The Sunday Denver Post & Rocky Mountain News, Nov. 25, 2001, Front Page and Denver and the West Section.
A Season to Share -
Offering the Right Ingredients - Like many chefs Kendra Wilcox teaches cooking classes on the side. Wilcox is a volunteer for Share Our Strength's Operation Frontline, which teaches people in low-income households how to prepare nutritious meals through smart shopping and stove-top savvy. Story, 2B www.denverpost.com Archives.

Sunday Denver Post & Rocky Mountain News, March 31, 2002, Shining Stars, Post News
A Season to Share, - Pages 1S - 6S. "Chef Kendra Wilcox is president of Kendra's Kitchen and a volunteer with the SOS Share Our Strength Operation Frontline Program which teaches people from low income households how to prepare better meals through smart shopping and stove top savvy. 55 Charities to divide record $1.4 million from this year's Post-News Season to Share. Operation Frontline raised $15,000.00. The money will cover the costs of providing 6-week nutrition and cooking classes for low-income adults relying on food stamps and food banks.

TAOS COOKING SCHOOL Reservations please call 505.751.4419 ext.206
Friday October 18, 2002, 6:30-9:30 p.m., Hands On Class
Southwest French Fusion Cuisine with a New Western Meat
Chicken Pinwheels with The Rub & Southwest Seasoning from Kendra's Kitchen, Bison Meatballs with the BBQ Sauce from Kendra's Kitchen, Yak Tenderloin with a Chipotle Marsala Sauce, Carrot Soufflé and a Chocolate Torte with Seeped Cherries and Pinion Nuts with a Warm Grand Marnier Sauce.

Saturday, October 19, 2002 -10:30 - 1:30 p.m. , Hands on Class
Southwest French Fusion Cuisine - an Autumn Lunch
Chicken Pinwheels with the Simple Sauce with use of Kendra's Kitchen Seasoning, Bison Meatballs with The BBQ Sauce from Kendra's Kitchen, Roasted Red & Yellow Pepper Soup or Sweet Potato &Yukon Gold Potato Soup served with Crostinis with a Pinion Nut Pesto and Apple Cobbler with a Maple Bourbon Sauce

LAS COSAS COOKING SCHOOL OF SANTE FE - Reservations Please call 1.877.229.7184
Monday, October 21, 2002 - 6:30 - 9:30 p.m. Hands on Class
Southwest French Fusion Cuisine with a New Western Meat
Chicken Pinwheels with the Rub and Southwest Seasoning from Kendra's Kitchen. Bison Meatballs with the BBQ Sauce from Kendra's Kitchen. Bison or Yak Tenderloin with a Chipotle Marsala Sauce, Carrot Soufflé and a Chocolate Torte with Seeped Cherries & Pinion Nuts with a Warm Grand Marnier Sauce.

Previous Cooking Classes
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Telluride is home to new cooking school, read more and more(1999)		2000
Easy Holiday Cocktail Party, 2000	Cooking School of Aspen Feb 2000	Sizzling Southwest, May2001 Class Evaluation
Delicious Healthy Cuisine, Jan 2002 Class Evaluation Class Evaluation 2	Southwest-French Fusion Cuisine, Jan 2002 Class Evaluation	Class, 2003 Evaluation
Menus, Winter 2004 Read more	Feb 2005

Home Culinary Class

Chef Kendra may also teach a cooking class in your home.

Schedule your class/dinner party now! Telluride chef Kendra Wilcox of Kendra's Kitchen, has catered for the stars (Ralph Lauren, Christy Brinkley, John F. Kennedy, Jr., Darryl Hannah). She will combine flavors of classic French cuisine. these recipes are celebrity favorites!
Menu:

Chicken Pinwheels with Southwest Rub, Black Bean Soup with a Cilantro Crema, Buffalo Won Ton Wraps with a Chipotle Marsala Sauce, Wild Mushroom Stuffed Poblano Chilis with a Shallot Butter Sauce, Exquisite Carrot Souffle and Chocolate Pinon Cakes with a Warm Grand Marnier Sauce.

Chef Kendra may design a menu for your family that suits your dietary needs and budget.
Consulting Fee is $100.00 an hour.

The Okinawa Food Pyramid - a new way to eat for weight loss and energy

The nutrition research has never been more consistent: A high-carbohydrate, plant-based diet is best for long-term health and weight maintenance (anything under a BMI of 23 is considered lean). The plant-base Okinawa Food Pyramid shown here divides foods into daily and weekly categories so that you can easily judge whether you are eating certain foods too often or not often enough. The USDA pyramid - the one recommended by our government - on the other hand, fails to point out the important differences in types of fats; does not emphasize low-fat dairy or whole grains; lumps meat in the same serving group as fish and beans; and does not offer enough vegetables and fruits.

Vegetables: 7-13 servings daily

Fruits: 2-4 servings daily Aim for at least 10 servings combined. (A serving is: 1 cup of raw leafy vegetables).

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The Food Pyramid - a guide to daily food choices
Source: U.S. Department of Agriculture and U.S. Health and Human Services

Click here for sample food patterns for a day at three calorie levels

Click here for Daily Values

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