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San Diego
Hipcooks Newsletter

Newsletter for: August 6, 2010

Hello Hipcooks, and welcome August's Sunsplash Newstetter! Hot Stuff, coming through:
  • Sizzling classes are posted!  Check out the last of the summers "Midsummer Night's Dream", "Endless Summer Salads" & "Thrill of the Grill!" Also, we're so smokin' hot we're jump-starting September back-to-school days at all studios. Click here for sched for EastLA, WestLA, Portland and ....
Yeah, baby!  Hipcooks Seattle is opening soon! Charming Brad is hard at work building our blinding white ultra-modern new Hipcooks studio in South Lake Union, in the heart of Seattle!  If you are a Seattle-ite, you know where we are - right across from REI off I-5.

If you know people in Seattle, please please please send them our link!
Would you like to come to our Grand Opening Party in September?  Join our Seattle Newsletter here!
Gift Certificates to Hipcooks Seattle are available online, too. Email me for a $10 off coupon, just for you!
Hipcooks Seattle Classes are posted, too, with the lovely Bonny at the helm.

Check out the Hipcooks Facebook page for more frequent updates about Hipcooks Seattle's progress.  Whoop whoop!

  • Beauty Class, in LA and Portland. Introducing Food for your Face - a new class where we make all sorts of wonderful beauty products from things in our kitchens!  Masks, cream, lip balm, scrubs.  A fabulous class, you beautiful thing you, and a great way to learn how to make creative gifts.
  • Recipe of the Month: Cool down in Hot Hot Heat! I learned this dish from my great-Aunt Mayder, a feisty Brazilian. This is the perfect summer main-course meal.
Langostino, Melon and Heart of Palm Salad

1 pack (about 1 lb) frozen Langostino tails from TJs (or elsewhere), dethawed

1/2 ripe Melon, diced
1 jar Heart of Palm, sliced (yep, you can find it at TJs - should they pay me or what?)
Juice of 1 lemon
1 small spoonful mayo (you can omit if you like, but it disappears right into the sald and gives it just a teeny hint of creamyness)
Sea Salt
Basil or mint or both to garnish

Combine all ingredients, serve and eat in your backyard.  Ahhh, summer.

Eat Well, Be Well