A Bit about Bea!

Award Winning Chef, Consultant, Caterer, and Teacher

After a stellar career in corporate management, Bea Beasley set out to make her part-time avocation her full-time vocation

Beasley’s culinary career began with her graduation from the distinguished California Culinary Academy in San Francisco at the top of her class. Soon after, she traveled the country as chef and events manager on Chateau St. Jean Winery’s elegant private railcars. She has become a sought-after culinary consultant, guest chef instructor, and caterer locally and nationally.

Bea Beasley & Company, her catering, consulting and event management firm produces events that feature the cuisines and culinary traditions of many nations, as well as most regions of the United States. Her mastery of the grill led to BB’s Global Barbecues, a specialty division of her catering service, featuring international and American regional barbecue menus.

Known for her versatility in preparing some of the world’s most sought-after culinary pleasures, Bea specializes in what she refers to as “soulful global cuisine.” Her expertise in creating authentic and adapted dishes from nearly every continent contributed to her receiving the America’s Top Black Chef Award. On two occasions, Walt Disney World’s Epcot Center in Orlando, Florida honored her as featured chef.

Bea is an adjunct chef instructor in the Culinary Arts Department at Santa Rosa Junior College in Santa Rosa, California. She also shares her love of teaching at her test kitchen and culinary classroom where she conducts cooking classes, workshops and recipe tests. In addition to her wide-ranging expertise and versatility, Bea has an extensive library consisting of over 3,000 culinary books.

In addition to contributing to 50+Fabulous as the Culinary Expert, Beasley has been featured on the nationally syndicated TV Food Network, on radio and in newspapers and magazine including the Press Democrat, Sonoma Business, Wine Country, Practical Winery & Vineyard, Catering Today, Food Arts, The Good Life, American Visions and Santa Rosa magazines. Beasley maintains headquarters in Sonoma County in the heart of California’s world-renowned wine country.

Check out Bea's Cooking Classes!

• Recipes by Bea Beasley
• Asparagus Risotto with Spring Onions, Lemon and Chives
• Avocado Tartar Sauce
• Avocado-Lime Crème Fraîche
• Balsamic-Port Glaze
• Balsamic-Port Glaze
• Basic Hot Chocolate
• Basil Oil
• Bea’s Decadent Chocolate Truffles
• Braised Red Cabbage with Cranberries
• Butternut Squash Soup
• Chana Masala (Spicy Chickpea Curry)
• Chilled Sweet Corn Soup with Avocado-Lime Crème Fraîche
• Chopped Vegetable Sauce
• Cool Cucumber-Avocado Soup
• Corn and Potato Salad with Arugula
• Corn and Potato Salad with Arugula
• Crab and Asparagus Louie
• Curry Oil
• Dried Plum and Currant Compote
• Dried Stone Fruit and Almond “Relish”
• Dukkah
• Farmer’s Market Green Salad
• Garden Vegetable Gazpacho with Spicy Tomato Ice
• Ginger-Apricot Sauce
• 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
• Hot and Spicy Cider
• Micro Greens with Thyme-Roasted Walnuts, Goat Cheese Mouse, Mango Gastrique and Port-Balsamic Glaze
• Mixed Berries with Sweet Ricotta
• Moroccan-Spiced Vegetable Stew
• Muhammara
• My Chai
• Orange Cauliflower-Leek Soup
• Peach Iced Tea
• Perfect Roast Spring Chicken
• Pinchitos Morunos
• Quick Thai Green Curry with Fish
• Roast Curried Nuts
• Rum-Ginger Marshmallows
• Sausage and Kale Soup
• Sautéed Butternut Squash with Pancetta and Golden Raisins
• Sautéed Spinach, Romaine and Escarole with Raisins and Pine Nuts
• Smoked Salmon Canapé
• Spicy Eggplant, Tomato and Black Olive Sauce
• Strawberry Soup with Prosecco and Pound Cake Croutons
• Super Energy Trail Mix
• Sweet Meyer Lemon Crème Fraîche
• Thai-Spiced Sweet Potato Chowder
• The Heirloom Tomato Gazpacho Buffet
• Tomato Oil
• Tropical Berry Iced Tea
• Uncomplicated White Clam Sauce
• Warm Farro Salad with Roasted Sweet Potato and Pecans
• Warm Thai Cabbage Salad with Shitake Mushrooms
• White Bean and Escarole Soup
• Wild Rice Stuffing
• Za’atar Spice Blend
• Zucchini “Fettuccini” with Pistachio Pesto

Bea’s Columns