Tag bibby gignilliat

Farmers Market in Spring

With Spring in full swing, it’s a great time to get to the farmers market and take advantage of a bounty of seasonal produce. At Parties That Cook we’re proud to be taking part in a number of events at our local farmers market, held on Tuesdays and Saturdays at the historic San Francisco Ferry Plaza.

CUESA Farmers Market

Tomorrow night marks the launch of our Spring Tantalizing Market Tapas class series. Each class will focus on fresh, spring ingredients like asparagus, broccoli rabe, fava beans, artichokes, and green garlic. You’ll learn how to use these ingredients in your everyday cooking and enjoy a hands-on lesson in making an assortment of tapas dishes. Menus change every week – tomorrow’s will include these mouth-watering specialties:

Crostini of Roasted Asparagus, Prosciutto and Teleme Cheese
Moroccan Bisteeya Baskets with Chicken, Raisins and Cinnamon
Shiitake-Scallion Potstickers with Sake Dipping Sauce
Petites Pissaladieres: Miniature Onion and Black Olive Tartlets
Grilled Lamb Skewers with Mint Pesto

At just $45 per person including a meal, two glasses of wine and the ambiance of the Ferry Building, these classes are a steal! Check dates and buy tickets online here.

Heading out for a bike ride on Saturday morning? Make a pit-stop at the Ferry Plaza Farmers Market for a Blue Bottle coffee and take in a free cooking demonstration by Executive Chef Bibby Gignilliat at 11:00 am. Bibby will be showing how to make a divine Asparagus Breakfast Bread Pudding with Green Garlic and Cheddar … yum! Chat with the chef and enjoy samples. More info about the day’s festivities on CUESA’s website.

To locate your nearest farmers market or CSA, visit the Local Harvest site.

In the Test Kitchen: New Recipes for Fall & Holiday

Chef TanyaAs annual ritual dictates, we recently broke out our knives and spatulas for rigorous recipe testing of our newly drafted 2008 Fall & Holiday Menus. It’s only mid-September, but here at Parties That Cook we’re already gearing up for a busy holiday season jam-packed with holiday parties, corporate team building events, Christmas cocktail soirées and family celebrations.

Mini Meyer Lemon Cupcakes with Cream Cheese FrostingThe day began with a meeting of five PTC chefs at our top secret test kitchen facility. Executive Chef Gignilliat assigned each of the chefs 5 to 6 recipes each to test and refine during the course of the day.

Below are a few items on the lengthy carte du jour….(C)LICK links for tasty sneak-peek photos of these delicious holiday dishes.

You’ll just have to join us for a holiday cooking party to taste test the real deal!

If you book a cooking party with us now through Oct 31st, we’re offering $200 off all parties! Our stove is filling up fast, so call or email us to reserve your holiday party date!

White Bean, Yogurt and Feta Dip with Herbed Pita Chips
Caraway and Gruyère Gougères Sprinkled with Sea Salt
Mini Meyer Lemon Cupcakes with Cream Cheese Frosting
Savory Butternut Squash Turnovers with Cinnamon-Harissa Crème Fraîche
Tartlets of Roquefort, Apples, Onions and Honey
Chicken under a Brick Stuffed with Ricotta, Walnut and Arugula Pesto
Grilled Skirt Steak with Ancho Mole Sauce
Spice-Crusted Salmon Skewers with Harissa Yogurt Sauce
Lamb Loin Chops with Dried Cherry Port Sauce
Parmesan and Herb Crusted Filet Mignon
Gingerbread Cakes with Aunt Mimi’s Bourbon Cream Sauce
Meyer Lemon Olive Oil Cake with Pomegranate Syrup
Brown Sugar-Roasted Pineapple with Coconut Shortcakes

Okay, we’ve teased you enough!

If you’re in the mood to try our Savory Butternut Squash Turnovers with Cinnamon-Harissa Crème Fraîche, check out these How-to photos and grab the recipe here.

Savory Butternut Squash Turnovers with Cinnamon-Harissa Crème Fraîche