several easy gluten free crepe recipes.

Where:  Montavilla Farmer’s Market

When:  October 17th, 2010  ~  10:00am

and check out

Farmer’s Feast blog

with Chef Kathryn Yeomans

to see what’s cooking at the Farmer’s Markets

Menu

Figs and Kalamata Oilve Tapanade on crackers
Deviled Eggs
Camembert and caramelized onion stuffed chicken breast
Quinoa pilaf with roasted red and yellow peppers
Haricot verts with bacon and toasted walnuts
Madeleines
Raw Chocolate Mousse Pie with Raspberry Sauce – with nut crust

It’s all part of the “Gluten-Free Immersion,” a tasting event at AB Tech’s Asheville Campus, 6- 9pm, on September 29th.

“You’ll be laughing when you discover how easy it is to make delicious gluten-free meals at home. You don’t need exotic ingredients and it’s not hard to learn,” says Zasloff, “this event is for anyone who loves good food.”

A life long student and former A-B Tech culinary student, Kathy Dee Zasloff has gained support from Chefs Brandon Stepp and Ambra Lowenstein, both graduates of AB Tech’s Culinary Arts Program. Chefs Lowenstein and Stepp team up with Zasloff to present this year’s tasting event. The fee is $45 and registration is accepted through AB Tech’s Continuing Education program. Through demonstrations, discussion and tasting, participants will learn to prepare gluten-free appetizers and main menu items while enjoying a rollicking good time.

Chef Stepp, who was the Captain of the Hot Food Team for A-B Tech’s Culinary Competitions from 1997 to 1998, was recently diagnosed with Celiac Disease. Working for over 10 years as a Chef, he is in the process of making a career transition into Clinical Nutrition and Dietetics.  Chef Lowenstein runs her own catering business:  Ambrosia’s Delights, where she focuses on “The Art of Divine Nourishment.”

They all laughed at Christopher Columbus when he said the world was round. People laughed when Kathy Dee Zasloff claimed gluten-free cooking could be mouthwatering, appetizing cuisine. But Zasloff, Stepp, and Lowenstien are taking a bow and laughing now. You’ll have the last laugh when you taste the delicious victuals prepared for the “Gluten-Free Immersion” tasting event at AB Tech, Tuesday evening, September 29th,

TO REGISTER FOLLOW THE LINK BELOW
A-B Tech Registration link

AND REGISTER FOR COURSE: CSP-4148-817

or  call Kathy Dee Zasloff at 828-348-4438

My Dad was the one who taught me to cook and also the parent who gave me my first cookbook:  “The Settlement Cook Book.”  It’s still a staple on my cookbook shelf.  And, I think I really got to cook with my Dad because he enlisted me as his sous chef after he had a massive coronary and majorly revamped our eating habits when I was about 12 years old, which would have been around 1957.

Dad was a health educator and a do it yourself-er, so, after his heart attack he took over lots of the cooking and kitchen experiences.  Although my Mom continued to cook, Dad was clearly in charge.  Mostly, he was a super cook, but there were some activities that he never did very well, like mince and fine chop.  He mostly did rough chop.  So, I think I got recruited as sous chef because he thought I could do better mincing and also because I did the dishes.  Now I can safely say, I still detest mincing and still do dishes.  Nonetheless, we managed to create wonderful dishes despite the “larger” chunks of ingredients. No one ever complained about the food and the plates were always clean.

Although his emphasis was on healthy food and lifestyle because of his heart attack, his specialty eventually became Chinese cuisine …and he really did make a mean steamed Chinese sea bass.   Although I now wonder what we did about Soy Sauce/sodium issues, all the food we made was pretty darn good and tasted Chinese-ee.  I still use many of his and my Mom’s recipes.  Eventually, she handled the hot and sour soup we made at home.

We spent MANY Saturdays making Egg Rolls…and we didn’t just make a dozen we made easily 3 dozen or so…usually the number of wrappers in a package I imagine. Then we froze them.  I was the only kid in school who brought egg rolls for lunch…and if the truth be told, my friends were always eager to trade some “cafeteria” food for home made egg rolls.  I could count on getting some great Mac and Cheese or Chicken Chow Mein for an egg roll or two.  We never ate Mac and Cheese after my Dad had his heart attack and although I do like cafeteria food, I don’t eat it anymore….well, mostly.

Because my Dad had to watch his sodium intake, to this day I have trouble remembering to use salt in my cooking, although It’s always on the table for guests to use.

My Dad was an inspiration in my life in many domains and most especially when I am in the kitchen.  Every time I pick up an onion to cut it, I still make sure to tuck my fingers back, just like my Dad taught me.

Happy Fathers Day, Dad!

We are proud to offer our gluten free cooking classes at A-B Tech again.

To register you can go to the A-B Tech Link to registration

I want to make special note of  three events that we are offering.

Two Gluten Free Immersions – our tasting events

The first tasting is April 21st and we will offer an Asian Smorgasbord: Vietnamese, Chinese and Indian cuisines.  And they are all gluten free.

The second will be offered on May 19th.

We will be serving a Gluten Free Fine Dining experience.

And on May 11th and 18th we are proud to be collaborating with

Lavinia Plonka, author and Feldenkrais teacher, as we explore activities and recipes from her latest book: Playing in the Kitchen. We will sample “a smorgasbord of options for exploring our personal relationship to kitchen playtime.” With many delicious gluten-free options in this cookbook, we will create and relax by experiencing movement exercises for better use of self,

We will be posting our new schedule very soon.

Thanks for visiting our site.

….stay tuned

and

Cooking Classes

Jan & Feb, 2009

Asheville, NC

We are proud to offer two ways to learn about gluten free cuisine.

Through A-B Tech’s continuing education program,

the GF Neighborhood will offer two ways to experience cooking gluten free.

Immerse yourself and friends in a GF tasting with our Immersion session.

Then

for 3 sessions, join our instructors and learn how to create new and delicious recipes

that will satisfy people who like to eat good food

and it will all be gluten free.

________________________________________

You can read about registration options online at AB Tech’s website here:
http://abtech.edu/ce/registration/default.asp

To register online you’ll need the secret class codes:

The January Gluten Free Immersion Tasting event: CSP-4148-176

and

Gluten Free and Beyond: New and Tasty Options for Cooking and Living Gluten Free: CSP-4146-175

To see the class descriptions go to

http://www.abtech.edu/ce/schedule/faw.asp

and scroll down to the “G.”  The classes are listed alphabetically.

If you’re new to AB Tech you’ll need to set up a user account before you can register.

That takes 24-48 hours for them to process.

You can also mail, fax or walk in your registration at the Asheville Campus.

To receive a flyer for more information please email

gfneighborinfo (at) gmail (dot) com  – Just substitute the @ sign and a “.” in the appropriate place.