The Friday Four
by Taste and Savor |
Healthy Chef Partyologist Nancy Waldeck March 17, 2017 |
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| Practicing Stealth Health (and FUN) Daily! |
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Yes! You can enjoy a glass of wine with this beer braised chicken. I've suggested a affordable and easy drinker with this awesome chicken braise. This dish is perfect for the almost-warm-still-chilly evenings of March and April.I think that once you try it, you'll put this recipe in regular rotation. I enjoy serving it up to
not only family, but friends too!
LOTS of fun on Atlanta and Company yesterday! The week was a little crazy for both me and the show, so my segment was moved from Monday to Thursday. Sorry if you tuned in on Monday and didn't find me - that's show business:) Here's a photo with the ever-cheerful and handsome Tom Sullivan from the show with me in the kitchen, prepping for the segment. Watch the segment at ATL & CO. And don't miss the recipes from the show - they are on my latest blog post, the easiest and best ever chicken noodle soup recipe HERE.
(A gluten free version with carrot noodles, too!)
Remember the info on the California Trip I posted a while ago? The trip filled almost immediately, and we have a small group of interesting folks to join us, (Wonderful Wine Guru Sandra Moore and me), on our trip at the end of the month. One of the things I think is very important when hosting a trip, is to bring travelers together before the trip begins. We hosted our group this week, and it was a blast. I'm sharing a picture of the table before the wines were poured.
(Note, we are serious about enjoying all the different wines, the Red Solo cups were a companion last night and I'll have a stock of them on our trip:) We're gonna sip a lot of good wine AND food together.
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If all goes well, the website will be done for next week's Friday Four. Did you know there will be a search button to discover all the recipes on the website - whether they are Friday Four, Spicy Tuesday, or Blog recipes? WooHOO!
But remember, its going to take a while to get all those Friday Fours transferred over - so make sure to go back and save or
print the ones you'll need soon.
Click on the link below to find the Friday Four Recipe for
Dark Beer Braised Chicken
will take about 10 Seconds to Download...
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A red onion is going to add LOTS of flavor to this week's recipe. Here's how to chop it quickly and easily.
(if you like the video, would you mind giving me a thumbs-up? thank you!)
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Its WINE TIME!
Just a few seats left!
You can enjoy wine AND get your WINE certificate from Emory by completing my
Wine Basics and Beyond Class!
Have you found the study of wine to be daunting? Filled with snobbery and elitism? I invite you join me in a four-part series to taste wine and learn about different varietals, how wine is made and the fascinating people behind these creations.
We will discuss how to taste wine with ease, different styles and types of wines, interesting wine characteristics and fascinating regional differences of wine from around the world. More importantly, this course will help you start to develop your own point of view, enabling you to confidently order wine in business and social settings.
This series promises to be fun and enlightening for both the novice and enthusiast. Six to eight wines will be tasted at each class, accompanied by light food pairings. A NEW and REVISED course notebook will be furnished to each participant. You must be at least 21 years old in order to take this class. Must have a valid ID.
Like the picture above? Its the lineup of wines from a recent Emory class, including one of the vineyards we will be visiting
on the California PopUp trip!
Don't wait the class is filling up quickly!
PLEASE CHECK OUT THE REVISED DATES BELOW
Tuesdays
April 4th, 11th, 18th, 25th
6:30 - 8:30 PM
EMORY CONTINUING EDUCATION
Atlanta
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Taste and Savor
Updates on Blog Posts and NEW Recipes!
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I've had so much fun learning all about the whole world of Twitter - I'm know following some of the most interesting foodies AND some of my culinary heros. Join me and all my twitter friends by clicking on the link above!
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NEWS!
Next Appearance on Atlanta and Co - NBC 11 ALIVE in the noon hour (11:15 to 12:15)
Monday, March 27th
Come Join ME!
This week, the Taste and Savor
CHICKEN NOODLE SOUP
from my appearance on ATL & CO this week. It's the perfect time of the year for soup.
SPICY TUESDAY
is all about
Ginger!
and a rocking recipe for
Maple Syrup Vinaigrette
For those of you who have asked me about the
website - its being transitioned into the Taste and Savor website. More information on fun trips,
NEXT WEEK!
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PUBLIC Classes
Don't wait, they sell out quickly.
Lots of private and corporate events the rest of the month - but still a few classes that I'd love for you to join me.
Cooks Classes for next quarter will be out next week!
TASTE CLUB
March 25th
Still a Few Seats Left
Seductive SPAIN
Have you tasted the wines of Spain recently? If you have and love them, or just are interested - you need to join Healthy Chef Partyologist Nancy Waldeck in her appreciation for them. When you enjoy this class, you'll learn all about one the world's most exciting wine hot spots. We'll begin with a Romesco Croustade and Crudité platter while we ease into the evening's mood with Whites from across the Country. While we enjoy Seafood Paella, we'll move on to a generous sampling of big juicy reds like Garnacha, Rioja and Priorat. Our evening will conclude with Orange Ricotta (Requeson) Cupcakes and Cava - the perfect end to a armchair tour of Spain.
MIDTOWN COOKS
Saturday
March 25th
7 to 9 PM
Click here for more info and to sign up!
I'll be at the
Celebrating SPRING
at
Cancer Wellness Atlanta:
Thomas F Chapman Family Cancer Wellness Center
Monday Night
Can't WAIT! Its always a SUPER TIME!
The
Thomas F Chapman Family Cancer Wellness Center at Piedmont Atlanta, Fayette, Newnan and Henry are special places for Cancer Survivors, Caregivers and Family. Supported completely
by generous donations, the centers offer classes like mindfulness, journaling, mediation, cooking and nutrition and much more.
CLICK HERE for more info
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WHATS THAT VEGGIE?
PARSLEY ROOT!
THATS PARSLEY ON THE TOP AND THE ROOT ON THE BOTTOM. WE CHOPPED AND ROASTED THE ROOT - IT WAS WONDERFUL!
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