Chef Phoebe's Blog

1^st and 3^rd Friday of the month, 6-8pm

Next Seminar: Friday June 18^th Sign up now!!

“When you base your food choices on your own intuitive wisdom, that food will nourish and strengthen your body, mind and spirit to help you fulfill the purpose of your life.”
Leonard Perlmutter, American Meditation Institute

I’m happy to announce that I am partnering with Josh Camire, of warriorschoiceyoga.com to create a very unique seminar that unites food and yoga.    This is the perfect way to jumpstart your weekend!  We start with a 30 minute cooking demonstration and discussion about conscious cooking and intuitive eating. Then, move on to an hour long gentle yoga class and conclude with a gourmet three course dinner. What’s the connection between food and yoga, you may ask?  Well, one of the benefits of yoga is learning to really listen to you body’s cues.

I discovered yoga in 2002 as part of a campaign to help me quit smoking for good.  (Smoking is the scourge of the restaurant industry and a bad habit that I picked up and kept for far too long.)  I found that yoga has many benefits—better sleep, more body awareness, a higher quality of breath among others.  I’ve been an active practitioner since then. I believe that yoga has the power to change your life and your relationship with food.   This is a fun, light hearted seminar that will leave you feeling nourished in both body and spirit.  All levels of fitness are welcome and dietary restrictions are happily accommodated.

This is an amazing Curried Chicken Salad that totally nourished me when I arrived home from yoga class, hot, sweaty and ravenous.  It is good whenever you have a craving for a dish with multiple layers of flavor—spiciness and a gentle heat from the curry paste, sweetness from the currants, richness from toasted coconut, creamy-ness from the mayonnaise and salty crunchy goodness from chopped roasted peanuts.   It can be put together in just a few minutes if you have all of the ingredients on hand.  It’s the perfect dish for your next BBQ or get together.

Bon Appetit!  (I wanted to take a picture but Pete and I practically licked the bowl clean!!)

Curried Chicken Salad, Thai Style (inspired by a dish of the same name at the now defunct Cannery Restaurant in Yarmouth Maine)

1# leftover grilled or roasted chicken breast, diced

½ to ¾  cup of mayo depending on how mayonnaise-y you like your salad.  (you could  also substitute equal parts mayo and yogurt)

1 rounded teaspoon of  Green Curry Paste (I highly recommend Mae Ploy brand, available at importfood.com and some supermarkets.)

1 Tbsp. Curry Powder

2 Tbsp. Unsweetened Coconut, toasted to a light golden brown.

2 Tbsp. Chopped, salted, roasted peanuts (Planter’s is perfect.)

2 Tbsp Zante Currants or Raisins

1 scallion, white and green parts finely chopped

Salt and Pepper to taste.

Whisk together the mayo, curry paste and curry powder.  Fold in the remaining ingredients and enjoy!  This is so flavorful it is great on it’s own, over greens or crackers. I’ve also served it on cucumber rounds, garnished with chopped chives or peanuts as a hors d’oeuvres.