Kitchen On Fire Blog

  Photos shared with us by students of their final products! ““I had so much fun this week at your teen cooking class, so I thought I’d send some pictures of the things I’ve made! Please tell Chef Olive thank you and that I learned so much!” ”— Teen Camp Participant We had our first…

  Chef Kevin’s Brown Butter Cornbread is a great addition to any meal, especially summertime BBQs, and is a big hit in our kitchen. If you are planning to grill or cook for any Father’s Day celebrations this week, we think this would be an excellent (and relatively simple) addition to show your appreciation. This…

As Summer kicks off, many of you may be heading to the grill as part of your cooking at home routine. With that in mind, we wanted to share Chef Mat’s All Purpose BBQ Rub recipe to help add important flavors to your BBQ cooking endeavors! The beauty of something that is “all purpose,” is…

When things feel stressful, oftentimes what we are eating and drinking can take a backseat and is perhaps one of the last things we have the energy or time to focus on. However, being mindful about what we are putting into our bodies can actually help support our energy and mood during times that feel…

Kale Salad with Apricots, Avocado and Pecorino Cheese Recipe Ingredients 2 bunches of Kale, stemmed and roughly chopped into bite-sized pieces 2 medium carrots, grated 3/4 cup apricots, chopped into bit size pieces 1 cup of cooked beans (cannellini or pinto beans) 1/2 cup raw almonds 2 Tbsp mint, finely chopped in chiffonade 3 Tbs…

We have missed having our chefs in the teaching kitchen and thought it would be fun to highlight some of our chefs and see what they have been up do during these shelter-in-place times. Chef Kevin Hogan shares a cooking demo with step-by-step instruction on how to make his signature buttermilk biscuits. Kevin demonstrates his…

We love this plant-based recipe, not only because it is delicious and satisfying, but also because of the how well balanced it is from a nutritional standpoint. A great mix of vegetables, protein and healthy fats, it also has a variety of different kinds of vegetables that we look to incorporate—green leafy, crunchy, etc. From…

Image credit: Jeanmarie Theobalds   We have missed having our chefs in the teaching kitchen and thought it would be fun to highlight some of our chefs and see what they have been up do during these shelter-in-place times. To kick it off, we have Chef Michael Cecconi sharing a special Mother’s Day cocktail recipe!…

Blueberry Spelt Scone Recipe Ingredients 2 cups whole spelt flour 1 tbsp baking powder 1/2 tsp fine grain sea salt 1/4 cup white sugar 1/3 cup cold butter, cut into thin 1/2 inch squares 1 cup chocolate chips, chopped 1 tbsp orange extract 1 cup half and half 1/4 cup frozen blueberries Directions Preheat oven…

Strawberry Shortcakes with Almond Whipped Cream Recipe Ingredients 5 cups strawberries, quartered 1/4 cup Lemon 1/2 cup sugar 1/4 cup maple syrup 3 cups All purpose flour 1 1/2 tbsp baking powder 1 tsp salt 1/2 cup sugar 1 1/2 vanilla 2 1/3 cups cream, 1/2 & 1/2 or milk 3/4 cup sliced almonds 1/2…

We are excited to share that our chefs are (safely) back in the kitchen to prepare fresh and flavorful prepared foods for the community during this time. Based on valuable feedback from our community, we have launched our prepared foods offerings for weekly pick-up at our Oakland Kitchen. We successfully piloted our operations in the first week with…

With limited trips to the grocery store these days sometimes we have to get creative and take a trip to our freezers instead. Next time you do make it to the store, grab a few bags of frozen artichoke hearts and you can have a healthy and delicious side dish ready in no time. This…