NuCulinary

12/12/2014

They just hammered open the gigantic sake at itadakimasu day. A washoku world challenge 2015
contest between two chefs using sustainable ingredients paired with Takara sake. Delicious!

04/24/2014

Washoku, Easy Spring Stir-fry http://conta.cc/1mBwQSB

04/10/2014

Sausage-Making 101 and Chef Classes http://conta.cc/1i3q3zW

NuCulinary produces step-by-step DVDs  so you can make delicious, authentic sushi at homeAvailable onlineor in these stores:  

03/18/2014

I just posted Chef Jacob's menu on our site. He is going to teach you how to make specialty fresh pasta. I can hardly wait.
Chef Jacob wanted to teach a few lesser known but easy and delicious pastas. Great for family dinner or dinner party with friends.

Pork Scaloppini with Oriechette
Gnocchi with Parmesan, Basil Cream
Pappardelle with Bagna Caulda and Zucchini
Vanilla Whipped Goat Cheese with Berries and Lemoncello

Check him out at BlackboardBistroSeattle

03/18/2014

I just posted Chef Jacob's menu on our site. He is going to teach you how to make specialty fresh pasta. I can hardly wait.
Chef Jacob wanted to teach a few lesser known but easy and delicious pastas. Great for family dinner or dinner party with friends.

Pork Scaloppini with Oriechette
Gnocchi with Parmesan, Basil Cream
Pappardelle with Bagna Caulda and Zucchini
Vanilla Whipped Goat Cheese with Berries and Lemoncello

02/20/2014

Come visit us at the Seattle Wine and Food Experience this Sunday. Join NuCulinary and Pastry Craft

Chef Laurie Pfalzer and I are bringing you the sweet side and the exotic savory side!
Stay tuned for what we will be sampling!

Photo courtesy of Tom Baker.

02/19/2014

Having traveled with Robert and Morrison the globetrotting the globetrotting gourmet in Asia, it is always a special event to have them here in the west from Australia. Monday night is our cooking
class on their whirlwind tour of the west.

I hope you will join us for a peek into the authentic and delicious dishes of Myanmar (Burma). You will cook alongside and eat in an intimate small group. Robert and Morrison will be signing their new Burma Cookbook

Register for class here: http://www.cookingschoolsofamerica.com/nuculinary/index.php?page=classes #381

Home Over a decade in the making, “The Burma Cookbook” spans Myanmar’s opulent traditions of empire: from the past century’s best fare to contemporary dishes today. Lavishly illustrated and photographed, with some 175 easy to follow recipes, step-by-step techniques, and a comprehensive glossary. Con...

02/12/2014

Congrats to Scott and to Fran. Fran is speaking at our WBE - Women's Business Exchange breakfast tomorrow morning. I am looking forward to hearing about her success!

It's not the most typical Valentine's Day story. Yes, it's about love — a love for chocolate. And there's passion — for pure ingredients and hands-on attention. The business relationship is built on mutual respect and a shared curiosity about how to make a good thing better. So maybe it isn't so str...

02/05/2014

Sake and Soba, a perfect pairing and with Chef Soma from Miyabi 45th and sake paired by Jeff with Cedar River Brewing Company was perfect for a fun and delicious evening.

01/30/2014

Tomorrow is Happy New Year for those celebrating the Lunar New Year. Curious about what to eat for a great year? See my friend, author and writer Patricia's article
http://theasiangrandmotherscookbook.com/2014/01/29/lunar-new-year-foods

Every year, Lunar New Year is celebrated around the globe with great fanfare: lion dances, red packets stuffed with money, and of course, 10-course banquets comprising dishes made with exquisite in...

01/30/2014

Chinese New Year, Buddha's Delight and Chef Classes http://conta.cc/1a2VPM7

01/22/2014

Yum, I love new dishes and new foods!

join la bodega owner manu alfau for this multiple course dominican menu. this dinner is $90 dollars and includes tip and a wine pairing, served family style, and begins at 7:30 on february 22, 2014. I. stuffed yuca empanada. conch. II. white bean salad. cucumber. anahiem pepper. radish. watercress....