La Cucina Stagionale

Blog for A Posto Personal Chef Services LLC in Newport, Oregon

Archive for the tag “A Posto Personal Chef Services”

A Posto personal chef services llc turns two!

I apologize for my absence.  While I’ve been good at sharing the radio program podcasts, I’ve been woefully negligent at my blog posts.  I have at least half a dozen unfinished posts sitting in my blog writing program.  I don’t really have any good excuses either.  Sure I’ve been busy; this summer was awesome for the business, but I could have made time to write.

Anyway, I am back and will do my best to post as often as I can.  I still have lots of things to share; it’s just making the sharing a priority.  So A Posto Personal Chef Services LLC turned two today.  We officially opened for business on August 1, 2010, but I was just getting off a plane from Italy so I don’t count that date.  On September 1, 2010, our website went live which in my mind, made us a a viable business.  Here are some highlights of what we’ve been up to over the past year:

  • Teaching: my true passion!
  • I have become a regular instructor at the Culinary Center in Lincoln City  where, along with Chef Sharon Wiest, I teach one-two classes a month.  Last October, I taught a 5-day Italian class that was a blast.  We made food from a different region every day and everyone’s favorite part of the day was the 11:00 AM snack where we had salumi’s, cheeses, and wine!
  • I’ve taught two cooking class workshops at the Sitka Center for Art and Ecology a beautiful campus located at Cascade Head just north of Lincoln City.  I am working with the staff now to develop a workshop for 2013.
  • I started teaching 3-hour hands-on classes at the South Beach Community Center once a month.  I started with hands-on pasta making and have branched out into other menus over the past couple of months.  Bruce taught his first hands-on pizza class last weekend and will be teaching another class this month.
  • I have taught several private classes this year, many more than last year.  It’s always fun to get a group of people together in a private setting and work on a meal together.  One of my favorites was one I did back in July that was a birthday surprise for a dad from his family.  When I walked into the house, Mom said: “honey dinner’s here”.  Dad looked at me and said: “good, I didn’t want to go out anyway.”
  • I’ve scheduled with Oregon Coast Community College to teach homemade mozzarella and ricotta cheese making, starting in October, once a month through the end of the year.
  • Private Dinner Parties:
  • I have had the opportunity to cook for many special occasions over the past year.  We’ve not done as many weddings this year as last and most of them have been very small.  All of the dinner parties have been at either private homes or vacation rentals and have run the gamut on the type of celebration.  Some highlights are as follows:
  • An 85th vegan birthday celebration where there was over 400 years of collective wisdom in the room along with my first vegan tiramisu’!
  • A collective 60th birthday party with 12 friends who have known each other since kindergarten.
  • A 50th wedding anniversary where the entire family got dressed up for the event with three men showing up in tuxedos!
  • A family reunion where it was a first time visit to the Oregon Coast for many of the members.
  • Other Events:
  • I participated in three cook-offs and won at two of them.  They are held at the Culinary Center in Lincoln City 4 times a year: Jambalaya in January, Fish Taco in May, Mushroom in October and Chowder in November.  They are fun events and literally, hundreds of people show up.  I’ll be competing in the Mushroom cook-off this year again (won 2nd place last year) on October 6th.
  • I taught a team-building class for a group from Nike back in June.  I had three teams of participants and they were very competitive with each other.  It was fun and the food came out great.
  • I provided the food for the City of Lincoln City’s holiday party last December.  I made five different kinds of lasagne for over 150 people.  It was a fun night as there were several people coming back into the kitchen asking for the recipes.  I will be providing the food for the city again this year.
  • I provided the food for a charity fund raiser for the local hospital in Lincoln City.  It was an Italian menu and the homemade meatballs and sausage were the big hit!
  • Community Service:
  • I taught a few free one-hour classes for Food Share of Lincoln County this Spring.  We focused on a recipe for one vegetable that could be prepared within one-hour that is common to Food Pantry clients.  The participants received a copy of the recipe and the vegetable to take home.
  • I worked on the revision of the 10th anniversary Oyster Cloyster cookbook and was the chef coordinator last year (and will be again this year).  The Oyster Cloyster is an annual fundraiser for the aquarium science program at the community college.
  • I’m a sponsor and volunteer for the upcoming Harvest Meal at Forks Farm in Yachats on September 16.  The meal is a fundraiser for Ten Rivers Food Web which helps to develop programs that focus on local foods within our communities.

Whew!  I am so excited that I have been able to take my passion for cooking and sharing of good food and make it my life’s work.  This year has been one of growth personally and professionally and I look forward to the opportunities that lie ahead.  I’ve made some beautiful contacts with like-minded people this past year, many of them farmers, and I look forward to the continued relationships.  I am very happy that I made the choice to change my path in life and encourage all of you to find your passion and follow it!  It’s why we are here!  A presto!


kcup 1230 am radio program for july 2, 2012 cheftalk: mike leboss from ME Fitness

Mike LeBoss owns ME Fitness in Newport and is very knowledgeable about how nutrition plays a big role in meeting and maintaining fitness goals.  Listen as we discuss what nutrition is and how it impacts the body as well as why water is important.

To download this podcast to your computer’s hard drive, simply right click on the link below and choose ‘save target as’ or ‘save link as’

Chef Talk with Pati D’Eliseo 7.2.12

kcup 1230 am radio program for May 7, 2012 cheftalk: Jeff Feldner with SeaGrant

My guest this week as Jeff Feldner with SeaGrant.  Jeff has been an Oregon Coast fisherman for over 40 years and still owns a fishing boat that is piloted by his nephew now.  He also owns a fish company called Moonshine Park Fish Company that produces freshly frozen Chinook salmon, albacore tuna and other seasonal fish, and is a partner with the 4-Captains Fish Co-op in South Beach.  Listen as Jeff talks about how to find fresh fish, why frozen fish is considered fresh fish and why it’s important to know where your fish comes from.


To download this podcast to your computer’s hard drive, simply right-click on the link below and choose ‘save link as’ or ‘save target as’.

Chef Talk with Pati D’Eliseo 5.7.12

Buy Local Radio: April 11, 2012

I was the guest on Buy Local Lincoln county’s radio program this morning.  You can listen to what I’m up to these days as well as what else is going on with other Buy Local members and events.

To download this podcast to your computer’s hard drive, simply right click on the link below and choose ‘save link as’ or ‘save target as’


kcup 1230 am radio program for april 9, 2012 cheftalk: Lincoln City Farmers and Crafters Market

My guest today was Paul Mistretta, president of the Lincoln City Farmers and Crafters Market and owner of Strung Out on Beads and Coffee.  Listen as Paul talks about the variety of vendors that participate in the market which is located at the Cultural Center on Sundays from 9-3.

To save this podcast to your computer’s hard drive, simply right click on the link below and choose ‘save link as’ or ‘save target as’

Chef Talk with Pati D’Eliseo 4.9.12

kcup 1230 am radio program for april 2, 2012 cheftalk: carmen bojarski of bojomama’s

My guest today was Carmen Bojarski of Bojomama’s.  Carmen is a one-woman operation producing delicious toffees, brownies, unusual cupcakes, and other sweets.  Listen to her story of how she got started and what keeps her going every day.

To save this podcast to your computer’s hard drive, simply right click on the link below and choose ‘save link as’ or ‘save target as’

Chef Talk with Pati D’Eliseo 4.2.12

kcup 1230 am radio program for march 26, 2012 cheftalk: Michelle Mausen of My Petite Sweet

My guest this week was Michelle Mausen of My Petite Sweet in Lincoln City.  Michelle is known as the ‘Cake Lady’ and has been in business making people happy with sweet desserts for six years.  Listen to her story:

To download this podcast to your computer’s hard drive, simply right click on the link belwo and choose ‘save target as’ or ‘save link as’

Chef Talk with Pati D’Eliseo 3.26.12

cucina bene; mangia bene (get into pickles)

I love idioms and phrases and I always want to know where they originated  and ‘in a pickle’ is no exception.  We know the phrase as finding oneself in a difficult situation when it is used.  According to some sources, it comes from the 16th century Dutch “in de pekel zitten” which means to sit in the brine that is used to make pickles.  OK, that certainly fits the definition as we know it—I wouldn’t want that to happen to me.  Another story comes from our British forefathers who used rods that were soaked in brine on child labor to increase the pain when used—nice.

Anyway, as always, I am going to talk about the eating of pickles and why you should make your own.  There will be no instruction to sit in or soak rods in brine either.  Smile


Pickles can be found in nearly every culture and have become something of a food trend here in the USA.  There is a huge difference between the commercial pickles available in grocery stores that have been pickled in vinegar and pasteurized and a homemade pickle that has been fermented naturally.   Natural pickling occurs when a vegetable has been salted, put into a clean container and left to sit at room temperature for a period of time.  The salt draws out the excess water, preserves the vegetable and helps regulate the fermentation process by keeping bad bacteria out and letting good bacteria in.  The bacteria converts the sugars in the vegetables in to lactic acid, acetic acid, carbon dioxide and other substances; however, lactic acid is what creates the pickle and provides the delicious flavor.  Once the fermentation process is complete, the pickles are refrigerated to slow or stop the process and can be eaten.  I make my own kombucha which is fermented tea and I also make my own kimchee in addition to other types of pickles.  The good bacteria fermented foods introduce into the body are thought to have many healthful properties from reduction of cholesterol, fending off cancer cells, aiding in weight loss to assisting in assimilating vitamins and minerals better.  All I know is that homemade pickles taste better and are easy to make.


Firm vegetables make good pickles such as: cauliflower, broccoli, beets, turnips and carrots.  In addition to cucumbers and cabbage, you can also pickle asparagus, artichokes, onions, garlic, tomatillos, peppers and even Brussels sprouts.  I’m going to leave you with 2 recipes: one for quick pickles that don’t require canning or water baths and one that uses the natural fermentation process.  Try one or both and get into making your own pickles.  Buon Appetitio!

Quick Pickles:

Naturally Fermented Pickled Vegetables:

kcup 1230 am radio program for march 5, 2012 cheftalk: chef garnett black

Join me for an interesting discussion on what it is like to be a chef here on the Central Oregon Coast with Chef Garnett Black, Sous Chef at Shilo Inn in Newport.  Chef Garnett graduated from the CIA (Culinary Institute of America) in 1985 and is a long-time Lincoln County resident.  Chef Garnett is passionate about his craft and it comes through in this candid interview.

To download this podcast to your computer’s hard drive, simply right click on the link below and choose ‘save link as’ or ‘save target as’

Chef Talk with Pati D’Eliseo 3.5.12

kcup 1230 am radio program for february 27, 2012 cheftalk: Herbert Jennings of Old River Coffee Roaster Co.

My guest today was Herbert Jennings of Old River Coffee Roaster Co. in Siletz.  Listen as he explains his roasting technique, the type of beans he uses, and why it’s important to buy fair trade and organic coffee.

To download this podcast to your computer’s hard drive, simply right click on the link below and choose ‘save target as’ or ‘save link as’

Chef Talk with Pati D’Eliseo 2.27.12

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