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Woodland Hills
Hipcooks Newsletter

Newsletter for: March 9, 2006

My Dear Hipcooks,

Good things come to those who wait!

The belated newsletter is here!
So, since the Feb letter was so short and sweet, let me make it up to you here with a million announcements:

  • The March, April and May schedules are up! And are chock full of great stuff.  The highlights:
Finished your taxes on time?  Hurrah!  Come celebrate with the Cocktails Class on April 15 & 16!
I am delighted to present a new class, Persian Immersion, with the tantillizing and sexy flavors of Iran.  Oh yeah, you know you are thrilled for this.
By popular demand, Mas Noches en España
, the paella class, will make its debeut in May.  OLÉ !
And it that isn't enough for you, Summer Salads, Thrill of the Grill, and Tarts for Tarts are all back!
What's coming up?  A cake decorating class in May!  Keep your eyes open and ready for a feast!

Now stop your moaning about "All the classes are always full!" and sign on up! All info on classes, signing up, etc at the usual place:

  •   The Brewery Artwalk is coming soon!  Mark your calendars:  the weekend of April 22 and 23rd.  What is artwalk?  Open studios here at the Brewery, the largest art colony in Ze Vorld.  Check it out, it is so much fun. has more info.  

  • For those of you who have been to at least two Hipcooks classes before:  interested in the assistantship program where you can attend a class for free as my assistant.  Send me an email with "teaching assistant" in the subject line and I'll send more info.

  • Are people interested in weekday daytime classes?  I am trying to put on more weekend day classes, since you all are asking...but I'd also be happy to offer daytime classes on weekdays.  If you want in, please send me an email with "day classes" in the subject line.  See how I am here for you?!

  • 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,