tag:blogger.com,1999:blog-46045065270894663892011-11-27T15:47:55.285-08:00Say anything about cooking, cookware, gadgets, cookbooks and more. Please limit your blog content to posts around the subject of this site...cooking.Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.comBlogger281100tag:blogger.com,1999:blog-4604506527089466389.post-30346999345337054472010-08-10T11:52:00.000-07:002010-08-10T12:27:31.033-07:00

Geisel Nye has finally joined Culina as our staff cake artist. Adding a specialty cake business to Culina was something I had planned from the first concept of the store. I have been making cakes sporatically since we first opened but had not advertised agressively because I needed another baker/artist on board.Geisel shares my passion for delicious, extraordinarily, beautiful cakes. Very soon,

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com1tag:blogger.com,1999:blog-4604506527089466389.post-53802610893719605422010-07-24T17:33:00.001-07:002010-07-24T20:17:35.190-07:00

Today I converted two people who proclaimed that they don't like lima beans. They devoured their serving and asked for second helpings of the lima beans with Greek olives and roasted red peppers. The "Farmer's Market to Table" Cooking Class series has been a great success this summer. Nearly every meal in our class today contained roasted red peppers. It was over a hundred degrees today so I

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com1tag:blogger.com,1999:blog-4604506527089466389.post-91279210704238152182010-07-16T19:20:00.000-07:002010-07-16T19:31:17.715-07:00

Things are all a twitter...hmmm...did Twitter get their name from this phrase? Should I have known this already? I digress.Things are all a twitter at Culina this weekend. The Sidewalk Sale is on going and tomorrow is the last day so get your fannies down to the store. If you are in the Stonewall Kitchen cooking class, you are in for a treat. Chef Lance and I have worked up a menu that will leave

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-42233660347745063262010-06-28T15:00:00.001-07:002010-06-30T19:19:16.209-07:00

Friends...friends.... Do you ever sit and think of a possible new recipe all day? Do you know the smell and taste of it even before you dare begin to create the recipe? Well, being the die hard foodie that I am, I do. It's a sickness - it has to be. Who in the world sits all day and thinks of different ways to make blueberry muffins? I am a huge Dorset cereal fan - there isn't one I don't like.

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-71009060507725870002010-06-17T18:23:00.001-07:002010-06-17T18:23:31.340-07:00

One of my favorite dishes is lamb. Many people have only ever had their Aunt Freida's Lamb Roast with Mint Jelly, so their opinion off lamb is tainted. anyone who has ever had a really good rack of lamb, knows what lamb can be: luscious, tender and decadent. My favorite is a thyme-crusted rack that I do that is ingrained in my mind now and I don't even need the recipe. It's what a rack should be

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-29619083411799727002010-06-04T09:43:00.001-07:002010-06-04T09:46:02.942-07:00

Last night, June 3, was the official launch of the cooking school in our new location. We had to ask tolerance as we introduced paper plates and plastic cups in lieu of our Buffalo China tasting plates and stemmed wine glasses. Our clean up kitchen is still not up and running so we are doing dishes by hand and as classes can generate bus pans full of dishes, utensils, appliance parts, it was best

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-23240504517520080792010-05-25T09:50:00.000-07:002010-05-25T09:58:37.143-07:00

Anyone who has ever been to New Orleans knows that the heart of the city is comprised of two key elements; food and music and both are exceptional. A new television program on HBO “Treme” is tugging my taste buds to visit New Orleans again. Kevin made a delicious Shrimp Creole last night – he spiced it up a little more than usual with Victoria Gourmet New Orleans seasoning. This stuff is like

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-76043020798663289542010-05-11T17:38:00.000-07:002010-05-11T17:55:22.915-07:00

This May day was cold, rainy and windy. I closed my office door all day to keep out the air conditioning...it's always so cold in that building. All I could think of was getting home to make soup. I looked up soup recipes on some of my favorite food blogs but nothing jumped out and said "make me". Once I was home I studied the contents of my refrigerator and freezer.First, I pulled turkey broth

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-32760752057822160962010-05-07T15:39:00.000-07:002010-06-30T19:10:38.092-07:00

One Sexy Dessert!(click link to print recipe)Strawberries DevonshireHenry's Off Broadway sat perched on an incline just off of Broadway in Seattle, Washington. A throw back from a time when dining elegance was appreciated. Jackets were required and no jeans allowed. Frank Sinatra loved this restaurant; I heard that dined there often when he visited the Emerald City...who really knows? If he

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-75976321193631379702010-05-07T13:46:00.000-07:002010-05-07T14:27:10.241-07:00

I heard someone say recently that pork chops are a winter food. Really? I never really thought about it. I suppose one could classify them as winter comfort food but I have to tell you that if a sage stuffed pork chop was put on my plate in June, I am not about to send it back to the kitchen.One of my favorite ways to prepare pork chops is to stuff them with a fresh sage, shallots, salt and

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-41692832092320441192009-11-05T17:43:00.000-08:002009-11-05T18:49:01.131-08:00

Yep, it's almost that time and it is really sneaking up on me! It seems like just yesterday when the kids were headed back to school and we were enjoying the fine tomatoes of summer. Of course we did just have Halloween, so it shouldn't be a surprise but when you start hearing Christmas songs being used in commercials you start to realize that either time flies, or retailers start earlier every

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-15664736253953132762009-10-20T19:03:00.000-07:002010-05-07T16:14:33.693-07:00

My dear friends, I had intended to write daily but my job has me hopping and obligations to long time friends here take precedence - friendships are important. It is nearly 4:00 am (I am a chronic insomniac while I am here) and it is time for sleep but I wanted to knock this out before I keep my date with a pillow. Enough about that. I am happy to report that I am coming home with wonderful

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-9601321961333091222009-10-12T17:34:00.000-07:002009-10-12T18:19:04.223-07:00

Yes, that's right, I said fried chicken and mashed potatoes. Okay, maybe not really fried, you noticed the quotation marks, right? That's because it is possible to make crunchy chicken that is not horrible for you. Sure there is no juice oozing out of it (which is actually grease), but it can be tasty and moist and satisfy that craving. Start with boneless, skinless breasts ( I haven't tried

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-54619531641866303082009-10-02T05:34:00.000-07:002009-10-02T06:53:38.680-07:00

I had a very late night. Some of you are witness to it by the time stamp on the "Cook for the Cure" newsletter deposited in your e-mail box this morning. I could not sleep due to the sad news I received yesterday about our dear friend Marie Dorsey. Marie was the owner of a thriving cookie business 'TwoSugars.biz" and was also our favorite cookie decorating instructor. We loved her so much that we

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-2776575762187291662009-09-29T17:19:00.001-07:002009-09-29T17:59:36.513-07:00

Okay, so I hate to boast, but I haven't found any risotto in town to make me really, really happy. I did tonight! Risotto is one of those comfort meals that can take lots of different proteins, but it is a great showcase for shellfish and veggies like mushrooms. It's mouth-pleasing texture reminds me of great meals in Italian restaurants. No memories of and Italian grandmother's kitchen, but

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-83144352620192614122009-09-06T09:28:00.000-07:002009-09-06T10:16:43.790-07:00

Is it strange that I'd rather hang out in the kitchen cooking and trying new recipes than be outside having a last hoorah with summer? The beginning of September brought some unusually cool couple of days and today as the clouds hang steadfast, I am trying to figure out what to do with some late summer peaches I picked up in Ukrop's in Richmond and trying a turkey burger recipe. Ukrop's is a

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-35540871162913055732009-09-02T12:23:00.000-07:002009-09-02T12:31:27.394-07:00

Can you feel it? The cool evening and morning air gives us a little poke to remind us that autumn’s yearly ball is soon to follow with vibrant leaves swaying and twirling on their way to rest. The trees will be bare, and in my neighborhood, the ducklings will arrive in the cove (I look forward to their arrival every year). It also means that the seasons for gathering are upon us.Passionate cooks

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-83208761379576588832009-08-22T09:20:00.000-07:002009-08-22T09:49:38.980-07:00

Well, not quite, but the food took us there. Thursday night's class, Rim of Fire, was a lot of fun and thanks to everyone who came and helped cook. Shaking Beef is still a big hit and the Ginger Passionfruit Pineapple Sparklers didn't last very long. (Recipe to follow) That class put me in an Asian food kinda mood, so last night was sushi night with King Crab legs and tuna from Blue Marlin.

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-86896151124000362222009-08-16T11:59:00.000-07:002009-08-16T16:23:40.750-07:00

Even though it's sweltering out there today with 90 degree temperatures and 80% humidity, Fall is in the air. It's evident in the wilting tomato vines and the dying squash vines. Farmer Jess here and unfortunately the tons of rain we have had over the past several weeks has not done the garden any favors. Baby pill bugs have infested the tomatoes, just when I thought I had such good luck this

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com2tag:blogger.com,1999:blog-4604506527089466389.post-85042370248049271362009-08-09T15:59:00.001-07:002009-08-09T17:13:31.254-07:00

Preparing for the Culina 1 year Anniversary event was as much fun as the event itself. My girlfriends turned out to lend a hand at making food the night before. I met Debbie, Linda, Angie, Sharon, Shelly and my sister Natalie at Isabella's just before for appetizers and drinks. Props to Isabella's for bringing fried artichoke hearts to Lynchburg. I have not had any good ones since I lived in

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com2tag:blogger.com,1999:blog-4604506527089466389.post-25149999539976257882009-07-29T08:32:00.000-07:002009-07-29T09:05:09.543-07:00

This weekend I dug potatoes and picked beans with Jessica and I loved every dirty, sweaty minute of it. We could only work for a couple of hours because a late summer storm threatened overhead forcing us into the house. I love Jessica's kitchen - sure it is a dreamy "cooks kitchen" that anyone would die for but that is not what I love about it. I love the honesty of it. There are garden

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-10517303567010891542009-07-19T10:09:00.001-07:002009-07-19T12:16:34.912-07:00

When a dear friend of mine first moved here from Russia, she could not get over the amount of land Americans have around their homes. Moreover, she could not get over that we used that precious land to grow...GRASS! Well dear Tanya it is true that we love our grass but this year gardens have cropped up (no pun intended) on many of those pristine lawns.One of our Culina-ettes (you can just call

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-78439745079036380062009-07-11T11:42:00.000-07:002009-07-11T12:02:12.250-07:00

This week was the first culinary kids' camp at Culina and probably the only one in the area. I had a little trepidation going in as an instructor because kids are, less face it, a critical audience! It was a pleasant surprise to walk in to greet smiling faces, anxious to learn, help and hopefully return home with some culinary know-how and skills under the belt. Certainly it would be great to

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com1tag:blogger.com,1999:blog-4604506527089466389.post-86318196596800560722009-06-29T20:28:00.001-07:002009-06-29T20:32:31.244-07:00

Next week we will host our first Culinary Kids Summer Camp. The Chefs are pulling together interesting, educating and fun curriculums for these kids. We want these brilliant, bright children to come away loving to cook, knowing how to enjoy nutritious foods, safety in the kitchen and more.Our kids classes in the past have been very successful and the kids have enjoyed themselves very much. Watch

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-64733502878414606462009-06-28T18:40:00.000-07:002009-06-28T23:47:07.713-07:00

Several months ago I saw a program on the Food Channel about Root beer. I have been in love with root beer since I was a kid so naturally the show captured my attention. The show took viewers through different root beer factories, performed taste tests - you know, the typical things that might be experienced on a show about root beer. Two segments on this show caught my attention, the first was

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-7552441152495999562009-06-24T05:10:00.000-07:002009-06-24T09:08:42.992-07:00

Hi there, it's Farmer Jess here, and boy does my back hurt! My ear itches and I smell like sunscreen and citrus bug spray. Yep, youguessed it: I've been in the garden for hours this week and I am feeling it all over! This morning I pulled a tick out of the top fold of my ear. UGH! I can look forward to it itching for at least a week if the last one was any indicator. I just wonder if there

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-92019814604115788142009-06-23T10:03:00.000-07:002009-06-23T10:07:06.246-07:00

Our staff chef Lance Yeatman weathered the soaring heat while searing meat..veggies and fruit for the interested onlookers. Culina gave away marinades and sauces from Wild Thymes and homemade Jouster sauces. The grilling event brought new customers to Culina. We're always happy to see new faces in our store.

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0tag:blogger.com,1999:blog-4604506527089466389.post-39092650068844617422009-06-18T15:32:00.000-07:002009-06-18T15:40:54.581-07:00

Culina recently advertised on our website, newsletters and through our on staff town crier "Jess", that we are offering fresh baked cakes as one of our gourmet food offerings. There must be a shortage of cake in Lynchburg because in the first week, the store received an order for four coconut cakes and one pineapple upside down cake.The three cakes we specialize in are Coconut, Chocolate Ganache

Culinahttp://www.blogger.com/profile/02758611274065109024noreply@blogger.com0