Almost Hatched

Exciting times!!! This April I will be opening Chef Contos Kitchen & Store in the historic downtown of Shelburne. 

As Chef and owner I will be providing an interactive, informed culinary shopping experience to the gourmet foodie and the beginner cook alike by offering chef-selected kitchenware and gourmet foods I adore, all in an intimate inviting setting. 

In addition to featuring top-quality kitchen products, Chef Contos Kitchen Store will offer in-store, cooking classes on a regular basis! Chef Contos Kitchen & Store is truly unique in Vermont, as the retail operation and cooking classes are operated by a chef. 

Stay informed, sign up to my newsletter and follow along on Facebook. 

Tune in your dial on March 1st, I will be cooking live on WCAX-TV at 6:50am

Mark your calendar! Grand Opening Party April 27th

details coming soon

Chef Contos Kitchen & Store

65 Falls Road

Shelburne, Vermont

802-318-7328 

read what the press are saying

Caramelized White Chocolate; Cooking With Snow; Clear Headed Buzz

Tune in or stream WVMT-620am Monday at 8:10am as 

I spill the beans on my new project!

New Study Asks Wither A Vegetarian's Heart Is Healthier Than A Meat Eaters Heart?

Scandal? Is Horse Meat The New Beef? Certainly Normal In Montreal.

Make Your Valentine One Of These!

Cooking With Snow And More Snow...

Fresh Out Of The Oven

Recently at home kitchen Prince Charming and I have been enthusiastic about homemade bagels. We tried a recipe from Baking With Julia which was good, but it was the recipe posted in the New York Times that created the bagels we were dreaming about. Bagels are easy to make, plus half of the work may be done the night before. Also, consider this your opportunity to get younger ones excited about baking as rolling the soft dough to form the round wonders is great fun!

2013 Food Trends; Chickens Treated With Oregano Oil; Flame Retardants; Farmwashing

2013 Food Trends:
Fermentation, Line Caught Fish From Lakes And Oceans, Chef's Play With Ramen, Sea Foraging, Alternative Milks Like Naked Oat, Blue Curacao, Panama City, Barrel Fermented Hot Sauce, and Top-To-Bottom Sunflower. More at Food and Wine, Forbes, and NYT.

2013 Top Restaurant Trends:
Extravagant Bread and Butter offerings, Tacos, Skin (chicken, duck, pork), Smoked Everything, Bycatch (what fisherman normally throw back) and there's more.

Happy New Year! Now Cleanse

Time For Some News Of A Little Newsletter

It's time! I have news, therefore I must have a newsletter. Sign up to keep current with my cooking classes and new recipes! Will I still be blogging here? You bet! This is where we get personal.

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Tune in Friday morning to WCAX-TV Channel 3 at 6:50am, I'm cooking a new holiday recipe for you. 

Next Cooking Class: Winter Soups 1.26.13 

Real Punch; 2012 Top Cookbooks; Sign The Petition; Best Baking Chocolate

13 Year Old Girl Wants Easy Bake Ovens To Be Marketed To Boys (I happily signed the petition)

How To Make Punch Without The Trash

Winter Farmers Market This Saturday and I'm A Vendor!

The Five Corners Farmers Market is having its first Winter Market this Saturday.

Along with fresh produce, outstanding breads/pastries, and maple syrup, I will be selling my flavored salts!  Currently four fabulous flavors will be available: Tuscan, Greek, Caribbean, & Roasted Garlic! Stop by my table and say hello. The market is a great place to enjoy lunch, pick up a few holiday gifts, or to stock your pantry with winter foods. 

Top 5 Recipes To Fill Your Cookie Jar

Fig and Date Swirls

Let's Cook Together

Hoping your Thanksgiving holiday was filled with memorable moments along with delicious foods. After a challenging few weeks helping my dog recover from surgery, we decided to have a relaxing Thanksgiving at home with two close friends. Prince Charming and I cooked from Wednesday 2:00 to Thursday 2:00. A funny moment was early Thursday morning when I discovered that a chipmunk had eaten our pumpkin pie. Another was made and was quite possibly better than the first. Our dinner was divine (a few photos below).

Let's cook together! Below is my current Class Schedule: 
(click on links to view menus and details)

Roasted Cauliflower with Gremolata

Roasted Cauliflower with Gremolata

Serves 6

3 pounds (about 2 large heads) cauliflower

1/4 cup olive oil

1/4 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper