Gregg Denter, Certified Executive Chef (CEC), will create a custom cooking class designed to meet your specific needs. Whether you are a beginner who wants to learn the basics of preparing delicious, simple meals or a seasoned "foodie" who wants to master an advanced technique or specific cuisine, Culinary Coach will provide the instruction and encouragement you need to succeed.
To your Success!
Gregg Denter
Fundraiser for Arts & Services for the Disabled
- Published by Chef Gregg on Jul. 25, 2010 in coooking and menu planning
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Thank you to everyone who participated in our “Cooking Class for a Cause” benefitting Arts & Services for the Disabled (www.artsandservices.org). We had a great time making new friends and “grilling with an Asian flair” together. For those of you who could not make it, or for those of you who attended but lost or forgot to take your recipes, they are posted below. We enjoyed the meal accompanied by a delicious zinfandel from Opolo Vineyards (www.opolo.com)
We plan to do another event for ASD in August — stay tuned for details!
caprese-skewers-with-balsamic-reduction.pdf
cucumber-and-bell-pepper-relish.pdf
potatoes-mashed-russet-with-buttermilk-wasabi.pdf
vegetables-grilled-vegetables.pdf
Relishes & Salsas
- Published by Chef Gregg on Jul. 17, 2010 in coooking and menu planning
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Relishes and salsas are a great addition to your summer barbecue. Served with grilled fish or chicken, they can make ordinary meals extraordinary — and they’re so simple. Here are a few recipes we use, but be creative and add or substitute some of your favorite summer fruits, veggies, peppers and flavors.
We’ll be serving the Cucumber Pepper Relish with Thai Grilled Shrimp at today’s fundraiser for Arts & Services for the Disabled (www.artsandservices.org). For those of you joining us in support of this great organization, we look forward to seeing you there!
cucumber-and-bell-pepper-relish.pdf
salsa-hawaiian-pineapple-bell-pepper.pdf
BBQ Sauce
- Published by Chef Gregg on Jul. 2, 2010 in coooking and menu planning
- 3 Comments
Happy Fourth of July!
I’m still working in Pebble Beach — the Fourth of July will be my last day. I’m looking forward to getting home!
While we think making your own BBQ sauce is always the best way to go, Bon Appetit online recently did a taste test of store-bought brands. Their top picks include Kraft Original, Stubbs and KC Masterpiece Original. Read about it here: http://www.bonappetit.com/blogsandforums/blogs/badaily/2010/07/the-best-barbecue-sauce.html
If you’re up for making your own this weekend, click the link below for our recipe. The recipe includes pork ribs, but you can use it on anything. Enjoy, and let freedom ring!
Cooking Class for a Cause
- Published by Chef Gregg on Jun. 30, 2010 in coooking and menu planning
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COOKING CLASS FOR A CAUSE
In 1982, two music therapists and special educators had a vision to create and develop community based programs utilizing the creative arts therapies (music, dance, drama, and visual and literary arts) for individuals with intellectual and developmental disabilities. In that same year, soon-to-be-chef Gregg Denter, Culinary Coach, was looking forward to graduating from the Culinary Institute of America in Hyde Park, New York.
BRIDAL SHOWER PACKAGE
- Published by Chef Gregg on Mar. 28, 2010 in coooking and menu planning
- 3 Comments
Start the bride off with a well-equipped kitchen and enjoy an interactive cooking party. Have guests bring gifts for the bride’s kitchen, supply the beverages and the cake, and Culinary Coach will do everything else! The party includes three appetizers, an interactive cooking class with Executive Chef Gregg Denter and a delicious meal (brunch, lunch or dinner) for all to enjoy.
EQUIPPING YOUR KITCHEN
- Published by Chef Gregg on Mar. 25, 2010 in coooking and menu planning
- 3 Comments
I am often asked about what I think should be in a well-equipped kitchen, especially before I come to a house for a class. Truth be told, we can work with about anything, which is entirely the point about Culinary Coach — making you successful in your kitchen with the tools you already have. When thinking about how to equip a kitchen, however, I’ve come up with the following list. Of course, a well-equipped kitchen is very subjective and depends on the style and interests of the cook. I hope this list will be of help — we first designed it to accompany our Bridal Shower package to provide gift ideas for the newlywed.
bridal-shower-well-equipped-kitchen-table.pdf
QUICK KITCHEN TIPS
- Published by Chef Gregg on Feb. 1, 2009 in coooking and menu planning
- 1 Comments
Toast for a Crowd: Most electric toasters only accommodate 2 to 4 slices of bread – a problem if you’re hosting a large group for breakfast or brunch. To make large batches of toast, place an oven rack in the middle position and place a second rack in the lower-middle position with a baking sheet. Heat oven to 450 degrees then arrange bread slices between every other bar on the upper rack, resting on the baking sheet. Toast the bread until top sides are lightly browned, about 6 minutes. Using tongs, flip the slices and continue toasting the second side, about 6 minutes longer.
Splash-Free Pouring: To avoid splashes that happen when transferring tomato sauce, soup or stew from a pot to a storage container, use the backside of a large wooden or metal spoon under the pouring stream to deflect the liquid into the container.
Snipping Green Beans: To save time when trimming green beans, gather 3 or 4 beans with the stem ends together in one hand. Use kitchen sheers to trim all ends simultaneously.
Seeding Cucumbers: Removing seeds from cucumbers is important to avoid soggy salad. To easily remove seeds, use the curved blade of a swivel-style peeler (which you likely just used to peel the cucumber). Cut the cucumber in half lengthwise and use the tip of the peeler blade to gently scrape out the seeds.
Fresh Herbs Fast: Carefully plucking leaves from a bunch of parsley or cilantro can be tedious. To make this job easier — hold a bunch of clean, dry parsley or cilantro by the stems in one hand and use the tines of a dinner fork to comb through the herbs and pull off the leaves. Pick through the leaves to remove remaining stems.
Entertaining Tips
- Published by Chef Gregg on Mar. 31, 2008 in coooking and menu planning
- 2 Comments
ENTERTAINING TIPS
Food & Prep
Clean out the refrigerator to make room for additional food before you shop for your party.
Have a realistic amount of food. If preparing for a cocktail party, plan on serving three to five hors d’oeuvres per person/per hour.
Invite a friend over early to help with last-minute preparations. Having fun with a friend gets the party started even before the first guests arrive.
Intentionally save something for guests to do when they offer, such as open the wine, toss the salad, stir the risotto. People want to help and feel needed and/or wanted.
Creating a theme makes decision-making easy. For instance, serve simple Mexican dishes (taquitos, chips & salsa, a variety of enchiladas) or set up a taco bar for maximum guest involvement as part of a “Latin Holiday” theme. Decorate with holiday piñatas and ornaments. Play a variety of Spanish and English holiday music. Or, focus on a particular type of food such as great cheeses from around the world. Include hard & soft cheeses, a variety of complementary meats and even a fondue for guest involvement.
Select a menu that consists primarily (90%) of dishes that can be prepared ahead and served cold or at room temperature or can be heated just before serving.
Prepare all cold dishes, such as dips and spreads, at least one day in advance as their flavor typically improves over time
Select a variety of dishes for their diversity – cold vs. hot, creamy vs. crunchy, savory vs. sweet, spicy & rich vs. light & refreshing. Remember to serve a few vegetarian offerings
Place hors d’oeuvres throughout the room(s) to encourage mingling
When preparing a holiday turkey, cut off legs and remove back before roasting which will significantly reduce cook time and eliminate overcooking of some turkey parts. Roast and then boil neck, wings and back bones to make a flavorful gravy stock.
Creative presentation will provide a memorable experience.
* Select an ingredient from the dish with which to garnish such as a fresh herb sprig or lemon wedge.
* Finely chopped herbs, tomato or bell pepper will add much needed color to almost any dish without affecting the flavor.
* Consider creative serving vessels such as a hollowed-out red cabbage or bell pepper as a bowl for a cold dip
Narrow cocktail choices to keep things simple. Offer one signature holiday drink, such as a beautiful red pomegranate martini, along with one red and one white wine selection. If you want to offer a full bar, hire a bartender.
Little Touches
Light candles or place a vase of eucalyptus branches in each bathroom
Serve coffee with a candy cane or other holiday themed stirrer or select sugars in festive colors such as red and green
Welcome to an adventure in cooking!
- Published by Chef Gregg on Mar. 11, 2008 in coooking and menu planning
- 1 Comments
Food is the centerpiece for many gatherings. It can set the stage for a romantic evening or when your entertaining 20 of your friends. The idea of preparing a meal that makes people say “wow, you made this?” is not as hard as you may think.
Anyone can cook a meal that will leave a lasting impression. The secret to success is not to be overwhelmed by your kitchen or any recipe. The key is in the preparation. No matter what’s on the menu, aim to prepare at least 90 percent of the total meal ahead of time. Also, you need to make sure your kitchen works with you and not against you. An organized kitchen will ensure everything is readily accessible where and when you need it.
I invite you to join with me as we explore the world of culinary adventures, and along the way I will share valuable tips, tricks and recipes to help you say “Yes, I made that!”
- Fundraiser for Arts & Services for the Disabled
- Relishes & Salsas
- BBQ Sauce
- Cooking Class for a Cause
- BRIDAL SHOWER PACKAGE
- EQUIPPING YOUR KITCHEN
- QUICK KITCHEN TIPS
- Entertaining Tips
- Welcome to an adventure in cooking!
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- Entertainment Tips (1)
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