Don't Blame Food! Use it to support your health and well-being. Call for a free, 30-minute consultation. Then save: 3 sessions for $300. Save $60!
Take inspiration from what is in season
Feel confident in any kind of store
Be able to identify healthy choices
and lower-calorie options
Refresh your pantry
Choose the right equipment for your needs
Prepare to remodel-pinpoint your priorities
Menus and recipes for entertaining
Organizing a list and a plan
Wine and Food Pairing
Special Dietary Needs
Learn how/when to use new equipment
Finding recipes you can count on
Adapting recipes to your taste
Cooking for two or more
Techniques--sauteing, braising, sauces
Recipes and resources
Single-session, in-depth
sessions--fish, chicken, salads
Think of it as a sort of kitchen tune up. You get an in-depth understanding of you in your kitchen: What your needs and goals are, what you’d like to change and what stands in the way of making those changes. How you shop and plan (or not)? What equipment do you need (or not)? What do you cook? We’ll inventory of your pantry, fridge, and cupboards and assess your work space organization. To follow up, you will receive a personalized plan with suggestions for next steps, resources, and lesson plans. Get in Shape Special! Take $100 off! $150; normally $250
We’ll create personalized lesson plans in the subject areas that interest you most.
A la carte: 2-hour session, $120 plus ingredients
Prix fixe: 3 classes, 10% discount or $110 each plus ingredients
5 classes, 15% discount or $100 each plus ingredients
Testimonials
“The cooking was a huge success. My daughter is really thrilled with herself. She enjoyed herself so much that she made dinner last night. She also made the rice again that you made together. She likes it so much she sat around eating the leftovers. She is even making dinner now—pasta with meat and tomato sauce. She said she likes cooking and considers it a real interest. She grew an awful lot from the experience.
-Anne Doherty, 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.
