As I mentioned in my last post, I recently launched individual and small group cooking classes. My first class was with a group of very special women who organized the Food Allergy Research and Education (FARE) Walk in Westchester, NY. If you follow my blog, you know this cause is very near and dear to my heart as 2 of my 3 boys have life-threatening food allergies to peanuts, tree nuts and sesame. This year the Westchester FARE Walk raised over $355,000, a record-breaking amount, placing Westchester as the top fundraising FARE Walk in the country. That is very much a credit to the incredible women you see in these pictures as well as the many other volunteers, sponsors and community members who helped make our walk so successful.I was very involved in the first FARE Walk in Westchester and worked on the sponsorship committee. Shortly thereafter, one of my sons was diagnosed with celiac disease. This diagnosis, followed by my own, inspired me to go to culinary school and learn everything I could to help others struggling with the simple, yet complex question of what to eat and/or feed their children with food allergies and other restrictions such as celiac disease. It seems only fitting, as I come full circle and launch my own business teaching cooking classes this year, that my first would include these inspiring women and be in sponsorship of the 2014 FARE Walk in Westchester. I had an amazing time cooking with them and was so incredibly proud of the delicious food they prepared. At the end of class, we were able to sit down together and enjoy the meal. I felt such a strong sense of purpose and realization that teaching people how to cook and enjoy food is my calling. I’m looking forward to continuing to do so with many more of you. If you live locally (New York City, Westchester area) and are interested in learning more about my individual and small group cooking classes, please email me at firstname.lastname@example.org. In the meantime, here is a sampling of the dishes we prepared.
Salmon Tartare with Red Onion Creme Fraiche (a last minute add-on to use some leftover salmon from the dish below)Asian-Marinated Salmon en Papillote – recipe here.Quinoa Salad with Lime Vinaigrette – recipe here.Lemon and Herb-Marinated Chicken Paillard with Arugula Salad – I’ll be posting this recipe soon.BBQ Ribs – a version of this recipe from Meri, The Food Yenta, can be found here.
Thank you so much to Doug for helping me capture the energy and spirit of my cooking class as well as the food, so beautifully! Here is more info on how you can keep in touch with him:
Doug Schneider is a food and lifestyle photographer based in Dobbs Ferry, NY. His clients include magazines, restaurants, publishing companies, and of course, his favorite local food bloggers. In his spare time, Doug is a songwriter and drummer for the roots-rock band Greetings From Anywhere. His website is http://www.dougschneiderphoto.