Gig Harbor l November/December 2009
Chef Sara Myron Personal Chef and Volunteer
Holiday Recipes Delicious Recipes by Chef Sara Myron
Holiday Gift Guide 2009
Gifts For Everyone
Join thousands of Americans on Thursday, November 19, 2009 as they go smoke free. The American Cancer Society’s Great American Smokeout offers you the chance to quit for good. For more information on tobacco cessation tools, tips and assistance in your community, contact your local American Cancer Society office at (253) 272-5368.
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community matters 4 Chef Sara Myron delicious recipes for the holidays 8 Recipes by Chef Sara Myron holiday gift guide 12 Gifts for Every Occasion
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C o mm u nit y matte r s CM
Chef Sara Myron
By Michele McGehee Photos by PJ Indahl of PAYHOTOGRAPHY
I
have met many interesting people in my industry and I am always amazed at their commitment and passion for what they do. Recently, I had the pleasure of talking with Chef Sara Myron, owner of My Chef Sara, located in Gig Harbor. She has combined her love for good food with her passion for helping others. She officially started her business on September 2005, but she has been cooking much longer than that. “I started cooking for people 15 years ago. I was doing all the dinners for our church. If they needed a big event taken care of, they would call me,” Sara explains. “If people had surgery or had a baby, my idea was to cook meals and stock up their freezer. I didn’t know at that time that this is what a personal chef did.” “I always dreamed of owning a restaurant or kitchen, but I never had the funding to support this dream. About 10 years ago, I read an article on personal chefs,” she explains. She learned that personal
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The Community Guide
November/December 2009
What is a personal chef?
Personal chefs are one of today’s fastest-growing culinary professions. They may specialize in making family meals prepared for the freezer, catering small dinner parties, or in-home cooking classes plus other personalized cooking services. Various chefs provide holiday meal preparation and baking. Many specialize in dietary restrictions required for diabetes, allergies and medical recovery. Their services usually include menu planning, shopping, cooking, cleanup, packaging and cooking instructions.
chefs can actually get licensed to travel to other kitchens and cook. Whether it is in a church facility or home kitchen, she is able to go to any kitchen and create her magic. Sara has a variety of clients, from busy professionals to people who have a restrictive diet that need help eating correctly, to families who are busy and simply need help in the kitchen. Sometimes it is on a monthly basis and other times, it might be a special event or dinner party. Sara explains, “People like to entertain at home but do not want the stress of doing all the work. That is where I come in.” She helps plan the meal, shops, prepares the meal and cleans up afterwards. Most of her long time clients want weekly or monthly meals. “When I work with people for a long period of time, I consider them friends. I get to know them and their families.” She recently had a client who contacted her to cook for his parents. He lives in Georgia and wanted to provide a romantic 40th anniversary dinner for his parents. In addition, he wanted to provide meals for them because his mother was going through cancer treatment. She got to know the whole family and she still considers them friends. “When you cook for people, you learn their likes and dislikes and work closely with them on a personal level.” Mostly self taught, she continues to expand her knowledge through continuing education, new recipes and management and accounting classes that help her be the best Personal Chef and caterer she can be. She now gives back to up and coming
November/December 2009
chefs by being a guest speaker in the classes she has attended over the last few years. She also does retreat cooking. She recently went with a group from Bend, Oregon to Camp Indianola. They contacted her and discussed their needs and she came up with a healthy menu for 20 people. She brought a friend from Idaho to help her and had some time off between meals to relax and catch up. As anyone knows who cooks for a large group of people, it is hard work. She has a list of people she can call on to assist her, from cooking staff to servers. With over 300 cookbooks, she can locate the right recipes for any occasion. She is also a founding member of Personal Chefs Cooperative and is a board member, an online resource that is in beta for personal chefs. It is a message board, support service and a venue for chefs to come together and share ideas. For more information on this organization, visit www.personalchefscooperative.com. Besides cooking and food, Sara is also passionate about helping others. Her list of fundraising and nonprofit support is inspiring. In February, she participated in the Miracle Making Gala at the Gig Harbor Galaxy Theater. She had heard about a young man, Darius Weems, who has Muscular Dystrophy. Inspired by his story, Sara volunteered to feed over 350 guests, raising money for MD awareness. “What an experience. I felt like I was making a difference and it was an amazing local community event,” she explains. Vistit www.dariusgoeswest. org to learn more.
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In April, she participated in the Art of Dining Fundraiser Gala, held in the Freemont district of downtown Seattle. All Art of Dining proceeds directly benefit Women’s Funding Alliance’s critical work creating social change for women and girls in the Puget Sound region. Sara assisted her friend, Chef
Chef Sara Myron with the U.S. Track and Field team of the Deaflympics, an operation supporting deaf athletes.
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Debra Lane, in providing a four course dinner to two lucky tables. For more information, visit www.wfalliance.org. In July, she flew to Texas to cook for the U.S. Track and Field team of the Deaflympics, an organization supporting deaf athletes. The team was preparing for the upcoming games in Taiwan and the coach called to request her services. They needed a menu that provided the calories and protein that professional athletes require to be at their best performance. “I was amazed to see how much food athletes require. Some are consuming 6000 calories a day.” Visit http://usadtf.blogspot. com for more on the organization. And it doesn’t stop there. She continued her journey to New Orleans to assist the volunteers for the St. Bernard Project – an organization helping Katrina victims rebuild their lives. Sara cooked dinners for Americorp volunteers who were helping rebuild the homes and neighborhoods in the hard-hit region of St. Bernard Parish. “It was a great experience to be able to help others. Many times, the only food available is frozen and prepared foods.” For more information, visit www. bernardproject.org. With all the volunteer work and clients, she still has room for more. “My passion is teaching middle and high school children to cook. “I volunteered my time to create a year-long curriculum for a home school organization. I was
The Community Guide
November/December 2009
home schooling my daughter at the time and wanted to share my passion,” says Sara. Last year, she did an after school cooking class that has inspired many a young chef. She and her husband are currently building a teaching kitchen next to their home. Her goal is to have an after school program for kids who are interested in learning to cook. “Kids love it and it doesn’t matter what their skill level is. If kids like to cook, they enjoy being involved in the kitchen.” In a society that has fast food restaurants on every corner and far too many overweight teenagers, this is an amazing opportunity to help children and young adults learn to cook and eat healthy, fresh food. Sara is truly inspiring. She has helped so many people over the years and her passion shines through her stories and compassion. “Being a personal chef has brought so much joy and so many opportunities to my life. How can I not give back?” TCG
To contact Sara, visit her website at www.mychefsara.com or call her at 253-225-4452 I want to thank the Tobin Ropes and Maureen McHugh, owners of Mad Hat Tea Company for the hospitality during our interview. Mad Hat Tea Company is located at 1130 Commerce Street in Tacoma. Visit their website at www.madhattea.com.
November/December 2009
The Community Guide
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Recipes delicious
for the holidays
Chocolate raspberry truffle bites makes about 48 truffle bites, or 24 brownies
This is originally from Bon Appetit, I have made a few adjustments. I love this recipe!
Recipes you can clip & keep
Photos By PJ Indahl of Payhotography
Brownie:
To contact Sara, visit her website at www.mychefsara. com or call her at 253-225-4452
by chef sara
myron
Caprese Skewers
• 6 oz. unsweetened chocolate • ½ cup seedless raspberry jam • 2 cups sugar • ¼ t. salt
• 12 T. unsalted butter • 4 eggs • 1 ½ t. vanilla • 1 cup ap flour
topping: • ½ cup whipping cream • ¼ cup seedless raspberry jam • 1 T. butter • 8 oz. bittersweet or semisweet chocolate, chopped • fresh raspberries to garnish
to make brownie:
makes about 25 skewers
These make a great QUICK yummy appetizer and there is NO COOKING REQUIRED! It is a wonderful addition to any holiday party.
Ingredients: • 1— 8 ounce container fresh, marinated mozzarella balls • 1— 8 ounce package cherry or grape tomatoes • 25 paper thin slices cured specialty meat, such as Capicola, Bresola, Proscuitto or Salami • 25 fresh basil leaves • 25 short skewers (decorative ones are nice to use!) • Olive oil, or use the oil from the mozzarella balls
What to do:
Thread one each onto skewers: mozzarella ball, specialty meat, basil leaf, and a cherry tomato. Arrange on platter, drizzle with olive oil. If desired, place a bowl of olive oil (can be flavored with basil or use the oil from the mozzarella balls) on platter with skewers for serving.
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Preheat oven to 350. Line a 13x9 Pyrex with parchment, overhang edges. Butter parchment. Combine chocolate, butter and jam in heavy saucepan. Stir over low heat until smooth and melted. Remove from heat. Whisk in sugar, then eggs. Add vanilla and salt. Stir in flour, just until combined but thoroughly mixed. Spread into prepared pan. Bake until a few moist crumbs attach to toothpick, 30 minutes. Check at 25 minutes and be sure to not overbake. Meanwhile, make topping: Combine cream, jam and butter in medium saucepan. Bring to simmer, just until melted. Remove from heat, add chocolate. Stir until smooth. Spread topping over brownie once removed from oven. Let stand at room temperature until cool, then wrap and refrigerate overnight. When ready to serve, lift out brownie as one piece (using parchment) and place on cutting board. Use a very sharp knife to trim edges, wiping knife with hot towels to keep clean. Cut into small bite-size pieces. Top each with a fresh raspberry to serve. You can also use mini pastry cases (like muffin cups, but smaller) to hold the truffle bites.
The Community Guide
November/December 2009
Madeleine cookies
makes about 48 truffle bites, or 24 brownies
Adapted from Bon Appetit and compliments of Chef Sara Myron.
ingredients: • 2 large eggs • 2/3 cup sugar • 1 teaspoon vanilla extract • 1/2 teaspoon grated lemon peel • 1 pinch salt • 1 cup all-purpose flour • 10 tablespoons unsalted butter, melted, cooled slightly • powdered sugar
what to do: Preheat oven to 375°F Generously butter and flour pan for large madeleines (about 3x1 1/4 inches). Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10-16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.). Dust cookies with powdered sugar
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The Community Guide
November/December 2009
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Holiday Gift Guide Holiday Gifts on a Budget
T
he best gifts are always those that have been chosen with care and accompanied by love. While it’s easy to get caught up in the frenzy of holiday shopping and overspend, with a dash of advance planning and a sprinkling of creativity, it is possible to celebrate everyone on your holiday list without going overboard. Planning ahead, shopping from a list and watching out for sales are three key holiday savings strategies. Start by creating a list of the people you will be buying or making gifts for during the holiday season. This is a master list that you can update throughout the year as you shop. Alongside each name, note the person’s interests, hobbies, likes and dislikes, past gifts and gift ideas for the current year. How much detail you keep is up to you. Carry the list with you whenever you shop, all year round. In so doing, you can purchase gift items when you see them -- and when they are on sale. Not only are you getting the best deals by shopping year-round, but you can avoid a year-end money crunch. Whether shopping online or in person, be sure to check with one or more Internet price-comparison sites on the Internet, such as PriceGrabber.com, Yahoo! Shopping, DealTime.com or NexTag.com. Another money-saving strategy is to stick with homemade and semi-homemade gifts. Such gifts are both relatively inexpensive and can also add a welcome personal touch to holiday giving. • Gift baskets and gift sets can be put together to match just about everyone’s tastes and interests. Be on the lookout for inexpensive baskets, boxes and other interesting containers, which can be filled with a merry mix of items, such as a sampler of herbal teas, scented candles or bath soaps. 12
• For the “duffer,” a set of golf balls, a few tees and a pair of knee-high argyle socks makes a practical and amusing gift. • Artists of every age will appreciate an assortment of drawing or painting supplies “wrapped” in a hand decorated paint can. (New, unused paint cans are available at many home centers.) • If you’re a good cook or baker, share some of your favorite recipes and package them in an interesting food tin. • Instead of giving already-baked goods, combine the dry ingredients of your favorite cookies in decorated mason jars and add a festive tag with mixing and baking instructions.
A set of golf balls and tees can be the perfect inexpensive gift for the golfer in the family.
The Community Guide
November/December 2009
Giving the Host a Helping Hand Gift Giving Etiquette for Holiday Party Guests
F
or many people, the best thing about the holiday season isn’t the gifts under the tree or the extra days off from school or work. While those things are nice, the chance to spend quality time with family and friends is what many people find most attractive about the holiday season.A big part of that enjoyment involves visiting family and friends for holiday gatherings. A good guest always knows what to bring to make the host or hostess’ job a little easier. When planning your next holiday visit, consider the following gift giving tips.
beverage as well. Bring a bottle of sparkling wine so you, your fellow guests and your hosts can sit relax and share a few laughs. If you feel funny bringing just wine, make it Italian style and bring something to serve with the wine.
Make it yourself
If you’re late responding to an RSVP and the rest of the guests have all already agreed to bring something along, the host or hostess could still no doubt use a helping hand. Rather than volunteering to bring an extra dish or bottle of wine, volunteer to come over early and help set things up or stay late and help clean once all the guests have departed. TCG
Bringing a homemade gift everyone can enjoy shows the host how much you appreciate his or her throwing the party.
Make it practical
Holiday gatherings are about family, friends and food. Guests often like to catch up on the last year over a good
November/December 2009
Make it sweet
The holidays are one of the rare occasions when nearly everyone lets their guard down and fulfills their need for sweets.
Provide a helping hand
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09 November/december events November
december
November 26th Turkey Trot Fun Run: This Thanksgiving morning fun run features a 5k run, 2-mile walk and kids’ dash. 8am-noon, onsite registration begins at 7:30am, Centre at Norpoint, 4818 Nassau Ave NE, Tacoma. For more information, contact: Centre at Norpoint (253) 591-5504 centreatnorpoint@tacomaparks.com www.metroparkstacoma.org/trot
December 2, - December 13 Third Annual South Sound Gingerbread Village Presented by the Juvenile Diabetes Research Foundation in partnership with Tacoma Art Museum Visit innovative creations of culinary and architectural genius during this holiday event. Tacoma Art Museum Wednesday - Sunday 10am-5pm (253)272-3047 Admission: Free with museum admission. http://www.tacomaartmuseum.org/
Gig Harbor Turkey Trot: Growing in participants and in fun, this year’s Turkey Trot is gearing up to be the best ever, Thanksgiving morning November 26th at 8am. To learn more about the training group, check in at the “Y” front desk or go to www.tinyurl.com/qj3rdbhttp://www.active.com November 27 - January 3 Zoolights: Don’t miss the Northwest’s wildest holiday light display, now in its 21st year! 5 PM - 9 PM; Point Defiance Zoo & Aquarium; 253.591.5337; Admission: $6.50 at pdza.org & $7.50 at gate. http://pdza.org
December 3 Job Carr’s Annual Tree Lighting Ceremony Join us at 4pm for this annual event presented by the Old Town Business and Professional Association. All ages welcome, free photos with Santa and refreshments provided. 2306 N 30th St, Tacoma 253-627-5405 http://www.jobcarrmuseum.org
November 28 - November 29 Special Shopping Event at the Museum Store: Find unique and inspired presents for everyone on your holiday gift list at the Museum Store. 10am-5pm; Tacoma Art Museum Store (253)272-4258 Admission: Free http://www.tacomaartmuseum.org November 28 – December 20th Snowball Express: You too will Believe! Catch a ride this December when the Three Rivers Rambler becomes the “Christmas Express” The “Snowball Express” will depart from Mineral, WA and make its way along mountain streams, usually covered by snow this time of year. Sat & Sun. Departs at 10:30 am, 12:00, 2:30, 4:00. [888] 783-2611 or [360] 4925588 Admission: General [13-61]: $25 | Senior [62+]: $22 | Military: $22 | Youth [4-12]: $20 | Child [3 and under]: Free http://www.mrsr.com/specialevents.html November 28 – December 23 Argosy Christmas Ship Festival: The Argosy Christmas Ship Festival runs nightly from Saturday, November 28th through Tuesday, December 23rd, 2009. The Spirit of Seattle, the Official Christmas Ship, is decorated with thousands of white lights and other holiday decorations, leading decorated Argosy parade boats and private vessels that together form the largest holiday flotilla in the world. Tacoma Glass Museum 7:00pm - 9:45pm 206-623-1445 Admission: $25-$35 adult 14
Seattle Men’s Chorus: Santa Baby: For thirty years, SMC has been warming cockles with superbly sung traditional carols spiced up with something new and zany that makes you wonder what those boys won’t think of next. This year’s annual tradition is no exception. Pantages Theatre - 901 Broadway, Tacoma WA 98402 253.591.5894 8:00pm Admission: $39 and $52 http://www.broadwaycenter.org/season/showDetails. asp?key=7 December 4 Lakewood Christmas Tree Lighting: Santa and his reindeer are coming to Lakewood! Everyone is invited to the 14th annual holiday festival Friday, Dec.4, from 4 to 7 p.m., at Lakewood City Hall, 6000 Main Street in Lakewood. Please bring nonperishable food items for the Lakewood Youth Council Food Drive. Contact Lakewood Parks and Recreation at 983-7887 for more information. Admission: FREE December 4 - December 20 The Salvation of Iggy Scrooge: “The Salvation of Iggy Scrooge belongs on every ardent rocker’s holiday wish list.” – The Seattle Times Theatre on the Square, Tacoma, WA Fridays at 7:30pm, Saturdays at 7:30pm, Sundays at 3:00pm 253.591.5894 Admission: $29 and $39 http://www.broadwaycenter.org/season/showDetails.asp?key=8 December 13 Children’s Holiday Program: The annual cookie decorating and children’s crafts day--bring in the season with a bit of holiday fun. Fox Island Chapel, 400 6th Avenue, Fox Island 3 - 5pm [253] 549-7039 Admission: Child: $5 |Family: $10 http:// www.foxislandchapel.org/
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