Join us again to celebrate the new year! Here are some photos of brunches of the past years and some history of this tradition. This is our way of saying, Thank you for being a part of In the Kitchen and the grater Nevada County local food community!

January 1st at 1pm

Free, donations accepted.

Happy 2011

Last year was the inagural year for our vegetarian soul food good-luck and prosperity take on a southern new years day tradition……we are getting ready to do it again!

Here are some pictures of the 2 brunches we threw, one in Nevada City and one in Bolinas……

This year, on the first day of 2010 at 1 pm at In The Kitchen cooking school, we will be open for brunch! 648 Zion St, Nevada City…….come on by!

Joe describes his BBQ sauce:

As the theme of today’s brunch, traditional southern soul food, a rich, dark BBQ sauce was the obvious choice. I’ve messed around with different types of BBQ sauce over the years (sweet and sour, chipotle, teriyaki, spicy etc.) with various degrees of success and failure. Sometimes, the unintentional mistakes have yielded the tastiest results. I like to make the sauce at least one day in advance. You know how marinara and chili always taste better the next day, same thing with BBQ sauce.

If you can start with fresh tomatoes that’s awesome. I used some good quality canned organic tomatoes that I pureed until very smooth. Over medium heat, combine the tomatoes with a can of tomato paste. You won’t have to reduce the sauce as much. Next I add black strap molasses, safflower oil, apple cider vinegar, liquid smoke, mustard powder, black pepper, white pepper, salt and a dried hot chili. Bring the sauce to a boil and reduce heat to simmer. I add the brown sugar at this point as well as a little hot sauce that helps to give the sauce a spicy finish.  I wanted to try a few new ideas as the ingredients were handy so I added a bit of black currant syrup, black sea salt, butter and sherry.

I especially liked these additions as they seemed to round out the flavor, the syrup and salt helped make the color that much richer. Then you just cook the sauce for at least 2 or 3 hours up to 5 or 6 hours, stirring occasionally so that the sauce doesn’t stick. Let the sauce cool to room temperature and store in the fridge. I like to leave the sauce on the stove covered overnight to really give the flavors a chance to meld together. Wow! I can’t wait to make BBQ sauce again. I want to try something new already!

BOLINAS

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Uncategorized by Wendy Van Wagner