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If your mom was a good cook, not a great cook but simply a good cook, you probably remember the wonderful smells wafting from her kitchen…great aromas every time she decided to spend some time creating those mini culinary masterpieces that tasted so darn good. Whether it was a weekday breakfast, Sunday dinner or just about anything she decided to tackle you knew you were going to taste something delicious.
I was fortunate enough to have such a mother and who knows where she acquired her aptitude; her mom’s cooking, with all respect to Grandma Willie, was, just let’s say, lacking. Not only is she a terrific cook but my mom was a floral designer for years and at eighty nine years young still gets offers from local flower shops for work. I recently found out she’s been hiding another talent…water color painting…unbelievable.
So thanks Liz for instilling in me the love of all things cooking. Recipes, menus, equipment, ingredients and where to find them all excite me. And that’s why I decided to create “Carmel Valley Kitchen”. I love to spread the cooking gospel. And it’s a very simple philosophy. Anybody, given the right recipe and told where to obtain the correct ingredients and equipment, can make restaurant quality food at a fraction of the restaurant price, have fun doing it and at the same time make people happy. What could be better??
At “Carmel Valley Kitchen, the Fresh Basics” we use fresh, simple and readily available ingredients; we use only uncomplicated recipes where we stress versatility and we tell you where to find the best values in equipment to bring it all together. As Emeril says “we ain’t buildin’ no rocket ship here”.
Whether you’re a beginner or an expert you’ll find a variety of tips and lessons for creative cooking that are fun, inexpensive, easy to understand and versatile. And the food will always taste terrific.
Versatility is an important part of our philosophy. For example, we have three easy to prepare sauce recipes that can be used interchangeably with beef, fish or chicken allowing you to create nine different entrees. All the ingredients are readily available in Carmel Valley. And these are simple recipes that can be easily modified to allow you to create many additional flavor possibilities. We want you to learn to use recipes as guides, always tasting as you go and experimenting so you can create the things YOU like.
So join us in the kitchen; your taste buds will sing and your family and guests will stand on their chairs and applaud.
Dave Clegg is a self-taught amateur chef and recipe creator who has always been inspired by his mom’s great cooking. He has been cooking for over 40 years and has lived in Carmel Valley with his family since 1985. He created “Carmel Valley Kitchen” as a way to share his passion.
Dave was recently selected as a semifinalist in the “Next Great! News Instructor Cooking Challenge” and his basic cheese cake took third place at the 2011 San Diego County Fair. Dave has a comprehensive knowledge of ingredients, equipment and cooking techniques that he is always happy to share.