My Weekend

Every holiday season my friend and colleague, Phillis Carey (aka Queen of the Kitchen) and I (aka Diva of Do-Ahead) teach together to sold out classes at Great News here in San Diego---we don tiaras, and crazy t-shirts (hers says "this is how I roll", mine says "SHE, who must be obeyed") we rattle pots and pans making some of the best food for our students.  It's a blast for us, and we think the students really love having both of us in the same room, talking, joking and generally sharing our love for food and family.  Here are a few snaps from the weekend---enjoy! (we sure did!)

A lot of prep goes into a double class

Jessica getting us organized

Students are ready---and hungry!

Composing Phillis' salad--endive, spinach dressed with cranberry vinaigrette, toasted walnuts roasted red grapes, and Point Reyes blue cheese (swoon!)

The finished salad---amazing!

Using the mandoline to slice the sweet potatoes

Serious slicer--you need a kevlar glove to protect yourself!

Herbed popovers with Phillis' salad

Roasted Butternut squash soup with candied bacon garnish

Prosciutto palmiers, simple do-ahead appetizer

Candied bacon (swoon!)

Mixed greens with roasted pears, candied pecans, and pear Chardonnay Vinaigrette

All wrapped up and Ready to go: Pork Tenderloin stuffed with wild rice, cranberries and sausage

Lobster Pot Pie

Shaved Brussels Sprouts with caramelized shallot glaze

Port wine Reduction Sauce for the Pork

Finished Pork Tenderloin

Gettin' Saucy

What a dish!  Pork, port wine reduction, Brussels Sprouts, and Sweet Potato and Leek Gratin

Gingerbread Tiramisu with poached pears, and Toffee Crumble

Chocolate Gateau with Chocolate ganache filling, and salted caramel pecan glaze

Wishing you a great week.