Any excuse to hang out at the iconicArizona Biltmore
resort is great (oh, that architecture!), but if you've got a thing for gourmet cooking, there's extra incentive to visit, thanks to the new "Inside the Chef's Studio
" series. This will be your chance to step inside the Biltmore's main kitchen and learn from the pros.
The lineup of weekend classes starts later this month; each session ($50) features a demonstration and a hands-on component, and will be led by a noted cookbook author or editor. Lunch is also included.
If you'd like even more time to visit with the authors, you can also sign up for Saturday night private dinners ($75 including wine, excluding tax and tip) on the terrace
First up will be Diane Worthington, an award-winning food writer and radio host, and author of Seriously Simple: Easy Recipes for Creative Cooks. She'll be on hand February 26 and 27.
Upcoming events will welcome Laurie Buckle (March 19 and 20), Barbara Passino (March 26 and 27), and Jennifer Jasinski (April 9 and 10). Call 602-381-3682 for reservations.
Read on for each writer's bio:
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Diane Worthington: The author of 20 cookbooks, award-winning radio show host and nationally syndicated food columnist is also a media food expert who appears frequently on The Today Show, Fox and Friends, The Television Food Network, CNN and NPR. She twice won the prestigious International James Beard Award for "California Foods with Diane Worthington," the talk show she hosted on Saturday morning on KABC Radio in Los Angeles. Her cooking classes will feature concepts and recipes from one of her most popular cookbooks, "Seriously Simple: Easy Recipes for Creative Cooks."
Laurie Buckle: Editor-in-Chief of Fine Cooking since 2008, she oversaw a relaunch and redesign in 2009 which earned the magazine a Bronze OZZIE from FOLIO, while Finecooking.com was honored with the 2009 OMMA Award as the top food and beverage website and a 2011 Gold OZZIE for Best Online Tool. Previously, she was with Bon Appetit magazine for seven years. She appears regularly on TV and radio, including Food & Wine with Chef Jamie Gwen and Cooking with Caitlin. She also teaches food writing classes and participates on panels for the Culinary Institute of America and New York Press Club. Her classes will explore the theme of "Cook Once, Eat Twice," with recipes for leftovers.
Barbara Passino: The author of "Chocolate for Breakfast" has had a life-long love affair with chocolate, originating with a secret ritual she indulged in with her favorite aunt of chocolate for breakfast. Her intriguing cookbook, which draws upon her creative experimentation and study of chocolate and cooking in several countries, features many of the dishes she serves to guests at her acclaimed Napa Valley B&B, the Oak Knoll Inn, where the three-course breakfast always includes chocolate.
Jennifer Jasinski: Chef Jen opened her heralded Denver restaurant, Rioja, after an extensive career working with famous chefs and at acclaimed restaurants, including 10 years with Wolfgang Puck. Her first cookbook, "The Perfect Bite," shares the recipes of the best-loved dishes on Rioja's fresh, Mediterranean-influenced menu. Her classes will focus on the themes of The Perfect Bite: Fresh, local ingredients; simple flavor combinations; bright, balanced preparations; and perfectionism in culinary execution.