Archive for April, 2008

Free Talk, Book Signing and Cooking Classes with Leslie Cerier, The Organic Gourmet
April 30, 2008

HI ALL,

THANKS TO ALL WHO CAME TO MY CREATIVE COOKING WITH SEA VEGETABLES CLASS LAST SUNDAY… WE FEASTED AND HAD A LOT OF FUN COOKING!

ONWARD AND UPWARD!

HERE ARE SOME FUN AND EXCITING EVENTS

MAY 8TH 7:30PM AT INSPIRIT COMMON ON
ROUTE 9 IN HADLEY, MA: FREE TALK AND BOOK SIGNING

In addition to signing my Going Wild in the Kitchen cookbook for you, Leslie will give a talk on how to be wildly creative in your kitchen: how to cook with seasonal fruits and vegetables; how to personalize your menus, substitute ingredients by color, flavor, texture, cooking times, the weather, your moods, cravings, food preferences and sensitivities. There will be time for Q&A.
For more information, please visit Lesliecerier.com Click Here: Check out “Leslie Cerier – The Organic Gourmet”

Here are directions to my Free Talk! & Book signing! May 8th 7:30PM

From Rte 91

From route 91, take Route 9 East toward Hadley/Amherst. Inspirit Common is one mile after the Connecticut River bridge on the right hand side. If you pass Donut Man on your left, you’ve gone too far!
By PVTA Bus

The #43 (Blue) Bus, between Northampton and Amherst, travels on Route 9 (Russell Street) in both directions. The nearest bus stop to Inspirit Common is near the intersection with Middle Street (Route 47). The eastbound (Amherst) bus stops at the south-west corner of this intersection; stay on the south side of Russell Street and walk back west toward Northampton. The westbound (Northampton) bus stops at the north-east corner of this intersection; cross Middle Street and Russell Street at the lights to get to the south-west corner, and walk west on the south side of Russell Street toward Northampton. The bus fare is $1 per ride (free during school year for Five-College students, faculty, and staff with I.D.). Please see pvta.com for schedule.

MAY 11TH HANDS ON VEGETARIAN COOKING CLASS
EATING YOUR WAY TO STRONGER BONES

MAY 11 11:00AM – 2:00PM
SHUTESBURY, MA

An adequate supply of calcium is necessary to build and maintain strong, healthy bones. Of course, many simple and delicious foods supply this essential mineral – beans, leafy greens, soy foods, sea vegetables, nuts, seeds and a few special grains. Yet some foods increase our calcium needs and others inhibit its uptake, while others actually steal it from our teeth and bones. To cut through calcium confusion and discover delicious ways to nourish your bones, join Leslie Cerier for this fun and informative class. You will learn which foods to eat and which to avoid, how to make creamy sauces without a speck of dairy, and how to mix and match grains with vegetables for maximum calcium absorption. Japanese Rainbow Salad with Arame and Sesame-Ume Vinaigrette; Leafy Greens with Garlic Tahini Sauce; Tofu Stroganoff with Parsley-Garlic Ribbons; Chickpea Vegetable Pâté; Pan-Seared Coconut Teff Fritters; and Fresh Almond Milk & Raspberry Smoothies. (Some organic yogurt will be used in one recipe.)

Leslie’s gourmet kitchen is in Shutesbury, 6 miles from the center of Amherst. Classes are $65 paid at the door or save $5 and pay $60 1- week prior to the class.

For more information, please visit Lesliecerier.com Click Here: Check out “Leslie Cerier – The Organic Gourmet”

And there is still room in Cooking for Womens Health class at Kriplau in the Berkshires: For more information, please visit Click Here: Check out “Leslie Cerier – The Organic Gourmet”Lesliecerier.com, and click on cooking classes.

Happy Spring!

Leslie

Teaching Organic Cooking Classes on the East and West Coast
April 21, 2008

Hi all,

Just back from teaching The Esalen Cookbook Workshop at Esalen in Big Sur in CA with my friends Charlie and Marion Casio… Charlie Casio wrote the book and invited me to teach with them, to offer some of my gluten free teff flour and teff grain recipes from Going Wild in the Kitchen; to talk about food and health and add my improvisational approach to cooking for health and vitality. We were picking, cooking and eating fresh kale and strawberries, parsley and chard from the Esalen gardens next to the Pacific Ocean, and we ate over looking the ocean!

Now that I am back, I have been cooking organic vegetarian meals for personal chef clients and getting ready to teach organic gourmet vegetarian cooking classes here in Shutesbury, MA.

PLEASE come to my cooking classes in my home country kitchen in Shutesbury, MA this Sunday April 27th 11AM-2PM: Creative Cooking with Sea Vegetables.

Maine Coast Sea Vegetables is sending some tasty samples of their sea vegetables: dulse, kelp, laver, nori and their delicious sea chips for us to eat and cook with, and there will be some samples for you to take home, too! If you are not already registered, please let me know if you are coming. There is room for you!

ON May 11, a special Mothers Day class, Eating Your Way to Strong Bones. Men and women are welcome!

Do take advantage of the special prices for registering for 2 classes or saving money by prepaying 2 weeks before classes.

Here are the descriptions of these NEW CLASSES!

Cooking Creatively with Sea Vegetables April 27th 11AM-2PM

Versatile, tasty, available all year round, sea vegetables are a rich source of minerals, vitamins and fiber. Their health benefits are legendary: regular consumption has been linked to reduced rates of some illnesses and, in sufficient quantity, some sea vegetables are purported to help fight the effects of radiation, plus they’re great for the hair and skin. Alaria, arame, dulse, hiziki, kelp, nori, kombu, sea palm, wakame… learn which are best to flavor soups and which cradle sushi, which complement bean dishes and which sparkle in salads. Join Leslie Cerier, co-author of Sea Vegetable Celebration, for this upbeat and up-close look at vegetables from the sea. Quick Miso Soup with Dulse and Spicy Thai Noodles; Vegetarian Ginger Tempeh Sushi; Arame Vegetable Egg Rolls; Marinated Japanese Land and Sea Vegetable Salad; Sea Palm Stir Fry with Bhutanese Red Rice; Fried Dulse; and Dried Nettles-Kelp-Sesame Seed Gomasio.

Eating Your Way to Stronger Bones, May 11th 11AM-2PM

An adequate supply of calcium is necessary to build and maintain strong, healthy bones. Of course, many simple and delicious foods supply this essential mineral – beans, leafy greens, soy foods, sea vegetables, nuts, seeds and a few special grains. Yet some foods increase our calcium needs and others inhibit its uptake, while others actually steal it from our teeth and bones. To cut through calcium confusion and discover delicious ways to nourish your bones, join Leslie Cerier for this fun and informative class. You will learn which foods to eat and which to avoid, how to make creamy sauces without a speck of dairy, and how to mix and match grains with vegetables for maximum calcium absorption. Japanese Rainbow Salad with Arame and Sesame-Ume Vinaigrette; Leafy Greens with Garlic Tahini Sauce; Tofu Stroganoff with Parsley-Garlic Ribbons; Chickpea Vegetable Pâté; Pan-Seared Coconut Teff Fritters; and Fresh Almond Milk & Raspberry Smoothies.

On May 18-23, I will be teaching Cooking for Women’s Health at Kripalu Yoga and Wellness Center in the Berkshires. Please join me! There are scholarships available through Kripalu. Please click on Cooking Classes on my website: Lesliecerier.com for more details.

And for those of you in NYC, I will be teaching these classes in September at the Natural Gourmet Cookery School.

Check my cooking class link on my website lesliecerier.com for the descriptions and all the details on how to register for all my classes.

Hope to see you soon! Happy spring!