Chef Jim Cason

07/01/2021

Greeting Foodlings! Summer is here and I have a few classes coming up that will take advantage of the bounty of Wine Country! First up is Wine Country Cuisine, a two week dive into some local favorites and maybe a look at the gardens of your favorite winery. Tuesday nights from 6-8pm, July 13th and 20th. Next up is my Community Supported Agriculture (CSA) class which takes advantage of fruits and vegetables from our area at their absolute peak! Saturdays 10-noon, July 24 and 31. Both will highlight food sourced locally from F.E.E.D. and will include a treat from our own Shone Farm. Both of these classes are delivered remotely with a supply pickup at the Burdo Culinary Center. Space is limited to sign up now! https://www.santarosa.edu/

05/29/2021

We had some wonderful shrimp the other night with some fresh Red Bird Bakery bread, some fruit, and some great cheeses. Oh and wine of course. :-) We did a quick marinade using Chinese Shouxing (sherry can be substitutes), some mirin, garlic and a bit of canola oil. Go very light on the salt and pepper and marinate for about an hour. We prefer to leave the shells on for this preparation, since they'll be served room temperature and peeled when eaten. It's only a quick 4 minute grilling time, 2 minutes per side and DONE! Thank me later. We grilled our on our Japanese Konro grill using hardwood charcoal.

05/27/2021

As the temperatures head up and the produce starts to come in, it's time to start thinking about ice cream!

This video is about Strawberry Ice Cream

05/13/2021

It’s gardening season once again! What do you have planted?

05/08/2021

It’s grilling season!

05/06/2021

Join me this Summer for two very special classes, Wine Country Cuisine and CSA Cooking. Our CSA box will be all local treats through F.E.E.D. and maybe a few other surprises as well! *cougholiveoilcough*. Wine Country is July 13th and 20th from 6-8 pm and CSA Cooking is July 24 and August 1 from 10-noon. Both are online classes with SRJC Culinary supplying the food.

04/27/2021

What do you think about this decision by Epicurious? I want to know.

Cutting out just a single ingredient—beef—can have an outsize impact on making a person’s cooking more environmentally friendly. Today Epicurious announces that we’ve done just that. And we're inviting you to join us.

04/26/2021

I had a great visit with Linus and Umberto at Quivira Winery. The gardens are amazing and the setting in Dry Creek is one of the best!🧑‍🌾

04/09/2021

Wow, really amazing news for all of my culinary students. Thanks to a grant and the hard work of Audrey Le Baudour with the Bay Area Community College Consortium, all of my students through Summer 2022 will get lifetime access to Rouxbe, the premier online culinary source. Food Waste lead by Chef Dan Barber. Baking and Pastry from the French Pastry School in Chicago (Kings of Pastry anyone?). Sustainable aquaculture from Monterey Bay Aquarium. Plant based cuisines and techniques. Simply astounding and a true gift. Join me for my upcoming Grilling class that starts May 8th, and stay tuned for details on a very special class this summer: CSA cooking! YES! Local farms!

We train people of all abilities to become better, more confident – even healthier – cooks in kitchens around the world.

03/31/2021

It's always a good idea to review the basics! Summer grilling is coming soon so it's time to up your game!