Come Back to the Table

I invite you to come back to the table, to savor the difference real food can make in your energy level and your sense of well-being. I invite you to learn simple food preparation, with fresh ingredients and seasonal cooking that anchors us.

Hands-on Cooking Classes

Hands-on experience in the kitchen is invaluable during the learning process. That’s why the Fort Collins CO cooking classes I teach are geared for hands-on experience.

Teaching healthy cooking

Linda Hoffman is a graduate of the Professional Program at Cooking School of the Rockies in Boulder, and has worked throughout northern Colorado as a Personal Chef.

Weekly Newspaper Column

Chef Linda Hoffman contributes a weekly column in the Fort Collins Coloradoan newspaper. Previously published articles are archived here on the Come Back to the Table Website.

Photo Gallery

Welcome to Come Back to the Table

We ask so much of ourselves today! Women and men both have challenging jobs that require huge commitments of time and energy, but it doesn't stop there.

We have spousal and family relationships that require time, attention, and nurturing. We have hobbies and interests; homes that need decorating, landscaping, cleaning, and maintenance; we have children who require our loving presence, attention and guidance, not to mention chauffering! And we're fueling all those demands on our energy with fast food, convenience foods, and take-out. It doesn't work. We need real food, honest food, full of vitamins and minerals, and so do our families. I invite you to come back to the table, to savor the difference real food can make in your energy level and your sense of well-being. I invite you to learn simple food preparation, with fresh ingredients, seasonal cooking that anchors us, that lets us live in harmony with the rhythms of the Earth.

Cooking Articles

Flavor Profiles
What seasonings to use when Chefs talk about the “flavor profile” for a dish, meaning a combination of ingredients that defines the character and perhaps origin of the dish, identifying it as Italian or Mexican or Creole. As beginning cooks, we don’t know when to use rosemary or sage, much less coriander or turmeric. And when would we ever use fenugreek?

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Quick-cooked cabbage won’t foul the senses
by Linda Hoffman This column appeared in The Coloradoan on February 25, 2009. A versatile and delicious winter vegetable is the lowly cabbage, the smelly vegetable we remember from childhood, usually boiled into limp, unappetizing submission.

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Don’t be a chicken – try something new
by Linda Hoffman This column appeared in The Coloradoan on March 4, 2009. California strawberries have been appearing in the produce section recently, many of them organic and offered at a price close to that of conventional berries.

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