Celebrating Spring!  The April Classes                                             

                Sunday April 6th - Global Pancake Party! 

                                            We will be preparing savory pancakes and their sides and sauces

                From Lebanon, Japan and Korea ! Diverse flavors, all with the same Umami excitement!

    

            Saturday April 12th- Three Vegetable Tarts to honor the Spring produce. 

                                    Asparagus with Brie, Roasted Golden and Red Beet and Goat Cheese, Braised Leeks with Fontina.

              Saturday April 19th- A Reprise of Japanese Small Plates! This class was such a hit and many folks were not able to come so I am offering it again.  Karaage, Poke , Hamachi Sashimi and their respective accompaniments .

Saturday April 26th- Spring Lamb dishes with their Sauces. Simple , easy to prepare dishes made with Spring Lamb.

Class Fee is 85.00. They are held at my home here in Elk and go from 11-3 or so. We have demonstration, Hands On and then Lunch. In most cases I provide recipes and product resources. 

To sign up email me at shanitaji@gmail.com

 My classes for February 2025

Celebrating Small Plates!

I love Tapas and dining with small plates and I want to share my favorites for our February Classes.

85.00 per class, We commence at 11am, and enjoy a wonderful repast sharing our creations.

Come Join the Deliciousness!

2/1 Lebanon

Three Kibbes, Lamb, Fish and Pumpkin , Tahini Sauce

2/8 Japan

Mini Okonomiyaki , Spicy Tuna, Unagi Bites,Seared Albacore on Seaweed Rice Cakes

2/15 Portugal

Salt Cod Croquettes, Shrimp Custard Pasteis, Clam and Jamon Cataplana 

2/22 My own recipes featuring Duck Confit

Confit of Duck Tacos with all the Things, Potato Duck Confit Artichoke Galette

I am offering a reprise of the Crabapalooza Class on December 28th.

We'll be preparing 4 Dungeness Crab Appetizers.

My Thai inspired Crab Cakes with Green Curry. Artichoke and Crab Beignets with Preserved Lemon and Harissa Aioli, Crab Croquettes with Charmoula and Crab Mac and Cheese Cupcakes.

Class is at my home in Elk. 85.00 per person .

Come Join in! It will be fun and delicious!

                                                          All Sorts of Pastry!

                                        From sweet to savory, fancy to simple, a starter to a main to a dessert.

 New flavors to explore and grace your holiday fare!

 We'll spend November demystifying the perfect pastry dough and using it in creative ways with the   bounty of the seasons harvest.

Series begins ySaturday, November 9 with the following classes every Saturday of the month.

November 9- Roasted Butternut Squash, Black Bean and Sheep Feta Empanadas , Aji Amarillo

                      Apple and Cheddar Dumplings

November 16- Savory Individual Beef, Roasted Vegetable and Potato Pies, Thyme Glaze

November 23- Persimmon ( if available) Tart Tatin, Jam Galettes

November 30- Thanksgiving Leftovers En Croute! 

11am-2pm  at my home in Elk. Class is limited to 5 persons.

$250.00 for the 4 classes .  If there is an open spot you can drop in for a single class for $75.00.

Email me to sign up. shanitaji@gmail.com

Dinners on the Bluff

                                         Come dine with me for a bespoke curated evening meal !

                                  Celebrating the bounty and beauty of our Mendocino County

                                                          For more information email me at shanitaji@gmail.com

All About Fish!

 I am offering a series of classes beginning Saturday October 5th, 19th and 26th.

We will explore the art of cooking fish. Each week we will take one particular fish variety and prepare it   as a complete entree. The fish we will work with is subject to availability so I can't post quite yet what we will be using.

We begin the series with a celebration of our local Albacore, creating a Japanese inspired Nicoise. 

Week 2 we will create a favorite from Portugal. Calderada. A poem of a fish stew fragrant with Thyme, Saffron and Fennel Pollen.

 Week three we explore a Lebanese classic that is typically served at Lent, Wild Caught Halibut with a Lemony Tahini, Fried Onions and Toasted Pine Nuts, glittered with Pomegranate!

My focus will be on wild caught , only the most fresh, not ever farmed seafoods.

Class fees are 250.00 for the 3 week commitment. Class size is limited to 5 persons.

If you are unable to make a class there is no make up available.

If you want to sign up for an individual drop in the cost is $75.00 and this is providing an opening is available.

                                                            Finally! 

                        

Friends and Fans of ShannonFood, beginning in September of 2023 I'll be offering a series of cooking classes here at my home in Elk.

Class size is limited to 4 people and will include written recipes, instructions, demonstration and hands on participation. Followed by a wonderful shared repast we all create together.

Classes will commence Saturdays at 11am and wrap up about 2pm, which will include our meal together.

Each individual series is 4 weeks and is $200.00 per person for each series.

The September series is titled ' Creating Umami'.

Here we will dive into the building of flavors using certain ingredients that bring magic and elevated flavors. We'll do a different cuisine each week to explore how many cultures use ' Umami' to distinguish flavors that inspire and delight.

October's offering ' The Art of Presentation'

No tweezer or squirt bottle funny business here. Again, we'll explore 4 different recipes, creating an entire composition , honoring the beauty and authenticity of each ingredient. Focused on the aesthetics of texture, color, flavor, and presentation.

November' Holiday Repasts'

Here we will create together, new takes on the old holiday standards, using uncommon ingredients, inspiring flavors and new concepts to make our holiday dishes surprising yet still rooted in the comfort of our favorites.

Should there be more interest , I'll add more in the future.

To sign up email me at shanitaji@gmail.com

Summer is Here!

 

                                                        A Sort of Improvised Nicoise

Shishito Pepper and Roasted Corn Croquettes

It's corn and pepper season!

These are beyond scrumptious and I serve them with a simple

Chive Aioli as not to take away from the flavors of the peppers

and corn.

you'll need a couple cups of mashed potatoes.

I prefer to use Yukon Golds, leaving the skin on, when cooked and mashed.

Blister a pint of Shishito peppers and cover til soft.

Cut 2 ears corn off the cob and roast in a little olive oil til the corn is cooked

and soft. Undercooked corn will explode when you fry them and take it from 

me , you don't want that to happen!

rough chop the peppers, remove the stem of course and mix with the corn

season with sea salt  and fresh cracked black pepper.

then mix in gently the potatoes, a beaten egg and a couple tablespoons

of flour.

let cool.

then you form the croquettes either by using two spoons to shape

or make little balls. .

You'll fry them in hot vegetable oil until golden

using a slotted spoon to remove and drain on paper towels.

They can easily be re- heated.