Bea Beasley set out to make her part-time avocation her full-time vocation after a stellar career in corporate management. Her culinary career began with her graduation from the distinguished California Culinary Academy at the top of her class. Within two months she was traveling the country as Executive Chef and Operating Manager of Chateau St. Jean Winery’s elegant private railcars. She has become a sought-after event planner, culinary consultant, guest chef, writer, caterer and instructor locally and nationally.

Bea Beasley & Company, her catering, consulting and event management firm produces small and large-scale events. Known for her incredible versatility in the planning and preparation of virtually any of the world’s most exotic and sought-after culinary pleasures, Beasley specializes in what she refers to as “global cuisine.” Her expertise in the creation of authentic and adapted dishes from nearly every continent contributed to her receiving the America’s Top Black Chefs Award and being honored on two occasions as featured chef at Walt Disney World’s Epcot Center in Orlando, Florida.

Bea began sharing her love of teaching at her Cooking In The Vineyard culinary center where she conducts cooking classes and workshops. She has been a guest chef instructor at Gelson’s in southern California, Sonoma’s Ramekins, Sur La Table in San Francisco, and is currently an adjunct instructor in the Culinary Arts Department at the Santa Rosa Junior College in Santa Rosa, California. In addition to her wide-ranging expertise, versatility and affable manner, she is known for her extensive library consisting of over 3,000 culinary books.

Her newest venture, BB’s Global Barbecues, a division of Bea Beasley & Company, was launched in 1996 and features international and American regional barbecue menus.

Bea has been featured in Sonoma Business, Wine Country, Practical Winery & Vineyard, Catering Today, Food Arts, The Good Life and American Visions magazines.

An esteemed member of national and regional culinary organizations and a featured expert in magazine articles, on radio, and on the nationally syndicated TV Food Network, Beasley maintains headquarters in Sonoma County, in the heart of California’s world-renowned wine country.

• Recipes by Bea Beasley
• Asparagus Risotto with Spring Onions, Lemon and Chives
• Avocado-Lime Crème Fraîche
• Balsamic-Port Glaze
• Butternut Squash Soup
• Chilled Sweet Corn Soup with Avocado-Lime Crème Fraîche
• Cool Cucumber-Avocado Soup
• Corn and Potato Salad with Arugula
• Dried Plum and Currant Compote
• Dukkah
• Farmer’s Market Green Salad
• Garden Vegetable Gazpacho with Spicy Tomato Ice
• Great Guacamole with Sprouted Corn Tortilla Chips
• Greens ‘N Things Stuffed Mushrooms
• Grilled Chicken Souvlaki with Dried Tomatoes and Tzatziki
• Grilled Salmon and Lemons
• Harissa
• Heirloom Tomato Sandwich
• Micro Greens with Thyme-Roasted Walnuts, Goat Cheese Mouse, Mango Gastrique and Port-Balsamic Glaze
• Mixed Berries with Sweet Ricotta
• Muhammara
• Orange Cauliflower-Leek Soup
• Peach Iced Tea
• Quick Thai Green Curry with Fish
• Roast Curried Nuts
• Sautéed Butternut Squash with Pancetta and Golden Raisins
• Smoked Salmon Canapé
• Strawberry Soup with Prosecco and Pound Cake Croutons
• Super Energy Trail Mix
• The Heirloom Tomato Gazpacho Buffet
• Tropical Berry Iced Tea
• Uncomplicated White Clam Sauce
• Za’atar Spice Blend
• Zucchini “Fettuccini” with Pistachio Pesto

Bea’s Columns