Archive for the ‘News’ Category

Cafe Terra: Cookbook Review

Tuesday, June 3rd, 2014 No comments

Excerpt from “Cafe Terra” Cookbook Review:

As a food blogger it is normal to see stacks of cookbooks in every corner of your home.  With technology today, many cookbooks are enjoyed virtually.  So with your e-reader happy,  time to fill those empty spaces in your home with a new tchotchke.  So of course adding to my collection is totally normal, right?

cookt the part 1a 300x200 Cafe Terra: Cookbook Review

My hubby and I love cooking together, and we love cooking with friends.  When we are cooking with a group, we each will take on a cooking task.  It is more fun cooking with a group of friends, you can make more food, and still eat at a normal time…..

See the full story here: http://www.cafeterrablog.com/2014/06/03/cook-the-part-cookbook-review/

Get your own copy of Cook the Part here!

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Taste Buds: Team Cooking Featured in the North County Times

Sunday, September 23rd, 2012 No comments

“Cook the Part” by Karin Eastham of Rancho Santa Fe is about “team cooking.” “Extraordinary Cakes” by San Diego food entrepreneur Karen Krasne lends itself to the “team cooking” concept, too. (courtesy photos)
By LAURA GROCH

“Taste Buds: Team Cooking Featured in North County Times”

Holiday season is rapidly approaching, and with it comes party time. One new way to host a dinner party is as a team. Rancho Santa Fe resident Karin Eastham has written, “Cook the Part: Delicious, Interactive and Fun Team Cooking” (Crosswalk Press, $24.95), which shows how to involve all your guests in producing a themed dinner that will not only entertain, but be a source of fond memories shared.

For example, the “Tuscan Farmhouse Dinner” offers not only a menu and recipes, but a four-course food preparation plan for each of the guest “teams.” Appetizers are done ahead by the host so each group can nibble as they work on the Insalata Caprese, Chicken Under a Brick or Fallen Chocolate Cakes for Eight. (Most dinner plans are for a group of eight.)

Other themes are A Taste of Baja, Pacific Northwest Seafood Evening, Dinner in Athens, Authentic Tastes of Indonesia, Handmade Pasta With Homemade Sauces, Comfort Food and Spanish Wine Dinner.

Eastham’s book and her “team cooking” concept reflect a trend of “social baking/cooking,” illustrated in readers’ approach to another beautiful cookbook.

San Diego patissiere extraordinaire Karen Krasne, who has long been known for her extravagant, gorgeous confections, recently published “Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts” (Rizzoli, $37.50).

The cookbook is “devoted to the most fanciful, beautiful and decadent cakes,” according to the press release. For example, the “New York, New York” employs chocolate ganache, devil’s food cake, chocolate chantilly, and caramelized apples. Sounds delicious, but daunting.

So what better way to tackle one of Krasne’s complex recipes than to divvy it up among friends? That’s what’s happening, said Krasne in the release: “It’s like (people are) replacing social media with social baking.”

Krasne’s cakes have so many challenging components that to make them, people tackle the individual parts (“You guys make the chocolate ganache, we’ll do the mocha pralines, they’ll do the coffee mousse …”). Then the group comes together to make a social event out of combining the sweet elements into a fantastical dessert and memorable occasion.

So if you’ve ever been cowed by a lengthy, elaborate recipe or dinner plan, this might be the way to put it together —- by enlisting the help of friends and family. Which is really what most of our favorite food experiences are about, aren’t they?

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Cook the Part featured in the San Diego Business Journal

Monday, May 14th, 2012 No comments

Serving A Purpose: San Diego Business Journal

Serving a Purpose
HUMAN RESOURCES: Cooking Uses Ingredients of Team Building By Julie Gallant Monday, May 14, 2012
Karin Eastham, after a long and highly successful corporate career, has developed a unique teambuilding program that brings people together in her kitchen to prepare a team dinner that captures workplace dynamics.

The kitchen can be a great gathering place for parties and is often the hub of family socializing, but who would have ever thought the warm and relaxing setting would be a venue for human resources activities.

As it turns out, two local companies and an author have devised creative ways of putting the kitchen to work for teambuilding exercises that can help employees work together harmoniously, or, at the very least, generate camaraderie that fosters an improved work environment.

Inspiration for corporate teambuilding in a social setting can be found in Karin Eastham’s book, “Cook the Part: Delicious, Interactive and Fun Team Cooking,” published by Crosswalk Press. The book features eight themed menus with complete plans to prepare a team dinner in the comfort of a kitchen and home.

The premise behind the book is that when co-workers gather to cook and dine for an evening, they will experience a fun event that captures workplace dynamics. To begin with, the participants set a goal of creating a fabulous meal. There will be time constraints for completion of that meal. Everyone will have tasks to complete; therefore, each role is critical to success of the team.

Eastham, a Rancho Santa Fe resident, suggests bringing work teams of eight to 12 people into the kitchen where they can learn about interacting with others, role flexibility, and authenticity and vulnerability as they help each other prepare a meal. Results can range from developing better relationships, to gaining a better understanding of co-workers, to learning about each other’s strengths and weaknesses, she says.

Click on the link above to read the full story….

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“Secrets of the CIA” featured in Savor This magazine

Sunday, May 13th, 2012 No comments

Savor This magazine features write up of team cooking at the Culinary Institute of America by Karin Eastham

See page 10 for the full story and recipes.

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