Happy New Year!! I have been so busy working and opening up a new skincare clinic- which I’m so excited about, and will share more soon. I haven’t done a lot of blogging lately and I miss it! I have so much to share with you and lots to catch up on. Let’s start with my new food related obsession- It’s cooking, learning, and eating with Chef Joni Sare.
Here is Chef Joni!
One of my passions has always been cooking- ahem…. more specifically eating, but I also love the creative process of combining new flavors, especially international cuisine!! This passion has actually turned into a “gig” aka “side hustle” – but more like a side-alignment since it never feels like work. I mean my office is Joni’s beautiful kitchen, my desk is an oven, and my computer is the fridge! Cooking with Joni is fun but every time I’ve taken a class or been an assistant I learn something new. She is a natural teacher and makes what may seem like complicated cooking concepts easy. So, each class we prepare yummy food, discussing how to best develop umami with nice guests, and did I mention wine??? Someone has to make sure the Sangria is balanced, more on that later. Joni is a personal trainer for your kitchen. I call her the skinny chef you CAN trust. She specializes in Thai, French, Italian, Paella and more and she even has an Instant Pot class- for the busiest home chefs, which we have a lot of in busy Silicon Valley.
Leading Sangria instruction is one of my specialties with Joni, and has earned me the nickname #sangriagirl. Did you know National Sangria day is December 20th? It’s also my birthday, which is fitting since I LOVE Sangria! It’s like a health elixir the way Joni teaches it – I mean we add high antioxidant organic herbs. Trust me, this is the best way to spend an afternoon or evening, if you want to have a great team-building event with your workmates, girls night in with yummy food, couples bonding, etc. You can learn how to make Sangria with your own herb-infused simple syrups – I mean how healthy are you?!?! and how to really fruit it up, to match any cuisine. If you’re a serious culinary student, you may even improve your knife skills- her tearless onion technique is life changing. Joni has taught me how to expertly dice a red bell pepper with no mess or waste and now I share this new skill with guests in my Ragu sauce, which you will enjoy with homemade pasta, you make yourself in Joni’s Italian class.. You will learn to chiffonade, macerate, and my personal favorite deglaze. You will walk away with satiated taste-buds, healthy, tasty cooking tips, and last but not least a great memory.
Here is Jon’s website for more information.
Hope to see you in the kitchen!!
Warning!! Taking a class with Joni may cause a sudden obsessive urge to purchase a crinkle cutterby