• We understand the value of time. With endless commitments to work, family, friends, clients and even your inner self, we know it is often impossible to accomplish everything you’ve set out to do each day. Your need is to spend this precious time focusing on the most important elements in your personal and work life, without wasting time on the details. On our blog you will find our latest news and insight in our work, we also love to share helpful info.

Top Chef Masters Share Their Strength To End Childhood Hunger At Jardinière On November 3rd

 

Top Chef Masters Share Their Strength To End Childhood Hunger

IN THE WORLD’S WEALTHIEST NATION, NO KID SHOULD GROW UP HUNGRY

Join Us to Help End Childhood Hunger in America

 

Thursday, November 3, 2011

Mary Sue Milliken and guest chefs
BUY TICKETS HERE!

Jardinière
300 Grove Street
San Francisco, CA 94102

6:00 p.m.– Cocktail Reception
7:00 p.m.– Multi-course seated dinner

SPECIAL GUEST
Bill Shore, Chairman and CEO, Share Our Strength

HOST CHEF
Traci Des Jardins, Jardinière, San Francisco, CA

GUEST CHEFS
Mary Sue Milliken, Border Grill, Las Vegas, NV and Los Angeles, CA  
Naomi Pomeroy, Beast, Portland, OR 
Floyd Cardoz, North End Grill, Battery Park City, NY 
Suvir Saran, Devi, New York City, NY

We gratefully acknowledge our event committee member – Marsha Garces Williams.

Contact Katie Bone at kbone@strength.org or 415-326-3767 with any questions.
RSVP required, space is limited.

Through our No Kid Hungry® Campaign—a national effort to end childhood hunger in America by 2015— Share Our Strength ensures children in need are enrolled in federal nutrition programs, invests in community organizations fighting hunger, teaches families how to cook healthy, affordable meals, and builds innovative public-private partnerships to end hunger, nationally and at the state and city levels.

 

Dirty (but Fun) Job! Organizing An East Bay Client’s Ceramic Studio

Over the weekend we spent some time with one of our favorite clients, the  Create in Clay School of Ceramic’s.  As the school has been growing, so has the need for space.  So we moved studios with short notice.  Now in a much bigger space at 5512 San Pablo Ave, Emeryville and with a full agenda the following day coming over to Create in Clay, we came to the rescue helping them get the new space in tip top shape, assisting them to make it functional and looking great!

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We organized the student pieces that are ready to be glazed in shelves for easy access right next to the “glazing station” and made more room for students to work on the wheels.

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To finish up, we wiped the wheels to removed clay build-up so the new comers will have the space to make their own mess!

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Smiles filled the room as owners Chris and Heidi Moffat open their doors as new and returning students couldn’t wait to get their hands dirty!

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It was a successful day! The space looks great and the Create in Clay is once again, open for business! www.createinclay.org

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How To Boil Water & Other Requests We Get!

Just last week I got a call from a busy Hedge Fund manager, father of two, who was eager to do something special for his wife’s birthday. Since the kids are little, they don’t get the chance to go out for dinner much and so he wanted to offer a gourmet meal, without leaving the house.

I planned a menu, and suggested we did a cooking lesson for the two of them, so they could learn a few tricks and make good use of their fabulous kitchen, before enjoying dinner.

And since they were literally using their new pots for the first time, we decided to play with an extended menu, that was enjoyed throughout the weekend.

In the menu we had:

  • Tuna tartare in home made wonton chips
  • Asparagus soup
  • Cauliflower puree
  • Salad with grilled peaches and glazed nuts
  • chicken and apricot tagine
  • Lobster Mac and cheese

F Lobster

Four hours in the kitchen, pots and pans dancing over all six burners, even their two year old got his hands dirty.

A perfect afternoon of food, family and celebration!! And they promised me they would keep up the good work and put a stop to ready made food.

Mission accomplished!!

How to Prepare Tasty Spring Blossoms In Just A Few Steps

So happy to see the squash blossoms at the Farmer’s market last week! Had to get some…

Squash blossoms are a treat generally unavailable to all but home gardeners and habitués of farmers markets. They’re so extraordinarily perishable that few supermarkets bother trying to keep them in stock.

Both the male and female blossoms of winter and summer squash varieties can be used interchangeably. The male blossoms appear at the end of thin stems and can be harvested without curtailing production of squash. . The female blossoms form at the end of the buds that grow into squash and are often harvested with the tiny, nascent squash still attached.

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Since they don’t last much and I didn’t have time to plan,  I decided to go with a simple recipe.

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Squash blossoms have an amazing earthy taste and can be eaten raw, poached and my favorite… flash fried. I stuffed each one with a piece of mozzarella, twisted the tops before giving them a gentle dip in egg whites and then coating them in Panko crumbs. Fried them in hot vegetable oil for only a couple minutes until they turned nice and golden brown.

F blom

The mozzarella can be substituted for goat cheese, ricotta, shrimp mousse or whatever your creativity takes you to! Great for an appetizer, on top of salads or over a squash soup!

Bon appetite!

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June 2nd Reminder for Job Seekers & Hiring Companies in San Francisco

Join us June 2nd for an evening aimed at helping job seekers & hiring companies alike. We believe education is the foundation of a good career, so proceeds are going to the Spark apprenticeships program in San Francisco.
  • Are you looking for a new job or change of pace?
  • Company hiring or you are recruiting new people?
  • Like to network, meet new people and win new stuff??
  • Want to learn how to optimize your job search online
Jobs

Register now for June 2nd at Harlot!  For $10 you get a raffle ticket and a lesson from veteran Silicon Valley Recruiter Marcus Ronaldi about what he looks for in canidates online.  And when you walk in the door chose your color name tag to help you navigate the night:

  • Job Seeker (red)
  • Hiring Company/Manager (blue)
  • Startup looking for funding (green)
  • Or just there to network (orange)

PLUS raffle prizes from Verizon Wireless, Laundry Locker, Le Concierge SF and more!

Attend

N E W S
G I F T
S E R V I C E S