The SideDish Newsletter Vol 7, 2008

Volume 07 - 2008

To ensure receipt of our emails, please add sidedish@partiesthatcook.com
to your Contacts or Address Book. Thank you!

Oven-Roasted Figs Wrapped in Prosciutto with Melted Gorgonzola Centers

Welcome back figs! These deliciously versatile fruits are back in season and we couldn’t be more excited! In salads, pizza, roasted with ice cream… the possibilities are endless. For a simple appetizer that can be dressed up or down, try our classic Oven-Roasted Figs Wrapped in Prosciutto with Melted Gorgonzola Centers.

Click here for Oven-Roasted Figs Recipe

Click here for more seasonal recipes

Back to the Top

Tantalizing Market Tapas Series in San Francisco
Wednesday, August 20 @ Ferry Building
6:00 – 8:00 pm
Join Parties That Cook & CUESA for this sizzling summer cooking series. Farmer’s Market expert and Chef PTC Chef John Silva shares his tips for selecting and cooking fresh summer ingredients. Grab an apron for a hands-on cooking lesson, where you’ll learn to cook appetizer recipes with Californian-International flair. Wines provided by tuttifoodie.com, an e-column for adventurous food-lovers. Vegetarian options available. $45 per guest.
Click here to sign up

Lunch Hour Chef Series in San Francisco
Friday, August 22 @ Ferry Building
12:00 – 1:00 pm
Bored of the usual lunch options? Hop on over to the Ferry Building on Fridays this summer for CUESA & Parties That Cook’s new Lunch Hour Chef series. Grab an apron for a hands-on cooking lesson, where you learn to make your own fresh summer sandwich & salad using ingredients hand-picked from the Farmer’s Market. Kick back and nosh at our picnic tables after the cooking is done, or take your lunch to-go. Vegetarian options available. $25 per guest.
Click here to sign up

Date Night "Mediterranean Market" San Francisco
Thursday, September 4, 2008 @ Sur La Table Union Square
6:30 – 9:00 pm
Join us for a romantic Mediterranean date night cooking class and dinner. Learn cooking techniques while preparing a four-course gourmet meal, including our Prosciutto-Wrapped Oven-Roasted Figs with Melted Gorgonzola and Grilled Chicken Skewers with Melted Halloumi Cheese and Lemon, with hands-on instruction from Executive Chef & Founder Bibby Gignilliat. $85 per guest.
Click here to sign up

Back to the Top

Receive a free 1-year subscription to Bon Appétit Magazine when you book your team building event or cooking party by August 31st. To reserve your date, call 1-888-907-COOK or email info@partiesthatcook.com. Be sure to mention The SideDish Special coupon.

Back to the Top

Parties That Cook & CUESA’s “Lunch Hour Chef” daytime cooking class series at San Francisco’s Ferry Building was featured on San Francisco Magazine’s It List. Parties That Cook Lead Chef and Owner of Culinary Eye Catering, John Silva is teaching the “Lunch Hour Chef” series as well as an evening class called “Tantalizing Market Tapas.” Both class series focus on selection and cooking of seasonal Farmer’s Market ingredients.

Click here to read the It List

Back to the Top

Appetizers Galore!

Looking for a gift for the aspiring chef in your life? Try The Sumptuous Small Plates Deck available on Amazon.com today!

The Sumptuous Small Plates Deck is a collection of 30 deliciously fun appetizer recipes and tips to throwing a cooking party. Also available at the following Bay Area stores: Period George, The Pasta Shop, Nest, Zinc Details, Leige, Books Inc. on Van Ness, Isabella's Table, Draeger's Markets and The Spanish Table.

Back to the Top

Parties That Cook is seeking service-oriented individuals who share our passion for cooking and entertaining. Positions available include Office and Event Logistics Manager, Lead Chefs, Sous Chefs and Servers.

Click here to read more

Back to the Top