Fun things to cook with kids
Sarah Silva from Pans on Fire cooks with a literary theme; deviled green eggs & ham, energy ball, and butter beer!
Honey Lemon Chicken Wings
Chef Clyde Serda shows us how to up our chicken wing game!
Lotus Chicken Lettuce Wrap & Green Papaya Salad
Chef Chen Tang from Canton Village and Viet Noms makes Lotus Chicken Lettuce Wrap & Green Papaya Salad.
Green Curry with Chicken
Chef Clyde Serda show us how to make an amazing Gazpacho
Pad Thai Shrimp
Chef Orapin Wongpakansanti shares her delicious Pad Thai with Shrimp recipe
Chef Shubbie Aishida from Golden Safari makes African Buns, a traditional appetizer in African cuisine.
Honeydew Flower Carving
The Art Chef Jimmy Zhang amazes with the fruit carvings
Chef Mike Harris, Burgess’ Brothers Burgers & BBQ
Burgess’ Brothers brand links, sautéed with green peppers and onions
Watermelon Flower Carving
The Art Chef Jimmy Zhang amazes with the fruit carvings
Mixology Demonstration, Education, and Bartending Tips
Ian Lyke, Beer Baron and Kitchen
Truffles with Grand Marnier and Coffee Liqueur
Chef James Reid making Truffles with Grand Marnier and Coffee Liqueur
Spiralizer used for Pasta, Salad and Bosh Onion Rings
Chef Sarah Silva Cooking with a Spiralizer
Butter Cream Flowers and Fondant Animals
Jenn DeJanes from Jenn’s Cupcakes demonstrating Butter Cream Flowers and Fondant Animals
Burgess Brothers’ Burgers
Saturday, June 30 at 1:00pm, 3:30pm, 6:00pm and Sunday July 1 at 1:00pm
Burgess Brothers’ Hotlinks & Cornbread Churwaffles
Burgess Brothers’ Burgers (BBB) was founded by twin brothers Jonathan (Fire) and Matthew Burgess (Law), in 2012; after a friendly burger competition in 2010. Both brothers were born and raised in Sacramento, California and are still active in their public service professions. This dynamic duo has been featured on Pickler & Ben, Home Shopping Network (HSN), Food Network Guys Grocery Games (Twin It to Win It), CBS, ABC, NBC, FOX, KCRA and a host of other television stations. The Brothers continue to give back by donating their time on culinary advisory boards for schools and colleges, in addition to public speaking engagements for young entrepreneurs. The brothers also have a passion and mentor youth and adults that have the desire, work ethic and passions for careers in public service.
Jennifer DeJanes, Jenn’s Cupcakes
Saturday July 7 and Sunday July 8, demonstrating at 1:00pm, 3:30pm, and 6:00pm and selling cupcakes from noon-8:00pm
In February 2014 Jenn’s baking hobby became a reality when Jenn’s Cupcakes and Parties became a licensed Cottage Food Operation in Alameda County. Jenn had never spent a day in culinary school, this skill that she was born with just had to be shared. So it began… Just 3 years later Jenn’s Cupcakes now has a staff with a passion for creating, they work hard to make clients visions come to life! The business has expanded from just 10 cupcake recipes to a full-blown custom bakery with a flare on complete party planning including rentals and custom design. In 2016 their permit expanded to sell baked goods at local restaurants. Jenn and her staff absolutely love all the fun custom orders that come pouring in every month. The hundreds of cupcakes and dozens of cakes that go out, run the gambit from corporate events and weddings to fully customized theme parties. They pride themselves in creating the perfect dessert for any occasion. Everything that comes out of the kitchen needs to be both beautiful and delicious! Jenn’s Cupcakes is devoted to being active in their community through fundraisers for schools and non-profit organizations. You will see their goodies at many community events as well. When it’s time for your children to book their next birthday party, call Jenn’s. Hands on teaching is their specialty. They invite you to share the fun and learn how to be creative while enjoying delicious treats. As they say it’s truly fun to be in the edible art business. Jenn is incredibly grateful for all the local support she has received and a huge thank you goes out to all the clients who believed in her and have made this hobby a huge success. 100,000 cupcakes and counting!
Art Chef Jimmy Zhang
Sunday June 24 at 3:30pm and Sunday July 1 at 3:30pm
The intricate art of fruit and vegetable carving
The art of fruit and vegetable carving has its roots in the age of the Chinese Tang Dynasty (AD 618-906) and Sung Dynasty (AD 960-1279). This exquisite craft has been slowly developed and refined over the years in China. These beautiful garnishes and fruit carvings were not only created for the Kaiser’s feudal banquet but they were also popular among average people, who enjoyed beautiful artistic food presentations. Located in the Bay Area since 1998, Art Chef Inc., has been actively promoting the intricate Chinese art of fruit and vegetable carving to the general public as well as to many professionals in the food service industry around the United States through its fruit and vegetable carving training programs, exquisite carving centerpieces for special events, and carving demonstrations, conducted by its founder, Chef Jimmy Zhang. Over the years, Art Chef Inc. has graduated many chef students, whose culinary carving skills have won them numerous titles. Chef Jimmy’s artistic talents and his reputation as a dedicated carving art teacher have drawn many people from faraway states and lands to the Bay Area to study the carving art under him.
Chef Clyde Serda
Sunday June 17 at 3:30pm and Saturday, June 23 at 3:30pm
Chef, Culinary Instructor, Author, Cook Book Critic, Food Product Developer, Food Judge for California State Fair, and Alameda, Marin and Contra Costa County Fairs. Artist who paint in acrylics and is a Antonin Carême Medal Holder, Currently Chef Instructor at Treasure Island Job Corps. Former Food Safety Chef for the San Francisco 49ers Levi Stadium and Candlestick, and Castro Valley Unified School District. He has instructed over 5,200 culinary students.
Chef Orapin Wongpakansanti, Andaman Thai
Saturday, June 23 at 6:00pm and Sunday, June 24 at 1:00pm
Pad Thai and Green Curry
My name is Orapin Wongpakansanti from Thailand. I grew up in north-east of Thailand,and moved to USA in 2006. I hold master’s degree in management from Lincoln University. In 2013, Me and my sister (Orapan Saetang) opened up the restaurant calls Similan Thai in Blackhawk, Danville and recently we just opened up the second one calls Andaman Thai in San Ramon. Cooking is our passion. It runs in the family. My father is the Chef and had the restaurant in Thailand. We were taught how to cook from our father and would share this to others.
Sunday, June 17 at 3:30pm
Home Chef delivers easy-to-follow recipes and fresh, pre-portioned ingredients. Choose from a variety of 14 different meals every week including steak, chicken, pork, fish, and vegetarian dishes. Skip a week or cancel anytime! The weekly subscription comes with no commitments. Get your first box at HomeChef.com.
Chef Chen Tang, Viet Noms and Canton Village
Saturday, June 16 at 1:00pm and 3:30pm and Saturday, June 23 at 1:00pm
Green Papaya Salad and Lotus Chicken Lettuce Wraps
Chen Tang grew up with a love for food. He started cooking at his parents’ restaurant at age 16, and went to culinary school in 2007 for formal training. After cooking at various fine dining restaurants in the Bay Area, he is back to lead the kitchens at Canton Village, and their newest venture, Viet Noms.
Chef Sarah Silva, Pans on Fire
Saturday, June 16 at 6:00pm, “Cooking with Kids” & Friday, July 6 at 6:00pm, “Spiralize It”
Chef Shubbie Aishida, Golden Safari Restaurant
Friday, June 22 at 6:30pm
Buns (made from a crunchy fried dough), a traditional African appetizer
Chef James Reid
Friday, July 6 at 1:00pm
Chef James Reid is a graduate from Hastings College in England, where he studied hotel and restaurant management. He has worked in fine restaurants throughout England, France and Germany, including work as a pastry chef at a Michelin two-starred restaurant. For nearly 20 years, James operated his own catering company, James Reid & Company, which was voted one of the top 10 Bay Area caterers by the San Francisco Chronicle in 1999. In 2001, he began creating and developing an exceptional line of decadent and hand-crafted truffle bars, which led him to open Sterling Truffle Bar in San Francisco three years later. In 2010, Sterling was recognized with a master award by International Chocolate Salon. Currently, James caters private parties and serves as a culinary instructor for the Job Corp at Treasure Island in San Francisco.
Sandy Burns, Contra Costa Sugar Arts Society
Friday, June 22 at 6:00pm
Sandy Burns is a charter member of the Contra Costa Cake and Sugar Art Society. Sandy started decorating cakes when her 5 children were very young. Having stopped most of her decorating when the children left home. She began again when she became a Contra Costa County Court Appointed Special Advocate. Having a child tell her that they have never had a birthday cake started her on a journey as the “Cake Lady”. It is important that a child in the system through no fault of their own should at least have a special cake for their birthday. The Cake club now makes birthday cakes for every foster child that is assigned a CASA.