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Relish: April 2005
 
Relish: Monthly Newsletter from Hands On Gourmet

The Hands On Gourmet Newsletter
April 2005


   
In This Issue

 

 

•  Letter from the Chef
•  Cooking Class Parties: Fun & Delicious!
•  Lamb and Mascarpone Ravioli with Asparagus Salsa and Spring Harvest Olive Oil
•  Ask Chef Stephen
•  Farmers' Market Finds

Dear Fellow Food Lover,

Welcome to Relish, our new monthly newsletter.

We are excited to share with you, our clients and friends, a delicious recipe for early Spring -- Lamb and Mascarpone Ravioli with Asparagus Salsa and Spring Harvest Olive Oil. Also, what's great at the farmer's market now, and other news from Hands On Gourmet.

We hope you'll share this issue of Relish with your friends and colleagues. The link at the bottom makes it quick and easy.

Approach life with Relish!

Stephen, Molly, and Anne

   
Cooking Class Parties: Fun & Delicious!

 

 

Hands on Gourmet's cooking class parties are fun and delicious! They make a festive group activity for birthdays, wedding showers, or any celebration. For businesses, they deliver great results as team building events and client entertainment. Gourmet cooking brings out good communication, collaboration, and creativity in people. And everyone feels comfortable, because everyone loves great food!

Our professional San Francisco chefs share their passion for good food, as well as expert instruction in classic culinary techniques and exciting new approaches. After having a great time cooking, you and your guests then enjoy the feast while our staff serves it to you and cleans up.

Contact us to talk about your next party!

Contact Hands On Gourmet

   

Lamb and Mascarpone Ravioli with Asparagus Salsa and Spring Harvest Olive Oil

 

 
Lamb Ravioli

This dish contains a wonderful mÈlange of Spring flavors. And it's fun to make, too!


 


Click here for previously featured Relish Recipes>>

Letter from the Chef
 

Executive Chef Stephen Gibbs

Before modern day food distribution, cooks in remote towns hotly anticipated the arrival of exotic new spices, produce, and live stock that arrived on rare occasions, brought by traders who traveled the world.

Today we can get almost anything from anywhere to cook with. But we still associate certain herbs and spices with specific cuisines. Why? The whole "fusion" phase brought to light how there really is no fusion at all, just ingredients to play with. Flavors, and how we respond to them, are more related to emotion, moods, and even the weather than to borders.

Chef Stephen

 

Find out more about...

Culinary Team Building

Hands On Cooking Parties in Your Home

HOG Gourmet Goody Bags

Our Client List

Raves from Our Clients

About Hands On Gourmet

Contact Us. We'd love to hear from you!

 

   
Ask Chef Stephen

 

 

Have a culinary query? Chef Stephen and his team of experts will help you find answers. Just .

Billi in Berkeley asks:

How is cake flour different from pastry flour? Can they be interchanged? Is there any other cake flour other than the Pillsbury box? I generally like to buy unbleached flour.

Read the Answer

   
Farmers' Market Finds

 

 

At Hands On Gourmet, we always use fresh, seasonal ingredients, and we buy directly from the source whenever we can. We hope you'll discover the wonderful fresh foods at your local farmer's market, too!

Here's what's best right now.

• Artichokes
• Asparagus
• English Peas
• Fava Beans
• Green Garlic
• Rhubarb
• Spring Onions
• Strawberries

 

To check out your local farmer's market, use the link below.

Find Your Local Farmers' Market

 

Relish Archive

July 2006
June 2006
May 2006
March 2006
February 2006
January 2006
November/December 2005
October 2005
September 2005
August 2005
June 2005
April 2005

 

Previous Relish Recipes>>
 
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© Hands On Gourmet 2006. All Rights Reserved. Hands On Gourmet is a registered trademark of Hands On Gourmet Company. Photos: Joe Budd, Stephen Gibbs.

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