Goodness Gators!

I’m not sure if you know this or not, but here at Great News! we do a lot more than just teach fabulous cooking classes. We’ve also got a huge selection of gourmet cookware and gadgets, for less than you’ll pay at bigger retailers. We’ve got everything from All Clad pots and pans to Cuisinart mixers and a bunch of other fantastic kitchen toys you had no idea you needed! One of my personal favorites is the Alligator Food Chopper and its little sister the Mini Food Chopper. The alligator makes prep work in the kitchen a breeze by perfectly dicing your hard fruits and veggies. The Alligator has a grid made of very sharp stainless steel blades, making it easy to cut right through your foods. Simply place your onion, pepper, potato, etc. on the cutting platform, pop the top arm down over it and you’re done! In seconds you have perfectly cut produce ready for a stir-fry, salad, casserole, or anything else you can come up with. It even has a handy collection cup to keep your veggies from rolling around or flying across the counter. The Mini Alligator is great for smaller things like garlic and ginger, allowing you to have great bits of flavor without the sticky smell left on your hands. It really is a time saver, even clean up is a breeze- the whole thing can be popped into your dishwasher! If you like cooking, but hate the tedious prep work, this is definitely the tool for you! We have a ton of products here at Great News! to help make your kitchen experience a joy. Even if you can’t make it down to our store, you can shop online with us at our new online retail store www.DiscountCooking.com ! Come on in and take a look around, there’s something for everyone here, and if you aren’t quite sure what it is you need, our staff is full of knowledge and would love to help you with any questions you might have. Hope to see you around here soon, happy cooking!

Sarah Pirie

Cooking School Girl-in-the-Know

Something’s Fishy!

Last night we held a class with Iowa Meat Farms’ & Siesel’s Executive Chef Chris Brill and Master Meatcutter Stan Glenn for adventuresome folks who like to take a chance with our instructors. This class was unlike most of the others we offer because no menu was listed in the curriculum, we at Great News! didn’t even know what was going to be prepared. Stan & Chris wanted to do a fresh fish class and we obliged. We found out our customers are just as curious as we are because this complete mystery class completely sold out. “Something’s Fishy” was sure to be delicious with such knowledgeable guys as Stan & Chris at the head of the class, so everyone settled in to their seats, excited to see what we were about to learn and taste.

The evening started with a brief lesson on different kinds of fish and how to prepare them. We learned the differences between round fish and flat fish, and got a demonstration on how to filet and de-bone each kind. Soon we receive our first dish: cedar planked salmon with a Dijon maple glaze. Using cedar wood planks on the grill gave this first dish a wonderful smoky flavor. The glaze Chris made for us was sweet from the maple syrup and the Dijon mustard gave it just a bit of bite. Chris taught us how versatile the sauce was by suggesting it could be used over pork ribs, chicken, and even as an alternate glaze for ham.

            The next dish we learned to make was blue crab cakes with a roasted red pepper aioli. Honestly, I love crab cakes and have tried many, many different ones, this was by far the best. Knowing that a good crab cake means more crab and less bread, Chris didn’t skimp on crab meat and was sparing with the amount of breadcrumbs added. They stayed together in cake form well, and were perfectly cooked. The roasted red pepper aioli was a nice departure from regular old tarter sauce, and gave the dish a slight kick. We learned that an aioli is basically just a garlic flavored mayo and that by adding different ingredients to just the aioli it can completely change the flavor and theme of the food you are garnishing it with.

            Now the guys from Iowa MEAT Farms couldn’t possibly teach here without having some sort of beef somewhere in the class. To stay with the fish theme they prepared a surf & turf entrée for us. Stan gave us a quick lesson on how to choose your meat and where different cuts come from on the cow while Chris began making us margarita sea scallops & choice New York steak with chili butter. Talk about delicious! You could easily find something like this in a gourmet restaurant, and Chris showed us how easy it is to prepare at home. The scallops were quickly marinated in typical margarita ingredients with garlic, cilantro, and pepper added, then wrapped in thick cut bacon and grilled. They came out succulent with just a little tequila flavor, alone they would make a great appetizer, but paired with the steak they were out of sight! The steak was grilled, and then Chef Chris taught us how to make a compound butter. His included chipotle peppers, adobo sauce, garlic and a few other spices that complimented the flavors from the scallop perfectly. We learned that just like an aioli, you can add different spice and ingredients to softened butter and once you lay a pat of it on a warm food the butter along with its various added flavors make your meal much tastier! You can add everything from garlic and blue cheese to sundried tomato and roasted pepper to add a little flair to steak, chicken and vegetables!

  Our fourth dish was a perfect recipe for busy cooks. Quick and easy to prepare, but packed full of flavor the miso broiled Alaskan halibut with a mushroom and cabbage stir-fry was fantastic! The red miso paste, sake, and mirin marinade for the fish gave a usually very delicate and not-too-strong fish a ton of flavor. Chris also made a quick stir-fry sauce for our veggies with soy sauce, brown sugar, garlic, ginger and chili sauce with added another nice layer of flavor over our quick stir-fry of carrots, cabbage, and shitake mushrooms. The crunch of the vegetables paired with the halibut was an incredible, quick, and relatively healthy meal, great for any night of the week!

            Throughout the class we kept going back to a recipe that was started right at the very beginning, called a seafood ciopinno. For this dish we learned how to make our own fish stock, and then to turn that stock into a delicious fish soup including mussels, clams, shrimp, halibut, salmon, tomato and various vegetables. Served with French bread to soak up the yummy broth, this was very filling and warmed the belly. Living so near the ocean and being able to get great seafood year round, this would be perfect for a San Diego fall or winter evening.

            The class went swimmingly, and by the end of the night we were all full and delighted by what we were served. The recipes were all fairly easy to make, but packed a punch and would be sure to impress at any dinner party or gathering- so long as your crowd loves fish! Sometimes it really does pay to take a chance and try things you don’t know very much about, last night for anyone lucky enough to attend class, it did! Chef Chris and Stan are always a treat to have as instructors and if you get a chance to take any of their classes, I would recommend you do so. Tons of knowledge and fabulous food are always guaranteed when you have them as teachers. Hope to see you soon, Bon Appétit!

Sarah Pirie

Cooking School Girl-In-The Know

Cooking Classes to Keep Your Summer Hot!

Variety is the spice of life, and here at Great News! we know how to keep things hot. We love offering a wide range of classes so that there is a class for everyone to enjoy. From vegetarian to all-meat classes with Iowa Meat Farms, Indian food to sushi, there is a class here for you. The next few weeks are a perfect example as summer provides great fresh produce for us to use and the beautiful San Diego weather allows us to cook and eat outside for an enjoyable eating experience. Here is a look at some of the delicious classes we’ve got to offer in the coming weeks.
 

            Gracing us with his presence yet again is Brian Malarkey, Executive Chef of the Oceanaire Seafood Room downtown and Top Chef Miami finalist; you can be sure he knows how to do seafood right. He has been teaching the greater San Diego area how to cook delicious and creative treats on San Diego Living, and now he’s bringing his knowledge to our school. On Aug 25^th at 6:00 PM you can look forward to a menu of “Rocket” Mussels; Diablo Squid; Wild Red Headed Step Child; The Great Escargot Race; and a little Something Sweet to finish the night. The menu may sound intimidating, but trust me, with Brian’s charisma and expertise you will love the food and be able to re-create the recipes over and over again.
 

            On August 26^th at 10:30 AM one of our regular instructors, Phillis Carey, will be here presenting “Classic Sauces with a Twist”. Phillis is a funny and fabulous down-to-earth instructor who makes it easy to create scrumptious meals in your very own home. Phillis has great advice (and about a million great tips up her sleeve) and after taking her class you’ll have a great collection of recipes as well as a bunch of fun kitchen tricks to make your cooking experience easier. For this class she will help you take classic sauces and give them a makeover by adding new and different ingredients. You will learn to make Lemongrass Beurre Blanc on Mango Chutney and Macadamia Nut Crusted Halibut; Mustard Port & Red Wine Sauce on Filet Mignon; Ginger Teriyaki Sauce on Grilled Prawns; Mornay Sauce in Chili Con Queso Mac & Cheese; Basil-Tomato Vodka Sauce on Grilled Garlic Chicken Breasts; and for dessert, Sticky Toffee Sauce over Ice Cream. Five incredible dishes and a dessert that are sure to please anyone lucky enough to be invited for dinner!
 

            If you’d rather learn how to utilize the fresh Farmers Market offerings this time of year lends itself to, come in that evening August 26 at 6:00 PM for a class with Mineko Moreno entitled, “Glorious Summer Produce- From the Farmers Market to Your Table”. Mineko is full of knowledge and loves to share it! Co-author of The Sushi for Dummies Cookbook, and regular instructor of Hands-On Basic Sushi Classes here at Great News!, you can rest assured you are in wonderful hands with Mineko. She is a huge fan of fresh vegetables and wants to teach you how to use them to their fullest potential. You will learn how to make Fresh Corn Tamales with Salsa Fresca; Grilled Tuna with Spicy Mango and Cilantro Salsa; French Radishes with French Butter and Fleur de Sel; Summer Garden Salad with Baked Goat Cheese and Lemon Vinaigrette; and a Chilled Melon Soup. These light and easy summertime recipes are great for soaking up the warm San Diego evenings, eating outside and enjoying the best fruits and veggies summer has to offer.
 

            For those of you who love cheesecake, this is most definitely the class for you. For those of you who aren’t sure about it, come in and see what George Geary, Master of Cheesecakes, has to say- I’m sure he’ll be able to make you a fan by the end of class! George has authored such books as 125 Best Food Processor Recipes, The Complete Baking Cookbook, and his latest The Cheesecake Bible if George can’t make you fall in love with this delicious treat, no one can! On August 28^th he presents “Cheesecakes- Sweet and Savory”. Bet you thought cheesecake was for dessert only huh? Come to this class and you will learn to make dinner cheesecakes as well as desserts such as: Blue Ribbon Cheesecake with Grand Marnier Strawberry Glaze; Lemon Curd Cheesecake Squares; Kahlua Cheesecake Brownies; and for dinner a Pesto Cheesecake and a Chili Cheesecake. Try something new and delicious in this delectable course!
 

            Like I said, variety is the spice of life and this class sure has a lot of spice! On August 29^th Karem Smith will be here with a flavorful menu in her “Some Like it HOT!” class. Fun and lively, just like her menu, you are sure to have a great time with Karem. This vivid menu includes Spicy Tequila Shrimp with Tomato, Lime, Brown Rice and Avocado; Hot Marinated Flank Steak Fajitas and Spicy Summer Vegetables with Whole Wheat Tortillas and Sour Cream; Creamy Chicken Pasta Salad with Peppers, Jalapenos and Carrots; Spicy Thai Grilled Halibut with Sautéed Shallots, Spinach and Julienned Carrots; Caramelized Peach Parfaits with Brandy, Ice Cream and Toasted Pecans. Even in the end you get sugar AND spice in this vibrantly flavored class from Karem.
 

            Don’t think we’ve forgotten about all of our junior chefs out there either! We offer classes for kids as well! On September 7^th David Church, a personal chef, will be here teaching the future cooks of San Diego how to make some great meals too! David’s classes are open to children ages 8-16, but every child must have a registered adult chaperone with them. These classes are hands-on and very interactive, letting your favorite kid get in the kitchen and help prepare all the food! This particular class focuses on “Southern Comforts” including Sweet Tea; Down Home Crab Cakes; Tomato-Leek-Bacon Tart; Chicken Fried Steak with Collard Greens; and Key Lime Pie. Encourage your children to join you in the “foodie” nation by bringing them to class and having a great day with your favorite kid!
 

            As you can see, we keep busy by bringing you spectacular menus and instructors to teach and encourage you, and your kids, to be the best cooks possible. We’d love to see you and your kin here for a class in the future. And hey, even if YOU aren’t particularly fond of cooking, but you know someone who is- remember these classes make great gifts! An enjoyable night out and a great experience you can take with you, consider us the next time you need a gift for someone hard to shop for- everyone needs food, might as well make it good food! Till next time, Bon Appétit!
 

Sarah Pirie
Cooking School Girl-In-The-Know
 

Cooking Classes to Keep Your Summer Hot!

Variety is the spice of life, and here at Great News! we know how to keep things hot. We love offering a wide range of classes so that there is a class for everyone to enjoy. From vegetarian to all-meat classes with Iowa Meat Farms, Indian food to sushi, there is a class here for you. The next few weeks are a perfect example as summer provides great fresh produce for us to use and the beautiful San Diego weather allows us to cook and eat outside for an enjoyable eating experience. Here is a look at some of the delicious classes we’ve got to offer in the coming weeks.
 

            Gracing us with his presence yet again is Brian Malarkey, Executive Chef of the Oceanaire Seafood Room downtown and Top Chef Miami finalist; you can be sure he knows how to do seafood right. He has been teaching the greater San Diego area how to cook delicious and creative treats on San Diego Living, and now he’s bringing his knowledge to our school. On Aug 25^th at 6:00 PM you can look forward to a menu of “Rocket” Mussels; Diablo Squid; Wild Red Headed Step Child; The Great Escargot Race; and a little Something Sweet to finish the night. The menu may sound intimidating, but trust me, with Brian’s charisma and expertise you will love the food and be able to re-create the recipes over and over again.
 

            On August 26^th at 10:30 AM one of our regular instructors, Phillis Carey, will be here presenting “Classic Sauces with a Twist”. Phillis is a funny and fabulous down-to-earth instructor who makes it easy to create scrumptious meals in your very own home. Phillis has great advice (and about a million great tips up her sleeve) and after taking her class you’ll have a great collection of recipes as well as a bunch of fun kitchen tricks to make your cooking experience easier. For this class she will help you take classic sauces and give them a makeover by adding new and different ingredients. You will learn to make Lemongrass Beurre Blanc on Mango Chutney and Macadamia Nut Crusted Halibut; Mustard Port & Red Wine Sauce on Filet Mignon; Ginger Teriyaki Sauce on Grilled Prawns; Mornay Sauce in Chili Con Queso Mac & Cheese; Basil-Tomato Vodka Sauce on Grilled Garlic Chicken Breasts; and for dessert, Sticky Toffee Sauce over Ice Cream. Five incredible dishes and a dessert that are sure to please anyone lucky enough to be invited for dinner!
 

            If you’d rather learn how to utilize the fresh Farmers Market offerings this time of year lends itself to, come in that evening August 26 at 6:00 PM for a class with Mineko Moreno entitled, “Glorious Summer Produce- From the Farmers Market to Your Table”. Mineko is full of knowledge and loves to share it! Co-author of The Sushi for Dummies Cookbook, and regular instructor of Hands-On Basic Sushi Classes here at Great News!, you can rest assured you are in wonderful hands with Mineko. She is a huge fan of fresh vegetables and wants to teach you how to use them to their fullest potential. You will learn how to make Fresh Corn Tamales with Salsa Fresca; Grilled Tuna with Spicy Mango and Cilantro Salsa; French Radishes with French Butter and Fleur de Sel; Summer Garden Salad with Baked Goat Cheese and Lemon Vinaigrette; and a Chilled Melon Soup. These light and easy summertime recipes are great for soaking up the warm San Diego evenings, eating outside and enjoying the best fruits and veggies summer has to offer.
 

            For those of you who love cheesecake, this is most definitely the class for you. For those of you who aren’t sure about it, come in and see what George Geary, Master of Cheesecakes, has to say- I’m sure he’ll be able to make you a fan by the end of class! George has authored such books as 125 Best Food Processor Recipes, The Complete Baking Cookbook, and his latest The Cheesecake Bible if George can’t make you fall in love with this delicious treat, no one can! On August 28^th he presents “Cheesecakes- Sweet and Savory”. Bet you thought cheesecake was for dessert only huh? Come to this class and you will learn to make dinner cheesecakes as well as desserts such as: Blue Ribbon Cheesecake with Grand Marnier Strawberry Glaze; Lemon Curd Cheesecake Squares; Kahlua Cheesecake Brownies; and for dinner a Pesto Cheesecake and a Chili Cheesecake. Try something new and delicious in this delectable course!
 

            Like I said, variety is the spice of life and this class sure has a lot of spice! On August 29^th Karem Smith will be here with a flavorful menu in her “Some Like it HOT!” class. Fun and lively, just like her menu, you are sure to have a great time with Karem. This vivid menu includes Spicy Tequila Shrimp with Tomato, Lime, Brown Rice and Avocado; Hot Marinated Flank Steak Fajitas and Spicy Summer Vegetables with Whole Wheat Tortillas and Sour Cream; Creamy Chicken Pasta Salad with Peppers, Jalapenos and Carrots; Spicy Thai Grilled Halibut with Sautéed Shallots, Spinach and Julienned Carrots; Caramelized Peach Parfaits with Brandy, Ice Cream and Toasted Pecans. Even in the end you get sugar AND spice in this vibrantly flavored class from Karem.
 

            Don’t think we’ve forgotten about all of our junior chefs out there either! We offer classes for kids as well! On September 7^th David Church, a personal chef, will be here teaching the future cooks of San Diego how to make some great meals too! David’s classes are open to children ages 8-16, but every child must have a registered adult chaperone with them. These classes are hands-on and very interactive, letting your favorite kid get in the kitchen and help prepare all the food! This particular class focuses on “Southern Comforts” including Sweet Tea; Down Home Crab Cakes; Tomato-Leek-Bacon Tart; Chicken Fried Steak with Collard Greens; and Key Lime Pie. Encourage your children to join you in the “foodie” nation by bringing them to class and having a great day with your favorite kid!
 

            As you can see, we keep busy by bringing you spectacular menus and instructors to teach and encourage you, and your kids, to be the best cooks possible. We’d love to see you and your kin here for a class in the future. And hey, even if YOU aren’t particularly fond of cooking, but you know someone who is- remember these classes make great gifts! An enjoyable night out and a great experience you can take with you, consider us the next time you need a gift for someone hard to shop for- everyone needs food, might as well make it good food! Till next time, Bon Appétit!
 

Sarah Pirie
Cooking School Girl-In-The-Know
 

Las Vegas, the city of food???

Las Vegas. It has become infamous for its bright lights and big shows, but now with fine cuisine becoming a form of entertainment in its own right, Las Vegas is emerging as an up and coming hot spot for fantastic restaurants as well. Dee Biller recently took a trip there and was amazed by the delicious flavors and new concepts coming from some of the top chefs in Vegas. Last night, she decided to share these recipes with us in her class, aptly titled, “Las Vegas, The New Food Mecca: On the Cutting Edge”. 

We started the night with a grown up take on a childhood favorite: corndogs. These were not, however, the breaded wieners on a stick that we’ve all grown accustomed to. Dee made sausage style rolls from a mixture of shrimp, lobster, and some delicious herbs and spices and then dipped them in a very light batter and fried them. They came out as mini seafood corn dogs, crispy on the outside and delightfully rich on the inside. Paired with a from-scratch tarter sauce this is one dish that would definitely both delight, and surprise any guests lucky enough to try them.

Next we had a variation of the boring old Caesar salad. The one that Dee made for us was an Asian Caesar salad with ginger aioli, toasted cashews and fried wontons. This was a fun new way to serve Caesar salad, it still had a delicious garlicky dressing served over romaine lettuce, but the fried wonton crisps took the place of croutons and the added nuts gave the dish an extra bit of crunch!

For out third dish we got to try a fantastic and common preparation applied to a new base ingredient. Just about everyone has either tried, or seen on a menu somewhere oysters Rockefeller; artichoke hearts Rockefeller, that’s a different story. Made basically the same way Dee showed us how to get to the heart of an artichoke, prepare spinach topping with bacon and panko breadcrumbs and bake them. In just a short while we had a scrumptious and pretty healthy take on this classic dish. And, by simply taking out the bacon, it can easily become a vegetarian delight.

We took a short break and once we got back were able to taste both blue cheese scalloped potatoes and garlic butter poached and grilled filet mignon. Served together, they were both extravagantly rich and amazing. The potatoes which, again, are a pretty standard dish were transformed into a decadent adult version, and the steak having been poached and then grilled was tender and full of flavor.

As if we hadn’t had enough rich cuisine already, Dee then taught us an easy dessert that was fun and delicious treat. She prepared individual warm chocolate pudding cakes with almonds and powdered sugar. Once you cut into the middle of your cake a warm, gooey lava comes running out and is just another layer of goodness to your basic chocolate cake.

The evening and recipes were, perhaps, a gamble, but this was one bet that definitely paid off. I guess if you can learn one thing from both Las Vegas and cooking, it is that big risks can produce big rewards, and that is how these wonderful dishes make you feel- as though your mouth, tummy and all your senses have hit the jackpot! Good luck and Bon Appétit!
-Sarah Pirie, Cooking School Girl-in-the-Know

Featured Classes at Great News!

At Great News! we like to pride ourselves on giving you the best quality products with the best prices around. This goes for our cooking school as well. We have incredible instructors, teaching fabulous menus and keeping the prices accessible, so that you may become the best cook you can be. And just because we love you guys so much, every now and then we’ll select a few of our favorite classes and instructors to highlight and give you an additional $4.00 discount off of those class prices. You can always find these special deals on the “Featured Classes” section of our website.
 
First up we’re highlighting Mineko Moreno, co-author of the Sushi for Dummies Cookbook. On July 16th she will present to you “Japanese Beer Garden”. A tasteful selection of typical Japanese eatery treats such as sake steamed mussels and panko-coated fried shrimp will be served as well as a great selection of various Japanese beers.
 
 Next we invite you to try an “Indian Dinner” with Dee Biller on July 23rd. She will teach you how to make a delicious, traditional Indian dinner. This cuisine is full of a wide range of flavors, everything from cumin to mint, cinnamon to cilantro. If you like exotic food with bold spices, this is definitely one for you to try!

 For those of you wanting to keep your figure at its best this summer, but aren’t willing to sacrifice taste join us on July 28th when Jennifer Reynolds offers up “The Sauce Goddess- Eating Lean & Full of Flavor”. Jennifer has created a line of sauces and rubs that have been a best-seller at Great News! for quite a while, and we are glad to have her here to show us some healthy and delicious recipes that utilize these wonderful seasonings.

 On July 30th Dee Biller joins us again, this time letting us know about an emerging place for great food: “Las Vegas, The New Food Mecca: On the Cutting Edge”.  This class will let you try some of the luscious recipes popping up at gourmet restaurants around Las Vegas and how to make them at home yourself!

 Dee will be back on August 4th giving us a “Sumptuous Summer BBQ”. Everyone knows summer is the best time for barbeques, and this class will teach you new twists on some old favorites. Keep your summer guests guessing with these wonderful new adaptations to summer standards.

 The last one we’re featuring at the moment is again, with Mineko Moreno. She is back, this time with “The Scent of Wasabi” on August 6th. Mineko is a big fan of wasabi and hopes you are too. Even if you aren’t a believer in the yummy-ness wasabi can add to a dish, we invite you to come and try these wonderful recipes and find out how great it can be.

 As you can see we’ve got a bunch of wonderful classes coming up to help you make it through summer with a happy belly. The list is updated often, make sure to keep ann eye on it. They are flavorful and fun, and saving a few bucks is always nice. So check out our “Featured Classes” section and sign yourself and a friend up for a good time and great food. Bon Appétit!

-Sarah Pirie, Cooking School Girl-In-The-Know

Restaurant Week at Kensington Grill

Twice a year over 100 of San Diego’s best restaurants invite you to enjoy a 3-course prix fixe menu of some of their best dishes for either $30 or $40. San Diego Restaurant Week started four years ago, and has become increasingly popular. Food aficionados and newbies to the foodie community look forward to this event which lets you try amazing food for a great price. Right now, June 22nd-27th, you are invited to dine at 130 restaurants around San Diego County. Trust me- this is one offer you do not want to pass up!
This year I decided to try a restaurant I had heard so many good things about, but for some reason had never been to: The Kensington Grill. Executive Chef Hanis Cavin has taught classes here at Great News! which I have attended and enjoyed thoroughly, so I took this as my opportunity to see how he does things on his own turf. With fellow food lovers (my parents) in tow, we headed out to Adams Ave. and walked into The Kensington Grill, which was delightfully cozy. We were welcomed by a mix of modern & rustic decoration, lit with a million candles and buzzing with conversations. Seated right away, we looked over the tasting menu and became instantly hungry reading the descriptions of the dishes we were about to enjoy. The tasting menu included three options in each category of an appetizer, entrée, and dessert, and since there were three of us, we got to try it all!
My dad and I started the night off with a bowl of soup, not included in the tasting, but it sounded so delicious we had to try it. The soup of the day was a classic lamb stew with country vegetables. It was so rich and smooth the only thing we could think of to make it better would be a cold night and a fireplace, it was perfect for just such a situation. For appetizers the restaurant offered a wild arugula and spiced walnut salad with fresh berries, marinated onion, goat cheese and white balsamic vinaigrette. My mom loves fancy salads, so that dish was hers. The mix of sweet strawberries, blackberries, and blueberries with the creamy goat cheese was a delicious way to start the meal. My dad ordered the duck confit spring roll which was served with an Asian pear salad and drizzled with hoisin black vinaigrette. It was salty and crunchy and absolutely delicious! We all agreed we could make a meal of just those little delights. I had the signature Kensington Grill fried calamari. It came served in a bowl with cabbage and sweet pepper slaw, crushed peanut and sweet chili sauce. It was unlike any calamari I had ever had. The breading was very light, and still crunchy. The sweet chili sauce was unique and quite addicting; with the slaw there for added crunch it was so nice having bean sprouts and bell peppers to eat along with it. The appetizers were all so amazing we couldn’t wait for the next two courses.
For entrees my mother had grilled skirt steak with a warm bean salad, house made onion rings and KG steak sauce. Not a typical dinner menu item for them, our waiter was glad we got to try it and so were we! Grilled flawlessly, the sauce was a great touch, and the sweet onion rings complimented it perfectly. My father, a fisherman himself, had to try the panko and horseradish crusted sea bass with garlic smashed potatoes, chive oil and crispy leeks. This won him over! The crunchy crust and crispy little leek chips were such a nice contrast to the smoothness of the fish and yummy garlic potatoes. He happily finished every bite. I got to have the sausage stuffed free range chicken with savory bread pudding. It was roasted nicely with a crispy skin and the sausage stuffed just underneath it kept it moist and succulent. Along with the bread pudding, it felt almost like my very own (very scrumptious) Thanksgiving dinner!
We rested for a little while and enjoyed our drinks; the Dreamsicle Martini is a grown-up throwback to the Creamsicle Popsicle treat you loved as a kid now with Grey Goose vodka and vanilla infused syrup. YUM! When desserts came we each took a few bites and passed them to our left so that we all might share in their delectability. First was banana and walnut bread pudding with rum flambé. My mom loves bread puddings, and this was one of the best she had had by far! Next was a chocolate pot de crème with fresh blueberries and whipped cream. It was rich and decadent and amazing. If you love chocolate this is definitely the indulgence for you. My favorite of the three was a trio of sorbets with fresh berries and sugar crisps. It included a raspberry, tangerine and champagne sorbet, they were a nice, sweet finish to the evening.
I am so glad I finally went to this gem of a restaurant! Restaurant Week was the perfect time to try it, and they have certainly gained at least three new fans. The service was incredible, the food phenomenal, and the experience a delight. I encourage everyone to head over there and try the unparalleled creation from Hanis and everyone over at The Kensington Grill. Or, if you’d like to learn to make some of his great recipes Hanis will be here on August 11th teaching some of their signature dishes. Either way- you are sure not to be disappointed. We hope to see you soon, until we do, Bon Appétit!

Sarah Pirie
Cooking School Girl-In-The-Know

Tuscan Chicken

Chicken, is chicken, is chicken. Not too much to it. Right? Wrong! The great thing is that it’s such a blank slate there are a million things you can do with it. On June 17th Mary Ann Vitale, Owner and Executive Chef of La Taverna Restaurant, walked us through an evening of Tuscan Inspired Chicken. We sampled 5 different, scrumptious, easy chicken dishes, each with their own little touch of Italy.

First we got to try chicken braised with lemon zest, olives and thyme. It was so easy to prepare and so healthy as well. It came out of the oven golden and practically falling off the bone because of how juicy it was. The olives gave it’s a bit of saltiness and the lemon kept it bright. It was a light, refreshing way to prepare the chicken- perfect for summer with a simple salad.

While we nibbled on that while Mary Ann showed us how to make chicken with and artichoke and white wine butter sauce. The chicken was lightly breaded and pan fried and then dressed with the sauce. The combination of the moist-yet-crispy chicken and artichokes was nice, and again very light and relatively quick to make for those summer nights after work. She gave us hints and alternate serving suggestions such as leaving out the artichoke sauce it would be a simple chicken picata, to try the same thing with veal, or add parmesan cheese to the breading for added flavor.

Next we got to sample the 40 cloves of garlic chicken: intimidating name- comforting taste. I know forty cloves sounds like a lot, everyone in class thought we would be prepared to ward of vampires all night after this dish, but we learned that keeping the garlic whole while roasting it turns it sweet. The smaller you chop garlic, the more potent its flavor and smell become, by leaving the cloves whole it provided the dish with a mellow, pleasing flavor. Again, braised, with garlic and mirepoix (French term for mixture of carrots, celery and onion) the chicken was moist, and while it takes a bit longer to cook, it is definitely worth the wait.

 We took a short break, and when we came back were treated to sautéed chicken cutlets served open-face on a slice of French bread with a warm tomato sauce, topped with fresh spinach and drizzled with a lemon aioli. Talk about delicious! We received and extra piece of bread to soak up the yummy juices from our plates. I chose to just make a sandwich and it ended up being just about the best one I’ve ever had! The contrast of warm tomato sauce and chicken with cold, crisp spinach and the tart hint of the lemon aioli created a delectable, and messy, sandwich I couldn’t get enough of!

By this time we were all almost stuffed, but Mary Ann had one more dish up her sleeve for us. It was chicken breasts in a port wine & raisin sauce. Mixing in currents and onions to the wine sauce and serving it over a succulent perfectly cooked chicken breast; this dish was slightly sweet and very tasty. As if that wasn’t enough, we also got to try a Stonewall Kitchen Black Cherry Cognac Sauce over vanilla ice cream for a simple, sweet, scrumptious little dessert!

We learned so much from Mary Ann. From how to easily butterfly a chicken breast, cut and use parsley to how to get that perfect golden color on our finished product. With a ton of laughs and tips along the way, we experienced Tuscan Chicken in a way only Mary Ann could provide. So in the spirit of Italy, Appetito Buono!

Sarah Pirie

Cooking School Girl-In-The-Know

Time to Celebrate Dad!

With Father’s Day right around the corner, it’s time to start looking for gifts for your dad. Well look no further! Great News! offers a variety of classes that will both entertain and educate your father.

On June 12th Dee Biller tells us about her “Tasty Vietnamese Travels” and provides a menu of delicious, authentic Vietnamese food. From spring rolls to pho, if your dad likes Asian cuisine, this is the class for him.

Then on June 14th Katherine Emmenegger treats us to a “Gourmet Food Festival.” For the dad that’s hard to shop for, or likes many different kinds of things, this is the perfect class to take. Katherine prepares amazing dishes using some of the many gourmet foods, sauces, and spices we carry here at Great News! Bring your dad and try something different, and if you happen to really like one, pick up a jar of that amazing sauce and receive a 10% discount off your purchase while you’re here for the class.

If your Pops likes the flavors of South America, he’d probably enjoy coming to Katherine’s “Food & Wines of Argentina” class on June 20th. She’ll showcase a variety of regional recipes as well as specially selected wines from the country for your eating enjoyment.

Perhaps your dad isn’t into cooking as much as just eating and enjoying great food & drinks. Bring him, then, to our class on June 23rd “Summer Wines and Glorious Goudas”. Gina Freize owner of Venissimo Cheese will be here providing tips on how to match cheeses with premium wines, simple pairings, presentations, serving suggestions and tastings for the wine and cheese loving dad.

Cooking classes can be fun for the whole family, whether you come as a unit, or just send Dad and have him report back and prepare what he learned. Food is something everyone can share and can often be a great way for the family to bond. And hey, who ever said you can’t teach an old dad new tricks? Happy Father’s Day & Bon Appétit!

Sarah Pirie
Cooking School Girl-In-The-Know

An Evening On Bourbon Street

It’s well past Mardi Gras, but the spirit of New Orleans was in the Great News! kitchen last night! Katherine Emmenegger, Executive Chef here at Great News! as well as cooking segment host on San Diego Living, presented “An Evening on Bourbon St.” focusing on good old Creole flavors from our friends in the South.

We got started with one of my personal favorites: fried okra. Okra is one of those things where you either love it or hate it, and if you love it- you’ll love it this way. Katherine coated them with milk & spiced cornmeal then fried them and served it with hot sauce. Those little bites were delicious and addicting!

Katherine then treated us to a Cajun Caesar salad. Admittedly, it is not a typical southern dish but it was delicious nonetheless. A salad of romaine lettuce was dressed with a from-scratch dressing utilizing some very delicious Cajun seasonings and Creole mustard. She also made fresh croutons coated in the Cajun seasoning. Everyone in the class agreed they were so good we’d snack on them all by themselves!

After that we learned how to make a Louisiana staple: jambalaya. I have to admit, the only real exposure I’ve had to this dish comes from a box. And while it was tasty there is NOTHING like real, home-made jambalaya.  Rice slowly cooked with vegetables, ham, sausage, chicken and the perfect blend of spices was like a party in your mouth!

We took a short break before getting to enjoy seafood cakes with Creole sauce. A mix of scallops, shrimp and other tasty things were dredged in cornmeal and fried. Pair it with a zesty Creole sauce and you’ve got a delicious new spin on your typical crab cakes.

We finished our little walk on Bourbon St. with a Cajun apple cake with candied pecans and brandy. Now if that doesn’t sound good to you, I don’t know what would! The cake was light and fluffy with yummy caramelized pecans and a sweet brandy drizzle over the top. This is the kind of cake you want to go back for seconds and thirds and fourth.

The class was a ton of fun, everyone had a good time and we ALL wanted more of everything made. Its always fun to learn a new sort of cuisine, and in doing so we all got to feel like we had a night out in The Big Easy! Bon Appetite and y’all come back now, ya hear?!

Sarah Pirie

Cooking School Girl-In-The-Know