Newsletter for: March 3, 2009
They say March comes in like a lion: Hear Hipcooks ROAR! This newsletter is chock-full of info. Hold onto your hats - it's a biggie!
· Portland Classes, East and West LA classes are posted!
· HipKids! Announcing our first series of classes for children. We're so excited
· "Oy Vey!" Announcing our Passover Class, in time for the holidays
· Say "Sayonara" to winter classes: the last Hot Soup Focus Group and Winter Brunch classes
· Welcome new spring classes: Healthy Fresh and Zingy 1, 2, 3, 4 are BIG this Spring
· Hipcooks on NPR's Marketplace
· Recipe of the month - Spring into Life Salad
HipKids! I am so tickled to announce, by popular demand, our first class in a whole series of classes offered for children at Hipcooks! HipKids: Fever of the Flavor, is posted at Hipcooks West over spring break. Spread the word – we will add more classes as needed. These classes are also available as private classes, so inquire if you are curious! Details:
Hipkids paints a culinary canvas that will ignite your child’s creativity & tempt their taste buds to try new foods. These exciting hands-on classes will guide young chefs on sensory journeys around-the-world. Using touch, sounds, sight, smell & of course, taste, we discover food from far away lands, leaving them with a heightened sense of adventure in the kitchen. $35
* Ideal for ages 8-12
* Veggie friendly
* Classes include kid-friendly knife skills, chef’s hat, & take-home recipe booklet
Fever for the Flavor: Visit the lands of bitter, sweet, spicy, salty and sour. Join us in this introductory HipKids class for an all-out explosion of flavor and fun. No taste bud will be left behind! Kids will awaken their senses to unlock the hidden joys of food.
The No Trade-sies Lunchbox Fun and delicious lunches, prepared by HipKids! (Pssst – Mom, Dad – this is healthy nourishment that doesn’t get half-eaten or traded away!)
Snack Attack! How to feed your grumbling tummy after school, before you run out the door to play! Instant-energy foods for a HipKid on the go!
Rise & Shine Breakfasts Cock-a-doodle-doo! Start the day right, HipKids! Have you heard that breakfast is the most important meal of the day? Here’s stuff that you can make for you, plus a few tricks to make breakfast for Mom and Dad (Mother’s and Father’s Day are coming up!)
The Iron Chef. You are the Head Chef, your parents the sous-chefs as you make them a delicious dinner they will love!
HipKids classes are taught by super-chef & registered dietician Chrissy Creighton. After two years as a nutrition specialist in Los Angeles County schools where she developed and taught nutrition-based cooking programs with and for children, Chrissy joins Hipcooks. She and Monika of Hipcooks have created this series, excited to unleash the adventurous chef in every child!
“Oy Vey!" Jewish cooking without the drama. Hipcooks Style - with outrageously delicious food and no Manischewitz. You'll die and go to heaven! (OK, a little drama is fun!) Jealous Gentiles welcome! April 1 & 2, at Hipcooks WestLA & EastLA, respectively.
Fish soufflé with watercress salad and herbed beets
Herbed Matzoh ball soup
Melt in your mouth brisket
Plum and cinnamon chicken
Crispy potato pancakes
Lemon polenta cake
Say "Sayonara" to winter classes: the last Hot Soup Focus Group and Winter Brunch classes are posted in all studios. Soup offers a kick-arse knife skills lesson, and Winter Brunch has Pomegranate Bellinis & Smoked salmon potato cakes. Need I say more?
Welcome new spring classes: Healthy Fresh and Zingy 1, 2, 3, 4 are BIG this Spring
Looking for a healthy start to the season, with delicious menus and lots of great instruction, including knife skills? Join us in these Pescatarian classes that will put a Spring in your Step!
Hipcooks on NPR's Marketplace. If you didn’t hear it, hear is a link to fun Hipcooks story on NPR’s marketplace, featuring yours truly. I LOVE Marketplace!
Recipe of the month - Spring into Life Salad
I was so tickled when Hipcooks student Paul R. sent me a photo of his Valentine’s Salad, inspired by Hipcooks Spring into Life series (catch Class 3 & 4 in this series on the WestLA calendar) I love his artistic take on the salad, and here is the recipe:
Carrot and Beet salad with Pine Nuts and Basil
6 carrots, peeled and grated in the food processor
3 beets, peeled and grated in the food processor
2 large handfuls of Pine nuts, toasted (of course!)
2 large handfuls of finley chopped basil – chiffonade like you learned at Hipcooks!
The Hipcooks Holy Trinity: Olive oil (extra virgin, first cold pressed, lemon (organic), salt (flake sea salt – nothing better than Maldon’s)
Keeping the carrots and beets separate, add 1 handful basil and pine nuts to each bowl. Season with PLENTY of lemon, olive oil, and salt. Combine, and serve in a pretty way, like Paul. Rock on, Brudda!
And in other news: the little Hipcook is due this month! Please send good juju for healthy delivery for me & baby. I’ll keep you posted.
Eat Well, Be Well