Summer Harvest Fruit Salad

Toss ingredients together in a large bowl. Let sit at least 15 minutes before serving.

As served at Peninsula Wellness Center Open House on Thursday, Sept 25th, 2011.

Butternut Squash “Gnocchi” in Sage Brown Butter

In a large pot of boiling water cook the butternut squash till tender and drain to cool. In a large skillet, Heat oil in pan, add sage and garlic and let cook for 1 minute over low heat. After one minute turn up the heat and add the Sherry vinegar to the pan, this will remove any stuck to the pan delicious particals. Add your cooked butter nut squash and toss to coat. Add the coarse salt and pepper and mix well. To serve arrange “Gnocchi” on warmed serving plates and top with some cracked pistachios and pomegranate seeds sprinkled over the top. Finish with the shaved Pecorino and serve immediately.

As severed at the Peninsula Wellness Center Open House, Thursday August 25, 2011.

Take a cooking class with Chef Todd Fisher and you’ll want to sauce, drizzle and sizzle for your sweetheart.  Better yet, take a cooking class with your loved one for Valentine’s Day!

Chef Todd Fisher will open The Kitchen for a very special Couples Cooking Class & Chocolate Tasting  on February 12th from 6-10 pm.  Here is a glimpse of what you will be cooking, tasting and enjoying… Continue Reading

If you attended Chef Todd Fisher cooking class for January this year, you expereinced some seriously saucy emmulsions.  Here are two of the recipes for you from his class.  Get ready for some serious flavor, bursts of color and well some really beautiful eats!

Wasabi-Edamame Emulsion

In a blender combine edamame, wasabi paste, garlic, Ginger juice and mustard, blend on high and very slowly, in a steady stream add the soy bean oil to emulsify. Pass through a fine metal sieve and put into a squeeze bottle for service.

Cheater cheater wasabi eater style…

Place above ingredients in a blender and blend on high till well combined. Place in a squeeze bottle for service.

Siracha Aioli

Combine above ingredients in a blender and blend on high till well combined. Place in a squeeze bottle for service.

Hey here is a way to LEARN, CHOP, MINCE, STEW and well COOK with Chef Todd Fisher…

THE KITCHEN, located in the industrial artisan corridor in Sand City, will be open for your cooking class pleasure! 

Reserve your chopping block today, classes are filling up fast!  Call (831) 206.8401 or email events@cheftoddfisher.com.

Each class has room for 12 cutting boards for about 3 hours. 

$400 for a pack of 6 six classes or $75 per class for each  future chef. 

Subject to change – but guaranteed to make you laugh, learn a little and eat a lot!

JANUARY

Saturday, January 8th 11am- 2pm.

Fabu-less healthy and lower fat dishes that Rock!

Farro Risotto, Chicken Paillard, and more…

Continue Reading