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Chef Martin Lopez Judging the Bite of Seattle Venues, with Univision in toe. Watch out for more from this year's Bite of Seattle. 

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Chef Martin Lopez has had the great honor to MC and Host many food events over the years with Chef Casey Shiller. Not only that, but now they are teaching together at one of the best Culinary School in the USA. Forest Park Community College bring all your baking and culinary dreams a reality.

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Classic Crepe

Ingredients: 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter * Butter, for coating the pan Directions: In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have c

Spanish~Mexican Natilla

Makes 6 servings INGREDIENTS: 4 cups (1 L) whole milk 2-inch (5-cm) strip lemon zest 1 cinnamon stick 1/4 tsp (1.25 ml) salt 3/4 cup (180 ml) granulated sugar 4 large eggs, separated 1/4 cup (60 ml) cornstarch 1 tsp (5 ml) vanilla extract Ground cinnamon, for garnish (optional) Ground nutmeg, for garnish (optional) Shortbread cookies or fruit (optional) DIRECTIONS: Pour 1/2 cup of milk into a medium mixing bowl. Add the egg yolks and cornstarch to the same bowl and whisk well. Continue whisking until the mixture seems smooth and the contents are evenly distributed. Pour the remaining milk in a medium saucepan. Add the lemon zest, sugar, cinnamon stick, and salt to the same saucepan, then set

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