TICKETS: $55 for most events some include wine. (If you cross the train tracks, you have gone too far.) WHERE: The Next Key Center, 1385 North Hamilton Parkway, Novato, driveway immediately after the Marin Airporter location. Sample menu: Grilled Red Stark Crimson Pears with House Cured Duck Pastrami, followed by Pan-Roasted Bronzino Bass with Roasted Celeriac and Pumpkin-Ginger Snaps with Artisan Cheese. You can register online for upcoming classes or call us for more details at 41 x 243 To this day, both her Ya-Ya and the cuisine of Greece influence her cooking. Recently she received her nutrition certification through Cornell University, and completed her first cookbook, Sweet & Skinny which features 100 delicious, skinny desserts. Over the years she has worked at notable restaurants such as Rubicon, The Slanted Door, Ame, LuLu and Yoshi’s, where she was named “one of the cities top pastry chefs” by San Francisco Chronicle’s head food critic, Michael Bauer. Churchill’s low-fat chocolate fudge cake was a hit on Top Chef and was later featured in Food & Wine magazine. Over the years her low-fat and sugar-free desserts have continued to grow in popularity. Always up for a good challenge, she kept at it. This proved particularly challenging when it came to developing delicious desserts, which are typically full of butter and sugar. Having a personal interest in health and fitness, she began focusing her attention on using natural ingredients to create recipes that were full of flavor, without all the fat. “I sometimes compete on the show, Food Network Challenge and can also be seen on various morning shows promoting healthier ways to cook and bake.” “Since TOP CHEF, I still refuse to pack my knives and go!” says Churchill. Churchill’s televised cooking career started with a few local television appearances and then on to TOP CHEF season 2. She moved to San Francisco where she graduated from the California Culinary Academy, later furthering her education in advanced pastry skills and savory cooking at the Culinary Institute of America at Greystone. In 1999 Churchill decided to turn a life-long passion for cooking into a career. Under her loving guidance, she learned how to make her own yogurt, cure olives, make homemade breads and pastas, and how to create a wide variety of authentic Greek dishes. She would spend hours in the kitchen with her Ya-Ya (Greek grandmother). The menu included Feta and Dill Biscuits, Flax and Quinoa Granola Bars, Fudge Popsicles and Carrot Cake.Ĭhurchill began to cook as soon as she was old enough to reach the stove. Last Thursday we learned some sweet and skinny baking tricks from Celebrity Chef, Marisa Churchill a former TOP CHEF contestant and premier pastry chef. This campaign has 45 days left to reach its goal, please consider donating to this great program. Reaching their goal of $10,000 will ensure that their students receive a chef coat, hat, textbooks and a starter set of knives upon graduation without any cost to them. They recently reached the 20% mark in a crowd funding project to support theFresh Starts Culinary Academy, which provides the necessary job skills to adults seeking employment in the food industry. Proceeds from these events support their shelter and job-training programs atHomeward Bound of Marin. Posted by: Adrianne Goff on Celebrity Chef, Marisa Churchill is sweet on Homeward Bound of Marinįresh Starts Chef Events in Novato, CA offer guests demonstrations and presentations by celebrity chefs, cookbook authors and artisan producers in their beautiful Key Room once a month.
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