A perfect julienne by age 5..?!

we all have goals for our children,
chef's just have different goals!

When you have children, you wonder what they will look like, what their personalities will yield, and what sorts of things you will teach them intentionally and which things they will just pick-up watching you. One thing Mataio was sure he would teach our boys, was how to use a knife. I think there was mention of wielding knives at age five and a perfect julienne by age ten. Our two year old is already practicing with his plastic knife and Velcro food. (If you have aspiring cooks and need a Mother’s Day idea, how about the Mommy and Me cooking class on May 18th?)

Our boys are lucky; most of us just cut vegetables with whatever style, or lack there of, we saw our parents use and employ all the bad habits we picked up along the way. They’ll have the advantage of watching great knife skills in action. Admittedly, my knife skills were nothing to speak of when Mataio and I met. In the beginning we would get into arguments when he commented on my unsafe technique or tried to correct me. Finally, I decided to let him teach me how to hold my knife and hand properly and how to achieve basic classical cuts. It took some getting used to, but I like to cook and the more I practice the better I get. There are times I’m glad he isn’t looking over my shoulder; but sometimes, when I do a perfect small dice, I smile knowing he will surely notice.

Mataio’s knife skills class is coming up next week on May 14th at 6:30. Proper technique and knife handling will improve your speed and accuracy—making you a whiz in the kitchen. Whether you aspire to cutting perfect cubes or not, this class will bring a valuable skill set to your forays in the kitchen.

Speaking of forays into the kitchen, I tried making quinoa the other day. I love this ancient Peruvian grain—well at least I love it when Mataio makes it. My attempt last week yielded an overcooked, gooey version that was practically inedible and nothing like the tender, pops-in-your-mouth version I’d had before. So, I found myself plotting for childcare options so I could sneak away to come to Mataio’s Going with the Grain class on May 19th at 6:30. Grains can be tricky to work with, but with a few pointers they will become easy!

Grains are so fabulous to work into your menus. They can generally be eaten hot or cold, so they make great leftovers. Also, they are a blank canvas for other ingredients. Just choose whatever seasonal produce you love or jars from your fridge with capers, pickled veggies, roasted peppers, artichoke hearts, etc. toss them in and voila! You can use pesto, vinaigrettes, spices, fresh herbs or sauces to jazz them up too. Rice, farro, quinoa, barley, oatmeal—whatever you choose, you’ll be adding texture and variety to your table. Oh, and by the way they’re packed with vitamins, minerals and fiber—GO GRAIN!

Two Dining Opportunities await you!

MONDAY NIGHT SUPPER MEXICO
Monday, May 11 @ 6:00pm - $35 + tax
We have given you a regional hint, but the menus are still incognito! Come join us for this three-course meal and a glass of wine or beer. Additional wine and beer is available for purchase at the dinner.
For Reservations : call 927.4890 - or - Click here to reserve online - add to your cart

INCOGNITO
Thursday May 22 @ 6:00pm - $50 + tax
Each Incognito menu is inspired by and created using seasonal ingredients. The meals are served family style in the beautifully appointed In the Kitchen dining room. Conviviality is encouraged and reservations are essential. This multi-course meal is accompanied by a paired wine sampling. Full wine flight and bottles available for an additional charge.
For Reservations : call 927.4890 - or - Click here to reserve online - add to your cart