Williams Sonoma Cooking Classes with Inspiralized

There’s nothing I love talking more about than spiralizing. If you haven’t noticed already, I’m pretty passionate about it. It actually upsets me that more people don’t know about it, because it might as well be the next best thing since sliced bread. I truly believe that.

When Williams Sonoma asked me to do a spiralizer demo in New York City at their gorgeous Columbus Circle location, I was thrilled! Who better than me to brag about the spiralizer and teach others how to cook spiralized veggies?   It was such a fun demo – in the two hours I had, I showed everyone how versatile the spiralizer is and how it truly is this year’s kitchen essential. If you’re reading this and don’t have one, be impulsive and buy one.Then, buy my eBook to learn how to use it! #shamelessplug

First, I went over the basics of spiralizing, using zucchinis. I went over all three blades and then I cooked up a simple zucchini pasta dish using garlic, olive oil, red pepper flakes and a bit of parmesan cheese.

Then, I spiralized a zucchini using Blade A and served it raw, slathered in a pesto.  In Rachael Ray’s words, yum-o! 

Inspiralized Spiralizer Cooking Demo Williams Sonoma NYC Second, I went over the basics of spiralizing tough vegetables like sweet potatoes and butternut squashes, by spiralizing a butternut squash and making a bacon dish. If you’d like to make it yourself, it’s just bacon and butternut squash noodles! It’s always a crowd-pleaser: who doesn’t love bacon?

After spiralizing some more butternut squash noodles, I made my Inspiralized Rice with a Spanish kick, using beans, tomato sauce, garlic, yellow onions, chili flakes and saffron. I infused it with some chicken broth and made a big batch to share with the crowd. Lots of happy taste testers! 

Thanks to everyone who came out to the demo at Williams Sonoma – and cheers to hopefully many more fun cooking classes like that one! If you’d like to work with me and set up a cooking class near you, contact me for more information.

Now, without further ado, here’s a short video from Sunday’s Williams Sonoma spiralizer class: If you prefer YouTube: Inspiralized Newsletter

INSPIRALIZE SOMEONE:Share on FacebookPin on PinterestTweet about this on TwitterShare on LinkedInShare on Google+Email this to someone

Comments

  1. So awesome! I love your blog :) I could eat like this every day. If only I could convince my vegetable-wary boyfriend the same, lol.

  2. I love it!! This video is so, so good and captures the feel of the event perfectly! You did an awesome job and can’t wait for your next one :) Keep rockin’ it girl!

  3. Do you have any tips for making butternut squash noodles? Both my attempts have failed and I ended up making accidental butternut squash rice. The blade doesn’t cut the squash all the way through (so I have more scored squash than cut noodles) and/or the squash breaks apart before noodles come out. Is my squash too hard? Your noodles look perfect.

    • Summer, sorry to hear you’re having issues! Make sure you bake the noodles, don’t boil them! I would say to check out my video on spiralizing butternut squash on Vimeo.com/Inspiralized (or YouTube.com/GetInspiralized). Perhaps use more elbow grease and add lots of pressure when spiralizing??

  4. so good Al!!! good job!!!

Leave a note