Chef Eileen Evans has always seen the value in local ingredients: some of her fondest childhood memories were cooking fresh vegetables from the family garden with her papa, mother, and sister. After training in the prestigious culinary program at the Colorado Institute of Art, she gained the tools to translate her passion for food into a career crafting gourmet meals. As the owner of What's Cookin?, she travels throughout the East Bay to feed individuals and large groups with her unique cuisine. Her interactive cooking classes teach students the basics with customized international recipes and all necessary ingredients, including the dash of love.
An international flavor also pervades her catering services, which feature entrees and sides as diverse as Indian chicken tikka masala, Hawaiian-style slow-roasted pork, and Proven?al-style snapper. Chef Evans prepares spreads for both formal and informal gatherings of all sizes, from weddings to luncheons.
When not dominating the awards table at local competitions, Dave Tendick enjoys cooking for others and catering events with his signature seasoned meats. Dave and the team at Smokehouse 10 have assembled a menu of heaping servings of St. Louis–style ribs, served wet or dry, as well as Texas-style brisket, Memphis-style pulled pork, and other barbecue favorites. An ambassador for flavor and the art of slow cooking, Dave also nurtures future chefs through extensive, daylong barbecue classes. Students immerse themselves in the science of sauces, rubs, and injections. Chefs at Smokehouse 10 have also mastered more eccentric fare, including cheesy corn casseroles and smoked alligator ribs.