Cooking Classes

Everyone knows that I love talking about food......think my friends and family get sick of it.  So what is a better way than channeling it through teaching! Telling stories of why I chose the dish, ingredients, nutrition and inspiration behind each meal?!!!  In my loft?   Friends of friends?  Via word of mouth and Instagram?   Why not?  

I decided to put in to the test and so far it's been quite fun and successful.  As of right now I buy all ingredients and people bring booze for a fun night of cooking and meeting new people. Every night there's a different theme, for instance: One Pot Meals, Winter Wonderland, Japanese Inspired, Summer Eats, etc.  Everyone gets their hands dirty and is assigned a dish. I pre-write the Recipes and help on the spot!      

You can view all of the activity on Instagram #tammytucookingclass  

Alicia (Who Helps me Coordinate classes!) and Adrian

Check out what my students have made below.   Do you want to come to the next one?  Hit me up!  

Vegan Tomato Soup (One Pot Meals)

Beef Bourginon with Buttered Orzo (One Pot Wonders)

Gyoza (Japanese Inspired)

Prickly Pear & Berry Fruit Pastry (Summer Eats)

Summer Suppers

I like to host dinners pretty much any day but in the Summer it's just seems to be a lot more fun.  The sun sets later, breeze is balmy, and frankly people are just cheery and super relaxed.  Here's a look at what's been cooking at the digs in DTLA.  

My knife from Japan getting some action!

Ratatouille Pasta

Shepherd's Pie with Cauliflower crust, Brisket, Peas, Heirloom Tomatoes

Summer Ceviche with Shrimp

Zucchini Fritters with Cilantro Pesto and Yogurt

Skirt Steak, Mustard fused Onions, Creamed Corn

Pan Seared Chicken, Oyster Mushroom Sherry Sauce, Padron Peppers, Zuke Potato Hash

Dinner this Weekend: French Inspired

Decided to make a few dishes ala Thomas Keller this weekend and had a blast!  First up Boeuf Bourguignon which was doctored just a tad.  As Keller says, I strained the sauce a good 5 times and damnnnm was it flavorful and just...pure clean!  I opted to put it over Pommes Puree instead of using Fingerling Potatoes and it was so satisfying.  Next up, Chicken n' Dumplins, that was dang tasty too but next time, I must concoct up a flufflier dumplin'.

I served up a few Fall type sides and my friends brought their Sleazy Mac n' Cheezy aka Velveeta style :)  And for dessert... Brioche Bread Pudding which another friend helped me bake from scratch!   So good and fatty...all of it.  Enjoy! 

My friend, George's Croque Monsieur as appetizer



Vietnamese -French action of 'Banh Mi' as an appetizer

Black Kale and Brussel Sprout Saute

Roasted Cauliflower with Anchovy Butter

Chicken Fricasse n' Dumplins

Boeuf Bourguignon with Pommes Puree

Someone's plate
Note: Manadin orange for perspective--SO MUCH FOOD!



Brioche Bread Pudding with Caramel Bourbon Sauce and Ice Cream

Kickin' the Summer off...

Love cooking in the summer time, so this year I wanted to start things up with a Cocktail themed dinner. The menu highlighted Tomatoes, Corn, Watermelon, Peaches, Mint ---everything Summer! I threw in Pork Loin since it was recently released by the USDA that it is now safe to eat it at a Medium temperature. HELLO WORLD!

FOOD. BOOZE. GOOD PEOPLE. Isn't that what life is about?

Many thanks to my bartender, sous chef, cleaner uppers and food photographer, you know who you are!

Muddled Strawberries in Cava with Salmon N' Chips

Classic Vichyssoise with Parm-Bacon Tuile

Summer Salad with Mint Pesto and Chevre

Pork Loin, Chipotle BBQ Sauce, Sweet Potato Corn Hash

Lemon Cookie Tart

Highlights: Cooking with the Culinary Junkies

Photos by Lissa Hahn Photography


I was approached by my good friends the Culinary Junkies to help them with a fundraiser to benefit the country and people of Japan. I was more than happy to participate and we had a blast putting it together! The evening was perfect and most of all we did something very special. Hopefully, this is a just the beginning to many more Junkies' events!

Dinner Last Night

I'm back...trying to cook a lot more. Yesterday was a birthday dinner for my cousin and neighbor! More to come!

Experimenting for Friends

I’ve decided to go on a hiatus and am not taking any clients for cooking parties. I just don’t feel inspired cooking for strangers lately. So, I’ve been doing parties for friends who really need me and it’s incredibly gratifying. I’ve done 4 parties in the last 2 months---a bon voyage party, birthday party, bachelorette party and most recently a dress rehearsal dinner. Going back to comfort food and keepin’ it real.








And I’ve been experimenting lately in the kitchen. Concoctions of shephards pie, chicken ramen, karaage, brisket, pulled pork, dishes I rarely cook. I’ve been pleasantly surprised by the slow cook meat process and how the Japanese fried chicken came out!








I want to share the Karaage (japanese fried chicken) recipe I found on www.norecipes.com, click here to view. It's super easy.








Enjoy the pictures of my latest adventures. I'm off to Hawaii for another wedding in a few days, check back for that post.






Karaage!



Friend's wall blackboard (such a cool idea for your home)

Happy Birthday Jack (my cousin)

Couldn't resist a goofy picture of little brother Ben

Dinner for Alicia and Chris' party/rehearsal dinner, 6 hour cooked Brisket

Butternut Squash Quinoa Salad

Congrats to Alicia and Chris!

Cooking and Cooking - New York, NY

Every year work allows me to take a cooking class whether I like or not. This year I chose the ICE in New York City for purely selfish reasons. I wanted to visit friends and eat great food!




Each day we studied and cooked a different cuisine....deja vu of Culinary school all over. We sampled a new restaurant for lunch every day too, yes, I'm spoiled. One day, we visited the Union Square Market and cooked soley what was bought there including Rabbit.




Each night, I came back and cooked more for my friends in their lovely Upper Westside apt. The rooftop is amazing. Check out the pics, enjoy!






Eating on the rooftop

More eating on the rooftop

Scapes at Union Square Market, NY

Aji Sauce that I pounded for 2 hours in class

Known as Lapin in french, Conejo in spanish, Rabbit in english

Farmer's market raw salad

Chickpea fritters

Stuffed squash with Feta cheese, Mint, Scapes

Veal Saltimbocca

Lunch at Breton Bar, NY

Braised Lamb in Crepes w/Fiddlehead Ferns

French day in class - Pommes Anna, Asparagus Quiche amongst a few

Showing off my carving skillzz - tomato rose