Welcome!

After thirty years in the food and wine business, what continues to inspire and fascinate me is the simple act of turning the amazing ingredients we have here in the Bay Area into great-tasting meals.

And almost as much as I like to cook, I like to encourage others to do the same. It is incredibly rewarding to work with a client whose favorite kitchen tool might be a pair of scissors for opening packages of prepared food. And then watching as she turns into someone who tries recipes on her own and has friends over for a meal she’s cooked herself.


Testimonials

Today I enjoyed the beautiful loaf of bread I baked last night, and it was glorious! My husband loved it, too, and had it for breakfast and lunch. I felt so proud and accomplished and could not believe I’d actually produced it myself. However, I realize that most of the thanks goes to you for teaching me so well the other day. Thank you!

-Laura Wilson Hill, San Francisco

About Penni

Over 30 years as a food and wine professional, writer, and editor.

Cookbook author including:
'The Tra Vigne Cookbook' for Michael Chiarello,
'The Basque Kitchen' for Gerald Hirigoyen
and 'BurgerBar' for Hubert Keller.

Contact Penni Wisner

www.PENNIWISNER.com

cook@penniwisner.com

415.552.6579