SOLD OUT - WAITING LIST ONLY
Join Chef Pascale Beale at Buttonwood Winery in the beautiful Santa Ynez Valley for a very special cooking class and lunch.
~ Spring pea and asparagus soup with pesto crostini
~ Slow Roasted Salmon with a Lemon-Olive-Herb Salsa
Served with a Baby Gem, Arugula and Watermelon Radish salad
And a Spinach-Nut Tabouleh
~ Individual Berry Pavlovas
The three course meal cooking demo and lunch will be held in Buttonwoods newly restored, charming private dining building surrounded by rolling hills and vineyards. A subscription to Pascale Beale's food memoir, 9 x 12: Culinary Adventures in a Small Kitchen will also be included with each ticket for this event.
Tickets for this event are available through Buttonwood Winery.
Pascale Beale from Pascale's Kitchen, Sandra Adu Zelli from Gipsy Hill Bakery, Jessica Foster from Jessica Foster Confections and Judi Muller from judit. m. designs join forces once again to present their annual Spring Fling. A day of delicious treats, tasting and shopping. Find fabulous gifts for your home, for you and for Mother's Day.
For more details please call 805 965 5112 (If you receive the Pascale's Kitchen Newsletter you will receive your invitation to this event shortly.)
Tickets can be purchased through (Taste of Santa Barbara - tickets will be live after March 31st)
Enjoy an unforgettable evening that will transport you to the French countryside of Provence! Join the Two Baking Brits (Chef's Pascale Beale and Sandra Adu Zelli) for a five-course Provençal-inspired dinner at Cheese Shop Santa Barbara featuring local produce. A local winery will be pairing their beautiful wines with each course and there will be stories of Julia Child.
A portion of the proceeds from the Taste of Santa Barbara will benefit the Santa Barbara Culinary Experience in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts.
Attendees must be 21 years of age or older with a valid photo ID to enter this event.
1st Course
Mediterranean Hors D'Oeuvres
2nd Course
Spring Pea and Asparagus Soup
3rd Course
Slow Roasted Salmon Nicoise Style with Fingerling Potatoes, Haricots Verts, and Caramelized Tomatoes
4th Course
Plateau de Fromage (Cheese boards and accompaniments)
5th Course
Tarte au Citron (Lemon Tart)