Last weekend was also busy! Friday evening I went to a Tuaca "shindig" called Drinks & Ink, held at Rise Nightclub. I was invited last year as a "press member", (sorry, but I just can't see myself as real "press") and was also invited this year. Not only as "press" but was also asked to act as a judge in a contest set up for local bartenders. The bartenders had to come up with a new cocktail using Tuaca (a vanilla citrus liqoure from Italy). Lots of entries. The judges were myself, Corey Miller (the famous tattoo artist from LA Ink, now the new American "face" of Tuaca) and Conor, a DJ from a local radio station. It was tough (and no, you don't drink each cocktail glass dry-ya gatta pace yourself!) but we managed to pick one (and it was quite yummy!). TDJ Ramidrums (a "famous DJ" who plays percussion while playing his music lineup) was the guest artist. Last year it was Corey Miller's band. It was an adventure!
Saturday, Jordan and I drove down to San Francisco. I signed up for a cheese making class at the Cheese School of San Francisco. What fun!! The instructor was a woman named Sacha, who taught as well as working at a small artisan cheese company. She was born in Australia, raised in New Zealand, then moved to France where she learned cheese making. I've been toying with making cheese for quite some time. I love cheese! While on my school culinary trip, we visited a parmesano reggiano farm and cheese making facility. The Italians are quite rigid in how they make their parmesan cheese. Getting cheese out of milk (whether is it cow, sheep or goat) is a bit magical. You heat your milk, add an acidifier, a coagulant, then watch the milk curdle into what is the beginning of all cheeses. Amazing!! I learned to make feta, creme fraiche and fromage blanc. Hand-crafted cheese is SO different from your everyday cheese. I think I am officially hooked on making cheese!
Sunday and Monday, I spent cooking for a personal chef client. Lots and lots of cooking!
I made Broiled Lamb Skewers with Baby Arugula and Lemon Vinaigrette, Israeli Couscou with Roasted Eggplant and Cinnamon-Cumin Dressing, Turkish Chicken Thighs, Couscous with Apricots and Toasted Cumin,
Rice-Encrusted Chicken Breast with Creamy Mustard Sauce, Far East Shrimp & Vegetable Stir-fry, Stacked Sweet Corn, Bean and Beef Casserole, BLY Steak Salad, Chinese Chicken Salad, Glam Mac & Cheese (made with gorgonzola cheese!), Balsamic Marinated Pork Tenderloin with Grilled Grapes, Mashed Roots with Buttermilk and Chives, Asparagus with Zesty Citrus Dressing and Tiramisu.
Whew!
Well, time to make dinner. I think leftovers are in order after this long work day!
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