Food Find..........Something Delicious

Private Harvest Bread Dippers.  Made from the finest, hand-selected ingredients, these dippers are multi-taskers!  Aside from being the perfect dip for your favorite artisan breads, they’re also excellent for vegetables, meats, fish and poultry.  Use as vinaigrette and toss with green salad.  Perfect as a finishing sauce too!  Brush over thin cut baguette rounds and bake to create the perfect Crostini base for your favorite spread or topping.  Choose from 6 different flavors.

Special Notice!!!

One thing that business owners often forget is that customers are the driving force of their business: without them, they have no future. You may currently feel that your relations with customers are good, but can you do more? How can you ensure that your customers will stay loyal to your business? Leslie Lightner, owner of the Pacific Culinary Studio in Everett, WA. will dicsuss her business and explain the importance of caring for your customers with host, Silvia Gercke.

Listen on March 15 at 6:30 AM and on March 19 at 12:00 PM (Pacific Time) on 1150 KKNW AM Radio in the Seattle metro or online at the same times listed at www.1150kknw.com. Click on the upper right button marked Listen Live to launch the player. Our success stories come from the Northwest Women's Business Center.

Upcoming Classes. Call and reserve your plate today!!

The Art of the Cedar Plank with James White

Thursday, March 16, 6:30-8:30 p.m.  $45

We’re going to kick off prime salmon season with this Northwest technique for preparing seafood and a delicious new way to roast.  We’ll start the evening with Planked Shrimp Scampi. Next, Chef James will review selecting and filleting a whole salmon, and prepare Planked Salmon with an assortment of tempting seasonal sauces.  Last but not least, we’ll make a Cedar Planked Stuffed Peppered Pork Roast.

The Perfect Panini with Leslie Lightner

Wednesday, March 22, noon-1 p.m.  $22 for more info click here.

Ravioli and Lasagna—The Lighter Side with Leslie Lightner

Thursday, March 23, 6:30-8:30 p.m. $40 for more info click here.

Breakfast of Champions with James White—Chef, Instructor

Saturday, March 25, 10-noon   $35 for more info click here.

Chicken Little with Leslie Lightner—Director, Pacific Culinary Studio

Wednesday, March 29, noon-1 p.m.  $22 for more info click here.

Candy Making with Eliza Saunders—Pastry Chef, Candy Artisan

Thursday, March 30, 6:30-8:30 p.m. $40 for more info click here.

Cooking with Chef James

“Let’s have some fun in the kitchen!  This is the place were I like to entertain and pass on ideas and knowledge to those who want to learn.  I like to do a little twist on traditional recipes and present them in a way that catches the eye.  My instructing goals for my classes are, keep it simple to understand and fun to create.  Good food is my passion and passing it on is my goal.  Let’s get the food party started!”

Perfect Wine Pairing--Mionetto Sparkling Wine 

Dry structured Prosecco Spumante with a fruity aroma of golden apple, licorice, honey and maple.  This versatile wine is perfect for breakfast or brunch--a delightful palate cleanser when paired with rich sweet foods. Available at Pacific Wine and Kitchen, 6915 Evergreen Way, Everett, Wa. 425-353-6468 

Great idea for Easter Brunch!

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.

Makes 6 servings.

I have found that by adding one more egg and reducing the half and half to 1/2 cup that there is no sogginess to the French toast. For a great presentation flip whole pan of french toast over on to a platter.

Welcome to the first monthly Pacific Culinary Studio Newsletter!  We have started this in tandem with our new schedule format in the hope of keeping you better informed of what’s happening at the studio.  Each month we’ll feature a chef, cook's tool, food item, wine pick and recipe to add to your collection—not to mention announcements and upcoming events. We welcome your feedback and suggestions. For more information please visit www.pacificculinarystudio.com or call 425-231-9239 to schedule your class today. We are located at 6915 Evergreen Way, Everett, WA.

Must Have........ Our Gadget of the Month

The Endurance Lemon and Lime Juicer.  If you’ve been to our classes you know there is rarely a time where this tool isn’t close at hand.  It makes quick work of juicing lemons and limes without the messy reamer.  Here’s how it works:  place half of the fruit (lemon, lime or orange) cut side down in the juicer and squeeze the 5” handles together.  The juice will pass through the drain holes and leave the seeds behind.  Durable 18/10 stainless steel and dishwasher safe.  A “Must Have” for cooks and bakers alike.