Firehouse Gourmet Inc., Macy's School of Cooking & More...

As you all know I am the Sous Chef for the Chief Chef Don Heiser of Firehouse Gourmet Inc. Our last dinner class was supposed to be on Sat Aug 14th for the year. Unfortunately our guests canceled at the last minute and we had to cancel the class. We start again next year in January with new classes including an Asian one the Chief wants me to run. Pretty scary but exciting at the same time! Please keep us in mind still though for private events, we are doing two in December or Christmas parties for clients at his home. www.firehousegourmet.com

In January I also began working for Macy's School of Cooking through a friend I had met along my food journey over the last 10 years. I met Cynthia when I volunteered at the San Diego Bay Food & Wine Festival years ago. It's so much fun! I am now the Sous Chef/Kitchen Asst for Chef Bernard (@ChefBernard on Twitter) of the Marine Room in La Jolla and Chef Scotty of ChileCo. Catering Co. I love both of them and lean a lot from them ea time I work with them! I was just offered to work with Chef Scotty on a more regular basis and proudly accepted. He's not only opening a restaurant next mo. but also an adjoining club. Should be fun! I can't wait to see it.

I attended the Macy's School of Cooking class with Andrea Robinson last mo. and she was awesome. She's one of the chefs who I first saw on the Food Network 10 years ago who inspired me to go on this cooking journey. "Andrea Robinson, one of the country’s leading wine educators, is one of only 15 women in the world who have been appointed Master Sommelier by the prestigious Court of Master Sommeliers. She was the first woman ever chosen Best Sommelier in the United States by the Sommelier Society of America. Andrea also became the first appointed Dean of Wine Studies for The French Culinary Institute in New York City, where she graduated with honors from its renowned 600-hour professional culinary program." From her new site, check it out, she is selling these great wine glasses now. We got one at the class to take home. http://andreawine.ewinerysolutions.com I was so excited to be able to learn from her and meet her in person. Great lady and VERY funny!

I am also in the process of opening an online gourmet food store. I will let you know as things heat up.

Have a great day everyone and remember to live, love, and eat!

Chef Aaron McCargo

Hello all. So Chef Aaron McCargo's Grilled Rib Eye Steak sandwich was absolutely to die for. I think we moaned after ea bite. The following day I made his Grilled Sausage Patties with Peppers and Onions and it was absolutely amazingly yummy too. Have a great weekend and remember to live, love, and eat!

Chef Aaron McCargo's Grilled Rib Eye Steak sandwich

http://www.aaronmccargo.com/recipes Tonight we are having Chef McCargo's steak sandwich. I am looking forward to it. I will let you know how it goes. I am waiting on my sun dried tomatoes to rehydrate as I write this. Tomorrow we are cooking for the exchange students from Amakusa Japan. Amakusa is the sister City to Encinitas CA. We are having a BBQ for them and they are going to swim at my chef's home. www.firehousegourmet.com Should be fun! Lately I was asked by a friend if our food was good. She was asking about us catering her 40th birthday party. How am I supposed to answer that and should I not be offended? I would love your feedback. Also, our last dinner of the year is on August 14th! Sign up now online. It's a cigar and wine dinner. Have a great night and live, love, and eat!

Happy 4th of July!

Strawberry & Basil Caipirinha

2 oz. Leblon Cachaça
3 strawberries
3 basil leaves - torn
¼ lime
2 tsp superfine sugar or 1 oz simple syrup
Leblon & Banana Caipirinha

1½ oz. Leblon Cachaça
¾ oz banana schnapps
½ banana
1 oz. coconut water
A splash of lychee syrup* or simple syrup
¾ oz. lime juice
¾ oz. pineapple juice
Peach & Sage Caipirinha

2 oz. Leblon Cachaça
1 fresh peach - peeled
1 tsp of fresh ginger
1 oz. fresh lime juice
1 oz. of simple syrup
1 sprig of fresh sage
Muddle the lime, strawberries, basil and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a strawberry and a basil leaf. Muddle the banana, lychee syrup (or simple syrup) and lime juice very well in a shaker. Add the remaining ingredients and ice, shake well. Serve in a highball glass. Garnish with slices of banana.

*Lychee syrup is the juice from a can of lychees. Place peach and ginger in a food processor and pureé. In a shaker combine the peach and ginger pureé with Leblon, lime, simple syrup and sage. Add ice and shake well. Serve in a rocks glass. Garnish with a sage sprig.
FOR ADDITIONAL FRESH FRUIT CAIPIRINHAS VISIT: WWW.LEBLON.COM

Craig Ferguson 6/10/10D Late Late show Wolfgang Puck

Java Jones Coffeehouse

Java Jones Coffeehouse

Bill Granger

Bill Granger