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In This Issue |
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Chicken Tamales with Grilled Onions, SautÈed Corn, Cilantro and Cream |
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A True Renaissance Cook |
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Chef Roger Feely is a popular instructor at our
events. He loves to share his culinary knowledge with
guests.
Roger has a broad knowledge of the culinary
world. Originally from Chicago, he has traveled,
eaten and learned in many places. He went to
culinary school in Charleston, South Carolina. He
also studied in Seville, Spain, and lived with a
Roma, or Gypsy family there,
soaking up their cuisine. Heís cooked
Mexican food in Santa Fe, and been a dim sum
chef. Here in San Francisco, he began a focus on
pastry, first at the Flying Saucer, then
at Citizen Cake. A true renaissance cook!
Roger and his wife will be taking a culinary
adventure to India in the fall.
Working with Hands On Gourmetís clients and
chefs is a lot of fun, says Roger. Thereís so much
variety in the type of people we work with, itís
always interesting. Clients ask all sorts of
questions, and he enjoys sharing stories and
techniques with them. He learns from them, too.
Recently, a Chinese-American woman showed
him a better way to fold potstickers.
Check out Chef Roger's blog,
Soul Cocina.
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All The Latest News |
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Hands On Gourmet Wins Business Award
We are proud to be winners of the Make Mine a
$Million Business program. This national
competition for majority women-owned
businesses is conducted by Count Me In for
Women's Economic Independence. The program
provides a combination of money, mentoring and
marketing tools that women entrepreneurs need
to help grow their businesses to a million dollars
and beyond. Major sponsors are OPEN from
American Express, QVC, and Cisco Systems.
Women, specifically Molly and Anne, make up
two of the three owners of our fast-growing
company, which has become the premier provider
of hands on culinary events for Bay Area
corporations and individuals since we founded it
with Chef Stephen in 2004.
For more information on the Make Mine a $Million
Business Program Awards, read the press release.
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Farmers' Market Finds |
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Summer has arrived, which means that local
farmer's markets are overflowing with flavorful
seasonal produce from California's diverse
climates.
Most notable are blueberries,
strawberries and raspberries, which are now at
their peak.
Here's what else to look for:
- sweet red carrots
- peaches
- bi-colored corn
- prickly pear cactus pads
- marjoram
- honey rich apriums
- reed avocados
- loquats
Find Your
Local Farmers' Market |
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Fantastic Food Events |
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Ojai Lavender Festival. Looking for a
sweet road trip? Enjoy a marketplace filled with
fresh and dried flowers and herbs, food and
drink, guest speakers on health and nutrition,
and live entertainment. For more information
visit the web
site or call 805-798-1231.
Saturday, June 17. Libbey Park, Ojai,
California, 10 am - 6 pm.
Organic Food Standards: Challenges and
Opportunities. With organic food's
popularity on the rise, many consumers remain
unaware of the conflicts simmering behind the
scenes. Find out what's going on; join a
discussion on organic standards past, present
and future. More
information.
Monday, June 12 in the Port Commission
Hearing
Room on the second floor of the Ferry Building,
in San Francisco. 5:30 pm wine and cheese
reception, 6:00 pm program. $12 - $18.
North Beach Festival. Held in the heart
of San Francisco's Little Italy district, this is one
of the oldest urban street fairs in the country,
celebrating its 52nd year! The event promotes
the Italian and Beatnik history of North Beach
and features four stages of live entertainment,
poetry readings, Italian cuisine, street chalk art
and the St. Francis of Assisi Animal Blessing.
World champion pizza tosser Tony Gemignani will
be on hand to show off his skills. More
information.
Saturday, June 17 through Sunday, June 18,
11:00 am - 5:00 pm.
Food and Farming on the Urban Edge: How
Local Farmers are Sustaining their
Operations. Learn how some of Marin's
family farmers are remaining sustainable by
diversifying, direct-marketing, using innovative
growing techniques, and going organic. A local
food and wine reception will follow.
Thursday, June 22, 7 pm. Caleruega Hall,
100 Magnolia Ave., Dominican University, San
Rafael. Free.
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Share the Flavor! |
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Tell your friends about Relish. You know theyíd love to make their own chicken
tamales, or check out the North Beach Festival.
Itís easy to do, just use the Forward to a Friend feature at the bottom of
this newsletter.
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Letter from the Chef |
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Iíve been paying close attention to all the news
regarding immigration reform and how
immigrants are affecting America. Iím seeing a
lot of angry men in bow ties telling us how they
want to ìkick out the whole lot of ëem!î and get
this great country back to ìsimpler, gentler
times.î
The one thing that no one on that side of the
fence would want to admit to you is
that their favorite food come from a falafel
stand, a burrito cart, a great little place in
Chinatown, or that Ethiopian restaurant down the
street from work.
When is the media going to ask me
what makes
America great? Because the answer is clear: our
wide-ranging food. We have the most diverse
and eclectic cuisines right here in the good olí
USA because of the traditions and tastes of the
people who live here.
I spend a great deal of time in the kitchen
playing with food. Every spice, paste, condiment,
technique and tool I use invariably comes from
another place and another time in history.
We are lucky to be surrounded by people from all
over the world who share their foods with us.
And letís also not forget that most of these
foods introduced to our culture are in fact ìslow
foodî approved. The site of huge pots filled with
herbs, spices, vegetables and couple of chickens
slowly simmering away on the stove always
makes me smile. Iíd say these new people
coming to this country are actually helping us,
helping us push aside the Golden Arches and get
back to a gentler time in history when our
grandparents plowed the earth and window sills
were filled with apple pies and date cakes.
Our featured recipe for this issue was passed
down through many generations and crossed
several borders. We can thank Chef Alexís food
loving family for the delicious chicken tamale
recipe.
This is Chef Stephen encouraging everyone to
take a bite out of our borders and welcome
everyone with open arms! Who knows, they
might even teach you an old family
recipe secret.
See you next month and until then, happy eating!
Chef Stephen
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