Dame Kuvy Ax’s company, ROOT PR, has teamed up with The Daily Meal’s and Global Gumshoe’s Ron Stern to host two food and beverage photography workshops in Boulder this month. Photojournalist Ron Stern is an international food and travel photojournalist. His work has been featured in publications such as Shape Magazine, The Daily Meal, and The Chicago Tribune. He will teach attendees camera basics, lighting fundamentals, composition, subject matter, and styling in a fun and comfortable environment. The workshops are designed to teach photography essentials that will help attendees promote their business, increase social media followings, develop Pinterest pages, create marketing content or simply supplement their love of sharing food photos. Continue reading →
Each summer Dame Michele Morris teaches a wide range of cooking classes for kids’ in her teaching kitchen in her home. The classes for Budding Chefs cover Sushi, Pizza, Dessert, Italian, Mexican and Breakfast, and kids can sign up for just one, a few, or all of the classes.
Class size is kept small – 8-10 kids typically – and includes a full meal or take home desserts. Visit the Budding Chefs page on Michele’s website for complete information and to sign up.
People on a gluten-free diet find it hard to navigate the menus at springtime celebrations (graduations, bridal showers, Mother’s Day, Father’s Day, weddings) since these menus usually feature baked goods—which are forbidden if you can’t eat gluten.To help these people, Carol Fenster, author of Gluten-Free 101, demonstrated how to make gluten-free cakes, cookies, cream puffs, breads, and mini-pie crust tarts at the Bob’s Red Mill Cooking School in Portland, OR. Students sampled these treats while Carol offered tips and answered questions on making the more difficult gluten-free foods—such as rolling pie crust or handling yeast breads.
The clear hit of the class was Cream Puffs, which were filled with whipped topping or pudding for a dessert. Or, filled with egg salad or herbed cream cheese for sandwiches. One student said, “I’m going to serve these for Afternoon Tea.” Bob’s Red Mill is a worldwide leader in whole grains, as well as a leader in gluten-free products. Carol developed the initial gluten-free line of foods and has taught at the cooking school for over 12 years.
Alive, A Colorado Travel Magazine, recently featured Colorado food and wine people in know for their feature, “What We’re Drinking Now”, including none other than Colorado Dame Megan Stromberg. You can download a PDF of the article by clicking here. Hint: her favorite involves whiskey!
Amanda Archibald’s new company, NCG Health Solutions, co-founded with Roberta Kline, MD and Joe Veltmann, PhD, has received approval from the University of Virginia School of Medicine for Continuing Medical Education Credits. The newly accredited course, Advanced Certification in Genomics teaches physicians, dietitians and healthcare providers how to use genomic information to improve the lives of Americans. Importantly, accreditation of this course by the University of Virginia represents an acknowledgement of the role of food in medicine. Amanda’s role in the course is Culinary Genomics, an emerging field in which culinary translation is applied to genomic information. This emerging field, pioneered by Archibald, enables patients to translate their personal genomic blueprint to the plate. Literally, matching foods containing targeted nutrients and phytonutrients to the unique needs of their DNA. For more information visit ncghealthsolutions.com.
Please join Colorado Dame Lee Clayton Roper for a book signing of her most recent cookbook, Fresh Tastes, on Thursday, April 28th from 4pm to 6pm at The Stationery Company, 2818 East 6th Avenue in Denver. Lee will provide nibbles from her newest book, Fresh Tastes, along with wine.
September 25 – 30, 2016
Group Size: 15 max.
Discover Napa during harvest or ‘crush’ season – the best time of year to visit! This tour is custom-designed to offer the best Napa has to offer. The trip focuses on harvesting of grapes, the art and science of wine making, gourmet California cuisine, the bounty of local seasonal ingredients, cooking with a Napa chef, wine blending, olive oil tasting, picnics, the farm-to-table movement and more! Napa is a bountiful valley and just waiting to be discovered during its harvest season. Important to Pack A Fork! tours is time to unwind and relax. That element is also built into the small group tour!
- Experience guided tours of select Napa Valley estate vineyards and wineries; wine tastings at each
- Learn about viticulture from a wine educator – from ‘vineyard to glass’
- See the ‘crush’ process in action as well as other seasonal winemaking activities
- Taste Napa’s red and white wines – some with food pairings
- Tour the Napa Farmer’s Market and Oxbow Market with a local chef who will introduce us to regional produce, meats, cheeses, oils, vinegars and spices from around the world
- Participate in a hands-on cooking class with our Napa chef using ingredients purchased from the farmer’s markets culminating in our own wine country feast! Learn chef techniques and tips.
- Experience the Carneros Valley with its stunning views, vine-covered hills and cool ocean breezes perfect for growing Pinot Noir and Chardonnay grapes
- Learn about the process of making award-winning California olive oil from the owner of an olive oil ranch; experience an olive oil tasting you will always remember!
- Learn to blend your own wine with a wine expert in a private wine-blending course
- Enjoy lunch on one of the most beautiful outdoor terraces in Napa while overlooking vineyards
- Picnic on the grounds of a Tuscan winery
- Fall in love with farm-to-table dinners! Experience one you will not forget.
- Discover why so many chefs source from their own farms and culinary gardens; take a tour of a chef’s culinary garden
- Visit a winery that’s as well known for its contemporary art as it is for its exceptional wines
Five nights accommodations at the 5* Senza Hotel
Gourmet meals, food pairings and picnics
Guided, private tours and experiences
Wine tasting fees, taxes and gratuities
A private coach and driver
Airfare and airport transfers
Note: Trip starts in Napa
The Scholarship Committee is pleased to announce two winners of the 2016 Les Dames d’Escoffier Colorado Chapter Scholarship, at $1,000 each. We had 8 well-qualified applicants, but these two winners stood out in terms of academic performance, financial need, and professional experience.
Sierra Teply: Sierra will be a Senior at the University of Denver in Fall, 2016, majoring in Hospitality Management. Her career goal is to work in the operations department of a hotel and work her way up into a management position. She says “I love being around people and making them smile and what better way than the hospitality industry.” Sierra is from Centennial, CO.
Nicole Audrey Scott: Nicole will be a Sophomore at Johnson & Wales University in Fall, 2016, majoring in Restaurant, Food & Beverage Management. Her career goal is to work in food and beverage departments and become a director for a hotel or country club, where she can apply her creativity. She says, “I want to work in food and beverage departments all around the world, so I can learn about many different cultures.” Nicole is from Colorado Springs, CO.
Angelica Vasquez is a busy mom of three girls and has always loved to cook, a skill she also wants her children to learn. “I think it’s good to know how to cook, but it’s just as important to learn how to cook food that is nutritious,” said Angelica. “My mom died at 58 from cancer so I want my children to know about good nutrition.”
Angelica is one of several students at Community College of Denver (CCD) who has enrolled in a pilot Human Nutrition class, HWE100. This section is unique because students take what they learn about the science of nutrition and put it into practice in a hands-on skills lab.As part of this course, students participate in two nutrition skills labs during the semester where they spend several hours at the Osage Cafe with Colorado Dame and Chef Shellie Kark, learning how to transform a recipe into a tasty, healthy meal. “Anyone can duplicate a recipe,” said Kark. “The goal of this program is to instill students with a skill and hopefully inspire them to want to teach it and share it with someone else.”
The pilot, which rolled out last spring, helps bridge the gap between having vegetables in the fridge and knowing how to prepare them so they taste flavorful. Now the college is preparing to take the pilot across all of CCD’s nutrition classes. You can read the full story here.
Have you always dreamed of a glorious trip spent in Italy, learning to cook like the locals do, while enjoying some of the greatest food, wine, and sights? Each year CO Dame Michele Morris takes a group of guests on a special food and wine adventure to Rome and southern Italy, and this year’s trip will be to join in the fun of the cooking school’s annual birthday celebration at the castle. Spend 11 glorious days and nights in Italy, learning to cook, learning about southern Italian wine, and making new friends! Continue reading →