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S E C T I O N 2 & New restaurants, recipe ideas, and profiles of local chefs. ■ May 5, 2010 Al so i n si d e Class Gui d e 24|Calendar 24|Cl a s s ifieds Rising star ★★★★ H ailey Kehoe of Atherton prefers shopping the farmers’ market to cruising the mall. She reads “Cook’s Illustrated” magazine instead of “Seventeen.” Her favorite TV program is “Iron Chef.” At 16, Hailey has her eyes on the prize. She wants to be a chef. It started early for Hailey. When she was a toddler, she didn’t watch “Barney.” It was “No, mommy, I want to watch the ‘bam’ man” — referring to celebrity chef Emeril Lagasse’s TV program. When starting to read, Hailey pored over the labels on food packages, says her mother, Betsy Kehoe. Did this child come from a family of foodies? No. “I’m no gourmet, but I’m learning from her,” says Betsy. 27 At home in Atherton, Hailey Kehoe spoons lemon, butter and wine sauce over homemade lemon ravioli filled with lobster and ricotta cheese. Teenage chef starts her own catering business Hailey lives in Atherton with her parents, Patrick and Betsy Kehoe. She graduated from Nativity School and is a junior at St. Francis High School in Mountain View, where she plays varsity water polo. She plans to attend culinary school after graduation, and visited the Culinary Institute of America in Hyde Park, New York, and Johnson & Wales College of Culinary Arts in Providence, Rhode Island, during spring break. This summer she will attend week-long “Career Camps” at both schools. Since the water polo season ended at St. Francis last fall, Hailey has concentrated on cooking. She cooks dinner for her parents every night (her mom does the dishes) and shops for food on Saturdays at the farmers’ Jane Knoerle Almanac Lifestyles Editor Michelle Le Almanac Photographer market at College of San Mateo. “It’s my favorite place to go in the whole world. You can find every specialty food in season.” Hailey Kehoe, caterer Hailey launched a catering business, called Culinartist, in January. It came about when a friend of her mother sampled appetizers Hailey had made for a Christmas party. Crickette Brown Glad was so impressed she asked Hailey if she would like to cater a dinner party at her home in Hillsborough. There was a special requirement, however: The menu had to be gluten-free. A gluten-free diet is completely free of foods containing gluten, such as wheat, barley and oats. Some of the most frequently used grains and starches in a gluten-free diet are corn, potatoes, rice, tapioca, buckwheat, millet and quinoa. Hailey says she researched everything she could find about gluten-free foods, and came up with a multi-course menu for 10 people. The dinner included: pizza Margherita, Sicilian blood orange salad, pasta carbonara, veal Marsala, winter root vegetables, and chocolate orange mousse. The linguine was made with quinoa and the veal was breaded in rice flour. There were many sophisticated ingredients in the menu: Mimolette cheese and black truffles in the salad, pancetta and quail egg in the pasta, and a wine and See rising star, page 23 May 5, 2010 ■ The Almanac ■ 21

The Almanac

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