Chef Gigi to Guest Demo at Simon Kidget Club!

Chef Gigi will be whipping up some fun with Simon Kidgets Super  Duper Mini Chefs Club at The Standford Shopping Center this Saturday June 5th, 2010.

You wont want to miss this- an interactive kids culinary event that combines food family and fun! Mini Chefs can come and explore the fun side of food by getting involved in hands-on learning activities ! Chef Gigi will be doing  exciting food demonstrations  and sharing the fun with Sprinkles Cupcakes, Williams Sonoma and Pottery Barn Kids!

Kidgit club members are encouraged to bring a non perishable food item to donate to our local food shelter. For registration in your area or to learn more about The Simon Kidget Club click here!

Chef Gigi is on at noon and 1 o’clock come join the fun! 660 Standford Shopping Center, Stanford Ca.

Remembering Your “Que”!

The History of Barbecue

The Spanish explorers arrived in the new world to find the natives preserving meats in the sun. This was a successful preservation method but the problem was that the meats were often infested with bugs and this meant spoilage. The indigenous people learned to build smoky fires to keep the insects away and help preserve the meat, which would be hung on racks over the fires.

The native Indians called this process “barbacoa” and this is where the history of barbecue begins. The barbecue process developed further when Africans and Europeans migrated to the United States. They brought cattle and pigs with them and replaced the fires and racks with large smoke houses and pits.  Polynesians had been cooking pork in this way for thousands of years, but it was a new and successful idea in the new world.

Pigs were very easy to keep and were the most commonly barbecued animal at the time. Meat had to be eaten quickly after slaughter or preserved by smoking because refrigeration was not available. Spicing was an alternative to bbq. The direct descendant was the pit barbecue, which could hold a whole hog. Meat cooked in this way would have to be cooked for as many as fourteen hours before it was done.

Poor cuts of meat were slow cooked in the early colonial era to reduce their toughness. Better cuts of meat did not need to be smoked in this way because they were already tender enough.

Salt was used in large quantities to dry the meat so it would not be contaminated. Smoking had the same effect. Cold smoked meat was a type of early barbecue when the meat would be preserved by smoke and dried by sun exposure.

The History of Grilling

The history of grilling is a lot more recent. Grilling over a barbecue was reserved for picnics and campsites until the 1940s. As the middle classes began to move into the suburbs, backyard grilling became popular. George Stephen, a metalworker who lived in suburban Chicago, was bored with the flat, open brazier type grills available at the time. He cut through the middle of a harbor buoy, put a grate on top and used the top of the buoy as a lid. He cut vents to control the temperature. This was the first Weber grill we know today.

Where Did the Word Barbecue Come From?

Nobody knows for sure but the most likely theory is that “barbecue” derives from the West Indian term “barbacoa”. Others claim that it comes from the French “barbe a queue”, which means “from head to tail”.

Camp Green Eggs And Ham

Camp Green Eggs and Ham! Chef Natalie and her students washing up then making some yummy schlotz knotz.

Posted using BlogPress from my mobile iPhone office

Fun in the kitchen!

Our chefs at Kids Culinary Adventures alway cook up fun and great memories in the kitchen. Here are some pictures of our staff and students in action.

– Posted using BlogPress from my mobile iPhone office

Marshmallow Peeps Recipe!

Spring has sprung! Read Chef Gigi’s article on…. How to make Homemade Marshmallow Peeps!

Kids Culinary Adventures’s Blog!~ “In the Mix!”

Bon Appetit!

Welcome to the new Kids Culinary Adventures blog, the official source for information, insight, and updates about Kids Culinary Adventures , and really super kewl  food stuff!

Kids Culinary Adventures aka known as “KCA”, is made up of a few of passionate food enthusiasts and professional culinary experts who share their passion with families all over the world ;via the internet and more so, locally in the San Francisco Bay Area at our culinary learning center! Thanks to their work, KCA is a starting place for children, teens and families to learn about , nutrition and cooking outside the box!  We are also a learning platform to anchor academics!

We thought now was the right time to open the oven door and start a food blog with our  community about what’s happening with the world of kids cooking , heath , nutrition and food education! Click here for more secret info “About us”

We  “Pinky Swear” we intend to use this blog to:

– Pass useful information to families that contain emphasis on food , health and education
– Provide authentic messages to you about the food community
– Highlight interesting enhancements, both current and future regarding food and fun!
Additionally……. we want to hear from you! Double dog dare ya!

Chef Gigi and the Kids Culinary Adventures Staff!

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