cooking classes
Chef Mark Estee teaches teen healthy cooking classes, shares the recipes
Submitted by paula on Fri, 04/20/2018 - 8:39pm
CARSON CITY, Nev. – Mark Estee, chef and restaurateur, capped off a 6-month series of Healthy Lifestyles programming and curriculum at the Boys & Girls Clubs of Western Nevada’s William N. Pennington Teen Center with a full menu of Local Mushroom Risotto, Panzanella Salad and Sabayon with Berries (recipes listed at the end of story).
Sierra Chef 2014 Cooking Class: Gluten Free is Fabulous!
Submitted by paula on Sun, 01/05/2014 - 10:09am
Event Date:
February 6, 2014 - 6:00pm
Chef Candace Lockhart, Owner of Bella Tahoe Catering, will be teaching a hands on and demonstration class as part of the Sierra Chef Cooking Series at the Lakeview Loft in South Lake Tahoe. The February 6 event will be from 6 to 8 pm. Chef Lockhart will be showing just how fabulous Gluten Free cooking can be.
You'll learn to create 2 appetizers, a main course and a dessert, all tasty and Gluten free.
The class is $75 and reservations can be made by email at events@sierrachef.com or by phone at 775-588-01
484.
Lake Tahoe Community College ramps up summer with Connect programs
Submitted by Editor on Sat, 05/19/2012 - 7:00pmIn one of the most innovate private-public education partnerships developed in recent years, Lake Tahoe Community College prepares to launch the summer follow-up of its successful CONNECT program.
Designed as a way for community members to extend their education pursuits, CONNECT offers noncredit classes at Lake Tahoe Community College with a series of life enhancement workshops for people with passions for arts, theater, health and fitness and business marketing.
Made in Tahoe: Local woman adds spice to life
Submitted by Anonymous on Wed, 12/28/2011 - 8:47am
From behind the island in a large stone and brick kitchen, Diane Weidinger goes about her business, carefully filling small tins with her spice blends to be shipped to customers near and far. Along with jars, tubs are stacked on a table at the end of the island. More jars crowd one end of the countertop. Weidinger is filling an order including blends of Egyptian, Scandinavian and Moroccan spices and more for a customer who wants to highlight workplace diversity.
