Cooking with Tender Spring Produce
Tuesday, March 10, 2009
Alan Ray : From fava beans with a fine chianti to spam, spam, spam. Food is entertaining, pleasurable, challenging, daunting and necessary.
It's also one of the things people talk about endlessly, but we only have an hour. Today, with spring time right around the calendar corner, we'll talk about spring cooking.
Chef Elizabeth Podsiadlo will teach vegetarian cooking at the San Diego Natural History Museum on March 28, 2009.
- Elizabeth Podsiadlo , personal chef and cooking instructor who is known around town at the "Opera Singing Chef "because of her regular performances in hotels and restaurants.
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