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Virtual Thanksgiving Hotline

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Thanksgiving may mean a beautifully roasted bird, but also means countless questions on how to get the turkey and all of those side dishes and desserts on the table!  If you have any questions on how to pull off this most food-centric of all American holidays, please post it here and I'll get back to you. 

One of the rules of blogging is to never apologize or explain when you've been away from posting for a long time.  Well, rules are made to be broken. I just want to say that I have been very busy with publishing projects, one after the other, and one can only spread one's self so thinly.  One of these books, THE ESSENTIAL JAMES BEARD COOKBOOK, was published just as Sandy hit.   Another book I worked on is THE NORDSTROM FAMILY TABLE COOKBOOK, with Nordstrom executive chef Michael Northern and his amazing talented crew of chefs from around the country.  Coming up next year, look for THE MODEL BAKERY COOKBOOK, from the famous Napa Valley family-owned destination bakery, and a few other books where I am behind the scenes doing my thing as a general helper-outer.  I am continuing to look for a way to reprint KAFFEEHAUS

Thanks to everyone who contacted me directly, especially those of you who have attended my classes over the years at Chef Central, The Silo, Adventures in Cooking, and Draeger's.  After teaching Thanksgiving cooking classes for over twenty-five yeas, I thought that I should treat myself to a year off.  I am gearing up for another holiday-related cookbook that will put me back in the fray, so you just may see me at a some of the venues again.  

There...we are caught up.  So send over those holiday questions. 


Tags: Thanksgiving

2
Sue Sell  | November 20, 2012 4:13 PM

Cook 'n' Tell Cooking School misses you also. First time, (in how many years - 20?) that there was No Rick Rogers Perfect Thanksgiving.

Chef Deborah Schachtel  | January 5, 2013 9:35 AM

Dear Rick,

Well I landed on the Driscoll site this morning
and there you were!...Viola! Your are certainly more places than not, Congratulations on that! You need your own Food Network (unlike many of the other "imitation" chefs out there!).

Happy New Year and I still fondly remember your classes at Adventures in Cooking. You were the bombe!

Kindest Regards,
Chef Deborah Schachtel
Classic Pastry Arts FCI 2010

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