From the Editor

As many of you know, Simple Gourmet started with basic cooking classes in Melanie's kitchen five years ago. Now, when we look at the diverse business we have grown, there’s one thing we still love the most: teaching people how to cook simply delicious food. Our cooking classes are a really fun way for us to explore new trends and ideas with all of you. We hear the liquor industry is not as affected in this economy.  To us, that means what a great time to take a closer look at the wine and spirits we love the most! In the beginning of June we got a bourbon primer from a local expert – did you know the US Congress declared bourbon the official "American Spirit?"  In July we kick off a series of wine classes with a focus on French wines that are perfect for summer entertaining. We hope you'll join us!

Nothing says "summer" better than a juicy slice of melon. While there is little better than a big slice of ruby-red watermelon, we have been having fun incorporating all kinds of melon into savory dishes. Try mixing spicy arugula leaves with a salty feta and small slices of sweet honeydew for the perfect summer salad. For an elegant, bite-sized version of the proscuitto-and-melon classic, try our Brioche with Brie, Proscuitto and Melon Salsa.

Melon Tip:  Next time you're shopping for melon, be sure to get one that is heavy for its size. The heavier the melon, the juicier it is. Go for small, heavy melons and you'll always get the sweet ones!

It's officially the season of outdoor eating! Picnics at the beach, backyard BBQs, dinner baskets for the Hollywood Bowl and potluck block parties. Here's some tips for packing the perfect picnic and keeping your food fresh:

- Ditch the mayo! We love a good mayonnaise-based potato salad, but it doesn't travel well and goes bad fast. Try tossing roasted potatoes in red wine vinegar, olive oil, lots of scallions and fresh dill. The vinegar is a natural preservative, so your potato salad will stay fresh and tasty.

- Want to include a green salad, but afraid that it will be soggy by the time the party starts? To pack a green salad for a picnic, start by pouring the dressing in the bottom of a plastic container. Add harder vegetables like cucumber, carrots, radish. Then add your soft vegetables like tomatoes. Finally, top with your lettuce. All the layers will stay fresh until you're ready to toss and eat.

- For sandwiches that don't go soggy, skip the sliced bread, mayo and leafy greens. Instead, hollow out a hard-shelled baguette or ciabatta bread, use mustard as the spread and fill with roasted peppers and cured meats.

Come to our Elegant Picnic Class in July for inspired recipes and fun ideas!

KIDS COOKING CAMP

We just finished our 1st week of Kids Cooking Camp!  We are teaching kids ages 8-14 the basics, making seasonal, healthy food.  On Thursdays we take a walk to the Redondo Beach Farmer's Market to shop for our ingredients for the day. 

Elegant Picnic Fare - Heading to the Hollywood Bowl this Summer? Or just to the backyard for an outdoor meal? Join us for an elegant and simple "meal to-go" that travels well and is packed with flavor, including Moroccan Chicken Stuffed Baguettes and Ginger Iced Tea with Rum-Soaked Peaches.

Living Without Gluten - With so many people adapting to a gluten-free diet, we get questions all the time about how to make delicious food without gluten. We've got a vibrant, health conscious menu minus the gluten. You won't miss a thing with Spicy Chickpea Patties in Butter Lettuce Leaves and Spring Onion and Shrimp Egg Crepes with Heirloom Tomatoes.

Check out our schedule of classes online.

We are celebrating Summer with a series of wine-pairing classes that feature fabulous outdoor entertaining menus and region-specific wine that is perfect for hot weather. This month we celebrate France with our Summer French Wine Pairing Dinner.

Bring a date or just a friend to our popular Friday Night Cooking Class. Taste regional French wines that are perfect served chilled and create a simple, elegant Summer meal that includes Lemon & Sea Salt Roasted Side of Salmon, Caper-Cucumber Salsa Verde and Fig-Black Pepper Marmalade.