Check out what's coming up....

January 20th @ 6:00p.m. ~ Newlywed Cooking Class

This special cooking class for newlyweds will be one to remember. You can share your honeymoon stories with others while you learn how to cook a romantic three-course meal. Start your marriage off with cooking in the kitchen together and also make some new friends that have similar life experiences.

To celebrate I will be treating you to a complimentary champagne toast and a special romantic dessert that will surprise you for sure!

Please email chefanna@simmerandsear.com to find out more.

If you know someone that just got married or is getting married and you want to give a great gift, this would be it!! Gift Certificates are available for this class, please inquire.

HAPPY NEW YEAR!!!!

Upcoming Class: "A Taste of Spain" ~ Tapas - January 13th, 2009 @ 6:00p.m.

Well folks, the new year is upon us and it is time to stop eating all that holiday food that everyone else had prepared and start cooking some new, exciting and exotic dishes......

In Spain, an appetizer, called an entremése, is a complement to a meal while a tapa is something altogether different. Although an entremés can be the same little food that a tapa is, it is served differently. It is literally the appetizer coming before the first course. Tapas, on the other hand, are not appetizers. They are tiny plates of food served in bars all over Spain to accompany drinks.

Come join me and others and travel to the regions of Spain. We will be learning about where and how the word "Tapa" came from and also creating 5 or 6 tapas of our own to enjoy!

Email me at chefanna@simmerandsear.com to register today. Cost: $95 per person. Please provide your own wine. I would be happy to give you some wine pairing suggestions, just ask me when you register!
Looking forward to meeting you!

Give The Gift of Cooking....

Hello Fellow Chef's~

Just checking in with all of you....The Holiday season is upon us and I hope the last couple of months have treated you well so you are ready to tackle the shopping nightmares!

If you are still stressing over the perfect Christmas gift for your friends and family members, well stress no longer.....Giving the gift of cooking is the "in" thing to do!

Check out all the photo's on my website to see all the fun you are missing out on. Click the link below to view: http://www.simmerandsear.com/Photo_Gallery.html

The rumor has it that gift cards are a bad purchase these days given all the businesses that are closing their doors...well, I will not be closing the doors to my chef services even in these tough times. I will always honor your gift certificate even if I need to make it a private one on one class.

So don't wait any longer....inquire today on how to purchase the best gift anyone can receive! Looking forward to hearing from you! Chef Anna

November Recipe of the Month

Chicken Yiaourti

4 large skinless boneless chicken breasts
1 cup of Greek yogurt
1 tablespoon thyme, chopped
1 teaspoon of rosemary
juice of a lemon
Nutmeg
Salt and Pepper

Preheat oven to 375 degrees

Wash chicken breasts. Place in a large oven safe casserole dish. Make a few 2 inch wide x 1 inch deep slices on both sides of the chicken breasts.

Spoon the yogurt all over the chicken, cover generously and push into the cuts of the meat.
Sprinkle a lite dusting of nutmeg on top of the yogurt. Squeeze the juice of a lemon on the meat. Sprinkle the thyme and rosemary evenly over the chicken and season with salt and pepper.

Place in your preheat oven for about 45 minutes or until the tops are a golden brown.
Enjoy with your favorite rice, pasta, potatoes or veggies.

"A Taste of Moroccan"

Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. This is a result of the centuries-long interaction of Morocco with the outside world. The cuisine of Morocco is a mix of Berber, Spanish, Corsican, Portuguese, Moorish, Middle Eastern, Mediterranean, and African cuisines. The cuisine of Morocco has been influenced by the native Berber cuisine, the Arabic Andalusian cuisine brought by the Moriscos when they left Spain, the Turkish cuisine from the Turks and the Middle Eastern cuisines brought by the Arabs, as well as Jewish cuisine. Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Chicken is the most widely eaten meat in Morocco. The most commonly eaten red meat in Morocco is beef; lamb is preferred, but is relatively expensive. Couscous is the most famous Moroccan dish along with pastilla, tajine, and harira. The most popular drink is green tea with mint. The tea is accompanied with hard sugar cones or lumps.

This class will alternate on Wednesday's with other cuisines.

Menu to include such dishes as:

Moroccan Spiced Carrot Salad with Cilantro

Chicken Tagine with Fennel and Olives

Moroccan Style Vegetable Stew with Harissa Yogurt Sauce

Chickpea Ragout

Please register for classes via my online calendar if you have a pre-paid voucher:

Another Big Thanks!!

Just wanted to thank all of you that made my September busy, fun and a true success! I had some amazing groups last month and Simmer and Sear wouldn't be what it is without you!

A Big Thanks goes out to:
PwC, thanks so much Sima for all your efforts and thanks to the whole gang! That chocolate molten cake was amazing!

Drinker Biddle Reath, what a great group of lawyers, thank you Anhthu for organizing your large group and thanks goes out to your whole team!

Justina H., what a great way to celebrate a family reunion. Hope you had fun Mom!

Christy P., also, what a great way to celebrate a bridal shower. Congrats on the upcoming wedding!


The calendar is overflowing for October and I can't wait to see how it all turns out!! I will keep you posted!
Chef Anna

Come Experience "A Taste of Italy"

Come experience a taste of Italy! Feel like you are in Italy without leaving your own city. I will be hosting a cooking lesson party on Monday's starting September 12th @ either 11am or 6:00p.m. We will be making two incredible dishes from the regions of Tuscany.

The Italian cuisine was reflected by the cultural variety of the regions in italy and by the Italian history, which was influenced from Greek, Roman, Norman and Arab civilizations. The Italian cuisine is considered as a prime example for a 'perfecto' cuisine, and is imitated all over the world.

The Roman cuisine for example usually uses sheep's cheese and organic meat , on the other hand, Tuscan cooking is using white beans and bread without salt. In Rome the pizzas are very thin like crackers, and Neapolitan and Sicilian pizzas are thicker. than their counterparts. The Northern Italian dishes are influenced by French cooking, because of the proximity of the French border. Emilia-Romagna is the number one with wheat production in italy, and is also known for their stuffed pasta. Napoli is considered as the home of pizza and mozarella.

This class will be held in my Russian Hill kitchen in San Francisco. Space is limited so please sign up soon if you are interested in coming. Please provide your own wine. Gratuity is very much appreciated :)

Menu will vary with dishes such as:

Handmade Potato Ricotta Gnocchi ~ sauces will vary.

Risotto Milanese ~ This delicately saffron seasoned dish is what Italy is all about.

Tomato Florentine Soup

Caesar Salad with homemade dressing and homemade parmesan croutons

Chicken Marsala - Boneless skinless chicken breasts, crimini mushrooms, marsala wine and lots of butter of course! :)

Italian Bruschetta

Chicken Parmesan with a basil pancetta tomato sauce

Classes begin September 12th 2011

You may register for classes now

Please register via my online calendar:

Chi Mangia Bene, Mangia Italiano (Those Who Eat Well, Eat Italian)
Chef Anna