COOKING OUT OF THE BOX
Updated: Nov 15, 2019
Lynda and Joe grew up in a large Italian Family where they regularly cooked Southern Italian dishes with their Nana Grillo. Both passionate and experienced cooks, they teach several classes together per yearthroughout the East Bay and the Peninsula.
Lynda retired from a career in computer software when her 4th child was born. She has taken cooking lessons in Italy, Chile and Mexico and is an involved in several Bay Area restaurants including Prospect in San Francisco and Sixtos Cantina in Burlingame. She has taken the professional series classes at San Francisco Cooking School, Tante’ Marie and Le Cordon Bleu, cooking with the chefs from Tacolitious, Delfina, the Slanted Door and Zuni Café. Lynda teaches classes at the Kitchentown in Burlingame as well as team building and auction classes for Menlo School, Stanford University, St. Bartholomew’s Parish, and The HBF Harvest Garden. She is working on a cookbook that is expected to be available at the end of 2015.
Joe has worked on the Slow Food Movement with Alice Waters and serves as a harvest garden teacher in the East Bay Schools. A creator of spectacular sustainable food, Joe runs a small vineyard in Orinda where he makes wine, green tomato jam and chile miso sauce. He is raising 3 teenage girls, owns a greenhouse and loves to forage for mushrooms. After business school, Joe pursued a career in Investment Banking and Private Equity. Now a consultant, he carves out time to cater events for auctions, weddings and most recently celebration for the East Bay restauranteurs Barbacoa and Table 24.
Click here to get the recipes from the salon.
We were thrilled to have a representative from Blue House Farm, a CSA in Pescadero join us at this event, they provided the produce for the whole cooking demonstration.
For more information on
Blue House Farm check out: