This Weekend: Inside the Chef’s Studio

Phoenix foodies are in for a treat this spring. Phoenix’s Arizona Biltmore Resort & Spa is welcoming renowned cookbook authors and food writers to the Valley’s via its new “Inside the Chef’s Studio” program. The special weekend cooking classes give guests the unique opporunity to learn from highly respected culinary professionals. Each weekend, “Inside the Chef’s Studio” will feature one cookbook author or editor. The Saturday and Sunday classes will include lunch and will be conducted in the main kitchen of the Arizona Biltmore Resort. Private dinners will also be held on Saturday night on a terrace at the resort with the writers. “Inside the Chef’s Studio” hands-on classes are open to both resort guests and non-guests. 602.381.7632,
“Inside the Chef’s Studio” schedule:
March 19 & 20: Laurie Buckle, Editor in Chief, Fine Cooking
March 26 & 27: Barbara Passino, “Chocolate for Breakfast.”
April 9 & 10: Jennifer Jasinski, “The Perfect Bite,” Owner/Chef, Rioja, Denver
Laurie Buckle: Editor-in-Chief of Fine Cooking since 2008, she oversaw a relaunch and redesign in 2009 which earned the magazine a Bronze OZZIE from FOLIO, while was honored with the 2009 OMMA Award as the top food and beverage Web site and a 2011 Gold OZZIE for Best Online Tool. Previously, she was with Bon Appetit magazine for seven years. She appears regularly on TV and radio, including Food & Wine with Chef Jamie Gwen and Cooking with Caitlin. She also teaches food writing classes and participates on panels for the Culinary Institute of America and New York Press Club. Her classes will explore the theme of “Cook Once, Eat Twice,” with recipes for leftovers.
Barbara Passino: The author of “Chocolate for Breakfast” has had a life-long love affair with chocolate, originating with a secret ritual she indulged in with her favorite aunt of chocolate for breakfast. Her intriguing cookbook, which draws upon her creative experimentation and study of chocolate and cooking in several countries, features many of the dishes she serves to guests at her acclaimed Napa Valley B&B, the Oak Knoll Inn, where the three-course breakfast always includes chocolate.
Jennifer Jasinski: Chef Jen opened her heralded Denver restaurant, Rioja, after an extensive career working with famous chefs and at acclaimed restaurants, including 10 years with Wolfgang Puck. Her first cookbook, “The Perfect Bite,” shares the recipes of the best-loved dishes on Rioja’s fresh, Mediterranean-influenced menu. Her classes will focus on the themes of The Perfect Bite: Fresh, local ingredients; simple flavor combinations; bright, balanced preparations; and perfectionism in culinary execution.

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