Hands-On Knife Skills Workshop- Saturday, April 20th
Do you get nervous in the kitchen because your cutting skills just aren’t up to par? Well, here’s your solution… Join us on Saturday, April 20th as Ethan Hamme of Messermeister Cutlery teaches you to handle your knives
like a pro!
Learn how to handle the chef’s knife as it does 80% of all your cutting down on the board. In this hands- on class, you will use one of the finest hand made German Chef’s knives to slice, dice, mince and julienne the vegetables and fruits most often used in preparing spring and early fall dishes.
The chef’s grip and guide hand technique will be used to prep favorite vegetables and herbs so that they cook evenly and to the texture that will enhance your meals.
In this Hands-on 1 1/4 hour workshop, you’ll learn to grip, chop, cut, dice, slice, julienne, chiffonade, mince, peel, coarse cut, puree and more! We’ve added more techniques to make this class even MORE useful to you. You’ll also learn how to care for your knives, how to use a steel to maintain them, and how to properly clean and store them.
We are offering two sessions of this workshop at 9:00 and 11:00 am. The cost is just $15 per person. To register, call us at 512-266-5666!
Want to wow them at Easter Brunch without a lot of fuss? Try this!
When it’s a holiday and you’re the one in charge of breakfast, you want something memorable and satisfying, but that won’t take you away from the fun all morning. Try this recipe from Martha Stewart- you can blanch the asparagus the night before to make it even speedier in the morning. Serve with mimosas and some toasted sourdough bread for a delightful meal!
The 10″ Zwilling Spirit Frying Pan ($69.99) would be perfect for whipping this up.
Frittata with Asparagus, Goat Cheese, and Herbs
Yield Serves 6 to 8
- 1/2 bunch asparagus (8 oz), trimmed, spears cut into 2-inch pieces, remaining stalks cut into 1/2-inch pieces
- Coarse salt and freshly ground black pepper
- 12 large eggs
- 4 scallions, thinly sliced
- 2 tablespoons minced chives
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons (2 oz) goat cheese
Directions
- Bring a medium pot of well-salted water to a boil. Meanwhile, prepare an ice water bath. Blanch asparagus until just tender, about 1 minute. Drain and transfer to ice water bath to cool. Drain. Set spears aside.
- Whisk eggs with 1 tsp each salt and pepper. Stir in scallions, chives, and asparagus stalks.
- Preheat oven to 425 degrees. Heat oil in an ovenproof 10-inch skillet over medium heat. Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a wooden spoon. Continue cooking until the center begins to set, about 2 minutes more. Dollop goat cheese over top and sprinkle with reserved asparagus spears.
- Bake until eggs are completely set, 8 to 10 minutes. Let cool slightly before serving.
This recipe and more available at marthastewart.com
Nordicware Spring Pans- perfect for Easter Dessert!
Everyone will be delighted when they see these three dimensional individual cakes you made for them! A perfect dessert for Easter, Spring parties or anytime you want to add a special treat to the day… choose Flowers, Butterflies or Backyard Bugs (they’re much cuter than they sound!).
Decorate them with frosting or simply dust with powdered sugar or sprinkles in a variety of Spring colors. Nordicware Pans are made of cast aluminum, which produces better shapes and finer details than ordinary pans. The high-quality non-stick surface assures an easy release and quick cleanup every time. Proudly made in the USA by Nordic Ware. ($32- $38)
Try this recipes for your treats… It’s a nice classic yellow cake that adapts well to additional flavorings and just about any kind of frosting.
2 1/4 cups flour
1 1/2 cups sugar
1/2 cup shortening or butter
1 1/4 cup milk
3 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla extract
3 eggs
Sift flour, baking powder and salt into a medium bowl. In a separate bowl, beat sugar and shortening or butter until fluffy. Beat in vanilla extract and eggs, one at a time. Add dry ingredients and milk, alternating, and mix well between each addition. Bake in greased pan at 350 degrees as follows:
9×13 pan- 40-45 minutes
9″ round pans- 30-35 minutes
8″ round pans- 25-30 minutes
Cupcakes- 20-25 minutes
Always test your cakes with a toothpick or cake tester before removing from oven- oven temps and cooking times can vary!
Sick and Tired of DULL KNIVES? We have the answer! Knife Sharpening first weekend in April.
On April 5, 6 and 7, 2013, we’re welcoming The Knife Sharpest to bring your dull blades back to life!
They’ll be sharpening knives in-store from 10-4 on Friday and Saturday, and from 12-4 on Sunday.
If you’ve never had your knives sharpened by Graham and Susie, you’re in for a real treat. They are truly knife people, dedicated to doing the best job on any blade they’re given- whether machete or paring knife. They’ll also do scissors, shears, nippers, garden tools, lawnmower blades and more! Each piece is carefully sharpened by hand and tested for optimal sharpness.
The price for sharpening is $5 for straight edge knives and $6 for serrated ( Cash or Check ONLY). If your knives can’t be sharpened while you wait, we’ll call you as soon as they’re done. No appointment is necessary.
Don’t miss the chance to have your knives razor-sharp for grilling season!
Spicy Indian Curry Cooking Class, Wednesday April 10th
Making Indian food isn’t as difficult as you might think, once you know how to blend spices and seasonings to achieve the depth of flavor.
Join us on Wednesday, April 10th as Chef Birjis Rashed shows you how to do just that. You’ll love Chef Birjis’s expansive knowledge of exotic spices and flavors… and the meal will rival the best Indian restaurant in Austin!
Menu for this demonstration class includes: Pakoda (Deep Fried Onion Fritters), Spicy Shrimp Curry in an Onion and Tomato base with Spices, Basmati Rice with Spices and Dry Fruits, and Sooji Halwa – An exotic Indian dessert made with Semolina, and garnished with Dry Fruits.
Class will run from 6 to 8 pm, and the cost of this class is $49 per person.
Reserve your spot TODAY!
What can a Cleanse do for you? Here’s one example… Start’s this Sunday, March24th
Improve your glow, your swimsuit body and your confidence!
Join us for the
Jump Start Spring
Cleanse
March 24-30th
(that’s THIS SUNDAY)
“Here is a great example of the benefits of raw foods and fresh juice: I am finally comfortable and confident sharing a photo of myself in my swimsuit!”
-Krystalle Keszainn
In April, Faraday’s celebrates WOMEN in COOKING with an assortment of new classes!
Chef Katy Parker gives some hands-on instruction
In April, we’re celebrating some of Austin’s most dynamic Women Chefs! It’s the Grand Finale of our cooking classes in our current location, in preparation for our move to the Shops at the Galleria in Bee Cave on June 1st. Join us for a great selection of classes and workshops as we bid farewell to Oak Grove Plaza!
Tuesday, April 2nd, 9th and 16th – THREE PART Seafood Cooking Series with Chef Katy Parker. In this demonstration-style class series, you’ll learn to cook a wide variety of fish and shellfish, along with tasty side dishes and sauces. Class will take place on 3 consecutive Tuesdays, April 2nd, 9th and 16th – choose EITHER the Morning Session (10 am to Noon) OR the Evening Session (6pm to 8pm). The cost for this class is $179 per person.
Chef Fer Candil whips up her famous Paella
Wednesday, April 3rd from 6pm to 8pm – A Taste of Beijing: A Home-Style Chinese Supper with Chef Mary Helen Leonard. Discover the flavors and techniques of home-style Chinese cooking, a simple cuisine based on seasonal vegetables, fresh herbs, and bold spices. The cost for this class is $49 per person.
Wednesday, April 10th from 6pm to 8pm – Spicy Indian Curry Feast with Chef Birjis Rashed. You’ll love Chef Birjis’s knowledge of exotic spices and flavors, and the meal will rival the best Indian restaurant in Austin. The cost for this class is $49 per person.
Saturday, April 13th from 2:30pm- 4pm- Vitamix: The ULTIMATE in quick and healthy food preparation! During this standing room only event, Marianne Outlaw, a VITAMIX Chef Trainer, will prepare a variety of 15 RECIPES in just 1½ hours. This experience that will CHANGE your way of thinking about food! The cost for this class is $25 per person. Click Here for Info!
Chef Birjis Rashed with her masala box
Wednesday, April 17th from 6 pm to 8:30 pm – The Paella Experience with Chef Maria Fernanada Candil. Chef Fer brings the knowledge she learned from her upbringing in Spain to this always-popular demonstration class! This class will run 2½ hours, and is $49 per person.
For more information on our classes, including menus, VISIT OUR COOKING CLASS PAGE.
Get The Whole Paella Experience with our Cooking Class, Wednesday, April 17th!
Chef Maria Fernanda Candil is returning for another of her fantastic Paella classes on Wednesday, April 17, 2013 from 6 to 8 pm!
Chef Fer brings the knowledge she learned from her upbringing in Spain to this always-popular demonstration class.
Menu includes: Almejas a la marinera (Fisherman’s Clams) and Pinxto de manchego con tomate (Manchego Cheese with Tomato); “Texas Style” Paella, with Spanish Chorizo, Sausage, and Chicken; and for Dessert, Buñuelos de Manzana (Apple Puffs). This class will run 2½ hours, and is $49 per person.
To reserve your spot, call 512-266-5666 TODAY!
Does Springtime mean BLUEBONNETS to you?
Bring Texas Wildflowers to your HOME this season by making a Bluebonnet visit to Faraday’s.
Walk through the beautiful locally designed display of mugs, spoonrests, trivets, towels, potholders and more emblazoned with Texas’ favorite flowers!
Get a few pieces to brighten up your own kitchen, or send some to your favorite exiled Texan to stir up a little homesickness. Starting at just $5.99, they’re an inexpensive way to bring the outdoors indoors!
Each year sometime in early spring, the same questions begin to be asked… When will the bluebonnets bloom? Everyone has a favorite place to see the bluebonnets, but what is the best way to find them? During spring, fields of bluebonnets can be spotted throughout central, southeast and east Texas. Many of the state’s major highways are lined with bluebonnets and other wildflowers during this time of year, making for memorably scenic drives.
However, if your sole purpose is to see sprawling fields of blooming bluebonnets, the Texas Hill Country is the place to be. In addition to having wild fields of the Texas state flower, there are a number of farms in the region. Additionally, towns such as Fredericksburg, Wimberley, Kerrville, Burnet, Marble Falls, Llano, and Kingsland all have bluebonnet festivals or trails during the spring.
Check out the Texas Bluebonnet Sightings Facebook Page! You can report where you find them, you can see where others have spotted them, and you can plan a nice day trip to soak in the view and colors of the Texas Wildflower Season.
The Wonderful tastes of Beijing- Cooking Class Wednesday, April 3rd
Enjoy A Taste of Beijing:
A Home-Style Chinese Supper with Chef Mary Helen Leonard!
When Mary Helen Leonard, cook and writer of local Austin food blog Mary Makes Dinner, moved to Beijing, she discovered a whole new world of food unlike anything she’d ever seen on a Chinese take-out menu. In this demonstration class, you’ll discover the flavors and techniques of home-style Chinese cooking, a simple cuisine based on seasonal vegetables, fresh herbs, and bold spices.
You’ll enjoy Spicy Tomato Soup with Crab and Scallion; Home Style Stir Fry with Farm Egg and Seasonal Vegetables; Steamed Rice with Goji and Black Sesame; and for dessert, Sweet Corn Ice Cream with Sugar Sesame Wontons.
Class will run on Wednesday, April 3, 2013 from 6 to 8 pm, and the cost for this class is $49 per person. To register, call us at 512-266-5666!
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- Chef Sara Moulton with Faradays Team
- Chef Tre Wilcox and Tony Curtis-Wellings
- Executive Chef Jeffrey Blank entertains crowd at Faraday's
- Chef Dzintra Dzenis, Sharon O'Quinn and Blakely Talbott
- 2011Baking Contest Winner Bob Scanlon, Sharon and Tony
- 2009 Baking Contest Winner Katy Franceschini
- 2009 Grand Prize Salsa Contest Winner - Brent Kirby
