Friday, August 24, 2012

Bridal shower

Kimberly and her friends had fun cooking dinner at her bridal shower.
"Thank you so much for your energy, your organization and your talent last night at my daughter's bridal shower dinner. We had such fun!

From the moment you brought out the chef's hats & aprons for us, to the "participatory" part where we chopped, coated, cooked and seasoned, to the final presentation of the dinner - we all learned and had such fun - not to mention the fact that we ate a tremenoudly good meal!

Thank you so very much! You are a wonderful teacher and chef and I will recommend you to many moms of brides-to-be!

Fondly, Marbo "

Marbo H., Wayland, Massachusetts

Saturday, August 11, 2012

Kid's cooking birthday party

"Hi and thank you so much for coming to our home on Saturday! The girls did enjoy the cooking and eating!" 
Pat D., Holden, Massachusetts

Wednesday, August 8, 2012

Library Cooking Program

"We were very pleased with the program last week! The feedback has been all positive. Thanks so much for putting it together" 
Andrew J., Taft Public Library, Mendon, Massachusetts

Monday, August 6, 2012

Private cooking lessons (3)

15 year old twins cooked up a storm!!
"The boys really enjoyed their lessons. They are both inspired to try new dishes to cook where they would not take chances before. They learned an important lesson, that cooking, like anything else in the world, sometimes things go really well and other times not so well. But they looked forward to the lesson more than any other activity they were involved in this summer. We so appreciate that you taught them that cooking is fun and also a life skill. They are talking about the cookies they are making for Christmas already! " 

Lynne M., Medfield, Massachusetts

Wednesday, August 1, 2012

Grilled Chicken Breast with Greek-Style Salad


1 lb boneless chicken breast
2 T olive oil
2 T fresh oregano, chopped
Salt and pepper, to taste
Juice of half lemon

Place chicken in a baking dish and sprinkle with olive oil, oregano, salt and pepper. Rub into breasts. Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to 1 day. Sauté chicken or grill for approximately 15 minutes, turning half way, until chicken reaches 165°. Transfer to a cutting board and drizzle with lemon juice. Let rest for 10 minutes and then slice thinly on the diagonal.


1/2 pt cherry tomatoes, halved
4 large tomatoes, quartered
2 pickling cucumbers, thinly sliced
6 scallions, thinly sliced
1/4 C black olives
1/2 C Feta cheese, crumbled
1/4 C fresh parsley, chopped
2 T fresh oregano leaves, chopped


3 T red wine vinegar
1/4 C olive oil
Salt and pepper, to taste

Combine tomatoes, cucumber, scallions, olives, Feta, parsley and oregano and toss. In a small bowl, whisk dressing ingredients together. Add half of the dressing to the salad and toss gently. Place chicken on salad and drizzle with remaining dressing.

Hint: For best results, fresh oregano and parsley should be used.