Archive for the 'Classes' Category

Holiday Recipes (4) Atole/Champurrado @MuyBuenoCooking @lacocinasf Gift Bazaar 12/7

December 1, 2012

Let’s start first with the food in recipes, then explore the intersection of discovery with La Cocina, a Bay Area nonprofit cultivating food entrepreneurs.


Atole is a traditional masa-based Mexican and Central hot drink. Chocolate atole is known as Champurrado or atole. It is typically accompanied with tamales, and very popular during the Christmas holiday season (Las Posadas).



  • 1/3 cup masa harina blended with 1/4 cup warm water in blender
  • 3 cups water
  • 5 tablespoons brown sugar or piloncillo
  • 1 pinch of salt
  • 1/4 teaspoon cinnamon or 1 cinnamon stick
  • 2 teaspoons vanilla or one one vanilla bean


Heat all ingredients (except for any toppings you may be using) in a medium saucepan over medium-low heat while stirring. Bring to a simmer and continue to stir frequently for 20-25 minutes until thickened. If used, remove the cinnamon stick and/or vanilla bean. Pour into mugs or thick glasses. Warm fruit puree in a small saucepan and drizzle on top of Atole. Serves 2-3

Champurrado (Mexican Hot Chocolate)

Yield: 6 (4-ounce) servings


  • 3 cups of water
  • 2 cinnamon sticks
  • 1 anise star
  • ¼ cup masa harina
  • 2 cups milk
  • ½ disk Mexican chocolate, chopped (Abuelita or Ibarra chocolate)
  • 3 ounces piloncillo, chopped or 1/2 cup packed brown sugar


In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 10 minutes. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and piloncillo.

Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.

(Thanks to

And here’s the Discovery…

La Cocina, Cultivating Food Entrepreneurs


This holiday, give the gift of food with Holiday Gift Boxes or a gift certificate for classes Your purchase does create opportunity and contribute to the success of local aspiring entrepreneurs in the Bay Area.

Don’t miss December 7, 2012 Holiday Gift Bazaar in Crocker Plaza in Downtown San Francisco (50 Post Street)


The mission of La Cocina is to cultivate low-income food entrepreneurs as they formalize and grow their businesses by providing affordable commercial kitchen space, industry-specific technical assistance and access to market and capital opportunities. We focus primarily on women from communities of color and immigrant communities. Our vision is that entrepreneurs will become economically self-sufficient and contribute to a vibrant economy doing what they love to do.

San Francisco’s First Incubator Kitchen

La Cocina is a ground-breaking business incubator designed to reduce the obstacles that often prevent entrepreneurs from creating successful and sustainable small businesses.  By providing shared resources and an array of industry-specific services, business incubators ensure small businesses can succeed. La Cocina follows this model by providing commercial kitchen space and technical assistance focusing on low-income women and immigrant entrepreneurs who are launching, growing and formalizing food businesses.

Breaking Down Barriers

The food industry has a notoriously high cost of entry: the fees for licensed and insured commercial kitchen space, the start-up costs to open a restaurant, the standards set to compete for shelf space at specialty stores and large retailers. Such restrictive barriers to entry often discourage burgeoning food entrepreneurs from launching a business. Those who do, face an uphill battle for success in an overwhelming and incredibly crowded marketplace.

La Cocina provides a platform for these motivated entrepreneurs to hone their skills and successfully transition into the highly regulated and competitive food industry.

The Story of La Cocina

La Cocina (pronounced la co-see-nah, meaning “The Kitchen” in Spanish) was inspired by its current home, San Francisco’s Mission District. (2011 La Cocina 2948 Folsom Street, San Francisco, CA 94110 | 415-824-2729 | | It is located in an ethnically diverse and economically vulnerable neighborhood that thrives in part due to the many small informal businesses that serve the community. As is the case in many cities, food lies at the heart of this community, and you don’t have to look far to find hidden entrepreneurs in the kitchens of many homes.

Recognizing a need to formalize these food businesses and the opportunity created when you turn inconsistent and illegal home restaurants into sustainable legal businesses, organizations like Arriba Juntos, The Women’s Initiative for Self-Employment and The Women’s Foundation of California and one very special and visionary anonymous donor created La Cocina. La Cocina is both the space-a modern building and commercial kitchen that has been featured in Metropolis Magazine—and the program—an innovative business incubator that supports a growing roster of small businesses, including:

El Pilipa


@bordergrill Holiday Cooking Class this Sat Dec 3 – Spaces are limited!

November 29, 2011

You’ve been waiting for this!

Holiday Cooking Class:
Roasted Meats, Sweet Treats, and Sensational Sides
at Border Grill Downtown LA
Saturday, December 3, 2011
11 a.m. to 1 p.m.
2 p.m. to 4 p.m.
Chefs Mary Sue Milliken and Susan Feniger, Bravo’s “Top Chef Masters”, are going old school and teaching you how to make their all-time favorite holiday dishes!

For only $75, this demonstration-style cooking class includes a multi-course lunch (!) at Border Grill Downtown LA, signature cocktails, and a recipe booklet.
Classes fill up fast . . .
Make your reservations today!
Border Grill Downtown LA
445 S. Figueroa St. • Los Angeles, CA 90071
213.486.5171 •

The Arboretum “Celebrates the Table” on Oct 5

October 2, 2011

With the fall comes autumn leaves, chill weather and … cooking classes at The Arboretum? On Wednesday, October 5 Los Angeles Arboretum and Botanic Garden presents “Fresh: Celebrating the Table” an appetizer/small plate class taught by Michael Reyes, graduate of Pasadena’s Le Cordon Bleu Reyes will offer the early October class with emphasis on cooking techniques, including knife skills, basic cooking techniques, and how these recipes use ingredients that can be incorporated into other dishes. Judging from the posted menu, it looks like a rewarding and informational evening for participants to make time for cooking on a weekday afternoon.

Reservations Required  – Please Call 626.821.4623
Cost is $45 members / $50 non-members.
Wednesday, October 5
3:00-5:00 p.m.

Ahi Tuna Poke with Wasabi-Sesame Gastic
Shrimp Ceviche with Mango and Heirloom Tomato Salsa
Tea-Smoked Pork Belly with Asian Slaw
Braised Short Ribs with Roasted Root Vegetables
Chocolate Bread Pudding with Spiced Cream

Los Angeles Arboretum and Botanic Garden
301 North Baldwin Avenue
Arcadia, CA, 91007
no Facebook, no Twitter links