CuisineStyle by Pamela Keith

Kicking off the holiday season here at the CuisineStyle kitchen. 8 catered events in 4 days. This is how the magic happens. #party #holiday #season #kitchen #catering #magic #vip #prep #food #goodfood #quality

Pro Tip - Accordian fold salami slices for easy eating and a gorgeous presentation. #charcuterie #party #gathering #entertainment #gorgeous

S’mores Bar for the Kiddos! Perfect parties personally curated by me, just for you. #party #cuisinestyle #smore #catering #dessert #kidsparty

Besto Pesto Day Ever! RECIPE: 2 cups firmly packed fresh basil leaves 1⁄2 cup toasted pine nuts 1 to 3 cloves garlic, depending on Chef! 1/4 cup grated parmesan cheese 1⁄2 cup to 1 cup extra virgin olive oil kosher salt and freshly ground pepper to taste METHOD: 1. Fill a large saucepan with water and bring it to a boil. Have a bowl of ice water ready. Plunge the basil leaves into the boiling water for 5 seconds, and transfer them quickly into the bowl of ice water. Squeeze as much moisture as possible from the basil leaves. 2. In a blender, combine basil, pine nuts, garlic, parmesan cheese, and 1/2 cup of EVOO, and process until the consistency is a smooth puree. Add more EVOO if needed. Adjust seasonings if necessary #cuisinestyle #cookingclass #chef #protip #pesto #teach #recipe

Cook With Renowned Chef Pamela Keith

If you could cook with Chef Pamela - what would you want to learn? Chef Pamela received her culinary training in Paris and went on to work in Michelin Star kitchens throughout the City of Light. In 2003, she founded CuisineStyle - Silicon Valley's premier catering and event company, where she combined her passions of food, entertaining, and hospitality. Explore Cooking Parties and Team Building Off-Site Events at @CuisineStyle!

PINK PAVLOVA Yield: four to eight servings 6 large egg whites, room temperature 1 1/3 cups sugar 4 drops pink food coloring concentrate 1 tbls. cornstarch 2 tsp. vanilla extract 1 tsp. rose extract, or more, depending on product and concentration 1 tsp. white wine vinegar 1 pinch kosher salt Decorations Raspberry Sorbet Raspberry Sauce Whipped cream Berries Pomegranate arils Fresh mint Method: 1. Preheat oven to 350 degrees. 2. Beat egg whites on medium high speed until satiny peaks form. Slowly add sugar, one spoonful at a time, while beating continuously, until the meringue is stiff and shiny. Add the pink food coloring, and beat just until blended in. 3. Gently fold in cornstarch, vanilla, rose extract, vinegar, and salt. 4. Spoon meringue onto parchment papered sheet pan. Transfer to oven and immediately reduce heat to 300 degrees. Bake without opening the oven door, in the center of the oven, about 1 hour. Once baked, turn off the oven.Let the pavlova cool completely inside the oven, with the door open. 5. Decorate with seasonal toppings, slice and serve.

PINK PAVLOVA Yield: four to eight servings 6 large egg whites, room temperature 1 1/3 cups sugar 4 drops pink food coloring concentrate 1 tbls. cornstarch 2 tsp. vanilla extract 1 tsp. rose extract, or more, depending on product and concentration 1 tsp. white wine vinegar 1 pinch kosher salt Decorations Raspberry Sorbet Raspberry Sauce Whipped cream Berries Pomegranate arils Fresh mint Method: 1. Preheat oven to 350 degrees. 2. Beat egg whites on medium high speed until satiny peaks form. Slowly add sugar, one spoonful at a time, while beating continuously, until the meringue is stiff and shiny. Add the pink food coloring, and beat just until blended in. 3. Gently fold in cornstarch, vanilla, rose extract, vinegar, and salt. 4. Spoon meringue onto parchment papered sheet pan. Transfer to oven and immediately reduce heat to 300 degrees. Bake without opening the oven door, in the center of the oven, about 1 hour. Once baked, turn off the oven.Let the pavlova cool completely inside the oven, with the door open. 5. Decorate with seasonal toppings, slice and serve.