Time for GAME DAY EATING with the Le Creuset Chili Pot!

LCOA ChiliIt’s football season again, and what represents this time of year better than a great tasting bowl of chili?  So to kick it off right, Le Creuset is launching an incredible deal on their 3.5 Quart Wide Oval Dutch Oven, just right for feeding those hungry sofa quarterbacks. Usually these perfectly-sized pots sell for $250, but right now they’re on sale for $180– you save an incredible $70

Those of you who know Le Creuset know that their ovens rarely go on sale.  This is a in-store SPECIAL PROMOTION, and we have it in 7 different bright, happy colors.  We’re fully stocked right now, but these won’t last!  Hurry in for the best selection TODAY!

Kids’ Fall Chef Cooking Camp for four Saturday’s starting Sept 12th – don’t miss out!

CampWe have hundreds of kids cooking with us each summer. There is such a huge demand, and we filled up so quickly, that we’re now offering weekend Fall sessions!

Kids’ Fall Chef Camp, open to children ages 7-15, will take place at Faraday’s Kitchen Store in Bee Cave for 4 consecutive Saturday’s beginning September 12, 2015 and ending October 3rd. Sign your child up for :

Saturday mornings (9:30 to 12:30, for ages 7 to 11)

AND

Saturday afternoons (1:30 to 4:30, for ages 11-15)

The cost is $199 per 4-week camp.

Camp2Kids Cooking Camp offers a wonderful opportunity for your child to learn HANDS ON how to cook and prepare meals, while learning kitchen skills, proper sanitation, and menu development, while preparing 3-4 recipes a day.

The theme for these two sessions is “More Fun in the Kitchen”, which will feature favorite recipes from throughout our summer sessions, as well as some new surprises. Recipes to be prepared include French and Italian dishes, Traditional Southern foods, Texas Specialties, and more. Every session will include baking as well as cooking.

Camp will be taught by Chef Larson Washington, Lead Instructor for our Summer Chef Camp, who in addition to his chef training is also a teacher and coach with several years of experience in the Austin ISD.

To reserve a space for your child, call 512-266-5666!

Registration form available HERE. 

Payment is due upon registration.

Learn the BASIC TECHNIQUES of Cooking with our 5-Part SIMPLIFY Series Starting October 2015!

CHef Katy ParkerWould you like to improve your culinary skills in the kitchen? Then this 5-Part Hands-On Cooking Series, starting October 6th, 2015 with Chef Katy Parker is for you- whether you’re a total beginner, or just looking to brush up on your skills and expand your culinary knowledge!

In five relaxed, fun-filled HANDS-ON classes, you’ll learn to prepare healthful, delicious food, while learning about basic cooking equipment and menu planning; knife skills; and how to steam, sauté, roast, slice, dice and chop. No matter what your current level of experience, you’ll become a more capable, confident cook.

Week 1  – 10/6/15: Knife Skills, Stocking your Pantry, and Basic Equipment;
Week 2 –10/13/15: Advanced Knife Skills, Soups and Stocks, Basic Sauces;
Week 3 – 10/20/15: Roasting, Saute, Basic Pan Sauce, Emulsions;
Week 4 – 10/27/15: Searing, Baking, Custards;
Week 5 – 11/3/15: Grilling, Marinades, Composed Salad, Pasta Making.

Class will meet EACH Tuesday for 5 weeks, and a light meal will be included with each session. Choose EITHER the Morning session 6 seats remain (10 am to Noon) OR the Evening Session SOLD OUT (6 pm to 8 pm).  The cost for this 5-Week Hands-on Cooking Series is $249 per person.  To reserve your seat, call us at 512-266-5666.  Space is limited, so call soon!

Enjoy the Flavors of Late Summer with Chef Andrew Brooks Cooking Class on Wednesday, September 2nd!

As the days begin to grow shorter, the colors intensify.  In this demonstration cooking class on Wednesday, September 2nd from 6 to 8 pm, Chef Andrew Brooks brings us the flavors of Late Summer, with the deep bright colors of the garden sharing the plate with some fall flavors. As always, Chef Andrew combines flavors and textures in a way that’s delicious, healthy and beautiful.

Menu includes: Goat Cheese Cheesecake with Fresh Greens, Sun Dried Tomato Vinaigrette, House-made Crostinis and Pickled Tomato; Salt & Vinegar Grilled Tuna with Maple Oranges, Marinated Fennel, Caramelized Red Onion and Radicchio with Pink Pepper; and a dessert of Grilled Peach, Vanilla, and Lemon Tartlet with Fresh Cream.

The cost for this class is $55 per person. To reserve your seat, call 512-266-5666 TODAY.

To see a full list of all our Cooking Classes that are now available CLICK HERE

Chef’s Table Dinner with Chef Dzintra Dzenis, to benefit Lung Cancer Research – Wednesday, Sept 9, 2015

Mayberry Logo

Did you know that more people – men and women – die each year from lung cancer than any other type of cancer?  In 2005, lung cancer accounted for more deaths than breast cancer, prostate cancer, and colon cancer combined!

Faraday’s is proud to be hosting a Chef’s Table Dinner to benefit the Bob Mayberry Foundation, with 100% of all proceeds go to lung cancer research at the MD Anderson Cancer Network.

Space is limited to 16 seats. CLICK HERE to Reserve Your Seat TODAY for $250

Enjoy an intimate, four-course meal and cooking demonstration by renowned chef Dzintra Dzenis. The food will be sourced from surrounding areas of Austin and includes delicious wine pairings with each course. Dinner will take place on Wednesday, September 9th from 6:30 – 9:00 pm, here at Faraday’s Kitchen Store.

Chef Dzintra is Executive Chef and Owner of the fine dining restaurant PLATE by Dzintra, located at the Shops at the Galleria in Bee Cave. She graduated from Le Cordon Bleu in Paris with a Grand Diplome, signifying mastery in both pastry and cuisine. In the summer of 2010, out of thousands of participants, Dzintra was selected as a Finalist on the Food Network’s show “The Next Food Network Star”.
produce

Farm to Table Menu

Amuse Bouche
SMOKED SALMON
Hand cured Celtic Seafare oak and apple wood smoked salmon, served over fluffy jalapeno corn cake with a citrus crema. Finished with a Bluebonnet micro green garnish.
Wine Pairing: Bouvet Rose’ donated by Kobrand Corp

First
SAVORY GOAT’S CHEESE CAKE & GREENS
WaterOak Farm’s Chevre folded with summer savory, lemon zest and chives. Baked over macadamia-almond crust, finished with red onion and juniper berry jam. Served with Bella Verdi Farms greens in Con’ Olio Oils & Vinegars sherry and balsamic.
Wine Pairing: Honig Sauvignon Blanc donated by Honig Winery

Second
DUCK BREAST WITH FIG RISOTTO & SPICED PORT SYRUP
White Muscovy duck breast from Texas Belle Vie Farm, pan-seared and finished with Stone House Vineyards Scheming Beagle spiced Port reduction, served with risotto simmered with Lightsey Farm’s figs and a splash of Marsala wine.
Wine Pairing: Fonterutoli Chianti Classico donated by Palm Bay Imports

Third
MOCHA BARK CRÈME BRÛLÉE
From Delysia Chocolatier, silky smooth dark chocolate, infused with coffee and a hint of cinnamon, slow-baked and finished with crispy palm sugar caramel. Served with a garnish of candied San Saba Company pecans, whipped cream and powdered sugar.
Wine Pairing: Chiarlo Nivole Moscato donated by Kobrand Corp

Space is limited to 16 seats. CLICK HERE to Reserve Your Seat TODAY for $250.

Bob-Mayberry1-167x300

About the foundation: The Bob Mayberry Foundation, a 501 (c)(3) foundation, was founded in 2008 by Diane Judah-Mayberry to honor Bob Mayberry, a non-smoker, and his 5 year battle with lung cancer. Since their inception, they have had 8 successful fundraising galas and are preparing for their 9th event.

To date, the Bob Mayberry Foundation has donated $260,000 to MD Anderson Cancer Center.

Chef’s Table Dinner sponsored by: Faraday’s Kitchen Store; The Frog Pad; Bob Jennings, State Farm; Ryan Rogers; Andy and Debbie Mayberry; Melanie DeMayo; Jim Baker

 

Authentic Spanish Paella Cooking Class- Wednesday, August 19th!

Vegetarian Paella - Spanish riceIt’s always a party when Chef Fer Candil brings her Paella skills to Faraday’s- and that party will be happening on Wednesday, August 19th from 6-8:30 pm! Her delicious paellas are prepared with love, using the skills she learned in her native Spain. The complex, rich flavor will satisfy the most demanding palate.

In this demonstration-style class, you’ll learn to make: Caramelized Piquillo Peppers with Guacamole; Paella Valenciana (Paella with Chicken and Seafood) with a Fresh Tomato Salad; and for dessert, Lemon Sorbet with Cava.  The cost for this demonstration class is $55 per person.

To reserve your seat, call 512-266-5666 TODAY…  this class is sure to sell out quickly!

Brew up a Cool, Refreshing Treat with the Capresso Iced Tea Maker!

Capresso Iced Tea Maker (PRNewsFoto/Capresso)

Capresso Iced Tea Maker (PRNewsFoto/Capresso)

Who enjoys a great tasting glass of home-brewed ice tea? The stainless steel Capresso Iced Tea Maker will make two and a half quarts of tea, using loose tea or tea bags, in the touch of a button. The glass pitcher, with an easy-pour spout, comes with a lid so you can store your tea right in it. The energy efficient brewer has an automatic shutoff feature, and a flavor enhancer allows you to brew to the strength you desire.Getting tired of tea?  You can use it for making iced coffee, too!  ($59.99)

After you’ve brewed your tea, try this recipe from Southern Living for a treat:

Mint Julep Sweet Tea

1/2 cup  loosely packed fresh mint leaves
1   lemon, sliced
2 tablespoons  sugar
3 cups  cold sweetened tea
1 cup  bourbon
Crushed ice
Garnish: fresh mint sprigs

Combine first 3 ingredients in a 2-qt. pitcher. Press mint leaves against sides of pitcher with back of spoon to release flavors. Stir in tea and bourbon. Serve over crushed ice. Garnish, if desired.

$10 Spiralizing Workshop, Saturday, August 15th- make Noodles from Vegetables!

Zucchini Spaghetti with cheese, garlic and basil. Selective focus

Zucchini Spaghetti

Spiralizing is the art of making “noodles” out of vegetables and fruit with a specialized cutter known as a Spiralizer. These noodles can be cooked or eaten raw, with a huge variety of toppings.  It’s a fantastic way to eat healthfully without giving up the pasta flavors you love!

On Saturday, August 15th, Join Austin’s own Amanda Love, chef, nutrition consultant, and teacher of nutrition and healthy living, as she demonstrates three delicious dishes all made with a Spiralizer. She’ll be making:

Spiralized Summer Squash with Basil, Chevre and Pine Nuts

Sesame Ginger Miso Cucumber Salad

Apple Mint Salad

You’ll be able to sample each dish, and you’ll get the recipes.  We have two sessions of this one hour workshop scheduled, at 9:30 am and 11:30 amWE HAVE ADDED A THIRD SESSION AT 1:30 PM!  The cost is $10 per person.

To reserve your seat, call 512-266-5666.

On Saturday, August 8th, Learn how fun and easy it can be to make SUSHI at home!

Friend cooking sushi roll at home

Making Sushi at Home

Discover how fun and easy it can be to create a beautiful sushi feast at home! This hands-on class will teach you how to prepare fish, vegetables and basic condiments for use in sushi rolls.

You’ll practice rolling your own maki (rolls) and temaki (hand rolls) as local Chef Mary Helen Leonard demonstrates the art of slicing fish for nigiri and sashimi. The class will start off with a garden salad topped with freshly made restaurant-style ginger dressing, and wrap up with scoops of handmade lemon-ginger ice cream.

This class will take place on Saturday, August 8th from 5 – 7:30 pm. The cost is $65 per person.

To reserve your seats, call 512-266-5666 TODAY!

New Nora Fleming Serveware – Stylish for any occasion!

Nora 1Entertain with style and simplicity! You’ll love this line of white and wooden serveware that you dress up by plugging in different miniature accents!  With 6 different service pieces and 24 different miniatures (so far!) you’ll find the perfect additions to your table, and be able to change them out by the season. It’s fun to collect these interchangeable miniatures for every occasion.  We have bowls, chip-and-dips, platters, trays and some wooden cheeseboards.

NOra 2

Miniatures have a small silicone plug (so they’re heat-proof!) that inserts securely into a small hole on the rim of each piece.  This allows you to change the look from Christmas, to Easter, to Summer, to Fall- whatever you want.  There’s a huge variety of miniatures available and they’re fun to collect!

Prices start at $30 for bowls and platters, and miniatures are just $12.50. We even have a display case to hold your miniatures so you can enjoy them year round!  Check out the Nora Fleming VIDEO