perfect Marriage - How to Pair Wine and Cheese" "Christmas
Cookies" "Holiday
Appetizers" "South
Indian Vegetarian" “Sushi
for Cowards” “Cocktail
Party 101” "Croissant
Pastry"
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