With Easter right around the corner, I thought it the perfect excuse to host yet another afternoon of great food and great company with The Chalkboard Mag. For this get-together, I was so excited to finally meet and team up with the amazing Claire Thomas of The Kitchy Kitchen for a delicious vegan lunch.
For Valentine’s Day this year, instead of hosting a dinner, I thought it would be nice to have a small cooking class with a few girlfriends that was all about sweets. Once again, we teamed up with The Chalkboard Mag for the culinary fun, and for this occasion, we were fortunate enough to have Valerie Gordon of Valerie Confections show us how to make several of her delicious recipes.
For the year’s final In the Kitchen with The Chalkboard Mag, Nathan Turner and I hosted a festive organic holiday cooking class and lunch featuring the wonderful Pamela Salzman and beautiful, seasonal products from one of my new favorites, Summerland. Pamela created an incredible meal, perfect for the occasion, and showed us how to make some great festive dishes that we can bring back year after year.
Our Hanukkah dinner with friends and family has become a tradition in our home that we all look forward to. Unfortunately, Hanukkah came very early this year, and I was already focused on Thanksgiving. So instead, I changed it to a holiday dinner (or Christmakkah, if you will). Inspired by shades of greens and blues, a festive but soothing palette set the tone for the evening.
I was first introduced to The Kitchen Mouse’s delicious vegan food by my close friend, the very talented Kimberly Muller – they catered an event at her home last year and I was completely hooked. So when Kimberly told me that she wanted to host a lunch and have Erica (the culinary genius behind the Kitchen Mouse) cater a vegan Thanksgiving, I was thrilled.
In anticipation of the upcoming holidays, our latest In the Veggie Kitchen with The Chalkboard Mag featured the wonderful Barrett Prendergast of Valleybrink Road, and a delicious vegetarian Thanksgiving feast made up of organic, seasonal ingredients. For this class, Barrett taught us how to make some great sides – ones that I will definitely be incorporating into this year’s Thanksgiving dinner.
While planning the kids’ cooking and carving pumpkin party with Annie and Amy, we decided it would be fun to include the adults and set a beautiful table where they could enjoy some delicious food.
In anticipation of Halloween, I wanted to host a fun little get-together that the little ones (and their parents) would really enjoy. For this spooky celebration, I enlisted the help of my friends, chef and party-planning extraordinaires, Annie Campbell & Amy Blessing who helped create a wonderfully hands-on afternoon of cooking and carving for the kids that ended with a delicious meal. And since the get-together was part cooking class, part Halloween party, the little ones were involved in every aspect, making it interactive and so much fun.
It’s been too long since our last In the Veggie Kitchen with The Chalkboard, so a Labor Day menu seemed like the perfect idea. This time, we teamed up with lovely sisters Jenny Engel and Heather Goldberg, the culinary geniuses behind the vegan cooking school, Spork Foods.
Last year, we spent the Fourth of July at our family home in Tahoe for the first time in ages, and I felt very unprepared for the festivities. In classic Virgo fashion, I vowed that I would be sure to get it together for next year. With that said, I am so happy to now share with you my version of the perfect Fourth – from food to decor to, of course, what to wear.
Even though I have come to learn that Cinco de Mayo is not an actual holiday in Mexico, it has grown to become quite a tradition in our home – an excuse to drink margaritas and eat delicious food! We kept the party going this year, and invited some friends and family over for a great night of fun and festivities.
Since our last In the Veggie Kitchen: Easter class was such a success, we decided to do something similar for Mother’s Day. This time we teamed up with The Chalkboard and Barrett from Valleybrink Road to learn how to make several gluten-free desserts that would make great additions to any Mother’s Day brunch.
After two delicious In the Vegan Kitchen cooking classes with The Chalkboard, we decided that since our next class would be Easter, it should be a vegetarian class – it’s not really Easter without eggs! We teamed up with the amazing Annie Campbell and her best friend and collaborator Amy Blessing to create the perfect Easter brunch.
Richard and I dread going out for Valentine’s Day dinner every year. So instead, for the last couple years we’ve invited a group of friends over with their little ones for a casual dinner, which was super fun. Here’s what we did this year.
For Hanukkah, an intimate dinner for close friends and family at our house has become a tradition. It’s one of my favorite dinners and the entire family looks forward to it.