A hands-on cooking class culminating in dinner served with wine and beer.
It’s the most wonderful time of the year—but you don’t need to go shopping online to deck the halls. The best gifts are homemade and edible! Gather with us as we shop our fridges and pantries for ingredients to make gifts for family and friends. We will teach six gift ideas and show you how to integrate these gifts into a meal, so your gifts don't languish in the cabinet. We will explore creative gift wrapping and everyone will leave with packets of smoky salt and maple chai pecans!
Smoky Salt with White Bean Walnut Crostini
Maple Chai Pecans with Arugula Salad with Goat Cheese and Lemon Shallot Vinaigrette
Parmesan Cheese Crackers with Wild Mushroom Soup
Golden Fig Honey Butter with Cornbread
Rose or Lavender Honey with Chamomile Tea
Annelies Zijderveld was born in Texas and has called the Bay area home for many years. She is the author of Steeped: Recipes Infused with Tea, a book for tea lovers about how to cook with tea. As a cooking teacher who teaches at 18 Reasons and Draeger’s in San Mateo, she believes cooking should be fun and flavorful, (and still can’t quite get over the amazing abundance of fresh produce and ingredients available to us in the Bay area). She also volunteers as a chef with Cooking Matters and delights in being a part of the wonderful work of #NoKidHungry in her local community. With a master’s in intercultural studies and a Mexican-Bolivian-Dutch heritage, she’s keen on finding the points of intersection around the table. Her food writing has appeared in Edible East Bay, allRecipes Magazine, The Kitchn, Paste Magazine, and Brit + Co. among other publications. She is the creator of the literary food blog, the food poet and you can follow her food antics on Instagram @anneliesz.