France 2016 Here we Come! /  by George Geary

I just finished packing for a 3 week tour of Europe. 

On Sunday I will be joining my 20th Season of "Foodies" in the South of France. I will be posting pictures and notes via Facebook and Twitter for you to feel like you are with us.. The following week I will have another group..

I always say that after 20 seasons of bringing people from around the world to "Julia's" neighborhood and markets , it feels like the first time. Here are some of the highlights of the tour:

All Ground Transportation is included
Living in a 18th Century Villa in the most charming village close to Grasse.
Three Hands-On Cooking Classes
Fresh Aroma of Croissants and Pastry every morning
Rose Garden Class on Aromas
Aroma Scents Instruction
Perfumery Tour
Cheese Class
Tours of Cannes Markets (Produce, Textiles, Fish, Candies and Cheeses)
Village Tours of (Grasse, Vallbonne, Antebes, Cannes and More)
Wine Socials in the Evenings 
                  And so much more!


We only have room for 4 couples (8 people) so if you are thinking about it, check it out! Our prices have stayed the same since 2009, and we have added a day and transportation!
2016 Dates are: April 24-30th

A week in the countryside of France will change your life!

If you are interested in a brochure, email me at ggeary@aol.com or upload one here.. Brochure



Always,

George Geary CCP
Culinary Media

 

SDLiving. It's St. Patty's Day! /  by George Geary

St. Patty's Day! 

Tomorrow morning I will be making two desserts for the show. Check out SDLiving for my segment! Live at 9am on the CW6 in San Diego!

If you do not get the show or are not in aht area you can catch it later in the day on their website here: Show

Here are the recipes:

Baileys Chocolate Cherry Cake

Pistachio Cream Pie

 

 

Here is information on France 2016! 

San Diego Award Winning Tours... /  by George Geary

Award Winning Culinary Tours!

For the past 12 seasons, George Geary Culinary Tours have paired up with Great News Cooking School... This past week the owner of the cooking school contacted us with an email stating that they will not be doing tours with us at this time. 

We have hosted hundreds of foodie students from San Diego Area up to OC and LA.. Now we can expand with pick ups along the way! If you are interested let us know and we will put you on the list for the Spring Tours!

ggeary@aol.com  

(This tour will be only provided by George Geary Tours and not in part with any cooking school). We will be using a Park and Ride Lot in San Diego, Oc and or LA for pickups. 

Thanksgiving Appetizers on SDLiving! /  by George Geary

Jarlsberg Cheese and Honey Ridge Farms on SDLiving Friday November 14th!

Using two of my favorite products! Jarlsberg Cheese that you can find in Deli sections of your supermarket.. Honey Ridge Farms (www.honeyridgefarms.com) can be purchased online and in a group of stores listed on their website. 

Recipes: 

The World's Best Deviled Eggs with Jarlsberg

Cheese Spriced Honey Baguettes

 

I will be on live at 9am top of the show with a beverage! 

We still have room for out Los Angeles Market Tour leaving San Diego on Sunday Morning for the day. www.great-news.com for info. 

Also, France 2015 is still open. ggeary@aol.com for information.

 

 

 

 

 

SDLiving... Pumpkin Day on the Set /  by George Geary

I am in North Carolina today and on Monday I will be LIVE on the set at the CW6 in San Diego! This tour has been a few weeks and I will be home for a few days packed with TV classes and laundry! Then off to Chicago, Indiana and New York. 

Here are the recipes for Monday's Show. I will be teaching the Pecan Pumpkin Soup on air.. the rest.. Just sitting on the table looking good!

Recipes: 

Toasted Pecan Pumpkin Soup

Pumpkin Kalula Pie

Pumpkin Cookies

If you do not receive my newsletter email me at ggeary@aol.com to get on the list! 

National Pumpkin Cheesecake Day! /  by George Geary

Who Knew?

I checked my twitter (#chefgeary) feed this morning and Cookstr.com had my Pumpkin Maple Cheesecake on their site for the National Day! 

Here it is: Cookstr

2 spots left for May 2015 France.. Info here: FRANCE 2015. We added a professional Photographer to help us in everything pictures! 

I will be doing my show LIVE on Monday October 27th, 2014 on San Diego Living.. CW6.. I will post the recipes and the show after broadcast! Its all abotu Pumpkin's!

 

 

France Highlights from May 2014 /  by George Geary

France Highlights from 2014

Tuesday: (Candy Day) Prior to our breakfast many of the students went walking around the village of Seillans to the sounds of the church bells and the many trickling water fountains. Our second cooking class focused on a full menu of:

Mushroom Toasts ~Bouchees aux Champignons 

Minted Pastis Melon with Prosciutto ~Melon a la Menthe et Pastis avec Prosciutto

Rack of Lamb with Lavender Honey Crust ~ Carre d’agneau avec miel de lavandre

New Potato Gratin with Cream ~ Gratin de Pommes de Terre

Flourless Chocolate Cake ~ Gateau au Chocolat

After class we loaded into the cars to a trip to Bar su Loup. A private tour of the Confiserie Florian factory. They were making rose petal jam, glazed citrus, candies (sweets) and dipping chocolates. Above are the celmentines that get soaked for 3 weeks in a syrup, roses getting ready for sugaring, the workers are making the rose petal jam and teh pears are ready for canning also.

If you would like to have more information regarding next years tour.. Email me at ggeary@aol.com 


 

SDLiving...Apples for Fall? /  by George Geary

Today in San Diego it was going to be close to 100F. I returned from Norway and The Netherlands on Monday and jumped back to my food segments in San Diego...

Here are the recipes from this mornings segments. It was National Chocolate Shake Day to I made the same shake as last year packed for Mark the news anchor. He loves the octane!  

Also, make fresh applesauce! It your slow cooker! and these applesauce cupcakes with icing! 

Recipes

 

Also, I have a few spots for France 2015! email me at ggeary@aol.com for information! 

 

 

France 2015! 20th Anniversary May 10th! /  by George Geary

George Geary Culinary Tours:

Here is the last picture of all of us from France last May.. Happy yet sad as we had the cars packed and heading to the airport to head home, on longer vacations and a few on the train to Paris. After we returned to the office I had 2015 book solid! I have added a second week for May 10-16th. We are adding a Photographer to help us all learn how to take better pictures. Landscapes to food to people! The prices are still the same as 2009.. And you get so much more. I pick you up at the airport!

Here is the Brochure. Act now! 

 

 

Newsletter and Recipes! /  by George Geary

Deviled! Eggs.. 

Oh the taste of a good deviled egg. A month back I was at La Grande Cafe in Pasadena that claims they have the best-deviled eggs. They are great! But sometimes you want to make your own. While trying to create a chunky texture for the filling I decided to jump on the Sriracha sauce bandwagon while I was at it.. Last week while I was in Chicago at Spritzburger (Gale Gand and the Hearty Boys place). Gale and I were talking about deviled eggs. She said.. You have to try mine. She said.. I put Sriracha in them! Funny I just created a recipe too using that thick red sauce! Hers’ are creamy and piped out of a pastry bag while mine is chunky and needed to be spooned into the cavities. Both were great.. 

Here is my Recipe: Chunky Deviled Eggs

 

Do you get my newsletter: if not sign up at www.georgegeary.com 

Also, France 2015 and New Orleans 2015! Two great tours! Here is the information. 

France                       New Orleans

SD Living: WTF: Cheesecake Day /  by George Geary

WTF: "What The Food Day!"

Today on San Diego Living We celebrated National Cheesecake Day.. And who else besides me.. The author of two cheesecake books and former cheesecake maker for The Golden Girls. In past Blogs I have talked and told stories of the days making pastry and foods for many Paramount Shows and also over at Ren-Mar Stages a few blocks away.

Here are the Recipes from Today's Show:

Watermelon Rum Coolers

The Golden Girls Cheesecake (Season 3)

Mini Cheesecakes

 

Link to Classes and Tours in San Diego: Great News

 

The first week sold out so we added another week of Food in France! Here is the information! 

 

Link to my France 2015 Food, Art and Photography Tour  

Watermelon... Is it a Fruit or a Vegetable? /  by George Geary

Watermelon.. Is it a Fruit or a Vegetable? 
Watermelon is a Fruit.
 It depends on where you get your information and which you believe. Watermelon is the fruit of a plant originally from a vine of southern Africa. The watermelon fruit, loosely considered a type of melon, has a smooth exterior rind and a juicy, sweet, usually red interior flesh. 

Like the pepper, tomato, and pumpkin, watermelon is botanically a fruit. According to Webster’s dictionary and Wikipedia, a fruit is the ripened ovary of a seed plant and its contents, and a watermelon is a large oblong roundish fruit.

Consumers use watermelon primarily as a fruit because of its sweet flavor and refreshing qualities.

 

Watermelon is Also a Vegetable

According to Webster’s dictionary a vegetable is anything made or obtained from plants. Watermelon is a member of the cucurbitaceae plant family of gourds, related to the cucumber, squash, and pumpkin. It is planted from seeds or seedlings, harvested, and then cleared from the field like other vegetables. Since watermelon is grown as a vegetable crop using vegetable production systems, watermelon is considered a vegetable.

Watermelon is used as a Fruit or a Vegetable

Watermelon is popularly used as a fruit, to be a sweet enhancer or fun accompaniment to our everyday meals.  The watermelon is often cut into bite-sized squares or balled, or very often simply sliced and enjoyed.  It’s also used in the types of recipes that are created using fruit.

However, the whole watermelon is edible, even the rind.  In places like China, the watermelon is stir-fried, stewed and often pickled.  In this case, the watermelon is being used as a vegetable.  Pickled watermelon rind is also widespread in Russia.

I personally like to use seeded melon as I feel that it much more flavorful. 

Here is a great drink recipe: Watermelon Rum Punch. Try it on one of these hot summer days! 

 

France 2015! 

3 spots left on Food, Photography and France Tour! Here is the brochure!