Newsletter for: March 1, 2013
Happy March, Hipcooks!
We've got Spring Brunch Classes blooming, a new Spring Farmer's Market Class has popped up, and we couldn't help but plant a few favorites, like the Wusthof Knife Skills Workshop and a Just Desserts class.
Lamb for springtime, anyone? No one does it like the Greeks! Praise Dionysis and check out My Big Fat Greek Cooking Class this spring at all studios.
Lastly, say a fond farewell to winter's favorite Hot Soup Focus Group - last chance for this awesome knife skills class!
Farmer's market: Spring!
My Big Fat Greek Cooking Class
Are you the type of person who has a little extra Spring in Your Step?
Want to bring a little Sunshine to your life - and ours?
Sign up to be a Hipcooks Assistant and take Hipcooks Classes FOR FREE!
Yep, for free! For each class you assist, you piggybank credits for free classes. Please join the wonderful, beloved community of Hipcooks Assistants. Simply write an email with your contact info to:
San Diego: firstname.lastname@example.org
Los Angeles: email@example.com
and just put " New Assistant!" in the subject line. We'll send you all the info, and you can decide if it is right for you!
Will you be in San Diego the last weekend of March? Then please visit the Hipcooks Open House! North Park (the neighborhood where Hipcooks is, throws a monthly party called 30th on 30th. The next one falls on Saturday, March 30th - and it will be a delightful event! Check out all the restaurants and businesses on the street as they throw a progressive-party. Linger at Hipcooks, where we always have yummy eats, good vibes, and check out our studio! The Hipcooks Cookbook will be there for you to check out, Hooray!
Recipe of the Month, for the leprechaun in your life
1 pound bacon, cut into small cubes
1 1/2 quarts chicken stock
4 cups water (or use all chicken stock)
3 allspice berries
3 bay leaves
2 tablespoons fresh marjoram
1 cup sauerkraut, plus around 4 tablespoons juice
1 large red or yellow potato, diced
2 carrots, minced
3 stalks celery, minced
1 small onion, diced
2 cups fresh cabbage, shredded thin
Cook bacon in heavy bottomed pot until a little crispy. Remove a few tablespoons grease, how much is up to you! Add allspice and bay leaves, cook for a beat. Add sauerkraut, potato, carrots, celery and onion, cook until carrots are soft, on medium heat. Add chicken stock/water to cover veggies and add fresh cabbage. Simmer for about 10-15 minutes. Taste. Salt or pepper? Add sauerkraut juice and fresh marjoram.
Serve with a big piece of crusty bread. It's like a juicy deconstucted brat with kraut! Yum.
Eat well, Be well.