view cart
Woodland Hills
Hipcooks Newsletter

Newsletter for: July 10, 2007

Hold on to your cooking spoons, Hipcooks!!  Very juicy morsels for you:

  • Hipcooks West is under construction
  • The wunderbar-Wusthof Knife Workshop is back in full knife-slicing action!
  • New calendar is up - lots of new classes to choose from:
  • Want Hipcooks Classes for FREE?  Info on Teaching Assistantships is available
  • Recipe of the month

Hipcooks West is under construction!
Yes, you heard right!  After much searching to find the perfect location, the lease has been signed and Hipcooks will follow the American Dream.  Go West, young thing!  Or as Ali G so eloquently states, "Weeeessiiiiiide!".  You trekies can find appropriate hand signals.  If all goes as planned expect your invitation to the opening party this fall.  Eastsiders, don't fret:  the Brewery Location is here to stay.  Just think, more Hipcooks to choose from!

The new calendar is up!  Did you hear?  The new calendar is up! The new calendar is up! The new calendar is up!  Lots of classes to choose from, including a new Mexican class, Badda-bing (the follow-up to Veni, Vidi, Vici) and much more. has all the details, so please check it! 

Wusthof!   Hooray!  Why do we call them "The Prada of Knives?"  Find out everything you wanted to know about knives:  which knife for what task, how to sharpen, how to hone, what makes a good knife good, how to slicer uber-thin and uber-fast, how to throw it (jk)  in the Wusthof intensive knife workshop.  Back by popular demand (the first series was a HUGE success), Kyle from Wusthof will be back to teach this series in two session:  July 29 from 12 - 2pm and 3 -5pm.  No minors.  $35. 

Teaching assistants spots are open Want to be an assistant here?  You can both observe and attend classes for free in our assistant program.  To qualify:  you  have been to at least 2 classes here.  Send me an email with "assistant" in the subject and I'll send you the deets.  We'd love to have you.

Hipcooks Recipe of the Month

Basil Lemonade

2 cups freshly-squeezed lemon juice, from a dozen or so lemons
1 bunch fresh basil, cleaned & stemmed
2 cups sugar
1 cup water
2 cups cold or sparkling water

Combine basil, sugar, and water in a saucepan and simmer until the sugar is dissolved, about 5 minutes.  Allow to cool.
Mix lemon juice and water together in a pitcher.  Add basil simple syrup to taste.  Correct the tartness with additional lemon juice or simple syrup as needed.  Pour over ice filled glasses and garnish with a pretty lemon twist if you'd like.  I like to keep the basil soaking in the syrup and it does look lovely in the lemonade, but feel free to strain it out if you would prefer.  Also nice to thinly slice lemons and dunk them in your pitcher. Extra basil simple syrup may stored in the refrigerator - lovely for all kinds of summer drinks - add a little vodka for a tipsy version.

Eat Well, Be well.