Archive for January 28th, 2011
Sesame Salmon Tartare with Prawn Crackers
The “Real” Kung Pao Chicken Lettuce Cups
Dumplings with Spicy Garlic Dipping Sauce
Fried Shrimp with Sichuan Peppercorn Salt
Feb 4th: Cooking Class and Cookbook signing at Cavallo Point Luxury Hotel in
the Marin from 6:30 until 9:00 pm.
Class Information and Directions are available at:
Please take a moment to check-out this program and sign-up now!
To contact Lulu for cooking parties or corporate team-building events you
can email her at email@example.com or visit
<http://www.luluskitchen.com/> www.LulusKitchen.com for recipes or to buy
“Shanghai Dragon’s Journey West”.
Another year, another fabulous New Year’s Eve Dinner…. 2010 has been a great year for Lulu’s Kitchen. The cookbooks are selling well, I had 2 TV appearances and several guest chef cooking classes in Bay Area cooking schools. Looking forward to 2011 as it is the year of the Rabbit…my year!
Here’s the fabulous dishes and wines that we chose to ring in 2011…
2007 Far Niente Chardonnay
Sevruga caviar, smoked salmon and crème fraiche
Roederer Estate Brut Champagne, Andersen Valley
Matsuhisa salad with ahi tuna
Dungeness crab Duet:
Steamed crab with Shoshing wine egg custard
Crab cakes with remoulade sauce
2009 Allan Scott Sauvignon Blanc
Duet of duck and fennel-pork confit bruschetta with frisee lettuce
2004 Skewis Pinot Noir, Montgomery Vineyard
Roasted bone marrow with garlic crouton and blood orange-apple confit
Spicy lemon rosemary lamb chops
Fettuccini with shaved white truffles
Lemon-mint green peas
1989 Chateau La Grave a Pomerol
Cheeses with honey figs and walnuts
1994 Joseph Phelps Insignia
Chocolate lava cake