Archives: Events

Theo offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Theo will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

Tuesday Hands-On Cooking Class 11:30 AM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

Theodora (Theo) Stephan was the first to plant olive trees in Santa Barbara county, California, for Extra Virgin Olive Oil (EVOO) in 1996. She is celebrating her 24^th harvest season this year and was awarded “Olive Oil Sommelier” (one of less than 300 in the world) in 2019. Theo’s brand, Global Gar0dens, offers 12 different varietal EVOO’s, 20 hand-crafted balsamic-style wine vinegars, organic snacks and a myriad of pantry items made from her formulas. She was the first in the US to create an olive oil subscription program. Educating people on the nuances of cooking and baking with fresh olive oil is a great passion of Theo’s. She specializes in creating full-flavored Mediterranean Diet (on which she was raised by Greek-American parents) cuisine. She has written two popular cookbooks and has been featured prominently in the Los Angeles Times, Sunset Magazine, Better Homes and Gardens, Food and Wine, Bon Appétit, Mother Earth, Home and Family TV show, Oprah, Martha Stewart blogs and many more.

Theo offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Theo will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

Tuesday Hands-On Cooking Class 11:30 AM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

Theodora (Theo) Stephan was the first to plant olive trees in Santa Barbara county, California, for Extra Virgin Olive Oil (EVOO) in 1996. She is celebrating her 24^th harvest season this year and was awarded “Olive Oil Sommelier” (one of less than 300 in the world) in 2019. Theo’s brand, Global Gar0dens, offers 12 different varietal EVOO’s, 20 hand-crafted balsamic-style wine vinegars, organic snacks and a myriad of pantry items made from her formulas. She was the first in the US to create an olive oil subscription program. Educating people on the nuances of cooking and baking with fresh olive oil is a great passion of Theo’s. She specializes in creating full-flavored Mediterranean Diet (on which she was raised by Greek-American parents) cuisine. She has written two popular cookbooks and has been featured prominently in the Los Angeles Times, Sunset Magazine, Better Homes and Gardens, Food and Wine, Bon Appétit, Mother Earth, Home and Family TV show, Oprah, Martha Stewart blogs and many more.

Theo offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Theo will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

Tuesday Hands-On Cooking Class 11:30 AM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

Theodora (Theo) Stephan was the first to plant olive trees in Santa Barbara county, California, for Extra Virgin Olive Oil (EVOO) in 1996. She is celebrating her 24^th harvest season this year and was awarded “Olive Oil Sommelier” (one of less than 300 in the world) in 2019. Theo’s brand, Global Gar0dens, offers 12 different varietal EVOO’s, 20 hand-crafted balsamic-style wine vinegars, organic snacks and a myriad of pantry items made from her formulas. She was the first in the US to create an olive oil subscription program. Educating people on the nuances of cooking and baking with fresh olive oil is a great passion of Theo’s. She specializes in creating full-flavored Mediterranean Diet (on which she was raised by Greek-American parents) cuisine. She has written two popular cookbooks and has been featured prominently in the Los Angeles Times, Sunset Magazine, Better Homes and Gardens, Food and Wine, Bon Appétit, Mother Earth, Home and Family TV show, Oprah, Martha Stewart blogs and many more.

Annie offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Annie will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

Annie Fenn, MD, is a physician, chef, and leading voice in the Alzheimer’s prevention movement. As a Board-Certified Obstetrician/Gynecologist and Menopausal Health Expert, she has helped her patients age gracefully for decades. Dr. Fenn switched gears in 2010 to practice medicine from a different angle—as a chef and culinary instructor. She attended culinary school in Italy, Mexico, and at the Culinary Institute of America. In 2015, she launched Brain Health Kitchen, the only cooking school of its kind to focus exclusively on preventing Alzheimer’s and dementia. Dr. Fenn teaches the Brain Health Kitchen method of cooking throughout the U.S. and abroad. To date, more than one thousand participants have enrolled in the hands-on cooking school. Her book, The  Brain Health Kitchen, is available through Amazon.

Annie offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Annie will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

Annie Fenn, MD, is a physician, chef, and leading voice in the Alzheimer’s prevention movement. As a Board-Certified Obstetrician/Gynecologist and Menopausal Health Expert, she has helped her patients age gracefully for decades. Dr. Fenn switched gears in 2010 to practice medicine from a different angle—as a chef and culinary instructor. She attended culinary school in Italy, Mexico, and at the Culinary Institute of America. In 2015, she launched Brain Health Kitchen, the only cooking school of its kind to focus exclusively on preventing Alzheimer’s and dementia. Dr. Fenn teaches the Brain Health Kitchen method of cooking throughout the U.S. and abroad. To date, more than one thousand participants have enrolled in the hands-on cooking school. Her book, The  Brain Health Kitchen, is available through Amazon.

Annie offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Annie will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

Annie Fenn, MD, is a physician, chef, and leading voice in the Alzheimer’s prevention movement. As a Board-Certified Obstetrician/Gynecologist and Menopausal Health Expert, she has helped her patients age gracefully for decades. Dr. Fenn switched gears in 2010 to practice medicine from a different angle—as a chef and culinary instructor. She attended culinary school in Italy, Mexico, and at the Culinary Institute of America. In 2015, she launched Brain Health Kitchen, the only cooking school of its kind to focus exclusively on preventing Alzheimer’s and dementia. Dr. Fenn teaches the Brain Health Kitchen method of cooking throughout the U.S. and abroad. To date, more than one thousand participants have enrolled in the hands-on cooking school. Her book, The  Brain Health Kitchen, is available through Amazon.

Kate offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Kate will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

Kate Sherwood is CSPI’s culinary director and executive chef. She writes “The Healthy Cook” recipes for CSPI’s website and monthly publication, Nutrition Action, and is the publication’s culinary editor. Kate has lived in or traveled to (and, of course, has eaten in) more than 35 countries. Her deep understanding of so many cuisines helps explain why her dishes are so intensely flavored without the need for excess salt. Kate has taught healthy cooking at the Capital Area Food Bank in DC and was the keynote speaker at the Food Bank’s TEDx Food event. She was also a speaker at their Hunger Summit and was featured in the Washington Post. Kate gives healthy cooking lectures and cooking demos at a variety of venues, including medical schools, nonprofits, health clubs, public libraries, and private events. Trained at the Culinary Institute of America, Kate has worked as a food stylist at The Food Network, Discovery, “The Today Show,” and Martha Stewart.

Joe offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Joe will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 11:30 AM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

Joe Yonan is the James Beard award-winning Food and Dining editor of The Washington Post and author of the bestselling cookbook “Cool Beans: The Ultimate Guide to the World’s Most Versatile Plant-Based Protein” (Ten Speed Press, 2020). He was the editor of “America The Great Cookbook” (Weldon Owen, 2017) and has written two other cookbooks for Ten Speed: “Eat Your Vegetables: Bold Recipes for the Single Cook” (2013) and “Serve Yourself: Nightly Adventures in Cooking for One” (2011).

Check out my new book! “Cool Beans: The Ultimate Guide to Cooking With the World’s Most Versatile Plant-Based Protein” is out NOW from Ten Speed Press.

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Read more on my website!

Kim offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Kim will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 11:30 AM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

For the past 25 years, Kim O’Donnel has been working in food as a chef, journalist, and teacher. A former food writer for The Washington Post and several other newspapers big and small, Kim is the author of three vegetable cookbooks. Most recently, she has been the recipe editor for the forthcoming cookbook from chefs Mike Solomonov and Steve Cook of Zahav and Laser Wolf fame. The thing she is most proud of: Going to Poland in April of 2022 as a World Central Kitchen volunteer cooking for Ukrainian refugees.

David offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday, Wednesday, and Thursday at 4pm.

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

David Cohen was born in Philadelphia and learned to cook on the kitchen counter at a young age. After graduating from Cornell University, he moved to the Island of Santorini to work at the Michelin stared restaurant Selene. Upon returning to the US David assumed the responsibilities of Executive Chef at Kansas City Prime Steak House where he was awarded 3 ½ stars from the Philadelphia Inquirer. After receiving his culinary degree from Le Cordon Bleu, he moved to San Francisco and assisted in the opening of Gourmet magazine´s best new-comer restaurant, and SF magazine’s Best New Restaurant, Azie.  He spent numerous years as both the Executive Sous Chef at Auberge Du Soleil in Napa Valley & Executive Chef of Scala’s bistro in San Francisco. He has been awarded 3 stars from both the San Francisco Chronicle and the San Jose Mercury News; and was named one of the Bay Area’s Top 100 Chefs two years in a row. In 2008 David joined Oren Dobronsky to open Oren’s Hummus Shop in Palo Alto. Today Oren’s Hummus has 5 restaurants throughout the Bay Area. David also owns a hospitality consulting firm that assists individuals in bringing their restaurant visions to life and achieving their highest potential as operators. He lives in San Jose with his son.

David offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday, Wednesday, and Thursday at 4pm.

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

David Cohen was born in Philadelphia and learned to cook on the kitchen counter at a young age. After graduating from Cornell University, he moved to the Island of Santorini to work at the Michelin stared restaurant Selene. Upon returning to the US David assumed the responsibilities of Executive Chef at Kansas City Prime Steak House where he was awarded 3 ½ stars from the Philadelphia Inquirer. After receiving his culinary degree from Le Cordon Bleu, he moved to San Francisco and assisted in the opening of Gourmet magazine´s best new-comer restaurant, and SF magazine’s Best New Restaurant, Azie.  He spent numerous years as both the Executive Sous Chef at Auberge Du Soleil in Napa Valley & Executive Chef of Scala’s bistro in San Francisco. He has been awarded 3 stars from both the San Francisco Chronicle and the San Jose Mercury News; and was named one of the Bay Area’s Top 100 Chefs two years in a row. In 2008 David joined Oren Dobronsky to open Oren’s Hummus Shop in Palo Alto. Today Oren’s Hummus has 5 restaurants throughout the Bay Area. David also owns a hospitality consulting firm that assists individuals in bringing their restaurant visions to life and achieving their highest potential as operators. He lives in San Jose with his son.

Jill offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center, on Tuesday and Wednesday at 4 p.m. In addition, Chef Jill will collaborate with La Cocina Que Canta’s Executive Chef, Reyna Venegas, and her team to create a special feast (with wine pairing!) on Thursday at 4:45 p.m.

Tuesday Hands-On Cooking Class 4:00 PM 
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM 
Celebrate the abundance of our organic farm and the connection to the community with a Farm-to-Table dining experience—a perfect blend of health, tradition, flavor, and fun! The cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign up at the Appointments Desk or through the link above.

Jill Silverman Hough wrote 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love and 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love —both chock-full of delicious, doable recipes that make food and wine pairing fun, friendly, and absolutely unintimidating. Other book projects include co-authoring The Clean Plates Cookbook and developing the recipes for Skinny Bitch in the Kitch, a New York Times best seller.

Whether she’s writing cookbooks or working with magazines or brands, she is all about happy cooking and delicious food.

Her writing, recipes, and photography have appeared in magazines including Bon Appétit, Cooking Light, Napa Sonoma, Clean Eating, where she is on the advisory board, and Fine Cooking, where she is a contributing writer.

Jill creates recipes for brands and commodity boards, too, including the National Pork Board, the California Milk Advisory Board, California Sweetpotatoes, Lindsay Olives, Annie’s Homegrown, Circulon, Anolon, and Grgich Hills Estate Winery.

Last by not least, she teaches cooking to home chefs around the San Francisco Bay Area and beyond. Her classes are jam-packed with energy, enthusiasm, and immediately-useful information—plus, of course, delicious food.

Her background includes a dozen years as an advertising copywriter at agencies in New York, Los Angeles, and San Francisco. She launched her food career by opening a small cafe in Sausalito, which she ran for five unforgettable years and where she made—among other things—the world’s best chocolate chip cookies.

Want happy cooking and delicious food? Subscribe to her recipes and kitchen tips at JillHough.com and follow her on Facebook, Pinterest, Twitter, and Instagram.

Jill offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center, on Tuesday and Wednesday at 4 p.m. In addition, Chef Jill will collaborate with La Cocina Que Canta’s Executive Chef, Reyna Venegas, and her team to create a special feast (with wine pairing!) on Thursday at 4:45 p.m.

Tuesday Hands-On Cooking Class 4:00 PM 
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM 
Celebrate the abundance of our organic farm and the connection to the community with a Farm-to-Table dining experience—a perfect blend of health, tradition, flavor, and fun! The cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign up at the Appointments Desk or through the link above.

Jill Silverman Hough wrote 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love and 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love —both chock-full of delicious, doable recipes that make food and wine pairing fun, friendly, and absolutely unintimidating. Other book projects include co-authoring The Clean Plates Cookbook and developing the recipes for Skinny Bitch in the Kitch, a New York Times best seller.

Whether she’s writing cookbooks or working with magazines or brands, she is all about happy cooking and delicious food.

Her writing, recipes, and photography have appeared in magazines including Bon Appétit, Cooking Light, Napa Sonoma, Clean Eating, where she is on the advisory board, and Fine Cooking, where she is a contributing writer.

Jill creates recipes for brands and commodity boards, too, including the National Pork Board, the California Milk Advisory Board, California Sweetpotatoes, Lindsay Olives, Annie’s Homegrown, Circulon, Anolon, and Grgich Hills Estate Winery.

Last by not least, she teaches cooking to home chefs around the San Francisco Bay Area and beyond. Her classes are jam-packed with energy, enthusiasm, and immediately-useful information—plus, of course, delicious food.

Her background includes a dozen years as an advertising copywriter at agencies in New York, Los Angeles, and San Francisco. She launched her food career by opening a small cafe in Sausalito, which she ran for five unforgettable years and where she made—among other things—the world’s best chocolate chip cookies.

Want happy cooking and delicious food? Subscribe to her recipes and kitchen tips at JillHough.com and follow her on Facebook, Pinterest, Twitter, and Instagram.

Virginia offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Virginia will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45 pm.

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

Georgia born French-trained chef Virginia Willis has foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, Morgan Freeman, and Julie Chrisley with her cooking.

Beginning in 2019 Virginia lost 65 pounds and has kept if off for over two years.

Virginia has embraced her new outlook on life and has become a cheerleader for those wanting to make their own life changes, “If a post-menopausal, French-trained, Southern chef can do it, you can, too!”

She is a chef instructor for the streaming service Food Network Kitchen as well as a James Beard award-winning cookbook author. Her books include Fresh Start, Secrets of the Southern Table, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits.

Learn more about Virginia and follow her good and good-for-you recipes and traveling exploits at www.virginiawillis.com – and please make sure to give her a follow on Instagram at @virginiawillis.

Cody offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday. In addition, Chef Cody will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Seafood Delights 4:45 PM Sign Up
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

Sometime in the mid-80s, Chef Cody Requejo had his first sushi meal experience. What followed was an obsession that has turned into a full-fledged career for the past 3 decades. At 18, he quit a college culinary program and knocked on his favorite sushi joint’s backdoor hoping for an opportunity. An apprenticeship was offered and immediately he accepted. For several years he honed his skills, learned the ins and outs of Japanese restaurant culture, fish selection, and butchery, and eventually made his way behind the sushi bar. From there his career continued to grow, and in 2002 he opened his first restaurant, Tuna Town in downtown Huntington Beach, CA. There, he met Van Vu, who would later become his wife and business partner. In 2012, Chef Cody and Van invested in Roe Seafood and Fish Market in Long Beach, California, where Chef Cody’s passion for sustainable aquaculture began, as wild capture was expensive and difficult to source. In 2016, a new form of distribution was created that incorporated telling the story of sustainable aquaculture products coming out of Baja. Now, Chef Cody works for the Baja Kanpachi farm, Omega Azul, as their chef, brand ambassador, and sales strategist. He also recently opened FIISH in Culver City with his friend Chef Colin Whitbred. The pair share a passion for sushi, sustainable aquaculture, and sourcing local fish whenever they can.
@chefcodyrequejo, @fiish.food

Fran offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Fran will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Summer Plant-Based Delights Dinner 4:45 PM Sign Up
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

Fran Costigan, chef, cookbook author and Director of Vegan Pastry at the Rouxbe Online Culinary School is internationally renowned as the authority on vegan desserts. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching 25 years ago. Her unapologetically luscious confections lack nothing — except dairy, eggs, white sugar, and cholesterol. Fran’s vegan desserts are appropriate for everyone who loves dessert, whether or not dietary restrictions are an issue. Fran loves teaching and enjoys mentoring students off all levels, from beginner to pro in The 90-day Essential Vegan Desserts Course she developed and leads at Rouxbe, the world’s leading online culinary school.

Fran’s cookbook, Vegan Chocolate Dessert: Unapologetically Luscious and Decadent Dairy-Free Desserts, is available in German, French and Italian editions, and follows the classic, More Great Good Dairy Free Desserts.

You can find Fran sharing her knowledge and passion across North America and Europe, at schools, conferences, festivals, and corporations at resorts and on cruise ships too, and in 2020 – 2021, primarily online.

A professional member of the International Association of Culinary Professionals, Les Dames d’ Escoffier, and American Culinary Federation, Fran is a proud to be an advisory board member of the New York Coalition for Healthy School Foods, and Main Street Vegan Academy.

For more information and recipes, newsletter sign up, visit www.francostigan.com.

Follow @goodcakesfran on Instagram, Twitter, Pinterest, LinkedIn

Fran Costigan Vegan Pastry Chef on Facebook

Essential Vegan Desserts at Rouxbe

Vasudha offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Vasudha will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Tres Estrellas Garden Feast 4:45 PM Sign Up
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

Vasudha Viswanath is the author of The Vegetarian Reset and the founder of We Ate Well, a community for foodies that puts nutrition back in focus. She has been a lifelong vegetarian and passionate home cook. Her journey into eating healthy started with a doctor’s note about her elevated blood sugar after a routine physical. She transformed the way she cooks to cut out excessive starch and sugar and has never felt better. After spending over a decade on Wall Street, Vasudha left her career in finance to write a cookbook and create We Ate Well. Her work has been featured on national media like MindBodyGreen, Eating Well, NPR and ABC. Vasudha grew up in Bangalore, India and now lives in New York City with her husband and daughter.  Find her on Instagram using the handle ‘v8well‘.

Deborah offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Deborah will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Mexican Flair Fiesta 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

Chef Deborah Schneider is a working professional chef and baker, and co-author of the Ranch’s beautiful cookbook Cooking with the Seasons at Rancho La Puerta, which was nominated for a James Beard Award. Deborah has over 30 years of professional cooking experience, and her popular Ranch classes will inspire you to go home and cook something wonderful.

She is the author of eight cookbooks that explore her fascination with Mexican food and culture: best-sellers Mexican Instant Pot and The Mexican Slow Cooker, Salsas & Moles, Amor y Tacos and Baja! Cooking on the Edge (an adventurous trip through the foods and wines of Baja California that was chosen by Food & Wine Magazine as one of the best cookbooks of its class.) She is co-author of Williams Sonoma Essentials of Latin Cooking and Rustic Mexican.

Currently Deborah is working as an artisan baker in the San Diego area. Previously she was Executive Chef and part-owner of the award-winning SOL Mexican Cocina restaurant group, with six locations in California, Arizona and Colorado.

Through her restaurant work and writings, Deborah has been influential in the Southern California farm-to-table movement and in supporting sustainable fisheries in California and Baja. She has mentored many chefs and supports community groups and culinary fund-raising efforts. She received her CEC ranking (Certified Executive Chef) in 2001 from the American Culinary Federation, recognizing over 20 years of professional cooking and other accomplishments.

Deborah offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Deborah will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Mexican Flair Fiesta 4:45 PM Sign Up
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

Chef Deborah Schneider is a working professional chef and baker, and co-author of the Ranch’s beautiful cookbook Cooking with the Seasons at Rancho La Puerta, which was nominated for a James Beard Award. Deborah has over 30 years of professional cooking experience, and her popular Ranch classes will inspire you to go home and cook something wonderful.

She is the author of eight cookbooks that explore her fascination with Mexican food and culture: best-sellers Mexican Instant Pot and The Mexican Slow Cooker, Salsas & Moles, Amor y Tacos and Baja! Cooking on the Edge (an adventurous trip through the foods and wines of Baja California that was chosen by Food & Wine Magazine as one of the best cookbooks of its class.) She is co-author of Williams Sonoma Essentials of Latin Cooking and Rustic Mexican.

Currently Deborah is working as an artisan baker in the San Diego area. Previously she was Executive Chef and part-owner of the award-winning SOL Mexican Cocina restaurant group, with six locations in California, Arizona and Colorado.

Through her restaurant work and writings, Deborah has been influential in the Southern California farm-to-table movement and in supporting sustainable fisheries in California and Baja. She has mentored many chefs and supports community groups and culinary fund-raising efforts. She received her CEC ranking (Certified Executive Chef) in 2001 from the American Culinary Federation, recognizing over 20 years of professional cooking and other accomplishments.

Felicia offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday, Wednesday, and Thursday at 4pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Felicia Cocotzin Ruiz is a native Arizonan, living in one of the most edible and medicinal landscapes in the world. Following her family’s lineage, Felicia began training as a curandera (medicine woman) in her early twenties, working in cafes and coffee shops to make ends meet. Eventually, Felicia would find success as an award-winning restaurateur, and later join over twenty-five years of Indigenous healing practices with food as medicine.

Recognized for her work with Indigenous foodways and decolonizing wellness, Felicia is passionate about sharing food and lifestyle as medicine across many platforms. Her book Earth Medicines: Ancestral Wisdom, Healing Recipes, and Wellness Rituals from a Curandera, has received praise from industry leaders including Padma Lakshmi, Dana Cowin (former Editor-in-Chief of Food & Wine magazine), and Julia Turshen (best-selling cookbook author, food writer, and cook). She is a founding board member of the nonprofit organization NATIFS, (North American Traditional Indigenous Food Systems) founded by James Beard award winners The Sioux Chef, dedicated to addressing the economic and health crises affecting Native communities. Felicia’s work has been featured in Spirituality & Health, Forbes, Bon Appétit, and several other media outlets including The Original Americans episode on Padma Lakshmi’s Taste The Nation (Hulu). Felicia presents frequently around the country on traditional healing practices, culinary medicine, holistic wellness, and Native American food sovereignty for nonprofits, universities, and museums–including the Smithsonian National Museum of the American Indian.

Valerie offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday, Wednesday, and Thursday at 4pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Valerie Gordon is a celebrated chocolatier, chef, and entrepreneur whose creative vision has elevated Los Angeles-based Valerie Confections into one of the country’s most respected confectionery brands. Her 2013 cookbook, Sweet, was a James Beard award finalist, and her recreation of the iconic Blum’s Coffee Crunch Cake has gained national popularity. Valerie has been featured in countless top-tier media outlets, has served as a judge on Netflix and Food Network cooking shows, and has parlayed her passion for barbecue into an MC role at Alisal Ranch’s BBQ Bootcamp. Valerie is one of L.A.’s most well-known food personalities, a trusted tastemaker, and an avid supporter of AAPI causes and fellow small business owners. Follow her @valerieconfctns and subscribe to her Substack Hi Gang for exclusive recipes.

Tamie offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Tamie will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Mindful Dining Dinner 4:45 PM Sign Up
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

Growing up, Tamie Cook loved to cook at the knee of her Mother. Little did she know, this early love for food would be re-kindled years later in Paris, leading her to the New England Culinary Institute and then to the Food Network show, Good Eats, where she worked as Culinary Director for 11 years. Now, when she’s not working as a personal chef for celebrities such as Robert Downey Jr., Michelle Pfeiffer, Anne Hathaway, or Sylvester Stallone, she is researching, cooking or playing with food. Started in 2013, and celebrating it’s 10^th year in business, Tamie Cook Culinary Productions is a much sought after culinary consulting firm specializing in recipe development, teaching, food styling and myriad other services. Whether it’s an intimate dinner for two or a cookbook with 200 recipes, bringing food and people together in ways that transforms them both, is always Tamie’s goal.

Jill offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Jill will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Baja-Garden Pairings 4:45 PM Sign Up
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

Jill Silverman Hough wrote 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love and 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love —both chock-full of delicious, doable recipes that make food and wine pairing fun, friendly, and absolutely unintimidating. Other book projects include co-authoring The Clean Plates Cookbook and developing the recipes for Skinny Bitch in the Kitch, a New York Times best seller.

Whether she’s writing cookbooks or working with magazines or brands, she is all about happy cooking and delicious food.

Her writing, recipes, and photography have appeared in magazines including Bon Appétit, Cooking Light, Napa Sonoma, Clean Eating, where she is on the advisory board, and Fine Cooking, where she is a contributing writer.

Jill creates recipes for brands and commodity boards, too, including the National Pork Board, the California Milk Advisory Board, California Sweetpotatoes, Lindsay Olives, Annie’s Homegrown, Circulon, Anolon, and Grgich Hills Estate Winery.

Last by not least, she teaches cooking to home chefs around the San Francisco Bay Area and beyond. Her classes are jam-packed with energy, enthusiasm, and immediately-useful information—plus, of course, delicious food.

Her background includes a dozen years as an advertising copywriter at agencies in New York, Los Angeles, and San Francisco. She launched her food career by opening a small cafe in Sausalito, which she ran for five unforgettable years and where she made—among other things—the world’s best chocolate chip cookies.

Want happy cooking and delicious food? Subscribe to her recipes and kitchen tips at JillHough.com and follow her on Facebook, Pinterest, Twitter, and Instagram.

Dan offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Dan will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday French Meets Mediterranean Dinner 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

Dan Hayes is the chef and owner of Cooking School with the London Chef, a dynamic cooking school offering both live and online cooking classes to people all over the world.

Dan has been in the kitchen for over 20 years working with, and for, some of Europe’s most revered seafood chefs. Dan has worked in various capacities in the kitchen, opened restaurants in London and Spain, and worked as a food stylist, cooking instructor, and corporate chef.

Dan’s food is heavily influenced by his classic French training and love of Mediterranean cuisine. He is passionate about sustainable seafood, sharp knives, and the joy of cooking.

In addition to running his own kitchen, Dan stars in the documentary food series Moosemeat & Marmalade – an informative and highly entertaining exploration of culture, worldview and really good food – currently in its 7th season and airing in three languages in Canada, US, Europe & New Zealand.