Join Pascale for a very special hands-on cooking class preparing a seasonal spring lunch. This class is limited to 8 participants.
Cherry and Baby Tomato Salad with Lemon, Basil and Mint
Roasted Local White Fish with Herb Pesto and Braised Spring Vegetables
Stand Up Strawberry Tart
Join Pascale Beale at the lucious Santa Barbara Farmer's Market for some spring time shopping. Pick up a copy of her book and speak to the farmers that inspired much of her new book, Les Fruits. Take home some tasty treats from all these fine purveyors of beautiful seasonal vegetables and fruits and try a recipe from Pascale's book.
Join Pascale for a special hands-on cooking class.
Today's menu is:
Tarte Soleil with Herb Garden Salad
Roasted Zucchini Terrine with Feta, Lemon and yogurt
Za'atar Roasted Eggplants with Tahini Herb Coulis
Lemon Verbena Pots de Creme with Pistachio Rose Meringues
Join winemaker Karen Steinwachs and Pascale Beale, for a farm-to-table cooking demonstration and very special picnic lunch in the vineyard at Buttonwood's pond prepared by Pascale, local chef, food writer and cookbook author. The lunch includes wine pairings.
Reservations can be made directly through Buttonwood Winery at 805 688 3032
Join Pascale in a hands on cooking class to make the following scrumptious dishes:
Salmon Rillettes with home made grilled toasts
Whole Roasted Chickens with Apricots and Almonds
Harricots Verts Salad
Individual Cherry and Apricot Clafoutis
Join Pascale for a one day, hands-on, bread-making workshop. Each participant will learn how to use starters to make Tartine Bakery style loaves.
Participants will learn how to make a classic light sourdough boule, an olive-almond whole wheat bread and a pistachio-herb-shallot bread. The class is divided into two parts. In the morning students will learn how to feed a starter, make the dough, shape the dough and basic bread making techniques. A series of 7 instructional videos are also shown during the morning session. In the afternoon session, students will learn to score and bake the bread. This will be followed by a bread tasting with cheese and salads.
Students will also receive the following to take home with them:
A copy of the Tartine Bread Book by Chad Robertson
A Lodge 2 Part Cast-Iron Combo Cooker
Homemade Starter to make your own bread
Freshly Baked Bread from the Class