December Newsletter

Certified Specialist Shares Wine Knowledge with Aspiring Chefs
Executive chef Jane Nickles believes a passion for the culinary arts should include wine.
When executive chef Jane Nickles began teaching her wine course 12 years ago, the school was just a storefront in a strip mall. Now called Texas Culinary Academy, it’s a 75,000 square foot teaching facility in the heart of Austin. Nickles traveled to the world’s wine producing regions and helped design the standardized wine list for over 250 hotels. Thus began her true interest in wine as a profession.

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Classic or Trendy, Fine Chocolates are an Art Form
Chocolatier Michael Canady creates delectable selection of chocolates.
Nothing spells indulgence like chocolate. And not just any chocolate, but the finest, hand-made chocolates that melt in your mouth and bring complete contentment with each bite. Chocolatier Michael Canady knows how to make the chocolates that elicit such provocative emotion. Having studied under chocolate masters in both Switzerland and Belgium, he now has his own chocolate shop, Canady Le Chocolatier, in Chicago.

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Pastry Chef Counts on His Team for Holiday Rush
Adults with developmental disabilities find rewarding work in bakery
Pastry chef Alfredo Fernandez will bake about 5,000 cookies a day in December. It’s a good thing he has lots of help. His bakery assistants are dedicated, smart and caring individuals, residents of Misericordia, a not-for-profit organization located in Chicago. Misericordia supports 550 children and adults with mild to profound developmental disabilities. For the past 17 years, many of its residents have found a livelihood in organization's Hearts & Flour Bakery.

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Eat Well and Be Merry: Ideas for a Healthy Holiday
If you’re anything like me, you’ll probably over indulge this holiday season. And it’s hard not to. It’s colder out, so we crave heartier, more substantial fare. Then there are all the holiday parties and get-togethers that require the requisite snacking on things that you may otherwise not typically seek out—like cream cheese cookies and bacon slathered green beans. But the holidays should be a time of fear of guilt when it comes to food. You can still celebrate and be merry while staying on a positive track for wellness. What’s the trick?

» Learn tricks on eating healthy during the holidays

Stewed Winter Squash with Tomatoes Ingredients •1/4 cup olive oil • 3 cloves garlic, minced •1 cup tomato puree • 1-1/2 lbs. butternut squash • 12 oil cured black olives • 1/2 tsp. thyme »Get Full Recipe

White Bean and Tomato Soup Ingredients: • 2 Tbsps. olive oil • 2 cloves garlic, minced • 1 onion • 1 lb. crushed tomatoes • 4-1/4 cups vegetable stock • 1 bay leaf • 1-1/2 lbs. canned navy beans »Get Full Recipe