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Bridging The Gap VA Family

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Nestor Blokhin
Nestor Blokhin

Cooking With Class


Cooking with Class will take place as a virtual event, with three chef demos. Although you won't be physically with the chefs, you can still get their recipes and make the dish using their tips after the event.




cooking with class



Rain fills in this morning and is steady through noon. This afternoon features more clouds and a few isolated showers with temperatures near 60, then a cold front brings one final round of rain or even a few strong to severe thunderstorms after 8 pm tonight. Gusty winds are the main threat, and any storm fades by 11 pm with just a few isolated showers thereafter. Winds gust 25-30 mph from the southwest through the day, stronger within any storm.


Tomorrow, we are dry, but cooler. Highs reach the upper 40s with a northwest breeze of nearly 30 mph. Temperatures warm in the week ahead with a few showers Tuesday and Wednesday. By Thursday, temperatures may approach 70 degrees, dependent on sunshine.


For more than 20 years, NBC10 viewers have welcomed JWU into their homes by tuning in to "Cooking with Class," a Monday through Friday culinary segment that began airing in the late 90s during the station's weekly newscasts and at the height of the food television explosion. The segment featured the university's College of Culinary Arts Chef Frank Terranova, who has shared tips, recipes, and experience with the audience. In 2015, JWU Chef Jonathan Poyourow, assistant professor, joined the line-up to demonstrate how "Johnson & Wales University is changing the way the world eats," an initiative that offered a healthier approach to eating.


Recently, Chef Terranova made the decision to conclude his weekday appearances on Cooking with Class. He will continue to appear with Mario Hilario on NBC10's Sunday broadcast of "Weekend Sunrise." Recipes will remain online at turnto10.com


"The university thanks Chef Frank Terranova for his commitment to Cooking with Class as well as the viewers of Channel 10 who have watched the more than 4,000 dishes that its chefs have presented over the decades," Susan Marshall, Ed.D., JWU Interim Dean, College of Culinary Arts, said. "In addition, the university expresses its appreciation to NBC10 for these segments that were filmed on our campus and gave hundreds of JWU students who worked behind-the-scenes the opportunity to gain invaluable television production experience."


"We want to thank the chefs and students at Johnson & Wales for two decades worth of delicious recipes," Scott Isaacs, news director, NBC10 noted. "Chef Frank poured his heart and soul into every dish, endearing himself to NBC10 viewers over the years. He will forever be a part of our family, and we are delighted he will continue on Sunday Brunch with Mario Hilario."


Every chef has his secrets and, for this cooking class, Chef Eric and Chef Patrick were willing to share everything, including how to recover from making a mistake. According to Chef Eric, almost every cooking error can be resolved.


Deborah Bine, aka the Barefoot Blogger, loves to share tales of her solo life in France as an American expat who speaks no French. Retired from a career in advertising and marketing communications, and divorced after a 40-year marriage with children, Deborah left Beaufort, South Carolina and all of her belongings two years ago to move to the south of France. Now that she has found her "bliss," her passion is to encourage others to break away from whatever is holding them back and to go after their dreams. "We're on life's journey alone. Be certain you love who you are and where you are."


He taught us how to get meals on the table fast, put the focus on ethnic ingredients from Mexico, Asia and the Middle East, cooked his way through holiday-themed episodes, hosted guest chefs, including retired R.I. Supreme Court Chief Justice Frank Williams, did fundraising for Meals on Wheels and other organizations, and told us about healthy cooking with Omega 3 acids.


Now, after 21 years, and the sharing of more than 4,000 recipes, chef Frank Terranova will sign off from "Cooking with Class," the culinary segment that has run Monday through Friday on NBC10's "News at Noon" broadcast. Wednesday, May 23, will be the last segment for the Johnson & Wales University instructor who always signs off with the phrase, "Now that's Cooking with Class."


Terranova made the decision to conclude his weekday appearances on "Cooking with Class," according to a news release from the university. He will continue to appear with Mario Hilario on NBC10's Sunday broadcast of "Weekend Sunrise" and has been tweeting about his work at @FrankTerranova2. His recipes will remain online at turnto10.com. He is on leave this semester from the University.


"The university thanks Chef Frank Terranova for his commitment to 'Cooking with Class' as well as the viewers of Channel 10 who have watched the more than 4,000 dishes that its chefs have presented over the decades," said Susan Marshall, JWU interim dean at the College of Culinary Arts, in a statement. "The university expresses its appreciation to NBC10 for these segments that were filmed on our campus and gave hundreds of JWU students who worked behind-the-scenes the opportunity to gain invaluable television production experience."


Like a yeast starter that already has risen in several batches of bread, Spokane-based retailer Cooks Dream Inc. has grown from an eBay startup to a multifaceted Internet, brick-and-mortar, and culinary-education business. The companys two outlets, in the Lincoln Heights Shopping Center on 29th Avenue and at 14208 E. Sprague in Spokane Valley, feature scads of high-quality kitchen products that help amateur cooks whip out dishes as professional chefs do. Cooking classes, many led by chefs at local restaurants, are a Cooks Dream staple. The business still is tied to its Internet roots, though, and sells its products through two Web sites it has.Theres definitely a growing demand because of the (televised) Food Network and the nesting phenomenon that has happened from 9/11, says Cooks Dream founder Rick Wilcox. Plus, he says, Baby boomers are starting to have more time, and more of them are picking up cooking as a hobby.Last month, Cooks Dream opened its Spokane Valley outlet in a 4,200-square-foot space, and it now employs five people in addition to its owners. Its overall revenues were about $800,000 in 2002, and Wilcox projects that figure will climb to about $1.2 million this year. More is on Cooks Dreams plate, though, than its two outlets and two Web sites. It plans to open three more corporate-owned storesin North Spokane, Liberty Lake, and Coeur dAleneby 2005, then begin offering Cooks Dream franchises.Cooks Dream plans for all of its new stores to have kitchens, just as the South Hill store does and the Spokane Valley store soon will, says general manager Todd Tuflija. Tuflija says its also possible, though, that Cooks Dream will be acquired within the next week. He says a local buyer has expressed an interest in buying the retailer. If Cooks Dream is acquired, its name could change, but the companys plans to open more stores and its product offerings would remain, he says. Cooks Dreams customers like cooking equipment, and many are on a quest for a particular tool or gadget. Its often something they saw used on the Food Network, Tuflija says. We have Wolfgang Puck and Emeril (Lagasse) to thank for that, he says, referring to celebrity chefs with programs on that cable channel. Zesters are really big right now. All the chefs are using them on the Food Network right now. Zesters, which look like metal cheese graters, are used to shred the peel, or zest, off of fruits to flavor food. The customers also want quality items, Wilcox says. While some cooks are satisfied with a three-pack of pans sold for $20 at discount stores, many Cooks Dream customers spend $100 or more for a single professional-grade pan made by All-Clad Manufacturers LLC or other makers. Other popular products are Bosch food processors, which sell for about $240; 1950s-style toasters by DeLonghi, which sell for about $80; and Le Creuset of America Inc.s well-built cookware, which ranges in price from about $50 apiece to almost $300. One need not have Wolfgang Pucks bank account, though, to purchase something at Cooks Dream. Rookie Stix, which are plastic chopsticks connected at one end making them easy for beginners to use, sell for $1.99, and a set of tiny stainless-steel measuring spoons that scoop up pinch-, smidgen-, and dash-size portions sell for $3.99.People come to our store looking for stuff they cant find anywhere else, Tuflija says. That includes cookie cutters. Cooks Dream carries more than 1,000 different cookie cutters, in the shape of everything from penguins to Santa Claus to the continental United States.Cooks Dream also sells barbecue products from Highland, New York-based Danger Men Cooking.On a recent Monday, customers at the companys store on 29th were looking for a variety of things. One needed a metal biscuit ring, because he was in the mood for crumpets. Another was after a saltshaker that would grind sea salt into a fine dust. Someone else called looking for an umbrella-shaped cookie cutter.Wilcox never intended for his store to become, well, a store. He was studying to become an elementary school teacher three years ago when the idea for the business grew out of a conversation with his neighbor, Greg Skipper. Skipper was general manager of Paul Eryaud Co., a Cheney-based business that made commercial baking products, and the two thought that selling those products on eBay could be a successful venture. We were talking over the fence one day, Wilcox says. He said he didnt have the time (to sell the products online), and I did.Before long, Wilcox had 70 online auctions closing a day. Lloyd Industries Inc., a Spokane-based pizza pan and baking equipment maker, has since bought the Paul Eryaud Co. Wilcox sold the products on eBay and on a Web site he developed called ultimatebaker.com, but also wanted to sell upscale kitchen equipment such as All-Clad pans.When we went to the bigger name-brand companies, it was the time when all the dot-coms were crashing, he says. To allow a vendor to carry their products online, those manufacturers wanted us to have a store along with it.In September 2001, Wilcox and his wife, Becky, opened the first Cooks Dream, which still occupies a 2,700-square-foot space at Lincoln Heights. Last summer, Gareth Oxford, of Spokane, bought an interest in the company. He originally was hired as Cooks Dreams Webmaster, but Wilcox says he respected Oxfords work so much, he asked him to be more involved. Oxford now manages ultimatebaker and the companys second Web site, mixersnmore.com, which offers mostly small kitchen appliances as well as other products.Jay and Linda Holliday, also of Spokane, bought an interest last October after Cooks Dream acquired their 12-year-old company, Jays Bosch Kitchen Center, last August. In addition to its cooking classes, Cooks Dream offers less-involved cooking demonstrations, also sometimes led by chefs from local restaurants.Cooks Dream has a reciprocal marketing plan with restaurants that participate in the cooking classes. For one month after chefs demonstrate their signature dishes, Cooks Dream offers a 20 percent discount on its products to that restaurants patrons, who obtain a coupon at the restaurant, Tuflija says. In return, Cooks Dream customers can get the same discount at the restaurant using a coupon given to them at the classes. In addition, Cooks Dream also offers healthy-cooking classes taught by registered nurse Debbie Nelson-Judd, who owns a Spokane-based business called Nutritional Wisdom Inc., and cooking classes for kids. The demand for classes is overwhelming, Tuflija says. The three-hour courses are held roughly every other week, cost about $40, and usually are limited to 12 participants. Food demonstrations, which are shorter and less-structured cooking instruction sessions, are offered on most Saturdays free of charge. In addition to its plans for more brick-and-mortar outlets, the company also plans to launch more Web sites over the next few years, Wilcox says.The Web sites will be very niche, like the bakeware and appliance Web sites, he says. We would like to add a gadget site, a cutlery site, and others.In the meantime, Cooks Dream plans to continue cooking up business by selling top-quality products and educating customers. To accomplish that, many of the companys employees bring to the table a background in food. Tuflijas father was a chef. Kathleen Oliver, a professional chef, is employed as Cooks Dreams chef-in-residence. As for Wilcox, he likes to cook, especially if it involves a grill, he says. 041b061a72


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