Entries tagged with “Classes”.


When people ask me where to go for advice on food writing, I often tell them to talk to Kathleen Flinn, author of The Sharper Your Knife, the Less You Cry,
who is both a fine writer and remarkably good at helping others figure out the publishing world. When I spoke in her class at Hugo House earlier this year, I only wished I’d gotten there earlier to write down more tips for myself.

Kathleen is teaching another Introduction to Food Writing class Nov. 14-15. Details are here. The cost is $192 for Hugo House members; $213.50 for non-members, but you still have time to snag a chance at a free reserved spot. Just send your name and phone number to bumbershoot@kathleenflinn.com by 12:01 a.m. Sept. 9. One lucky winner gets a free spot in the class plus a signed copy of her book.

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Photo courtesy Lou Manna Photography

Photo courtesy Lou Manna Photography


Food photography is a specialty in itself. That may seem self-evident, but even at the P-I, where we had brilliant photojournalists but no one trained in food styling, we agonized over how hard it was to make our dishes look as dazzling in the paper as they did on the plate. At the International Food Bloggers Conference this year, it was clear that attendees were itching to learn more specifics about how to properly light and photograph food; and photography dominates the agenda of one upcoming food conference. 

Save the date for Sept. 18, if you’re among those wanting to learn more, because Keren Brown and Foodista are putting together “Foodsnap,” a full-day event with Lou Manna, author of Digital Food Photography, a former New York Times photographer who boasts a raft of national clients in his New York-based business. (more…)

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Sabrina Tinsley of La Spiga, who recently did battle on TV’s Iron Chef, is taking on a more interesting challenge than Bobby Flay: Teaching kids to cook. She’s offering courses on how to make pasta (including a pasta dinner) from 4 p.m. to 6:30 p.m. on April 28, and again on May 26. Cost: $45. The class is for kids ages 6 to 14, and limited to 8 students per class. The only hook, to my mind, is that parents aren’t invited, so you have to bank on your children taking in enough information to make you dinner another night. (If you already know how to make pasta yourself, hopefully you’ve already invested the time to teach your kid for free.)

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Diane LaVonne, who runs a cooking school near Pike Place Market is hosting a meal and conversation on “sushi and sustainability” April 20. The event will involve 2+ hours in the kitchen with Kin Lui and Casson Trenor of Tataki in San Francisco, billed as the country’s first sustainable sushi restaurant. (Trenor is also the author of Sustainable Sushi, and runs a site with a handy up-to-date guide on the same.)

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