Article from Taste of Temecula published on July 17, 2010
The cooking class took place out on the beautiful outdoor pavilion nestled right into the vines. The tables were set in a U shape around Chef Michael’s cooking station. His charisma and youthful smile kept everyone engaged. The class was more hands-on than expected as the participants were not simply shown how to make olive tapenade, but made their own with blenders and mise en place containers filled with pre-measured ingredients. There were some missteps and lots of laughter as students worked to achieve the right texture for the chunky olive spread.
Jul 20 2010 | Posted in
Press,
Testimonials |
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I loved the entire experience!!! Chef Michael helped with questions and variations of concepts. He is very professional and polite and would be a huge asset to any event!!!
Jul 11 2010 | Posted in
Testimonials |
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The ideal way to prepare a Filet Mignon is using Sous Vide. This is the method the most exclusive hotels and restaurants prepare high end cuts of meat. Temecula Catering demonstrates this technique in many of its Temecula cooking classes.
Jul 8 2010 | Posted in
Beef |
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Olive Tapenade is a wonderful fresh spread or salad dressing or pasta sauce. It is unique rich tasting dressing that is sure to get rave reviews.
