Guest guest Posted March 2, 2009 Report Share Posted March 2, 2009 As a chef who is at the market every day, I am exciting to see the first signs of *spring*: asparagus and green garlic. These delicate vegetables embody the quintessential fresh flavors of the season. Pick up the March/April issue of *VegNews Magazine* to read my * " High-Tech Chef " * cooking column which celebrates spring’s distinguished vegetables. Learn all about risotto basics and my delicious recipe for Asparagus, Sun-Dried Tomato and Meyer Lemon Risotto. Recently I have noticed an increased interest in home cooking, but often people don’t know where to start. One of my services is offering *cooking classes*. Each personalized cooking class teaches you the skills to confidently create delicious healthy meals at home and reclaim your dining experience. I can show you how buying bulk ingredients and fresh produce are cost effective and healthy. Over the past few years, I have taught many cooking classes to happy clients, and I am always available for custom cooking classes on a variety of subjects – just ask! *Contact me now* for a special cooking class called *“Romancing the Bean”*which focuses on the hearty protein basics: tofu, tempeh, lentils and other legumes. I will cover a variety of techniques and recipes that will get you started on your delicious culinary journey to make “dining in” a pleasure again. My March schedule is quickly filling up, so please contact me soon if you are interested in scheduling a cooking class or cook date with me. The asparagus is waiting! Jesse Jesse Miner Vegan Personal Chef San Francisco, CA jesse www.chefjesseminer.com 650-274-8089 Quote Link to comment Share on other sites More sharing options...
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