Thanks again to Irving Greisman of Irving’s Premium Foods. He’s known to make the best Challah bread in the San Francisco Bay Area and it really was amazing. I was asked to co-host a challah-making class with him only to discover that he was so charming and such a great teacher that I wanted to adopt him as my grandpa. The class was hosted by the Young Adult Division (YAD) of the Jewish Community Federation in benefit of the Chicken Soupers. I braided and baked my challah dough as soon as I got home – mostly so that I wouldn’t forget what I learned. Check out my challah below.
For Irving’s Challah French Toast recipe (with a very unexpected ingredient), click here.
Freshly baked 4-braid Challah bread.
Irving’s challah is available in markets throughout the Bay Area.
I’m getting really excited for next week’s Challah-making class (Oct 21st) with the one and only Irving Greisman of Irving’sPremium Challah. Irving is known as “the” best challah-baker in San Francisco. I was asked to help host the class as Irving’s student, asking all the questions anyone would want to know. Aside from loving good challah and butter and challah french toast, I’m most excited about learning from a great teacher. I met Irving earlier in the week and he reminded me of my grandpa – very welcoming, very intelligent, great teacher.
The class will benefit the JFCS Adults with Disabilities program. For more information, see event invitation HERE.
I’m always trying to find statistics to help me prove my theory that we NEED MORE HELP in the kitchen – so that I don’t feel like I’m alone, you know? Well, this is a big one.
According to the Department of Agriculture, we (Americans) waste 27% of our food! This means we throw it out, let it go bad or just don’t know what to do with it?
Aside from a big stat, this study links wasted food with wasted energy…something that all of us are thinking about these days.
Check out the article here!
Also, Jonathan Bloom has a great blog on how to waste less food! www.wastedfood.com
A few days ago, I had the pleasure of meeting Jacques Pépin during one of his 75th Birthday Year celebrations!
His birthday isn’t until December, but I like a man who knows how to celebrate. I picked up his memoir and national bestseller, The Apprentice, before heading over there so that I could grab an autograph and I was so glad to have chosen his memoir. If you don’t have a Jacques Pépin book yet, grab some recipes off the internet and invest in the memoir. From the little I’ve read so far, it’s a beautiful and real history of the man behind the legend. I love memoirs because they give some insight behind the celebrity haze.
Here are a couple of great pictures from the event at The Left Bank in Menlo Park. If you’d like to meet him yourself, be sure to check out other events celebrating his 75 years of life. For the KQED fans, I also met Chef Martin Yan of Yan Can Cook. He and Mr. Pépin were both very nice!
What’s next for Jacques Pépin?
Mr. Pépin is currently filming 26 episodes of his new series, The Essential Pépin in San Francisco! The new serieswill air in Fall 2011. I’d love to be as vibrant as him at 75!
Bon Anniversaire Jacques!
..And a BIG THANK YOU to my friend and mentor, Charlene Rouspil of the Dacor Design and Culinary Center for being my date!
Chef Martin Yan of Yan Can Cook