Hello friends,

No, I don’t know where the summer went any more than you do!  It has just been crazy around here – Everything’s growing. . . Baby Lily is 6 months old and will be weaned from Mommy, Wind Chime, next month.  Windy is growing nicely with the new foal in the oven.  And Betsy’s oven is working overtime. . . That would be the literal oven, the one you bake food in.  We’re all done with that human reproduction stuff thankfully!

Speaking of that. . . I am turning 50 this November and couldn’t think of a better gift to give myself than taking my beloved daughters (Kali, 26 and Mallory 21) to New York City for a week!  We’ll be staying in SoHo part of the time and will do some wonderful and traditional sightseeing, and staying at the Awesome, brand new, ultra modern Hudson Hotel at Central Park for a few days too. 

But NEWS FLASH HERE. . .
I’ll also be taking a cooking class at THECulinary Institute of America!  It will be a full day immersion class in baking Artisan breads.  It is the lovely campus located a couple hours north of New York City at Hyde Park in the Hudson Valley region of the state.  It was quite an ordeal to get into the class and to make our schedule work, but it must have been meant to be!  Eileen our webmaster has made me promise to take lots of pictures. . . I promise I will!  If you want to see what the CIA NY looks like, catch the Food Network’s “Next Iron Chef” on Sunday nights.  You will get a feel for what an absolutely incredible property this former monastery is.  Enough about my getting old and getting to have a once-in-a-lifetime experience. . .

If you’ve signed up for a cooking class this Fall, I’m looking forward to seeing you again.  The good and bad news (I guess) is that my catering business has taken off so incredibly well that I seriously doubt that I will be able to teach any classes here at the ranch next year.  I’ll still do special classes that you request if you put together a group of 10-14 people and help me create the menu, but I’m catering on average at least one party a week and business is just snowballing!  I’ve established several regular business clients who are having weekly or monthly events, as well as political and holiday parties. 

I’m also thrilled to announce that I will cooking on a fairly regular basis for a fabulous business in town, East Bay Restaurant Supply (EBRS) at 522 North 12th Street, Sacramento.  They are located in the old Arvey Paper building on 12th Street, just when you come off 160 coming into downtown.  Their culinary expert extraordinaire, Carolyn Kumpe, has invited me to be a guest chef for demonstrations and during their special event open houses.  I have listed my appearances below and would love to see you there.  Think of it this way. . . you get to eat great food prepared by me, but you don’t have to help cook it!  For a listing of classes and contact information, check out the brochure on my website, http://www.elegantandeasygourmet.com/brochures/EBRS_class_schedule.pdf

It has been a little difficult (no actually it has been a royal pain in the keester) transitioning out of the cooking classes here and into doing the demos at EBRS because I have ended up over booking myself!  Thankfully, both of my wonderful sous chefs Norma Schweitzer and Kerri Saska have stepped up to the enormous plate and are making sure I can meet all the obligations! 

On the catering side of the business, Norma, Kerri, Rosie Dittrich, Brian and Kathy Gardner and my daughter Mallory and her girlfriend Kimberly have all become part of the cooking and serving team!  Brian, Kathy and I just did a gourmet brunch for a baby shower where we had a Mimosa and Bellini bar (not for the Mom) and a made-to-order omelet station!  Boy, were those guest impressed when we were flipping those omelets. . . Actually, Brian flipped, I just cooked, ducked and wiped.  Kathy and I also prepared and served a lovely dusk dinner at Chateau Routon winery that was a beautiful event in the foothills of El Dorado County.  We can’t wait to be invited back.  And, if you’re looking for an awesome Port or a Syrah for holiday gift giving, please give Bob and Sheila Routon a call and tell them you’re a friend of mine and they’ll probably give you a nice deal.  (http://www.chateauroutoninc.com/index.html)

So, in a nutshell, here is a re-cap of the classes that are left for the rest of the year:

October 27 – Field Trip to Apple Hill (2 or 3 openings left) $65.00 per person
Nov. 17 - Chocolate desserts (full, but I’ll put you on the waiting list) $50.00 per person
December 1 – Prime Rib Feast (Full, but I’ll put you on the waiting list) $50.00 per person
December 8 – Holiday Hors d’ oeuvres (2 openings) $50.00 per person

Here is my Demonstration schedule for East Bay Restaurant Supply
To attend one of the East Bay Restaurant classes, please contact Carolyn for reservations at (916) 440-0623.  Tell her you are a friend/student of mine and she will give you a reduced rate.

Friday, October 19 – 11:00 a.m. – 2:00 p.m.              
Holiday Desserts:
Chocolate Mousse
Lemon Chiffon raspberry cake
Pumpkin and chocolate tart

Saturday, November 17 – 11:00 a.m. – 2: 00 p.m.
A Holiday Feast:
Perfect Prime Rib
Yorkshire Pudding
Fruit stuffed baked acorn squash
Garlic mashed potatoes with Parmesan and fresh cut chives
I will pair this with Chateau Routon Petit Syrah

December 8 – Free Open House - 1:00 – 2:30 p.m.
Holiday hors ‘d oeuvres:
Chicken Waldorf salad on endive
Crimini mushroom caps stuffed with chopped pecans and shallots sautéed in brandy and heavy cream
Individual Salmon Wellingtons
Baked brie stuffed with Jalapeno jelly and baked in phillo dough

I look forward to staying in touch with many of you, even if you won’t be taking classes at the ranch any longer.  I have met so many wonderful people through the first couple of years of Elegant and Easy and I thank each of you for your support and our shared love of culinary excellence!

Cordially,
Betsy Hite, Owner and Chef
Elegant and Easy Gourmet
http://www.elegantandeasygourmet.com
(916) 687-8208
(916) 233-6031 cell