Survivor's Basic Cooking: Sun, July 30; 5-9pm; Chef Olive and Nutrition Consultant Lisa Miller (Shattuck Ave)
- Duration: 4 Hours (approx.)
- Product code: PZ74N5
- Rice, Kale and Lemon Soup
- Cilantro Rice Pilaf
- Roasted White Fish Filet with Herb New Potatoes
- Braised Bok Choy and Brussels Sprouts
- Pan Seared Chicken
This class will teach you the basics and leave you prepared to take on the kitchen! You will prepare a simple and nutritious menu and learn tips and tricks that can be applied to any home cooked meal. Chef Olive and Nutrition Consultant Lisa Miller will lead the class and discuss some of the reasons people give up cooking at home –- not enough time, food going to waste, recipes that list twenty ingredients –- and we’ll give you ideas and solutions you can use. We will show you how to plan simple and easy meals to fit your schedule. You will learn how to handle a knife, which knife to use, the most useful kitchen tools, using basic spices, and stove top and oven methods of cooking. We’ll cover choosing the right cuts of meat, fish and chicken, and buying just the right amount so your serving portions are satisfying, healthy and inexpensive.
The former co-owner and bar manager of Berkeley’s acclaimed Cesar Tapas Bar, Said is one of the Bay Area’s respected culinary personalities. Born and raised in France, he is the descendant of at least five generations of restaurateurs dating back to the early 1750s in France. Said began his career at the age of 15 in his mother’s Paris restaurant. He moved to Los Angeles in the early 1980s and worked at Ken Frank’s La Toque, one of the first restaurants in the country to feature California nouvelle cuisine. In 1987, Said returned to Paris and opened his own restaurant, the very popular Texas Coyote, which included three sprawling bars and a night club. It had frequent reviews in the press such as Gault Millau, Vogue, Le Point, Le Nouvel Observateur, Le Monde, Paris Capital magazine, Liberation and Marie Claire. Olivier Said was a regular guest host on the number two national radio station in France, Skyrock, live from his restaurant.
Nutritional Consultant Bio:
Lisa Michelle Miller is a Nutrition Consultant and is a member of the National Association of Nutrition Professionals (nanp.org). She graduated with honors and earned a certification in Nutrition Consulting from the state licensed Bauman College, College of Holistic Nutrition and Culinary Arts in Berkeley, California. Lisa's holds a Bachelor of Science degree, with experience in the health care, agriculture and consumer products industries. She also has years of training and personnel development experience. In addition to instructing at Kitchen on Fire, Lisa runs her private nutrition practice, Ocean View Nutrition, in the San Francisco East Bay and leads nutrition classes at other locations in the area and on-line. As a lifelong athlete, and as a triathlete, she has used her nutrition knowledge to optimize performance and overall wellness. Lisa balances her passion for nutrition and cooking with biking, hiking, running, yoga, skiing, kayaking and spending time with her nieces and nephews.
Food Philosophy: Lisa’s nutrition philosophy is based on healthy preparation of an organic whole food diet, tailored to the needs and goals of each individual. For Lisa, nutrition has always been a lifestyle, never a diet.
What to wear/bring to class: Please wear close-toed shoes to all classes. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class.
Class format: Start your class with a lecture from the chefs about the theme’s tips & tricks. After this introduction, you will break up into teams of three or four people, and start cooking a recipe. Each team/station will make a different recipe, so the class as a whole prepares the menu in its entirety. You are encouraged to rotate from one station to another, but you won’t be able to make
every dish. We will start the class with a prepared snack, and eat together what we have cooked at the end of the class. You are welcome to eat as much as you’d like in class, but unfortunately Kitchen on Fire’s zoning permit does not allow students to take food home.
Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (firstname.lastname@example.org).
Kitchen on Fire