So many new happenings in the next few weeks!!

The Nine New Chef event was an amazing success, and many thanks to those who supported the Chef’s and their charities!. We will be offering a number of new classes, covering many cuisine’s from Indian to South African. AND.. June 13th will be hosting the Tipsy Gypsies in concert!

This week kicks off our “Nine New Chef’s Event!” It promises to be an exciting process as we audition new chef-instructors for our kitchen. But before that we have two new menus from Corey, King. Please share this information with anyone you think might be interested in the event!

For those of you who are new to Sustenance, our lunch demonstrations take place from 11:30-1:30 and will be offered Monday- Friday beginning with our Nine New Chefs Event, April 30th. Lunch demonstrations are $10 for everyone during the Nine New Chefs Event. Members and non-members alike!

Monday: April 26

Mango fried jasmine rice with ginger, garlic and onion with citrus ginger marinated shrimp in a white wine and sweet chili saute. (The shrimp will be offered on the side for a veggie version with eggplant!)

Wednesday April 28

Homemade flat bread pizza with a roasted tomato marinara, mushroom, peperoni and olives. A classic Cesar with Corey’s own rosemary garlic croutons, and personal take on Cesar dressing topped with Parmesan cheese

Friday, April 30 Day One of our Nine Chef Challenge !

Mollie Bivens: Tandoori Chicken, Lentils, Basmati Rice and Cilantro Chutney (Vegetarian option: lentils and basmati rice)

Come meet Mollie Bivens and savor the flavors of authentic Indian cuisine. Come discover her secrets for wonderful Dal, lentils and Tandoori chicken and sample the deliciousness of Cilantro chutney. Mollie is not only a fantastic chef, she makes her own wine! She went all the way to San Francisco to buy the ingredients for this meal–make it worth her trip!

Charity: Martha’s Place

Monday, May 3 Health-Minded Mexican Gourmet with Ruben Sandoval

Ruben has developed a menu unlike anything we have seen out there! He has 16 years experience preparing wonderful and healthy food! He is trained in French Cuisine through the Le Cordon Bleu Culinary Institute. He will prepare Mexican-spiced roasted shrimp served with fresh zucchini carpaccio and wilted greens over a vegetable-based pasta tossed in soyrizo flavored roasted butternut squash sauce topped with queso fresca.

Tuesday, May 4

Divine Roasted Beet Salad with Caramelized Goat Cheese Delights and Olive Tapanade Twists with Deborah MillsYou have to see the Olive Tapanade twists to believe them! You have to see all Deborah’s food it is as beautiful as it is delicious. She brings her artistic flare to the table and proves that you do, indeed, dine first with your eyes! She worked as assistant to Executive Chef Richard Graham of Villa Toscana and has her own blog following!

Charity: Loaves and Fishes

Wednesday, May 5th Go Alfredo With Erin TaylorA delicious fettuccine with hand and sun-dried tomatoes (or just sun-dried tomatoes for the vegetarians out there! Complimented by home-baked bread sticks. Erin has deep community ties and looks forward to winning everyone over with this crowd-pleasing pasta dish!

Charity: Jacks Helping Hand

Thursday May 6th Our Own Tribute to Julie and JuliaJulie Scherz will offer you the sea-side villas in France with Mussels and Frites! This french-inspired menu is a result of Julie’s family upbringing. Her mother may even step into the kitchen and prep! She blends her background and passion for food in this menu that will make you say, “Bon Apetit!”

Charity: Habitat for Humanity

Friday May 7th Meat and Vegetarian Strudel with Anna Robertshaw

Anna claims to know how to make this impressive-sounding dish easy! So, we want to see!Who can say “nein” to strudel for lunch. Even typing it makes me flash on buttery, flaky light layers!

Charity: Woods Humane Society

Monday, May 10

Pan-fried butternut squash ravioli Whit a sage pesto sauce and smoked chicken prepared by Corey King. Corey has just arrived from New Orleans and has already impressed us with a number of lunches that he has helped out with here in studio. He rolled his own manicotti recently and we can’t wait to see how he does ravioli!

Charity: Women’s Shelter Program

Tuesday, May 11

A trio of Mediterranean salads and a tomato goat cheese tart will be offered by Jill Stavros. Jill was owner of Popolo at one time. She does her own catering and after sampling her food I begged her to consider doing a lunch in studio. Jill will be preparing an curried couscous with almonds currants and orange zest and a quinoa and avocado salad with toasted almonds and a lemon cumin vinaigrette.

Charity: SLO Literacy Council

Wednesday, May 12 11:30-1:30

Mediterranean Open-Faced Roast Chicken Sandwich with Betsy Albanese.

Betsy offers Toasted Country Bread with White Bean Puree prepared with Dukkah and grilled chicken fingers, olives, cucumbers, tomatoes, red onions and mixed greens. Come continue your trip to the Mediterranean with this seasoned chef. She will show you how she produces her own spice blends and introduce you to a flavorful feast!

Charity: CASA