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Woodland Hills
Hipcooks Newsletter

Newsletter for: May 3, 2005

Hi there saucy Hipcooks!

News for you:.

  •   The Brewery Artwalk is next weekend - the 14th and 15th from 11am - 6pm.  It is loads of fun, come and check it out! has more info.  Make sure you come by Hipcooks to visit.  I'll be doing cooking demonstrations, handing out recipes, have cutting boards, the salt, aprons and kitchen stuff for sale.
  • The May schedule is up! But most of it is full, ha!  So I've added some new classes.  There is still room in Turning Japanese tomorrow night, I added a bunch more Thrill of the Grill, and Cooking for One.  Also, I have had loads of request for another Singles Class.  So, singles, should we have a Turning Japanese class this Saturday eve from 7 - 10?  Send me an email if you'd like to come.
  • The June schedule is up!  I am super-excited about the Father's Day Class, "Who's Your Daddy?". All info on classes, signing up, etc at the usual place:
  • I am pleased to announce Hipcooks has another class teacher, Thierry!  Come and meet him during Artwalk.  His info will be on the website shortly.  Classes that Thierry is teaching will be denoted with a "T" on the schedule.
  • While we're at it, let's end hunger in the US by the year 2020.   I'd like to tell you about a worthwhile event sponsored by the SOS organization, The Taste of the Nation.  It will be held in Culver City with 30+ chefs from all over LA, paired with about 20 local wineries. 100 % of the profits from this event go directly to local food banks and hunger related charities. Sunday, June 5 from 1-5pm.
  • And, Recipe of the month!  Have you seen the beautiful fava beans at the Farmer's Markets around town?  Mmmmm - shuck them, peel them and pop them in your mouth.  Or how about lightly sauteeing them in a wee bit of olive oil and then adding a squeeze of lemon and fresh chopped mint.  Top with  grilled fish.  Or, you can make this lovely dip: 
Fava Bean Dip
Remove fava beans from their shells until you have about 2 cups of beans.  Put in a pot of water and bring to a boil - then immediately remove from heat and cool.  In a food processor, mash up the beans with about 2 tablespoons extra virgin olive oil, a small handful of mint leaves, the juice of a lemon, salt and pepper.  Pretend you are in Tuscany, and serve with toasts, slices of fresh pecorino cheese and a crispy glass of Pinot Grigio.

Eat well, Be well,