Don’t just call him a chef, Curtis Aikens is an entertainer. He discusses the Royal Wedding and the NFL draft on Charlotte Today while he whips up his champagne dijon pasta sauce, yum! Click here to watch the video (look for the kiss at the end), and click here for the champagne dijon pasta sauce recipe. Stop by the IKEA in Charlotte tomorrow from 2 – 4 p.m. to see Curtis Aikens give a cooking demonstration and learn culinary tips you can use in your kitchen.
An article in today’s Charlotte Observer reveals the topics Food University Star Instructor Curtis Aikens will cover when he hosts a free cooking demonstration at the IKEA in Charlotte on Saturday. It’s the second to the last stop on the Food University cooking tour, presented by Family Circle, and you will not want to miss this rare opportunity! Click here to read the Charlotte Observer article previewing this event. We hope to see you at the IKEA on 8300 IKEA Boulevard, Charlotte, NC from 2 – 4 p.m. on Saturday, April 30.
The overflowing crowd at yesterday’s Food University event at the IKEA in Conshohocken, PA laughed and learned as Food University Star Instructors Mary Ann Esposito and Marc Silverstein demonstrated how to cook Italian dishes. Mary Ann, who has the longest running cooking show on television, loves to share Italian recipes. The crowd ate up the camaraderie between Mary Ann and Marc as the hosts shared stories that kept the audience engaged. Mary Ann informed the crowd of the origin of pesto. The word derives from the traditional method of preparing pesto; with a mortar and pestle. The pesto sauce recipe and instructions are posted below.
There are two more Food University cooking demonstrations, presented by Family Circle, left on the schedule. Curtis Aikens will be at the IKEA in Charlotte, NC on April 30 and Mary Ann will be at the IKEA in Schaumburg, Il on May 7.
INGREDIENTS
• 2 cups packed basil leaves, rinsed
• 2 large cloves garlic, peeled
• 3 tablespoons pine nuts
• 1/2, cup extra virgin olive oil
• 1/2 cup grated Parmesan cheese
DIRECTIONS
Process basil, garlic and pine nuts in a work bowl of a food processor until finely chopped. With a processor running, slowly add oil through top of processor. Process for one minute until smooth. Remove to non-reactive storage container and stir in Parmesan cheese and salt. Cover and refrigerate until ready to use.
We love a good culinary debate at Food University. The latest topic: top 5 ingredients you have to have in your kitchen. Here’s a hint, kosher salt is #1, what are the rest? Watch Food University Star Instructor Marc Silverstein give his top 5 must-have ingredients on Let’s Talk Live and see if you agree with him. More tips like these will be offered at the two Food U appearances this weekend, presented by Family Circle.
On Saturday, April 16, Food University Star Instructors Karl Benko and Marc Silverstein will be at the IKEA on 2901 Potomac Mills Circle in Woodbridge, VA and on Sunday, April 17, Mary Ann Esposito and Marc Silverstein will be at the IKEA on 400 Alan Wood Road in Conshohocken, PA. Both events will run from 2 – 4 p.m. The Star Instructors will givetips to improve your culinary knowledge and help you navigate your kitchen. See you this weekend!
Residents of California, we have two very special Food University appearances for you, presented by Family Circle. Tomorrow, April 2, Star Instructors Caprial & John Pence will be at the IKEA in Covina, CA from 2 – 4 p.m. They will also be cooking at the IKEA in Costa Mesa, Orange County on Sunday, April 3 from 2 – 4 p.m. At both appearances, Caprial & John will be cooking in-store and offering tips that will make your life in the kitchen a little bit easier. Read their biographies here.
Hope to see you this weekend!
In case you missed it, Food University shot a live broadcast via Facebook and Livestream to announce the dates of our 2011 Spring appearances. To watch the full video, click here.
Star Instructor Marc Silverstein was on hand to share the exciting news along with the upcoming tour dates and featured celebrity chefs. Come join Food U at these select IKEA stores where you’ll enjoy FREE seminars and cooking demonstrations. You don’t want to miss it! Dates are as followed:
16
DEC
Worried about entertaining this holiday season? Food University’s got you covered. No matter the occasion, our idea is simple: make your guests feel comfortable and don’t let cooking get in the way of what’s most important– spending quality time with the people who matter most.
Our “Memorable Entertainment” webcast features footage of Food U Star Instructor’s Caprial and John Pence appearance at the IKEA in Portland, Oregon. (Don’t they look great in their green chef’s coats?) Watch as they do away with the mystique and snobbery associated with cooking and wine and instead, make them more approachable and understandable to every American.
Caprial and John begin by showing the IKEA audience two, easy appetizers perfect for entertaining. These recipes can be done in minutes, so less time is spent cooking and more time is spent socializing with friends and family. The first recipe is for a red pepper humus that adults and children alike are sure to enjoy. The other is a recipe for crostini bread (just a fancy word for toast). The bread is toped with goat cheese, caramelized onions and bacon, but feel free to experiment here. The possibilities are endless.
Food U’s “Memorable Entertainment” webcast also spotlights a key piece to any party: wine. Our star instructors reveal common misconceptions like pouring techniques, types of wine glasses and mixing reds and whites. Learn great tips for improving the taste of your wine, too! Watch the full webcast at www.myfoodu.com.
Happy Holidays from all of us at Food U. And don’t forget to follow us on Twitter and like us on Facebook!
The Food U crew continued their cross country tour over the weekend, this time stopping in Austin, Texas. Food U star instructor Claudine Pepin and Arturo Boada, of Arturo’s Uptown Italiano in Houston, were on hand to share some cooking secrets to the “Bat City” faithful. The lively crowd was given a first-hand look at the basics of food including recipes on fun, easy and healthy meals. Special thanks to the IKEA folks who were more than gracious in providing the crowd with complimentary Swedish meatballs and cheese. The Food U crew invades Cincinnati this Saturday, November 13th. Hope to see you there!
A web exclusive courtesy of Food University star instructor Claudine Pepin. A celebrated chef in her own right, Claudine is daughter of the Jacques Pepin, the legendary TV chef who often collaborated with Julia Child.
In this Skype interview with Food U’s Marc Silverstein, Claudine shares a quick, easy and healthy recipe for artichoke hearts. You won’t believe how easy it is! The recipe is perfect for all of us who are on-the-go, but want to keep costs, cooking time and calories down.
Claudine also shares a preview of her upcoming Food University event in Austin, Texas. Get ready for an afternoon of all-things-food that’s sure to be fun for the whole family!
Catch Claudine at the IKEA in Round Rock, TX November 6th from 2pm-4pm!
1 IKEA Way, Round Rock, TX 78664
Frozen Artichoke Hearts
-Thaw for 15 to 20 minutes
-Heat a sauce pan on medium with 2 tbsp of water
-Place artichokes into pan, add a tbsp of butter or olive oil, depending on preference
-Salt and pepper for taste
-Enjoy!
28
OCT
Star instructor Curtis Aikens is a hit at Food University events this past weekend in Detroit and Minneapolis. Lucky members of the audience got a close-up look at the quick, easy and healthy recipes Curtis prepared from the Food U menu. In Minneapolis, he presented an easy tomato sauce recipe that can be done in minutes. Curtis wowed the Detroit area crowds at the IKEA store on Saturday. Among the recipes he demonstrated, an easy yet tasty Green Onion Dressing:
INGREDIENTS
1 batch of scallions
1 teaspoon Dijon mustard
4 teaspoons Champagne vinegar
1 small garlic clove
1 teaspoon kosher salt
1/2 cup extra virgin olive oil
DIRECTIONS
Rinse the scallions, trim the root end, and then roughly chop them. Place all of the ingredients except the oil in a food processor and puree. Then add the Oil in a slow, thin stream with the processor on until it is incorporated. This dressing will go well with most salads but it will especially enliven blander greens like iceberg or Boston lettuce.
Upcoming Live Event Host: Claudine Pepin
Food U’s next stop is Austin, Texas November 6th. Watch the talented Claudine Pepin (shown here with her father and world-renowned chef Jacques Pepin), as she hosts a dazzling cooking showing dedicated to such topics as “Spice It Up with Flavor Enhancers” and “Memorable Entertainment.” For more information, visit our Upcoming Live Events page.