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

Something’s Fishy!

We all love buying local, it’s the best way to get the most fresh, best tasting food. Living in San Diego, we are exposed to quite a large variety of tasty fruits, veggies and seafood. Lucky us! One of my favorite places to go for everything I need from the sea is The Fishery on the corner of Cass St. & Opal St. in Pacific Beach.

The Fishery always has a beautiful display of fresh-off-the-boat seafood for you to purchase. The staff there really knows what they’re talking about and are glad to answer any questions you may have. Now what if you LOVE eating seafood, but aren’t quite in the mood to cook it yourself? They’ve got it covered.

They just remodeled their restaurant, and the digs are nice! They have patio dining, which is lovely in the afternoon and evening, and just expanded their dining room to accommodate more guests. They also added a Fish Bar, where you can enjoy a cocktail, glass of wine, a pint and/or some of their delicious food! I’ve eaten there numerous times and have always left more than satisfied. From tuna melts to macadamia nut crusted mahi-mahi, the chefs at The Fishery sure know what they’re doing! So, if you’re in the mood for some fish, whether you want to make it yourself or enjoy a nice meal out, The Fishery is the place to be!

Sarah Pirie

Cooking School Girl-In-The-Know

Let Great News! Cooking School Show You How to Party!

The Days are starting to warm up, the sun is coming out in full force and its getting be to time for all those wonderful summer gatherings. If you’re like me, you can find any excuse for a soiree, be it a few friends for a dinner party or a big summer bash. We have a ton of classes coming up to help you with all of the menus you’ll need to come up with.

When you want to have a get-together with a little flair, try having everyone over for a Spanish themed Fiesta. On June 12th Phillis Carey presents “Spanish Tapas & Sangria Party”. She’ll show you how to make fresh, summery sangria as well as a bunch of tasty bites to delight your party guests.

Then on June 19th Phillis will be back, teaching “East Meets West- Cocktails & Party Food” where you will learn how to make 3 different fun cocktails as well as a great menu that will be sure to please anyone lucky enough to be invited to your shindig.

If you’d like something a bit more sophisticated, perhaps you’ll like Phillis’ “California Wine County Summer Entertaining” course. She’ll show you how to prepare a stylish and delicious meal reminiscent of wine country.

And just in case you or your pals are vegetarians- we’ve got you covered too! On June 26th Dee Biller will be here offering you “Vegetarian Dinner” where you will learn to make dishes that will gratify both vegetarians and meat-eaters the same!

Whether you’re having a small crowd or a huge one, these classes will give you great ideas that are sure to be a hit with any and all invitees. Party On & Bon Appétit!

Sarah Pirie
Cooking School Girl-in-the-Know

WHY LE CREUSET CAST IRON?

What is Le Creuset anyway?  Le Creuset is enameled cast iron cookware for the professional chef and home cook as well.  It has been forged and crafted in France for over 80 years.  Each piece is cast in its own sand mold and hand-finished by more than 30 craftsmen, making each piece unique; combining classic design and performance.

The enamel is nonreactive and nonporous so marinating and cooking with any food (even acidic foods such as tomatoes, vinegars and citrus) is possible and there is no need to ‘season’ your pot.  Heat is distributed evenly and temperature is maintained longer with cast iron.  Tight-fitting lids seal in flavor and moisture.  Pots are energy efficient because they require only low to medium heat.  Enamel is nonabrasive, which makes it safe for glass or ceramic cooktops.  Easy to clean and a 101 year warranty make this a top choice in kitchens around the world.

At Great News! retail store and www.discountcooking.com we carry eight (8) different colors which include:  Dijon (our newest color), Carribean, Kiwi, Cobalt, Cerise (Cherry Red), Dune, Chestnut and Flame.  We also carry a variety of pieces which include:  skillet grills, panini grill sets, casserole buffets, French ovens (round and oval), sauciers, soup pots, pate terrines, roasters (10” x 14”) and tagines.

I love my Le Creuset and use it more than I ever would have dreamed possible!

Judie Erickson
Cookware Consultant

Shiitake Malarkey

We love having celebrity chefs visit us at Great News! This last Monday night we were excited to have Brian Malarkey join us, along with one of his assistants, Mark. Brian is the Executive Chef of The Oceanaire Seafood Room and was also a finalist on season four of Top Chef. He loves doing theme classes and this time we were treated to an evening all about shiitake mushrooms. 
 We started out with a little history and fun facts about the fungi with help from the VERY knowledgeable Mark, and Brian gave everyone their very own “pet shiitake” to take home. Mine was named Gordon. The first course we went over was a Shiitake and Ginger Broth with Summer Vegetables. It was a wonderful starter, a piping hot spicy broth poured fresh raw vegetables, slightly cooking them “ala minute”, French for “in the minute.”
 Next we tried a Spicy Shiitake and Mizuna Salad with Ponzu Vinaigrette that Brian showed us how to make from scratch. It was a wonderful Asian inspired detour from the vinaigrettes we’re all used to. We took a short break where Brian chatted with some of the students and answered questions about his experience on the show, as well as signed a few copies of the new Top Chef cookbook that we just got in to the store.
 Once we got back the main course was our focus. Brian taught us how to make Sesame Crusted Diver Scallops with Baby Bok Choy and Soy Glazed Shiitakes. I’ve always been a fan of scallops, but too intimidated to try to cook them myself. He made them accessible and VERY, VERY good.
 Then he surprised all of us with a surprise fourth dish which he invented that morning. He challenged himself to come up with a shiitake mushroom dessert, and boy did he! Only from the incredibly inventive (and crazy) mind of Brian Malarkey could I ever be treated to Candied Shiitake Mushrooms with a Sweet soy Glaze over Green Tea Ice Cream. You’d never know the mushrooms were mushrooms if someone didn’t tell you, and the sweet soy glaze was kettle korn-esque in its sweet and salty mix.
 The evening was wonderful; we all made new friends, and left with a new “pet”. If you see Brian on the schedule make sure to get a reservation ASAP. His amazing menus and charismatic personality always pack the house. Until next time, BON APPETIT!

Cooking your way to Mother’s Day

      The cooking school sure has been busy lately! We’re having a lot of fun with our classes, and it would seem you are too. It’s always nice to see friends enjoying special occasions with a night out at one of our classes. We like to think they make great gifts for everyone, whether they’re an experienced chef who just wants new ideas, or one who can barely boil water. That’s one reason we’ve made sure to host a wide variety of lessons, especially coming up for Mother’s Day on May 11th. What mom doesn’t want a night off from cooking PLUS a new perspective on possible meal menus? We’ve got a “Tapas & Sangria Party” class on May 9th with our executive chef and Fox 6 in the Morning Food Consultant, Katherine Emmenegger, for the mom who loves her dinner parties. It focuses on the very flavorful finger foods and drink from Spain. This class is especially great because it is also a fundraising even for the Les Dames D’Escoffier Int’l, San Diego Chapter. Money raised by the organization will help benefit such local charities as The Tomorrow Project, Rachel’s Women’s Center, and the Culinary Arts Program at St. Vincent de Paul Village. If your mother is adventuresome she may enjoy class on May 12th. James Beard Award-winning author John Ash presents “A Dinner with Global Flavors” where he will cook different dishes that were inspired by his travels from all over the world. Perhaps she likes to stick to the basics, but needs a new spin on some old favorites. On May 13th & 15th cookbook author Phillis Carey will show you how to do just that in her “Fast & Fabulous Chicken Breasts” class. We’ve really got something for everyone, and would love to help make this mother’s day memorable for the special lady in your life. Happy Mother’s Day & Bon Appétit!