<![CDATA[Kowalski's Markets - Ask Culinary Expert]]> Chef Rachael Perron

Chef Rachael Perron

Rachael Perron is a passionate and award-winning chef, writer, artist, cooking instructor and food blogger. Her professionalism, positive energy and enthusiasm for all things delicious have made her one of the most successful private chefs in the Twin Cities. Her professional education includes work at a restaurant and B&B outside Florence, Italy, where she honed her specialty for updated and simply elegant regional home-kitchen classics that are fresh, flavorful and easy to prepare.

Rachael has served as Culinary Services Director and Executive Culinary Consultant for Details Private Chef Services and Details Culinary Consulting. She is the author of four cookbooks and the popular foodie blog "the Refrigerator Diaries." She is a regular Guest Chef at local retail cooking enthusiast shops and has worked as a Culinary Program Facilitator for several community-based programs. Rachael is a recurring guest on local television and has been featured numerous times in local and national print media.

Rachael lives in White Bear Lake with her husband, Jerry, and their two school-age children.

]]> http://kowalskismarkets.com/ Subscribe with My Yahoo!Subscribe with NewsGatorSubscribe with My AOLSubscribe with BloglinesSubscribe with NetvibesSubscribe with GoogleSubscribe with PageflakesSubscribe with PlusmoSubscribe with The Free DictionarySubscribe with Bitty BrowserSubscribe with Live.comSubscribe with Excite MIXSubscribe with WebwagSubscribe with Podcast ReadySubscribe with WikioSubscribe with Daily RotationKowalski s Markets is a local family owned and operated business with 9 locations throughout the Twin Cities. For over 25 years, we've been providing our community with the freshest, highest quality foods, including the best selection of organics and the area s only fully All-Natural Meat Department. http://kowalskismarkets.com/index.php?option=com_content&view=article&catid=291:ask-culinary-expert&id=1282:what-rachaels-buying-now&Itemid=354 <![CDATA[What Rachael's Buying Now]]> http://kowalskismarkets.com/index.php?option=com_content&view=article&catid=291:ask-culinary-expert&id=1282:what-rachaels-buying-now&Itemid=354 We've had a few inquiries into Chef Rachael's "Hot List" &ndash; published in At Home with Kowalski's. If you're among those who'd also like to know not just what she's...<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=dcdpdqt4Rik:2jzxljiQN6U:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=dcdpdqt4Rik:2jzxljiQN6U:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?i=dcdpdqt4Rik:2jzxljiQN6U:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=dcdpdqt4Rik:2jzxljiQN6U:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?i=dcdpdqt4Rik:2jzxljiQN6U:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=dcdpdqt4Rik:2jzxljiQN6U:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?d=qj6IDK7rITs" border="0"></img></a> </div> Tue, 01 May 2012 06:00:00 -0500 1282 2012-05-01 http://kowalskismarkets.com/index.php?option=com_content&view=article&catid=291:ask-culinary-expert&id=1287:ask-chef-rachael-may-2012&Itemid=354 <![CDATA[Ask Chef Rachael - May 2012]]> http://kowalskismarkets.com/index.php?option=com_content&view=article&catid=291:ask-culinary-expert&id=1287:ask-chef-rachael-may-2012&Itemid=354 What is a "new" potato? A new potato may be any variety of potato. It is described as "new" because it is immature. They are generally thinner-skinned than their full-grown counterparts...<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=4W9AhkUb1bE:YPUuY_zZ6mI:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=4W9AhkUb1bE:YPUuY_zZ6mI:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?i=4W9AhkUb1bE:YPUuY_zZ6mI:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=4W9AhkUb1bE:YPUuY_zZ6mI:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?i=4W9AhkUb1bE:YPUuY_zZ6mI:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=4W9AhkUb1bE:YPUuY_zZ6mI:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?d=qj6IDK7rITs" border="0"></img></a> </div> Tue, 01 May 2012 06:00:00 -0500 1287 2012-05-01 http://kowalskismarkets.com/index.php?option=com_content&view=article&catid=291:ask-culinary-expert&id=1274:ask-chef-rachael-april-2012&Itemid=354 <![CDATA[Ask Chef Rachael - April 2012]]> http://kowalskismarkets.com/index.php?option=com_content&view=article&catid=291:ask-culinary-expert&id=1274:ask-chef-rachael-april-2012&Itemid=354 I found a recipe for yakitori. What is it? Think kebab (or Shish kebab). Recipes for skewered meat is often called "yakitori" in Japan. It's also known as "brochette" in France...<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=HQqYmm3ThW4:Nr_L1C0tN6k:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=HQqYmm3ThW4:Nr_L1C0tN6k:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?i=HQqYmm3ThW4:Nr_L1C0tN6k:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=HQqYmm3ThW4:Nr_L1C0tN6k:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?i=HQqYmm3ThW4:Nr_L1C0tN6k:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=HQqYmm3ThW4:Nr_L1C0tN6k:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?d=qj6IDK7rITs" border="0"></img></a> </div> Thu, 22 Mar 2012 16:04:46 -0500 1274 2012-03-22 http://kowalskismarkets.com/index.php?option=com_content&view=article&catid=291:ask-culinary-expert&id=1203:ask-chef-rachael-march-2012&Itemid=354 <![CDATA[Ask Chef Rachael - March 2012]]> http://kowalskismarkets.com/index.php?option=com_content&view=article&catid=291:ask-culinary-expert&id=1203:ask-chef-rachael-march-2012&Itemid=354 What is the difference between naan, pita and flatbread? Both pita and naan are slightly puffed types of soft flatbread. Lavash (sometimes spelled lavosh) and tortillas are also very thin flatbreads....<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=devEWj4En7Y:U3YhuSdkrso:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=devEWj4En7Y:U3YhuSdkrso:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?i=devEWj4En7Y:U3YhuSdkrso:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=devEWj4En7Y:U3YhuSdkrso:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?i=devEWj4En7Y:U3YhuSdkrso:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=devEWj4En7Y:U3YhuSdkrso:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?d=qj6IDK7rITs" border="0"></img></a> </div> Thu, 01 Mar 2012 06:00:00 -0600 1203 2012-03-01 http://kowalskismarkets.com/index.php?option=com_content&view=article&catid=291:ask-culinary-expert&id=1175:getting-personal-spring-2012&Itemid=354 <![CDATA[Getting Personal - Spring 2012]]> http://kowalskismarkets.com/index.php?option=com_content&view=article&catid=291:ask-culinary-expert&id=1175:getting-personal-spring-2012&Itemid=354   Rachael's HOT List:What I'm Buying Now • Lentils • Marinated Feta • Asparagus • Shrimp • Kalbi Marinade • Greek Edamame Salad • Dill Havarti Cheese • Chorizo • Almond...<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=rdZdYzNf2Bc:CYkCsal6LvQ:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=rdZdYzNf2Bc:CYkCsal6LvQ:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?i=rdZdYzNf2Bc:CYkCsal6LvQ:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=rdZdYzNf2Bc:CYkCsal6LvQ:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?i=rdZdYzNf2Bc:CYkCsal6LvQ:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?a=rdZdYzNf2Bc:CYkCsal6LvQ:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/kowalskis-markets-ask-culinary-expert?d=qj6IDK7rITs" border="0"></img></a> </div> Wed, 01 Feb 2012 06:00:00 -0600 1175 2012-02-01