New Online Cooking Classes
I want to introduce you to a new culinary friend of mine, Ann Marie Michaels. Ann Marie is a cookbook author, cooking instructor, advertising guru and now online cooking instructor. She is also involved with teaching families how to eat healthier meals by eating at home with more nutritious ingredients. I was thrilled to find out she is a fan of grass-fed meat, an area I’ve been researching since interviewing Mark Schatzker and Carrie Oliver.
I found Ann Marie while browsing around the Internet looking for a ceviche recipe and found her very creative video on how to prepare ceviche at home. (You can see the video at the end of this post). I liked her easy going approach as well as her presentation. For homemade online cooking videos, I found her’s to be very professional looking with great production value and easy to watch. (I’m sure you have all seen some homemade videos that are tough to sit through.)
Online Cooking Classes
I noticed she is hosting her first online cooking class called Surf & Turf starting Wednesday, August 18th with 13 classes over 13 weeks. I immediately called Ann Marie to find out more about the classes and find out more about her. After an hour long conversation, I can tell you Ann Marie is very engaging, extremely knowledgeable and fun to speak with. I’ve invited her to be a contributing writer on my blog and hope she takes me up on the invite.
I’ve also asked her to write an introductory piece about herself and her upcoming online cooking program. As her web site explains, if you want to “learn how to cook the perfect steak? Shuck an oyster? Make a delicious liver pÃ¢té?” take the time to read Ann Marie’s introduction and sign up for her classes. She says if you are “low-carb, paleo, gluten-free, grain-free, on SCD or GAPS, or eating grains & starches but want to learn how to cook grass-fed meats, organ meats, and seafood This class is for you.”
Surf & Turf Cooking Program
Here are her 13 episodes, and a Sneak Preview from Lesson 4 on How to Make Cerviche so you can see how Ann Marie presents her cooking classes. If you like what you see, be sure to visit her at Surf & Turf Online Cooking Classes.
- LESSON 1: PROTEIN, FAT & NUTRITION
- LESSON 2: SHOPPING & STOCKING UP
- LESSON 3: GRILLING
- LESSON 4: SEAFOOD I (RAW)
- LESSON 5: SEAFOOD II (COOKED)
- LESSON 6: BONE BROTH
- LESSON 7: SOUPS & STEWS
- LESSON 8: ROASTING & BRAISING PLUS REDUCTION SAUCES & GRAVIES
- LESSON 9: PAN-FRYING & DEEP-FRYING
- LESSON 10: SALADS & SANDWICHES
- LESSON 11: ORGAN MEATS I
- LESSON 12: ORGAN MEATS II
- BONUS CLASS: STARTERS, SIDE DISHES & SNACKS
Sign up now
The enrollment ends this Saturday, August 14th so if you are interested, be sure to sign up now. She offers a full 30 days to get a refund, starting from the first day of class but be sure to read her entire refund policy.
Here’s Ann Marie –
I’ve been teaching cooking classes since I was seven years old. I was one of those “latch-key” kids who wore a string around my neck with a key on it. The bus would drop me off after school, and I’d saunter into the kitchen to produce another cooking show.
This was in the seventies, decades before the Food Network was born. I’d seen my share of Julia Child, and I knew this was my calling. My concept: teaching other latch-key kids how to cook after school. Remember, microwavable meals didn’t exist yet. I showed them how to make tasty snacks like cinnamon toast and popcorn that they could eat while watching Brady Bunch reruns.
I got to cook on TV for real when my first cookbook was published in 2004. I did a lot of TV interviews, from Good Morning, Texas to Good Day Arizona. I schlepped pots and pans and knives in my suitcase from coast to coast.
In 2007, I had a baby, and schlepping all over the country just isn’t what I want to do anymore. Thanks to modern technology, I found a way to do this from my own kitchen — just like when I was a kid.
Surf & Turf: An Online Cooking Class
This month, I’m launching my first online cooking class, Surf & Turf: cooking Wild Seafood and Grass-fed Meats.
Most of us don’t make the time to cook homemade meals for our families very often, which is a shame. Is there anything more important that nourishing our families in an effort to prevent disease? We’re spending 30% less on food today than we did in the sixties, and we spend 30% more on health care. Personally, I’d rather pay now than later.
If you read Michael Pollan’s book “The Omnivore’s Dilemma,” or saw the movie, “Food Inc.” you know that factory farm food is not only unsafe, but also vastly less nutritious than farm-fresh foods. It’s not sustainable, as it is trucked for thousands of miles to your table. And of course, there’s the issue of taste.
Cooking grass-fed meat requires completely different techniques than cooking meat from cows raised on corn. The cooking methods used for conventional meat will destroy a grass-fed steak. And if you’ve given up on the barbecue grill due to fear of getting cancer, I’ll teach you why grilling meat is completely safe — when done the right way.
An advocate of nose-to-tail cooking, I’ll cover a variety of cuts, from briskets to short ribs to organ meats like liver and even bone marrow. I’ll also be teaching how to make homemade beef, chicken and fish stock, and how to use the stock in homemade reduction sauces and soups.
We all know we should be eating more seafood to reduce our chance of heart disease. Yet most of us have no idea where to find safe, sustainable seafood — and no clue how to prepare it. I’ll walk you through everything from how to shuck oysters to fancy-sounding but extremely easy Sole en Papillote. Click here to see the complete class schedule.
Sneak Peak: How to Make Ceviche
Ceviche, a dish of seafood marinated in citrus (lemon or lime), is a traditional dish that dates back thousands of years. While many people believe that ceviche originated in Peru, the fact that every former Spanish colony has its own version of ceviche makes many think that the dish was perhaps introduced by the Spanish. It is also a traditional dish in polynesia ith variations in Tahiti and Fiji. Today, it is popular all over the world, from Spain and Peru to Mexico, Panama, the Phillipines, the Bahamas and south Florida, and Hawaii.
Why Take a Cooking Class Online?
If you’re like me, you love to take cooking classes. I enjoy cooking as a recreational activity and I’m always eager to learn new recipes. But trying to learn recipes from a cookbook is not always so easy. Having a teacher show you step by step how to cook is the best way to cut to the chase.
Let’s face it, so many of us are busy these days. Who has time to drive to a community college or cooking school once a week to take a class? And who wants to fight traffic and spend money on a babysitter? The internet has given us the opportunity to take cooking classes from home. You can watch the videos on your computer, then pop into the kitchen and practice what you’ve learned.
Cooking classes are also expensive — upwards of $50 per class. My online course costs less than $10 per class. I also offer a full 30-day refund, no questions asked.
Sign Up for Surf & Turf
Click here to sign up for the Surf & Turf online cooking class. Hurry! Enrollment ends Saturday, August 14th.