Gwin's Tiny Kitchen

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Salted Coconut Granola $8.00 – $16.00
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Kid's Program $250.00

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Apr 23

11:00 am - 1:30 pm

COOKING FRESH – Daytime Class

Apr 24

6:00 pm - 8:30 pm

BRINNER IS A WINNER

Apr 30

6:00 pm - 8:30 pm

A SEINFELD STATE OF MIND

May 13

6:30 pm - 9:00 pm

TEQUILA. LIME. SALT.

May 20

6:30 pm - 9:00 pm

LET’S DO DINNER – SWEDISH MIDSOMMER

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Holiday Cookie Baking Must Haves with recipes!

Sharing in Caring! Thanksgiving Recipes

Taco Tuesday meet Meatless Monday – Chipolte Portobello Taco with smoked gouda

Chilly weather call for Chili

Fall Flavor Combos – Apple, Sage, Bourbon and Pork

Souptember 12: Restorative Soup

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More about Lydia

It is nice to meet you and thank you for visiting Gwin’s Tiny Kitchen, the place where we enter into an adventure every time we gather. As your tour guide to this adventure, let me introduce myself, my birth name is Lydia and the name I am most referred to as is Mom.

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Another great class! Pretzels on the menu with fun

Another great class! Pretzels on the menu with fun dips and spreads. These pretzel wrapped hot dogs 🌭 are paired with a mustard jalapeno jam! Sweet, spicy, savory all in one bite!

A fun edition of McDonald's in other parts of the

A fun edition of McDonald's in other parts of the world! Some of the fun menu items are available at Italy McDonalds.

They still had classic selections like hamburgers, chicken nuggets, and happy meals. While we were next to a leading tourist and shopping area, this upscale Mcdonald's even had a second level with an espresso and pastry counter.

And as always, sauces and ketchup are purchased, not complimentary.

Bologna, Italy 🇮🇹 - the land of meats and ch

Bologna, Italy 🇮🇹 - the land of meats and cheeses.

My time was short but I found a way to pack it all in!
Dinner with classic regional dishes of lasagna verdi, tortellini en brodo, and tagliatelle with ragu. 🍝

Then, a visit to the balsamic store. There is something intimate about being in a store that has items for sale older than you! 100-year-old bottle for sale at 650 euros. A case of aged balsamic retailing at $1200. I made the kids wait outside with the hubby while I shopped.

Whats the difference between Ragu and Bolognese? Ragu sometimes includes vegetable chunks; properly prepared Bolognese does not. Ragu typically uses red wine, while Bolognese calls for white. Bolognese uses very little tomato, while ragu sauces often feature tomatoes for most of the sauce's bulk

Last meal in Como was a work of art! A chef's tast

Last meal in Como was a work of art! A chef's tasting menu @vistalagohotel . All the dishes are locally sources and inspired.

The first course appetizer was an amuse bouche of fish pate wedge in a lemon gelee peel and a pastry shell with whipped goat cheese truffle caviar.

Second course: smoked char, mountain pine, parsley puree with Braised leeks and an effervescent rock to cleanse palate afterward

Third course: Plin ravioli with 40 yolks stuffed with perch, fried sage, and a sage waffle in a lake bouillabaisse

Fourth course: Sturgeon in a sour yogurt sauce with black cabbage, anchovy black mayonnaise

Dessert course: honey Gelato on top of a dried olive crumb, with tamarindo and bee pollen.

Beyond delicious. Perfectly balanced and clean flavors.

Forget Red Bull and vodka while you can get a shot

Forget Red Bull and vodka while you can get a shot of Borghetti! This sweet caffeinated gem was a consession stand item at the Como 1907 game.

Caffè Borghetti Espresso Liqueur is based on an 1860s recipe created by cafè owner, Ugo Borghetti. It's made with real Italian espresso made from Arabica and Robusta coffee beans, in addition to sugar and alcohol. Bottled at 25% ABV. Coffee liqueurs are often dark in color and tend to use real coffee in its creation.

A perfect weekend pick me up! Only in Italy

First lunch in Como, and I can't express just how

First lunch in Como, and I can't express just how simple and truly pure the food is. The freshly made mozzarella was unlike anything I have had.

Egg on a pizza?! 🍕 Love teaching my pizza class

Egg on a pizza?! 🍕 Love teaching my pizza class with unusual toppings like this one the carbonara pizza with bacon, parmesan, egg with a runny yolk and some lemon zest to make it pop!! 😋

A beautiful cut of meat, simply butter-basted with

A beautiful cut of meat, simply butter-basted with rosemary and garlic. Simplicity at its best 👌

#steak #garlic #rosemary #butter

Did you know that the Caesar salad was created in

Did you know that the Caesar salad was created in Mexico??

Caesar salad was invented in the early 1920s by Caesar Cardini, an Italian chef who owned a restaurant in Tijuana, Mexico. He moved to Tijuana from California to avoid Prohibition and attract Americans to an dining option that served alcohol. On July 4, 1924, a rush of diners strained the kitchen resources for food, so Cardini grabbed whatever ingredients he had on hand an improvised a table-side-made salad. And the rest is history. The salad grew to great popularity and admiration.

#caesarsalad #foodfunfacts #mexico

Yes, those are bugs in my food! BUT I ordered it

Yes, those are bugs in my food! BUT I ordered it that way! The resort offers an authentic look at Oxacana cuisine with an offer of insect toast. They are an essential source of protein for Mexico’s pre-Columbian peoples, and a variety of species continue to be consumed to this day.Some experts estimate that up to 500 different bug species are used as a food source in Mexico.

The bugs on the toast and in our guacamole are maguey worms, grasshoppers, and ant larva. The most familiar connection we have with the maguey worm is that this is the worm in the bottle of that tequila or mezcal. Its “worm” is actually a parasitic caterpillar (moth larva) that lives its leaves and roots of the Agave plant. Only a few worms can be harvested from each plant and only after the plant has grown for around seven years and thus is ready to be harvested; therefore, maguey worms tend to be quite rare and expensive. They are roasted or fried in oil, giving a similar taste and flavor to pork rinds.

Many grasshopper-like insects are prized in Mexico for their protein content and flavor; they are sometimes raised intentionally in alfalfa fields as a food source. In size, they vary from as small as a grain of rice up to the size of a large cricket. They are boiled, toasted or fried and sold by street vendors as snacks. They are made into quesadillas (especially in Oaxaca), eaten in tacos, and sprinkled on guacamole and other dishes as a garnish. You’ll sometimes find chapulines served in cantinas as a botana or bar snack.

The larvae of this particular ant species can be found in underground nests several feet below the surface. They are whitish and look a little like puffed rice. Escamoles were an everyday part of the ancient Mexican diet; nowadays, though, they are somewhat hard to come by and considered quite the delicacy (read: expensive) when they become available during their short spring season. This, together with the larvae’s appearance, has given escamoles the nickname of “Mexican caviar.”

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