Chef with Benefits

Cooking Lessons for Men in Ahwatukee and Phoenix, Arizona

...the benefits come later!

Behind every happy woman stands a Chef with Benefits!™

Chef with Benefits™ offers fun cooking classes for men while their partners enjoy drinks and the yummy food they've prepared. These basic cooking lessons give men the skills and confidence to cook for their partners - while having a blast with their friends!

Here's how it works:

You plan an event (your place or ours) and choose one of our cool menus. On the appointed day, the guys arrive early to begin their cooking class (and have a beer or two). By the time their partners arrive, delicious homemade appetizers and drinks are waiting. Their "guests" sit, sip, nosh, and watch as they finish their cooking lesson. When the delicious meal is ready, everyone gets to relax and enjoy the fruits of their labor!

All this for less than a romantic evening out - just $100 per couple for cooking lessons and dinner for two (drinks provided by the host). The rest of the benefits are up to you!

Instead of catering your next special event, make your next event special!

Preparing and sharing food is a meaningful and universal way to connect with people you care about.

Imagine your guests creating delicious food while laughing and learning together. The possibilities are endless...

• Dinner parties
• Birthdays
• Anniversaries
• Engagement parties   
• Bachelor or Bachelorette parties
• Wedding or baby showers for couples
• Retirement parties
• Date night with friends
• Tailgate or game day parties
• Father's (or Mother's!) Day gifts
• Neighborhood Get-togethers
• Housewarming parties
• Going Away parties
• BonVoyage or Welcome Home parties
• Team building
• Fundraisers
• Singles group events
• Girls Night Out (leave the guys at home!)
• Who-needs-an-excuse-to-party parties

Order a gift certificate: Cooking Lesson and Dinner for Two

Contact us to discuss your event

Sautéed Chicken Breast with White Wine Sauce, Baked Sweet Potato, and Broccoli

by Chef Owen May and Dr. Michelle May

This simple recipe elevates an ordinary chicken breast to a gourmet, nutrient-rich meal. 

Chef's Secrets:

• The secret to this flavorful, moist chicken breast is locking in the juices by sautéing the seasoned chicken breast first then finishing the cooking in white wine in a hot oven.
• This is also a great technique when entertaining or cooking for a crowd. Brown your chicken first then put it in the oven while you finish other tasks.
• Adding a modest amount of butter to the cooking liquid makes a simple, but rich, sauce. It doesn't take much sauce to add tons of flavor.
• You can use this same technique for pork or beef using red wine.

Sautéed Chicken Breast with White Wine Sauce, Baked Sweet Potato, and Broccoli recipe

Ingredients:

4 boneless skinless chicken breasts
1 cup white wine
1 teaspoon canola oil
2 teaspoons of poultry  seasoning
1 pound of broccoli crowns
4 small sweet potatoes (or 2 large)
Cold butter

Directions

1. Pre-heat oven to 350 degrees.
2. Wash sweet potatoes and place on a baking sheet. Bake in 350 degree oven for 20-30 minutes depending on size.
3. Heat sauté pan on high.
4. Coat chicken breast with poultry (or other) seasoning.
5. Add canola oil to pan. When the oil starts to smoke, add chicken breast with the thickest side down.
6. Brown chicken for about 3 to 5 minutes; turn over and cook 1 to 2 minutes longer.
7. Add wine to the sauté pan and place in pre-heated oven. Bake for about 15-20 minutes until  chicken is cooked  but not dry (the juices will run clear).
8. While the chicken is cooking, wash broccoli crowns and steam for 4 minutes.
9. Once chicken is done , remove chicken from pan and add cold butter one  tablespoon at a time to pan juices, stirring after each addition, until sauce is thickened. (The amount of butter required will depend on how much liquid is left in the pan.)
10. Spoon white wine sauce over chicken and serve with baked sweet potato and steamed broccoli crowns.

Rainbow Swiss Chard with Spring Garlic and White Beans

by Chef Owen May and Dr. Michelle May

We've gotten beautiful rainbow swiss chard and spring garlic twice in the last couple of weeks in our Chow Share box from Chow Locally. We've made this recipe twice - once with white beans and once with black beans - both times GREAT!

Rainbow Swiss Chard with Spring Garlic and White Beans recipe

Ingredients:

1 1/2 tablespoons of vegetable oil
1 bunch rainbow Swiss chard (ok to substitute swiss chard)
1 bulb spring garlic (ok to substitute 2 cloves garlic)
1 shallot
1 15 ounce can white beans
1/2 - 1 cup white wine or vegetable broth

Directions

1. Remove stems from swiss chard  and slice crosswise 1/4 inch thick.
2. Coarsely chop the swiss chard leaves.
3. Thinly slice bulbs of the spring garlic.
4. Thinly slice shallot.
5.  Drain and rinse white beans.
6. Heat a straight-sided sauté pan on medium high until hot.
7. Add oil and allow to heat for a few seconds; add swiss chard stems. Sauté 30 seconds.
8. Add shallot and spring garlic; sauté 30 secands.
9. Add the swiss chard leaves and white wine. Cover and braise for approximately 5 minutes.
10. Add the beans and cook until heated through.
11. Season with salt and pepper to taste.

Arugula Kale Salad with Fennel, Oranges, and Shaved Parmesan

by Chef Owen May and Dr. Michelle May

This salad is a party for your mouth! You'll experience myriad flavors and textures: sweet (oranges and agave), bitter (arugula, olive oil), salty (dressing, cheese), usual (fennel), crisp (lettuces), moist (dressing, oranges, fennel), smooth (cheese), and crunchy (almonds). The oranges, fennel, and Tuscano kale were from our Chow Share box. Let us know what you think!

Chef's Secrets:

Why does it seem that chef-prepared dishes are often more flavorful and attractive than the ones you usually make at home? The secrets are in the details!

• Combine multiple elements for interest and depth. Think about how you can add various flavors such as sweet, sour, bitter, salty, and umami (savory) and different textures like creamy, crunchy, crisp, and smooth.
• Rather than just peeling and separating the orange segments using your fingers, using a knife gives the oranges a bright, glossy, geometric appearance.
• Because fennel has a very strong and unusual flavor (anise or licorice), use it sparingly so you don't overwhelm the other flavors.

Arugula Kale Salad with Fennel, Oranges, and Shaved Parmesan recipe

Ingredients

Dressing

1/4 cup olive oil
1 tablespoon freshly squeezed orange or lemon juice
1 tablespoon agave sweetner
1 clove garlic
Salt and pepper to taste

Salad

1/2 bag arugula (4 ounces)
1/2 bunch Tuscano kale (or regular kale)
2 oranges
3 bulbs baby fennel (or 1/4-1/2 bulb regular fennel)
1/4 cup of toasted sliced almonds
1-2 ounces of shaved parmesan cheese for garnish

Directions

1. Combine all of the dressing ingredients in a blender.
2. Slice fennel as thinly as possible using a mandoline, food processor, or sharp knife.
3. Remove stems from kale and roughly chop the leaves.
4. Cut the ends off the oranges, then use a knife to peel the skin away. Segment the orange using a knife (or separate segments with your fingers).
5. Put arugula, kale, fennel, and orange segments into a bowl and toss with dressing.
6. Place salad in individual serving bowls or plates and top with almonds and parmesan.

Winter Veg Korma

by Chef Owen May and Dr. Michelle May

This flavorful Indian dish is a great way to serve up nutrient rich sweet potatoes, butternut squash, and kale over brown rice. (We got the sweet potatoes and kale in our Chow Share box this week) Sound too healthy to be delicious? SURPRISE! We loved it. Just try it and let us know what you think!

Chef's Secrets:

• Korma is a dish with meat or vegetables braised in water, stock, and yogurt or cream.
• Garam masala is a fragrant mixture of spices with numerous variations which may contain up to 12 spices such as black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, ginger, mace, or nutmeg. We used one with coriander, black pepper, cumin, cardamom, and cinnamon.
• Keep fresh ginger root in the freezer. Just peel it and store it in an airtight plastic bag in the freezer. Cut off pieces as needed.
• Tuck your fingertips under your knuckles and your knuckles behind your knife edge!

Winter Veg Korma recipe

Sauce:

1/2 onion, diced
1 small tomato, diced
1 inch of fresh ginger, finely diced
1/4 cup water
1 1/2 teaspoons of garam masala 
1/2 teaspoon salt

Winter Veg:

1 1/2 tablespoons of vegetable oil
2 small sweet potatoes (1 pound)
1/2 small butternut squash (3/4 pound)
1/2 red onion, thinly sliced
1 1/2 cups of water
1/2 bunch of Tuscano (or regular) kale; remove leaves from stem and chop
1 can garbanzo beans (chickpeas), drained 
1/2 cup of light coconut milk 

Directions

1. Combine first six sauce ingredients (onion, tomato, ginger, water, garam masala, salt) in a small food processor or blender and puree until smooth. Set aside.
2. Heat large sauté pan then add 1 tablespoon of the oil. When oil is hot, add diced sweet potato and butternut squash. Cook until vegetables start to soften then move them to the edge of the pan.
3. Add another tablespoon of oil to the center of the pan, and when hot, add sliced red onion and sauté, combining vegetables when onion is soft. 
4. Remove vegetables to a plate.
5. Add 1/2 tablespoon of oil to pan; add sauce and cook until thickened, approximately 5 to 6 minutes.
6. Return vegetables to the pan and add 1 1/2 cups of water.
7. When mixture is simmering, stir in kale and chickpeas.
8. Cook until sauce is thickened then add cocunut milk and heat through.
9. Serve over brown rice.

Eat Local Ahwatukee: Chow Share

(Posts by Chef Owen May and Dr. Michelle May)

We are checking out the local food scene in Phoenix, Scottsdale, and Ahwatukee including farmer's markets, food co-ops, and restaurants. This week we'll be developing recipes based on produce from Chow Share offered by Chow Locally.

Chow Locally is an online marketplace for access to fresh seasonal foods from local farmers and ranches. They are launching Chow Share food boxes which include local produce, recipes, and nutrition info - right up our alley! We signed up for three weeks of boxes as part of their Early Access Program. Wisely, they want to work out the kinks before they go public. (Tough job but hey, somebody's gotta do it!)

The boxes are distributed at Downtown Phoenix Public Market, Scottsdale Old Town Farmers' Market, and Ahwatukee Farmers' Market. Owen picked up our first box from Ahwatukee Farmers' Market. He was gone more than an hour and came back with our box PLUS three loaves of fresh bread, turnips, radishes, and some yummy yulu seeds. (Note To Self: Don't send a chef to a farmer's market alone.)

Our box held a generous supply of seasonal vegetables. While there were definitely some "kinks" to be worked out, we are looking forward to a week of experimenting with our chow share. Here's what we received:

• Your Chow Share: A list of the box contents that included a list of the items along with a picture, the name of the farm, and a description of each item. This is much appreciated since we've had to play detective with other boxes.
• Four recipes
• A copy of Edible Phoenix - a magazine we enjoy!
• 8  assorted citrus, oranges and mandarins; no lemons though listed on Your Chow Share (2.25 pounds)
• Head of purple and speckled leaf romaine lettuce (8 ounces)
• 2 baby fennel (8 ounces)
• 3 bulbs of spring garlic (2 ounces)
• Bunch of bright lights swiss chard (12 ounces)
• 2 small sweet potatoes (15 ounces) - recipe
• Tuscano kale (10 ounces) - recipe
• Spaghetti squash (3# 10 ounces) - unfortunately spoiled

The first recipe we created, Winter Veg Korma,  used the sweet potatoes and Tuscano kale. It was delicious! Check out the recipe so you can chow locally too!

P.S. I am happy to report that when notified about the spaghetti squash, we received an immediate response and offer to make amends - that is good business!

 

Tuscan Green Olive Chicken with Pinenuts over Whole Wheat Pasta

This fabulous but simple (and healthy!) recipe was featured on an episode of Fine Wine and Design. We love this dish because it reminds us of many of the flavors we enjoyed in Tuscany during our trip to Italy celebrating our 25th anniversary.

Wine suggestion: This meal pairs beautifully with Barba Montepulciano Vigna Franca.

Chef's Secrets:

Before you begin, here are a few tips from the Chef:

• Make sure your pan is hot before adding the olive oil.
• Don't try to move the chicken around until it releases from the pan; otherwise you get sticking and lose the browning you're after.
• Cook only half the chicken at a time so each piece has plenty of room. When you overcrowd the pan, you end up steaming the chicken and it doesn't cook evenly.

Tuscan Green Olive Chicken with Pinenuts over Whole Wheat Pasta

Ingredients

2 tablespoons of olive oil
2 pounds boneless, skinless chicken breast, cubed
½ onion, thinly sliced
6 cloves garlic, minced
6 Roma tomatoes, diced
¾ cup green olives (pitted), chopped
1/3 cup pine nuts
½ cup feta cheese
1 box of whole wheat pasta (12 ounces), cooked according to package directions

Directions

1. Heat sauté pan; when pan is hot, add 2 tablespoons of olive oil and half of chicken. 
2. Allow chicken to cook until it is brown and “releases” from the pan.
3. Turn chicken and brown other side.
4. Remove chicken from pan and repeat steps 1 and 2 to cook other half.
5. Remove chicken from pan.
6. Add 1 tablespoon of olive oil to the pan and sauté onion until softened.
7. Add garlic and sauté for 30 seconds.
8. Add diced tomatoes and stir until softened.
9. Stir in chopped green olives.
10. Return chicken to the pan.
11. Sprinkle chicken-tomato mixture with pine nuts and heat through.
12. Season with salt and pepper to taste.
13. Top with feta and cover pan with lid to warm cheese through.
14. Place serving of pasta in the center of a plate and top with chicken-green olive mixture.

Variations:

• Substitue Mediterranean or kalamata olives for the green olives.
• The olive mixture is wonderful over beef tenderloin too. Just sear the beef in a hot pan, then put it into the oven to begin roasting while you prepare the olive mixture. Top the roast with the green olive-tomato mixture and return it to the oven to finish roasting. 
• We haven't tried it yet but we think the green olive mixture would be great over a mild white fish too!
• For a vegetarian version, simply leave out the chicken.
• If you prefer, use spaghetti squash in place of the whole wheat pasta.

Italy: Breakfast while traveling - an essential detail

(Chef Owen May, owner of Chef with Benefits®, and Michelle May, M.D., author of Eat What You Love, Love What You Eat recently traveled throughout Italy to take culinary and wine courses and explore mindful eating.)

Italy, or “Eataly” as a shop in Bologna calls it, is foodie paradise. We traveled to six areas: Cinque Terre, Florence, Bologna, Tuscany, Amalfi Coast, and Rome. We read about the specialties of each region, tried to choose restaurants that offered authentic food and experiences, and photographed countless meals. We also took four days of Italian cooking classes and two wine classes—all in the name of research of course!

We are back on U.S. soil now, inspired to create delicious healthy dishes and sustain the relaxed yet engaged state of mind that travel brings. We are sharing our many lessons with you in hopes that these posts will inspire you to bring that same mindset to your kitchen and table. Buon Appetito!

Breakfast while traveling - an essential detail

We booked our Italy travel through MariaLaura with Fantastica Italia and with few exceptions, her recommendations were perfect. One decision she made for us that we quickly learned to appreciate were hotels and inns that included breakfast each day, like the one on the right at Villa Cicolina in Montepulciano. For us, breakfast at home is usually a simple but indispensable meal. Having that essential detail taken care of while traveling left us free to start each day energized rather than searching for something other than a dry Danish and overpriced cup of coffee. 

A Feast for the Eyes!

We took this photo at Hotel Metropolitan in Bologna. It must have been a little time consuming for someone but we appreciated their effort! To try this at home, just serve a few pieces of colorful fruit in small dishes for an elegant presentation.

Michelle loved the yogurt, fresh fruit, hard boiled eggs, and cappuccino available almost everywhere we stayed. Owen took advantage of the meats and cheeses that are almost never on the menu at home. Both of us loved the gorgeous displays and recreated our own fancy version of breakfast shortly after we got home.

Location, Location, Location

Sometimes it wasn't the breakfast that was special but the environment! The "dining" room pictured above at Villa Cicolina used to be a "lemonaria." The chef explained that they used to bring the lemon trees in there in the winter to protect them.

We also enjoyed breakfast by the pool - perhaps something our Arizona friends might want to try, especially right now since early morning is about the only time that it is cool enough to be outside! 

This made-to-order veggie omelet at Villa Maria in Ravello on the Amalfi Coast was nice...

 

...but the view from the terrace was even better!

 

 

 

From black bananas to Banana Walnut Muffins

Transforming two black bananas into a dozen fabulous Banana Walnut Muffins is the equivalent of a little culinary miracle!

Banana Walnut Muffins

4 Tablespoons butter, softened 
1/4 cup vegetable oil (or applesauce)
2 eggs
2 Tablespoons of skim milk or water
3/4 cup packed brown sugar
1 cup mashed bananas (2 to 3 med)
1 3/4 cup whole wheat flour (white ok too)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coarsely chopped walnuts (divided)

1. Preheat oven to 350 degrees and grease muffin tin.
2. Beat first six ingredients 1 minute on low then 2 minutes on high.
3. In a separate bowl, combine flour, baking soda, baking powder, and salt.
4. Blend dry ingredients into the banana mixture.
5. Stir in about half of the walnuts.
6. Generously fill 12 muffin cups.
7. Top with the remaining walnuts and add a sprinkle of brown sugar.
8. Bake at 350 for 15 minutes or until knife comes out clean.

 

Too Hot to Cook? Try Grilled Rustic Pizzas

It's too hot to cook inside but if you're bored with chicken and burgers, try this fun, family activity: Grilled Rustic Pizza!  recipe packet.

Download Grilled Rustic Pizza recipe packet and get creative! The packet includes recipes for Whole Wheat Crust, Roasted Roma Tomato Sauce, and Pesto and a long list of possible toppings.

Chef Owen, Tyler Gentry, and two of his children, Tate and Ava, appeared on Channel 3 to demonstrate how to make these Grilled Rustic Pizzas with your kids. (Chef's note: When cooking with kids, closely supervise them.)

Use the comment section below to tell us about your creations!

Unique Fun Father's Day Gift Idea!

Kids and Dads Cook Together - No Moms Allowed in the Kitchen

Cooking lessons for dads and their kids, pampering for mom, and a delicious meal to enjoy as a family...this will be no ordinary Father's Day dinner out. Chef Owen May, owner of Chef with Benefits™ Cooking Classes for Men (www.ChefwithBenefits.com), and Dawn Rutledge, independent consultant with Arbonne International have teamed up to offer a memorable Father's Day event on Sunday, June 19.

"Moms are always looking for something fun and special that dad can do with the kids to celebrate Father's Day. Creating a wonderful meal together is a great way to bond with the kids, learn new skills, and have a blast." said Dawn.

This Father’s Day event is unique: No moms allowed in the kitchen (except to take pictures)! After Dad and the kids don their aprons and wash their hands, their hands-on cooking lessons begin. They’ll prepare kid-friendly Pizza Pinwheel appetizers under the guidance of Chef Owen. After sampling their creations with mom and dad, it’s back to play. The main course is a May family favorite: Italian Meatloaf, Mashed Potato Bar, and Roasted Seasonal Vegetables. Chef Owen promises that “you’ll be amazed at what your kids will eat when they helped cook it!” Grilled Fruit Cobbler Packets served with vanilla ice cream top the meal.

Professional chef Owen May is determined to remove the "intimidation factor" that keeps some men out of the kitchen. Chef Owen's philosophy is simple: "You shouldn't have to go to culinary school to prepare amazing meals for your friends and family." Owen’s two children, Tyler and Elyse, now 20 and 16, are creative, adventurous cooks (and eaters). His wife, mindful eating expert Dr. Michelle May says, “Involving kids in the selection and preparation of food and sitting down to eat together as a family are the most important things you can do to help your children thrive in our current environment.”

The menu features a delicious, nutritious three-course meal prepared by the dads and their kids.

Special Father's Day Menu

Appetizers: Pizza Pinwheels

Main Course: Italian Meatloaf, Mashed Potato Bar, Roasted Seasonal Vegetables

Dessert: Grilled Fruit Cobbler Packets with vanilla ice cream

Father's Day Event Details:

When: Sunday, June 19 from 4-7 p.m.

Where: Phoenix, Arizona at an Ahwatukee residence; direction provided with registration

Who: Dad and at least one child, six years or older. (Single dads welcome!) Event includes kid-friendly food and age-appropriate culinary skills. No moms allowed in the kitchen so they'll enjoy spa featuring the Arbonne Sea Source Detox Spa product line.

What: The evening includes cooking lesson for the dads and their kids, gourmet meal and recipes, spa treatments for mom, and a free gift from Arbonne.

How Much: The cost is just $75 for a family of three and $25 for each additional person—less than dinner in a nice restaurant—and a lot more fun!

More Information or questions: Call Chef Owen at 480 510-9139 or Dawn at 480 250-5867

RSVP: Space is limited so guests are asked to RSVP to Dawn Rutledge at 480-250-5867 or by email to Dawn@AmIHungry.com by Wednesday, June 16 to reserve their spot.