NEW CHEF JOINS CULINARY ADVENTURE SCHOOL

Steve Sommers, a unique culinarian with extensive restaurant and catering experience mixed with an academic passion for English, history and philosophy, is the new executive chef and lead instructor at Fischer & Wieser’s Culinary Adventure Cooking School. Located within historic Das Peach Haus in the German-founded town of Fredericksburg, the school will celebrate its second…

FISCHER & WIESER LAUNCHES BENEFIT COOKING PROGRAM

Fischer & Wieser Specialty Foods, in conjunction with its Culinary Adventure Cooking School in the Texas Hill Country, is launching a new initiative called Cooking for a Cause that donates 100% of the proceeds to worthy local and regional charities, company President/CEO Case D. Fischer announced. Created to serve the community by supporting the year-round…

Getting Back to The Basics with Bread

By any reasonable accounting, the cash cost of baking your life’s first three baguettes may be about 17 cents. On the other hand, if you factor in your time and effort (especially if you do a 14-hour “pre-ferment” mysteriously known as a Poolish), the cost of those loaves might be $397. Yes, you can buy…

Necessity Is the Mother of Salad

Though less dramatic than “How to Cook a Wolf,” the iconic 1942 book that helped Americans deal with wartime shortages (and launched the remarkable food writing career of M.F.K. Fisher), “How to Invent a Salad” recently became a fascinating quest nonetheless. No, I don’t mean “Make a Salad” – anybody can make a salad. I…

Meatless Monday and More!

Thanks to the popularity of the unofficial movement called Meatless Mondays, more and more diners are embracing the chance to try foods that in the past only a card-carrying vegetarian could love. Meatless Mondays were born without rules or regulations, and participation is certainly never mandatory. If a 48-ounce porterhouse is your idea of a…

MEXICO ON THE INSIDE

It would unwise for anyone to defame or dismiss the so-called Tex-Mex style of cooking in front of its millions of advocates, defenders, practitioners and passionate fans. Even the snobbiest culinary scholars should see in its intense gravies and undeniable multi-cultural goodness the same things that happen when French and German foods get together along…

Global Foods Trends for 2018

Food trends, like beauty, are apparently in the eye of the beholder. At least that’s the impression you get from scanning a dozen or so of those year-end trend pieces looking ahead to the foods of 2018. Reading such things can be fun, of course, filled with predictions that may or may not make it…

Spiced-Up Sides

“Now John, let me tell one ya one damn ‘ting,” the late great Cajun chef Paul Prudhomme told me many years ago, “the chef’s job is to make food that ain’t borin’.” I could tell he felt that statement was self-evident and self-explanatory, but he wanted to make double-sure I understood anyway. “If you take…

Cajun Christmas

Yes, gazing at the photo that accompanies this column makes me nostalgic – especially at a season of year given over to exactly such emotions. And that’s why we’re offering our first annual Cajun Family Christmas cooking class on Thursday Dec. 14. Being only human, the first thing I notice in the photo is the…

When Pumpkin goes Beyond Pies & Lattes

You might not think of pumpkin at this time of year with anything but “pumpkin spice,” – or served in any form other than a latte or a pie. But we’ve been hard at work on a few recipes that will not only excite your taste buds but give a fresh flavor profile to your…

Make Ahead Meals

One of the telltale signs of school starting again is the way days suddenly don’t have enough hours anymore. And sadly, some families respond by existing entirely on fast food (a good idea for neither taste buds nor waistline) or on less-than-wonderful frozen dinners from the supermarket. We are not about prohibition around here: we…

Making Meals into Family Memories

With the natural change in rhythms that comes with the start of another school year, yet another change might be good for your family. It might be time to involve your kids, whatever their ages, in the process that produces dinner. The idea of “kids in the kitchen,” is not so much new as old…