2011 Tacoma Cooking

International Chef and Author Keith Jones: is the live host of the Tacoma Cookingshow. He feeds the senses while sharing twenty five-plus years of culinary artistry through his live presentations and "Eatertainment" program on CoLours TV.  Jones also is a published author of the book Cooking Up Your Dreams and owner of Chef’s Secrets, a culinary consulting company in Denver, Colorado.

Originally from Detroit, Michigan, Jones was certified as an Executive Chef in December 1999. Since his certification, Chef Keith has won several medals from American Culinary Federation salons in Michigan, Ohio, Illinois and Colorado - including the grand prize in the Clos Du Bois Wine and Food Pairing competition. www.chefkdj.com

Adriatic Grill: Chef Bill Trudnowski has been a Chef in the Seattle-Tacoma area for over 20 years. Growing up in a family of 6 children, Bill's father, Jerry, was his role model for cooking. "My Dad did a lot of the cooking, and I loved to watch him.” While in ROTC at Gonzaga, he got his first job at Clinkerdagger's in Spokane, WA. Little did he know his first Line Cook job would become his destiny!
 
In 2000, Bill was recruited by Consolidated Restaurants to become their Corporate Executive Chef. Building the Chef team and overseeing recipes for Metropolitan Grill, Elliott’s Oyster House and Union Square Grill kept Bill passionate about food while fueling his desire to be a restaurateur. All of his years of hard work paid off when he established Adriatic Grill Italian Cuisine and Wine Bar in Tacoma.

  The Tacoma-Pierce County Chamber of Commerce awarded the restaurant with the Spotlight on Business Award in June ‘10, recognizing its outstanding business contributions in the community. In addition, South Sound magazine recently honored Chef Trudnowski with the 2011 Best Chef Award. (253) 475-6000 www.adriaticgrill.com

Chef Joy Stroh, Instructor, Sizzleworks Cooking School: Joy is a graduate of New York Restaurant School, HB Actors Studio, and has been passionate performer and cook since the age of thirteen. She comes from New York City where she ran her own children's theater company for over fifteen years, performing at over 200 schools, libraries and museums each year.

Because her true passion has always been food, Joy stayed busy each summer working for high end catering companies and fast paced restaurants. Learning new tricks and recipes with each job, she has combined her passions into a fabulous repertoire that speaks to all ages and interests. Her favorite review comes from Brian Larkin, Age 8:  "No wonder they call you Joy, you make everybody happy." Check out Joy’s blog at http://chefjoycooks.wordpress.com or visit her at Sizzleworks in Bellevue! www.thesizzleworks.com

About Le Cordon Bleu: If you have been thinking about a career in the culinary arts and are looking for quality, hands-on instruction, then you have come to the right place. Le Cordon Bleu College of Culinary Arts Seattle (formerly known as Kitchen Academy Seattle) is for people who want to turn their creativity and passion for food into a profession. Our culinary programs are designed to help students pursue their passions and prepare them for professional opportunities in the international culinary, pastry and baking, and hospitality industries. Each student receives a comprehensive, challenging education in classic culinary techniques combined with modern innovations and the latest in global cuisine. They learn through demonstration by chef instructors followed by hands-on, practical application. Curriculum includes important theoretical concepts and industry-relevant general education courses. As a testament to their accomplishment, graduates receive a certificate and the coveted Le Cordon Bleu Diplôme.  www.lecordonbleucollege-seattle.com

LE CORDON BLEU CHEFS:

Clover Park Technical College – Culinary Arts Program: If you love preparing food, using creativity to create your own palate, and believe food presentation can be a form of art, the Culinary Arts Program can prepare you for a successful career in the food service operations and management industry. Potential employers include fine dining establishments, hotels, resorts, cruise liners, catering kitchens, clubs and executive dining services.

CPTC Culinary Arts Associates Degree emphasizes fine dining food production skills combined with professional service training and food management techniques. The program uses extensive hands-on training with detailed and progressive lab assignments along with real world training through the college’s culinary arts restaurant. To learn more, attend a free program information session facilitated by Instructors William Jolly and Dean Massey. Dean Massey • (253) 589-6036 • dean.massey@cptc.edu William Jolly • (253) 589-5650 • william.jolly@cptc.edu www.cptc.edu.

Salty's at Redondo Beach: Just minutes from Tacoma, Seattle, or Sea-Tac Airport, Salty’s at Redondo makes guests feel like they’re a million miles away from crowds, big cities, and stuffy formality. Built over the waters of Puget Sound, Salty’s offers fabulous views of Maury Island and the Olympic Mountains enjoyed from the dining room or wrap-around decks come spring and summer.

Salty’s at Redondo Beach offers an extensive menu featuring the freshest seafood available, USDA prime aged charbroiled steaks, local produce, and delicious house-made desserts. An extraordinary Sunday Brunch is one of a kind—voted the Nation’s Best Brunch by MSN-Citysearch.com—and the Bar-Café features live music on select evenings and Happy Hour daily. We accommodate business meetings and banquets for as many as 50 in-house, as well as catering from our Party Platters Menu. For reservations, please call (253) 946-0636 www.saltys.com.

Stanley & Seaforts: From the moment you walk through the doors, you'll know it is time to relax and have a great meal. The breathtaking views, the gracious hospitality and honest cuisine work together to ensure that your dining experience is a memorable one. Enjoy a succulent steak or a plump filet of Fresh King Salmon and you'll know why Stanley and Seafort's is a Tacoma original.
"There isn't a restaurant in the South Sound whose level of quality compares to Stanley and Seafort's. The variety of dishes and their preparation is always a cut above. The seafood is dependably delicious, and the scallops are wonderful--one of the few places where they are available. Add to this the wonderful view, and it's always our choice for special occasions." (253) 473-7300 www.stanleyandseaforts.com

hello, cupcake: "Tacoma's premier cupcake bakery, hello, cupcake, is located in the vibrant museum district of downtown Tacoma. Cupcakes are baked from scratch daily, using the finest quality ingredients and topped with delectable handmade buttercreams.  Our menu offers 8 traditional favorites as well as rotating seasonal flavors.

The shop is open seven days a week and has a private party room; great for birthdays, baby showers, meetings, book clubs or any kind of celebration! These simple, elegant and delicious cupcakes are the perfect addition to any event! Please visit our website at www.hello-cupcake.com or call at 253 383-7772 for additional information!

Tea Madame Tea Shop: We are a Premium Tea Merchant specializing in high quality, hand-produced, Loose Leaf Teas & Herbs. We believe in fresh, authentic & affordable loose leaf teas. All Teas & Herbs are hand selected by Owner LaDonna Olmstead for your enjoyment.

We strive to be passionately knowledgeable about our products and we love to share that enthusiasm with our customers. Our staff is professional, friendly and willing to help on any level. From the true tea beginner to the seasoned enthusiast, the Tea Madame has something for everyone. The Tea Madame Tea Shop is located in picturesque Sumner in the beautiful Garden Village at the Windmill Gardens’ Nursery. The shop is open for business daily from 10-5. (253) 891-2900 www.tea-madame.com

The Icing Diva Lucinda Larson-Olds: Lucinda started cake decorating at the ripe young age of 14 and has been teaching since 1981. She owned and operated a customer order bakery for over 15 years and has worked in both the retail bakery and the wholesale end of the business. Lucinda has a Bachelor’s Degree in Visual Communications Technology and Graphic Design, which she incorporates into cake decorating. She teaches classes and workshops throughout the USA and frequently demos and teaches with ICES and a network of local cake clubs and sugar arts groups.

In addition to her 26 years of teaching and sharing, Lucinda has received many awards and best of shows, and has been featured on TV and in many national and international magazines, including several covers of American Cake Magazine. Her work was featured in the November 2010 Cake Central Magazine, just in time for her debut DVD Beautiful Borders - the first in a series of virtual workshops. She is also the author of Multi-Dimensional Floodwork instruction book as well as several pattern books. www.theicingdiva.com

Gallucci's Catering: was founded by owners Ron and Treia Gallucci on October 8, 1988. Located in the back of a small delicatessen in Tacoma, our catering company got its start making boxed lunches for schools and offices throughout the city. Now, several years later, offering the finest in catering and specialty foods, Gallucci's has grown into a premiere catering company. Having catered over 1800 weddings, 1700 luncheons, 700 Christmas parties and 850 corporate events, Gallucci's will produce a truly memorable experience for your business or social event. (253) 826.1799 www.galluccis.com

Welcome to Dolce Lou, Seattle’s newest gluten-free bakeshop owned by Phebe Rossi. When she decided to exclude gluten from her diet two years ago she began to learn the subtleties of baking gluten free, and discovered the satisfaction of creating high-quality products for friends and family. Now she loves talking to people and sharing tips for a gluten free lifestyle. 

Dolce Lou is a gluten (and wheat) free bakery specializing in cookies, cakes, pastries and breads. We create high-quality baked goods which appeal to the allergen-sensitive and non-allergenic alike.  At Dolce Lou, we believe that gluten free food can be good, and good food can be gluten free! We are committed to using the freshest natural ingredients that are guaranteed gluten free.

Dolce Lou is a made-to-order bakery; dairy and egg free options are also available - just ask! We bake your cookies, cakes and desserts in a commercial kitchen at 501 2nd Avenue West in lower Queen Anne, and you pick them up at a scheduled time. Contact the bakery at (206) 395-4623 or phebe@dolcelou.com.

Nonna Pia’s Balsamic Reductions:

We start with six year aged 100% balsamic vinegar from Modena Italy, and infuse it with fresh fruits and herbs. Nonna Pia's balsamic reduction is thickened through the slow and caring reduction process and not with starches or gums. The balsamic reductions are produced, bottled, and packaged in Whistler, British Columbia.

Every bottle of Nonna Pia's balsamic reduction is at least six years in the making, with the ingredients traveling thousands of miles from Modena Italy to Whistler British Columbia, and finally to your home. It's slow cooked for 6 hours while being infused with fresh fruits and herbs along the way. The whole family then works together to bottle, label and cork the product, resulting in a velvety, smooth robust balsamic reduction.

Our passion is to educate and share secrets to creating incredible dishes using Classic, Strawberry/Fig and Rosemary Balsamic Reduction. Try one of the many recipes on the site or submit your own recipe. Contact us at (604) 935-0734 or www.nonnapias.com