Tessa Bartel is part of Taste Buds based out of Scottsdale, AZ. She is a gourmet chef and partners with Dana Rohr. Taste Buds specializes in individual or small group instruction, caters to dietary needs and special interests. Healthy low fat, non-fat, organic cuisine is also something they specialize in. Tessa and Dana also offer wine paring and specialty foods and drinks in your very own home.
Jinda Booth is originally from Bangkok, Thailand before moving to the United States her with her family in 1997. She enjoys preparing healthy foods, using organic ingredients, for her family and friends. She is currently in the process of developing a personal chef business featuring healthy organic home-cooked meals prepared in your home.
Dana Bosselman, MA, RD uses her time in the kitchen to express the artistic side of her personality. She focused on using organic, whole grains foods in unique and unexpected ways. She has been a guest chef at the American Heart Association cooking classes at the Hale Heart Center in Phoenix, AZ and has taught local vegetarian/vegan cooking classes at Coconino Community College. Through her training as a Registered Dietitian, Dana incorporates her knowledge of dietetics into delicious, simple meals everyone can enjoy.
Gay Chanler is a retired chef professionally trained at the New York Restaurant School, and the Cordon Bleu in Paris. She has owned a health foods store and café, worked as a restaurant chef, a private chef in the United States and France, a caterer and pastry chef in both New England and Washington DC. Local flavors and authentic pure ingredients enhanced by simple preparation inspire her cooking.
Laura Chamberlin is a Tucson native who originally moved to Flagstaff for school. Laura earned a bachelor's degree from The University of Colorado-Boulder in Environmental Biology and then went on to receive an associates of Culinary Arts at Johnson and Wales University. This is Laura's third time living in Flagstaff but plans to hopefully make it her last move, as she loves the small community and access to the outdoors. Laura was one of the founding owners and Executive Chef of Brix Restaurant; recently Laura left restaurant life to become a personal chef. She still is focusing her culinary attention on local, sustainable and seasonal ingredients.
Mindy Degraff is an educator and curriculum developer whose main focus is to teach creative thinking to 800 Flagstaff students each week. She also brings her creative sensibilities to the kitchen as she works with both children and adults in order to bring out their inner exuberance around all
things food related. Food is fun and Mindy's classes prove the point! Besides teaching, writing, and cooking, she also is an avid runner and cross-country skier...which she needs to do to burn those "fun food" calories.
Ashley Doyle recently relocating from Pennsylvania with a Bachelor of Science in Nutrition & Dietetics. Since childhood, cooking has always been a hobby of Ashley. Growth and education brought a desire to integrate nutrition into recipes. Sharing her knowledge and food creations is an element that drives Ashley today. The importance of being honorable to your body as well as the environment can be displayed through selection and preparation of foods. Ashley is enthusiastic to generate a love for "health food" amongst others by educating and incorporating nutrition into people's daily lives.
Richard Fernandez was born in NJ to parents of Italian & Spanish decent; Richard has always taken pride in being a self-taught chef. Richard Studied business finance at Stephen F. Austin State Univ. in TX. In 1999 after working almost 7 years in the retail side of health foods, Richard opened Pesto Brothers Market & Deli with his brother-in-law. Nine years later Richard is the sole owner of Pesto Brothers Piazza in downtown Flagstaff. Richard tries to create as many dishes as he can from scratch at the restaurant and always tries to stay current. He is constantly looking for products to source locally. Richard is an avid mountain sporter, lover of music, wine and traveling. Richard, his wife Sandra, their four children, and rottweiler live happily in Doney Park.
Scott Heinonen graduated with a degree in Hotel and Restaurant Management from the acclaimed Hospitality program of Northern Arizona University in 1994. Since then Scott’s many culinary experiences have included positions as Sous Chef at a number of restaurants including Forest Highlands Golf Club and The Resort at the Mountain in Plumpjack Squaw Valley. He has also attended several courses at The Culinary Institute of America at Greystone. His culinary philosophy is simple; Cook from the heart using the best local ingredients as the season changes.
Jessica Kafka is the executive pastry chef for Little America, Flagstaff. She loves all aspects of the baking industry; her favorite department is creating and plating formal desserts. Jessica is a recent resident of Colorado, Texas, California, and South Dakota. Jessica has her Bachelor in Science from the School of Mines and Technology; whereas her Baking and Pastry Degree is from The California Culinary Academy. Jessica has been in the food and beverage industry for about 5 years and has worked in most positions from front of house to back of house.
Theresa Kulpinski is not afraid to get her hands “dirty” when it comes to cooking. As a health educator with Coconino County Health Department for the past three years, she has taught thousands of kids, families, and older adults how to but healthier and how to prepare a meal “out of nothing”. Experimenting with new recipes on her family is one of her favorite things to do. Theresa can help you explore food that you and your family will love and have fun doing it!
Lisa Rayner: Lisa received her degree in Natural Resources Interpretation from Northern Arizona University. She has given many workshops on ecological design and sustainable cooking. She has also published a book titled Growing Food in the Southwest Mountains: A Permaculture Approach to Home Gardening Above 6,500 Feet and is currently writing a bioregional vegan cookbook for the high altitude areas of the Southwest and Rocky Mountains.
Dana Rohr is part of Taste Buds based out of Scottsdale, AZ. She is a gourmet chef and partners with Tessa Bartel. Taste Buds specializes in individual or small group instruction, caters to dietary needs, and special interests. Healthy low fat, non-fat, organic cuisine is also something they specialize in. Dana and Tessa also offer wine paring and specialty foods and drinks in your very own home.
Michelle Druhan
6:00- 8:30pm
Class fee - $40
Participation
Michelle will be cooking up some new twists on your favorite Mexican recipes. This menu will include:
- Guacamole
- Pico de Gallo
- Tacos: carnitas, adobo spiced flank steak
- Vegetarian and Enchiladas Suizas
Come learn some new twists on old favorites!
Lisa Rayner
6-8:30pm
Class Fee - $35.00
Participation
Learn how to put together a delicious, seasonal menu using 100% locally grown and produced ingredients from the Flagstaff Community Market. July vegetables and fruit include tomatoes, cucumbers, leafy greens, salad turnips, kohlrabi, new potatoes, carrots, basil and dill. Fruit includes plums and grapefruit. The market also sells gourmet pasta, dry beans, fresh baked bread, farmer’s cheese, homemade jams, pickles and more.
Dana Bosselman
6-8:30pm
Class Fee - $40.00
Demonstration/ Participation
Come join Dana as she shows you how to make delightful cold summer salads sure to satisfy everyone! These dishes are easy to prepare, are colorful and attractive to the eye, and are perfect to share with others at summer BBQs, potlucks, and poolside parties. The menu will include: Couscous, Garbanzo Bean, Red Bell Pepper, Basil, Orange and Garlic Salad Tortellini with Asparagus, Carrot, Broccoli, Yellow Squash and Toasted Pine Nuts
Chilled Noodles with Orange Bell Pepper, Snow Peas and Peanut Sauce
Summer Fruit Pie Filled with Peaches, Blueberries, Strawberries, and Pineapple topped with Frozen Coconut Sorbet
Free
6-9pm
Come and join us in historic downtown Flagstaff for an evening filled with tasty treats and local art! Steven Lawton will be showing his colorful paintings of Arizona landmarks and Jay Showers will be displaying many of his Southwest photographs.
Jinda Booth
6-8:30
Class Fee - $40.00
Demonstration
Jinda will teach you how to make traditional Thai Salads. The menu for this class will cover Pomelo Salad, Grass Noodle Salad, and Thai Beef Salad.
Richard Fernandez
6-8:30 pm
Class Fee - $40
Demonstration/ Participation
Dana Rohr
6-8:30 pm
Class Fee - $40
Demonstration/ Participation
Tantalize the taste buds with foods from Arizona! This menu will include: Tequila inspired tomato appetizer, Green Chili with Cactus (Nopalitos), Roasted corn and rice, and a surprise dessert!
Donny Marcellus
6-8:30pm
Class Fee - $50.00
Demonstration/ Participation
Donny returns to Seasoned Kitchen and is serving up an array of mouth-watering recipes. The menu will include:
Salad of Raspberries, Goat Cheese and Baby Greens with Shallot Vinaigrette
Balsamic Glazed Pork Loin
Oven Roasted Potato Medley
Green Beans in Mustard Dressing with Hazelnuts
Lemon Cake with Sour Cream Glaze
Theresa
4-5:30pm
Class Fee - $25.00
Participation
Your Little Chefs will be creating an appetizer, main dish and dessert. Who will be the most creative? Who will have the best tasting? Who will become the “Iron Kid Chef”?
Shama Smith
6-8:00 pm
Class fee - $35.00
Participation
Living Raw Foods can be just as taste-full and easy to make as the cooked food you’re used to. Shama will show you how to prepare these original recipes and share the benefits of a Live Food Lifestyle. The menu will include Bruchetta (combination of tomato, "cheese", basil and other ingredients) on raw bread, mint cucumber soup, and chocolate macaroons.
Scott Heinchen
6:00 – 8:00 pm
Class fee - $40.00
Demonstration/ Participation
Scott from Cuvee 928 will be using a “grab bag” of ingredients to prepare on the spot meals for you. The class will consist of 3 dishes, with no prior knowledge of the ingredients Scott will prepare a feast to remember. This class will be fun, exciting and well worth the surprise.
Donny Marcellus
6:00 – 8:30 pm
Class fee - $50.00
Demonstration/ Participation
Donny will prepare an Italian style menu for this evening class. The menu will include:
Chicken Rollatini with Prosciutto and Asparagus Bitter Greens with Pancetta, Melon, and shaved Romano with Balsamic Dressing Lobster Ravioli with Saffron Cream Mario’s Eggplant Parmigiano
Vanilla Cream Tart with fresh Apricots.
Free
6-9pm
Come and join us in historic downtown Flagstaff for an evening filled with tasty treats and local art! Steven Lawton will be showing his colorful paintings of Arizona landmarks. Jay Showers will be displaying many of his Southwest photographs, and Julie Wells will be showing her regional paintings and lithographs.
Donny Marcellus
6– 8:30 pm
Class Fee: $40.00
Donny will teach you the how to prepare a garden salad with Roasted Beets and Donny’s Easy Blue Cheese Dressing. You will then make a French Style Vinegar Chicken, Fat and Creamy Polenta, and Maple Glazed Carrots. German Chocolate Cream Pie will conclude the meal.
Dr. Paul Whitney
6– 8:00 pm
Class Fee: $35.00
Demonstration
Back again by popular demand, Dr. Chili, as his patients know him, will prepare his competition Red Chili and Chili Verde. He will also teach you what judges are looking for in competition chili and the written People’s Choice Chili. This class will make your future chili preparation “award winning” even if you do not enter it into competition.
James Monaci
6-8:30pm
Fee: $50.00
Learn to make gourmet Panini, Bruschetta, and Crostini from scratch and other delicious recipes using a wide variety of ingredients. The class will consist of making fresh bread and utilizing this bread with fresh ingredients to prepare the ultimate gourmet sandwiches. You will create and enjoy Panini di Prosciutto e Mozzarella and other Panini classics as well as Bruschetta; the original Garlic Bread and Crostini; the Little Toasts.
Theresa Kulpinski
12:30-2:00pm
Fee: $25.00
Come and learn about these spiny vegetables and the wonderful creations you can make with them. Try a steamed artichoke with a light honey mustard dip, Artichoke Pizza with homemade crust, and Artichokes with Peas and Asparagus.
Donny Marcellus
6-8:30pm
Fee: $40.00
In this class you will learn how to make Tortilla Rajas with Roasted corn Guacamole and Ancho Chile Salsa, Camarones in Cerveza with Chipotles, and Crab and Spinach Enchiladas. Banana Rum Cream Pie will conclude the meal.
Gay Chandler
6:8:30pm
Fee: $40.00
Come and join Gay as she teaches you the tricks of the trade when preparing cold and hot Soufflés.
James Monaci
6-8:30pm
Fee: $50.00
Join James Monacie from Picazzo’s and MonaciEnoteca in learning to make a gourmet four-course menu from scratch, utilizing a variety of ingredients and delicious recipes. Your lesson and eating enjoyment will consist of a four-course menu beginning with soup, salad, main entrée, and dessert. While creating your meal you will be able to listen to the Works of James and enjoy the appetizers, sauces, salsas, and toppings. No more hints, just come for the class.
Ashley Doyle
6-8:30pm
Fee: $35.00
In this class you will discover the wide array of sauces that can make a meal simply amazing. This class will provide a sampling menu, tapas style with an awesome vegetarian flare. Unique versions of traditional sauces and dips will be explored as well as a dessert sauce.
Azita Gharaee
6-8:30pm
Fee: $40.00
Join Azita Gharaee for a night of Persian cooking and culture from her native country of Iran. We will announce the menu in a future email but the date is set, so call in soon so you do not miss out on this interesting class.
Scott Heinonen
6-8:30pm
Fee: $50.00
Scott from Cuvee 928 will be teaching you the basics of paring wines with foods in this class. This will be an enjoyable and unforgettable evening.
Richard Vihel
6-8:30pm
Fee: $40.00
This class will teach you the basics of sausage making. It will include instruction on mixing seasonings and spices with various types of ground meat, including venison and placing the mixture into casings. The course will also touch upon the packaging and storage of sausages.
