Give The Gift Of Cooking from Tess’ Kitchen Store | TheUnion.com

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Give The Gift Of Cooking from Tess’ Kitchen Store

Tess’ Kitchen Store is so much more than meets the eye. In addition to offering merchandise that meets your every kitchen need, Tess’ wants to make sure you have the knowledge to enjoy your tools to the fullest. Their classes have quickly become a community favorite, and often sell out at least a month in advance.

Whether you are a beginner or an experienced cook looking to pick up some new tricks, you can learn from Tess’ resident Chefs Roberta DesBouillons, Alan Tangren and Dawn Empson. They offer hands-on cooking classes that are as entertaining as they are educational, and are limited to 14 people so that everyone gets a chance to participate. At the end of the class you will enjoy the fruits of your labor as you sit down and eat with your new-found friends. Upcoming classes include Crepes for a New Year, Moroccan, Chinese New Year Specialties, Advanced Bread, and so much more. Reserve your spot early, since classes sell out quickly. These classes also make a great gift for the cooks in your life!

In addition, Tess’ offers a special dining experience twice a month with their Chef’s Table series; a gourmet demonstration dinner held in the teaching kitchen of Tess’ Kitchen Store at both 5 and 8 p.m. where guests are served a themed menu that is a true culinary experience. Chef Alan Tangren prepares a six course wine-paired meal in front of twelve lucky guests who get to see his techniques as well being entertained by his many stories of experiences with top Chefs from around the world. This is truly an evening you will cherish and want to share with your friends.

Meet the Chefs

Alan Tangren comes from a successful 22-year career at the world renowned Michelin Star-rated Chez Panisse in Berkeley, where he cooked in both the upstairs café and the downstairs restaurant as well as serving as the forager for six years. In 1997, he became Chez Panisse’s co-pastry chef and was responsible for planning dessert menus for the restaurant and the café and introducing new ideas and recipes for the restaurant. From 1984 to 1991 while at Chez Panisse, Alan expanded his horizons as sous chef for the Great Chefs program at the Robert Mondavi Winery in the Napa Valley. There he worked with American chefs Julia Child, Martha Stewart, Wolfgang Puck, Nancy Silverton and Bradley Ogden. French chefs included Gaston Lenotre, Paul Bocuse, Jean and Pierre Troisgros, Georges Blanc and Alain Chapel.

Dawn Empson studied at Le Cordon Bleu in San Francisco and then externed at Wine and Spirits Magazine where she participated in official wine tastings with some of the Bay Area’s finest Sommeliers. She went on to work at three-and-a-half star restaurant Julia’s Kitchen; the only establishment Julia Child would allow her name to be associated with. She then gained more knowledge in wine country, working in restaurants and wineries in Sonoma and Napa counties for a decade before moving to Nevada County to become one of Tess’ instructor chefs and the resident wine expert as the store expands its offerings to include beer and wine in 2016.

Roberta DesBouillons is a Culinary Institute of America, Hyde Park, trained chef. She had her own cooking school in San Francisco for 10 years called “Apron Strings” before relocating to Grass Valley and becoming the Resident Chef at Tess’ Kitchen Store. Roberta has a unique teaching style that stresses fun in the kitchen as well as the underlying fundamentals to make you a great cook.

For more information, or to reserve your spot in one of the upcoming cooking classes or Chef’s Table events, visit tesskitchenstore.com, call 530-273-6997, or stop by their store located at 115 Mill Street in Downtown Grass Valley.

January 2016 Kitchen Schedule

Classes

Jan. 12, 1 p.m.

Crêpes for a New Year – $60

Italian-style Baked Crespelle with Spinach and Prosciutto, Julia Child’s Tower of Crêpes with shrimp and mushrooms, and Flaming Apple Crêpes.

Chef Instructor: Alan Tangren

Jan. 19, 1 p.m.

Moroccan – $60

Lamb tagine with chick peas and apricots, fennel with almonds, raisins and saffron, and roasted beets with cumin and mint.

Chef Instructor: Roberta DesBouillons

Jan. 26, 1 p.m.

Chinese New Year Specialties – $60

With the year of the Monkey nipping at our heels, coming February 8, our Chinese cooking expert David Wong and Tess’ Chef Alan Tangren prepare some traditional dishes to help celebrate the season.

Chef Instructors: David Wong and Alan Tangren

Jan. 30, 5 p.m.

Advanced Bread Series 1 of 3 with Alan Tangren – $100

Produce a perfect French baguette, boule and pain epi. Homework for the next class will be sourdough starter.

Purchase all 3 classes for $285 (5% savings)

Feb. 27, 5 p.m. – Sourdough Breads

Mar. 19, 5 p.m. – Grain Breads

Chef’s Tables

Jan. 16, 5 p.m. & 8 p.m.

A Cheering Menu for the New Year – $130

Avocado and pink grapefruit salad with winter lettuces

Onion and Comté cheese tart with bacon

Tuna dumplings with currants and pinenuts

Braised lamb shoulder with couscous and harissa

Roasted carrots, fennel and turnips

Stuffed baked pears with muscat sabayon

Candied grapefruit peel

Chocolate truffles

Jan. 23, 5 p.m. & 8 p.m.

A Warm Menu for Cold Winter – $130

Leek and potato soup with crème fraîche and chives

Warm salad of duck confit and wild mushrooms

Roasted squid with bread crumbs and oregano

Braised beef short ribs with garlic, parsley and lemon zest

Fresh hand-cut noodles and glazed carrots

Tangerine ice cream profiteroles with caramel sauce

Quince paste

Chocolate almond cookies

February 2016 Kitchen Schedule

Feb. 2, 1 p.m.

Mid-winter soups – $60

Butternut Squash Soup with Swiss Chard Croutes, Cream of Artichoke, and Oxtail Soup. Chef Instructor: Alan Tangren

Feb. 5, 5 p.m.

A choice of special dishes from the Greek side of Sicily – $70

Baked Onion Salad, Rabbit Braised with Olives, Capers and Vegetables, and Warm Apple Galettes with Fried Apple Peels. Chef Instructor: Alan Tangren

Feb. 9, 1 p.m.

Cast Iron Cooking – $60

Hot, fresh steaming cornbread, skillet chicken pie, and a beautiful asparagus, green onion and blue cheese frittata.

Chef Instructor: Roberta DesBouillons

Feb. 16, 1 p.m.

Italian Antipasti – $60

Fried Eggplant Slices with Green Olives and Capers, Sage “Sandwiches” Fried between Mozzarella slices, and Shrimp Frittata.

Chef Instructor: Alan Tangren

Feb. 23, 1 p.m.

Winter Pot Pie – $60

Traditional chicken pot pie, Shepard’s pie and vegetarian saffron pot pie.

Chef Instructor: Roberta DesBouillons

Feb. 27, 5 p.m.

Advanced Bread Series 2 of 3 with Alan Tangren – $100

Sourdough Breads – We will work with our sourdough starters and make a typical country loaf, pain de campagne. We will form our breads in traditional shapes including stars and grape clusters and decorate them with seeds and dough cutouts. For dessert we will have our own sourdough pancakes.

Chef’s Tables

Feb. 13, 5 p.m. & 8 p.m.

Happy Valentine’s Day – $155

Rabbit terrine with arugula salad

French onion soup gratinée with Gruyère

Tuna confit with winter vegetable salad and aioli

Provençale braised lamb shoulder with fresh hand-cut noodles

Sautéed Brussels sprouts

Crêpes Suzette with tangerine sorbet

Quince paste

Chocolate almond rochers

Feb. 20, 5 p.m. & 8 p.m.

A Menu From Northern Italy and Southern France – $130

Onion tart with anchovies and olives

Jean-Pierre’s cured steelhead with herb salad

Wild chanterelle pudding soufflé

Roast pork loin with rosemary and fennel

Potato and celery root purée

Stuffed baked pears with caramel ice cream

Candied Meyer lemon peel

Mocha truffles

*Note- Recipes in the cooking classes and chef’s table events may contain: gluten, dairy, nuts, egg, night shades and seafood/shellfish.