News and Press for Kitchen on Fire

These are the recent News and Press for Kitchen on Fire. We have been around for more than 10 years and will keep offering great classes and private events.

Thank you to all our students and patrons!!

Voted 25 Best Cooking Classes in America

5 Best Cooking Classes in Bay Area

6 Fantastic Bay Area Cooking Classes

Lisa Miller, new Dietary Guidelines on Fox 2

Chef Olive and Chef Gaby Cooking a Turkey for Thanksgiving on Kron4

Eat like a Warrior. Some of the Basketball team cooking at Kitchen on Fire

Kids Cooking Classes

San Francisco Travel Guide - Berkeley's Best Attractions & Activities

Cooking at Cuesa, SF Ferry Building


KTVU Fox2 Segment at Kitchen on Fire

KTVU Fox2 Segment at Kitchen on Fire   Fats is not the enemy! New Dietary guideline on Fox 2. Interview with Lisa Miller, Certified Nutrition Consultant, and attending students, at Kitchen on Fire cooking school in Berkeley. The cooking class is in session.  

Lentils Step by Step

 
Cook Lentils: Step by step instructions for cooking lentils. After that you have lentils that you can dress for salad or side dish.
Place the lentil in a stockpot  Make sure that they are cleaned and there are no rocks. Add the Stock or Water  We like 72 hr bone broth. Cover and bring to a simmer  Cook for about 30 minutes.
Add your garnish of choice  Here we added roasted carrots. Finish cooking  Cover and cook for another 10-15min, or until lentils are just tender.

New Anolon Cookware!

 We are excited to announce that we’ve received a new shipment of pots and pans from our sponsors at Anolon Cookware. Students and chefs alike are giddy over the non-stick yet metal-untensil-safe finish of the Advanced line. Learn more about Anolon’s quality products at www.anolon.com.


Tip - Healthy Eating during the Holiday Season!

recipe-2.jpg A Healthy Way to Approach Eating Out for the Holidays ‘Tis the Season for Holiday Dinners and Cocktail Parties! Here are some helpful tips to enjoy the party and the food, without paying for it later.
  1. Enjoy a holiday pre-dinner drink that contains bitters vs. going for the glass of bubbly. The bitters actually originated years ago as a digestive aid. They will help prime your belly for the food to come to enhance digestion.
  2. Start with anything that has some dark greens (i.e., Arugula or Brussel Sprouts) or something fermented or pickled (i.e., Cornichon). This is a continuation of the ‘bitters’ theme. Just like bitters, bitter foods help prime your system to handle the mix of foods that might be coming throughout the evening. Bitters can soothe gas and bloating, relieve heartburn, encourage digestive enzyme, bile and HCL production, relieve upset stomach, help maintain blood sugar levels, and support liver function.
  3. Manage your serving sizes even while snacking. While at a cocktail party consider counting plates based on how much food is on each plate, i.e., if you put about ¼ of a normal dinner serving on your plate. Limit yourself to four plates. Then you will still have a little room for dessert without feeling stuffed or throwing off your system.
  4. If you think there will be a lot of snacks and not much that you are really interested in making into a full dinner portion, eat first! Get in some good healthy protein and fats before leaving home. You can then snack and still feel you have what you need to keep your body going all evening without indulging in things you’d prefer to avoid.
  5. Hydrate! Hydrate all day and during the party as well. You will thank yourself the next day!
  Lisa M Miller, BS, NC Certified Nutrition Consultant KitchenOnFire.com OceanViewNutrition.com

Scone Tip

quick-breads-9627-1024x480 To avoid a Burnt Bottom:
  • Bake in the center of the oven rack in a 375F preheated oven.
  • Line a large baking sheet with parchment or silicone mat.
  • Put the lined baking sheet into another to protect the bottom of the scones from the high heat.