Leslie, The Accidental Chef

 Healthy Cooking Classes, Fun Cooking Parties

Cooking Classes/Demos

June 9, 2016

Join Chefs Leslie & Sally for a fabulous four-course gourmet meal in Leslie's kitchen form 6-8:30pm. Each course will be demonstrated in front of you so that you can easily reproduce at home, recipes included. The increasingly popular techniques of using a spiralizer and sous vide machine will be highlighted. All dishes are gluten-free & dairy-free, using the best of local produce.

* Easy Almond "Feta" Cheese & Cashew Chive "Cream" Cheese
* Rainbow Ribbon Spiralized Salad

* "Modernist" Salmon, Broccolini, & Carrots Sous Vide
* Deconstructed Lemon Tart with Coconut Milk Meyer Lemon Curd

* Aztec Dark Chocolate Bark  

The class will be limited to 10, & include a glass of wine (BYOB ok too). Cost is $75 all inclusive, advance payment requested by Monday June 6. For questions or to sign up, call 451-1106. We look forward to dining with you!


December 6, 2015

I will be teaching "Holiday Desserts: Beyond Chocolate" at the Kitchen in the SB Public Market from 2-3:15pm.  You will sample & receive recipes for these three luscious treats using fruits, nuts, and/or seeds, while avoiding gluten, dairy, & processed sugar.


* Stovetop Apple Pie

* Sesame Tahini Cookies

* Pumpkin Cranberry Upside-down Cake


This class is sponsored by the Market, & advance registration is required by calling 805-770-7702 or visiting the Info Center at the Market.  Tickets are $20, & attendees receive 15% off any purchases at Forager's Pantry after class that day.

November 8, 2014

I will be teaching "Chocoholics Party Desserts" at the Kitchen in the SB Public Market from 2-3:15pm.  You will sample & receive recipes for these three low-guilt but heavenly dark chocolate treats that avoid gluten, dairy, & processed sugar:


* Flourless Chocolate Walnut Torte

* Festive Chocolate Almond Butter Cups

* Chocolate Coconut Macadamia Nut Clusters


This class is sponsored by the Market, & advance registration is required by calling 805-770-7702 or visiting the Info Center at the Market.  Tickets are $20, & attendees receive 15% off any purchases at Forager's Pantry after class that day.

October 11, 2015

I will be teaching "Exceptional Eggplant" at the Kitchen in the SB Public Market from 2-3pm.  You will sample & receive recipes for these three flavorful preparations, each using fresh local ingredients in honor of epicure.sb & October Eat Local Month:
* Baba Ganoush
* Braised Eggplant with Onion and Tomato
* Dukkah-Roasted Eggplant with Sweet Peppers and Chickpeas

These classes are offered via il Fustino, the fine oil and vinegar purveyor with a shop in the Market.  You must pre-register for this class and can do so here.  Recipes are gluten-free and dairy-free.

September 10, 2015

I will be teaching "Fruit Every Which Way" at the Kitchen in the SB Public Market from 6-7pm.  You will sample and receive recipes for these three fruit-based dishes that highlight various methods of preparing and serving fruit, all with minimal cooking:

*  Grilled Stone Fruits

*  Chilled Strawberry Soup

*  Watermelon Salsa over Salmon

These classes are offered via il Fustino, the fine oil and vinegar purveyor with a shop in the Market.  You must pre-register for this class and can do so here.  Recipes are gluten-free and dairy-free.

August 9, 2015

I will be teaching "Savory & Sweet Summer Soups" at The Kitchen in the SB Public Market from 2-3pm.  You will sample and receive recipes for these three colorful dishes that together satisfy as an appetizer, main course, and dessert:

* Gazpacho!

* Creamy Zucchini & Basil Soup with Cannellini Beans

* Chilled Cantaloupe Soup 

These classes are offered via il Fustino, the fine oil and vinegar purveyor with a shop in the Market.  You must pre-register for this class and can do so here.  Recipes are gluten-free & dairy-free.


July 12, 2015

I will be teaching "Sensational Summer Salads: No Lettuce Required" at The Kitchen in the SB Public Market from 2-3pm.  You will sample and receive recipes for these three flavorful, healthy, and satisfying dishes:

* Smoked Trout, Fennel, & Radish Salad

* Mango, Avocado, & Black Bean Salad

* Greek Watermelon Salad

These classes are offered via il Fustino, the fine oil and vinegar purveyor with a shop in the Market.  You must pre-register for this class and can do so here. Recipes are gluten-free & (with one exception) dairy-free.

June 7, 2015

I will be teaching "Ceviche 3 Ways: Fish & Beyond" at The Kitchen in the SB Public Market from 2-3pm.  You will sample and receive recipes for these three unique dishes:

* Halibut & Mango Ceviche 

* Raw Cauliflower Ceviche

* Tomato & Nectarine Ceviche

These classes are offered via il Fustino, the fine oil and vinegar purveyor with a shop in the Market.  You must pre-register for this class and can do so here. Recipes are gluten-free & dairy-free.

May 17, 2015

I will be making Chocolate Almond Date Balls for the fundraiser Gracie's Garden Tour at the Almenara Estate in Santa Barbara, from 1-4pm.  I will demonstrate how to make these delicious raw treats in just a few minutes in the food processor.  Main ingredients are almonds, dates, and unsweetened cocoa powder, yum!  You must buy a ticket in advance to this event and can do so here.   See my Recipes webpage to learn how to make these at home!