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Hipcooks Newsletter

Newsletter for: October 4, 2010

Hello Hipcooks, and Happy Fall!

Boo!  Fall clases are posted! Click here for the complete fall sched for EastLA, WestLA, Portland and Seattle! So that you can begin to get that warm and cozy feeling, here's a smattering of what we have on offer:

    Hot Soup Focus Group The best knife skills practice class we have, with a wonderful menu of 7 (yes, seven!) fabulous soups that will keep your kitchen warm all winter long.

    Winter in Paris The cold-weather follow-up to the beloved Parisian class.  Boeuf bourguignon simmers as we take you through this elegant menu.

    I Ain't No Turkey  Learn to cook a fabulous stress-free meal for Thanksgiving, or learn a delicious, transportable side dish to bring to your event

    Your Just Desserts Another great class to learn fun and fanciful desserts to serve at home, or to bring to a friend's.

    * Oh you lucky LA people!  Brewery Artwalk is this weekend at East LA is October 9th and 10th, 11am - 6pm both days. Never been? It is one of those things that is really worth doing in LA. What is it? Open studios at the largest art colony in the world - see what the 700 people in this community are up to, check out art, interiors of loft spaces, make new friends. Also in the Hipcooks studio: Retimade glass jewelry - so yummy you'll want to eat it.

    * Are you an Advance Holiday Planner? Please know that Hipcooks Gift Certificates are available for all studios, and we are available for private events in the studio - get a whole bunch of friends or collegues together for a smashing time at a Hipcooks class just for yourselves!

    * Recipe of the Month:
      Trick or Treat, Hipspooks?

Treat: Take a couple of sprigs of fresh thyme leaves (We grow lemon thyme at Hipcooks) and a generous peel of lemon (try to get the yellow part only), pop in a bottle and cover with your fave olive oil.  Let sit for a day or two, and use the olive oil in everything you would have before.  Delish!

Trick: Same as above, but with wine!  Infuse an inexpensive Sauvignon Blanc or Pinot Gris with the above.  Chill for a few days, turning the bottle ever once in a while.  Serve in small glasses as a before-dinner treat.  Lemon-thyme wine - don't knock it till you try it.  (pssst: vodka works, too)

Check out the Hipcooks Facebook page for more frequent recipes updates. Whoop whoop! And a very special THANK YOU to everyone who joined us for our Seattle Opening!
Eat Well, Be Well