Menu to Include: Roasted Ratatouille Pasta Salad; Tomato, Corn, Leek and Potato Gratin; Warm Cannellini Bean Ragout; Very Berry Clafoutis
Menu to Include: Frittata with Garlic Greens and Feta; Grilled Zucchini with Black Olive Vinaigrette; Greek Island Grilled Bread, Tomato and Cucumber Salad; Zucchini and Corn Pancakes with Greek Yogurt and Honey; Bakalava
Menu to Include: Tacos with Lime-Chipotle Sauce; Spicy White Bean Burritos with Green Rice and Pepitas; Swiss Chard and Caramelized Onion Quesadillas; Grilled Corn and Roasted Tomato Salsa; Blueberry Tres Leche Cake
Menu to Include: Herbed Chickpea Flour Pancakes; Garden Frittatas; Quinoa and Melted Leek Stuffed Portobello; Blueberry Buckle
Menu to Feature: Focaccia with Artisan cheese & Pickled Vegetables; White Beans & Artichoke Hearts with Chard; Braised Fingerlings with Kale Salad; Double Good Blueberry Pie
Menu to Feature: Japanese Vegetable Pancakes; Spicy Ginger Peanut Noodles; Spicy Stir-fried Green Beans; Cider-Braised Bok Choy; Gingery Strawberry-Rhubarb Crisp
One of the most colorful cuisines, full of intense flavors and spices, we delve into the cooking secrets of this Southeast Asian 7,000-island nation. The combination of fresh and vibrant ingredients - chilies, garlic, shallots, lemongrass, and lemon basil - is what helps make this food so spectacular.
Menu to include: Vegetable & Tofu Salad with Peanut Sauce, Shrimp in Sweet-Sour Sauce, Stir-Fried Bok Choy & Mushrooms with Garlic, Jasmine Rice, Green Apple & Nutmeg Chutney, Pumpkin Coconut Pudding
The recipes for this class are inspired by a New Indian Cuisine cookbook by Deepa Thomas. Raised in New Delhi, but settling in California after marriage in 1973, Deepa has deconstructed and reinvented her native cuisine for Americans. The recipes are simple and nutrient-packed without sacrificing the rich flavors of her Indian homeland.
Meal to include: Curry Popcorn, Red Lentil Stew, Karnataka Coconut Vegetable Curry, Radish Raita, Red Cabbage & Citrus Coleslaw, Lemon Peanut Rice, Chia Pudding with Roasted Blueberries
Modern Israeli food is ‘hot’ these days. Using a plenitude of fresh vegetables, meals are served in an easy, informal manner on small plates. When we cook together, we explore Israeli ingredients like tahini, za’ater, labneh cheese and make several hummus variations.
Menu to include: Hummus Tehina, Beets with Tehina, Sumac-Onion Israeli Salad, Traditional Tabbouleh, Quinoa & Mint Tabbouleh, Moroccan Carrots, Potato Salad, Mujadara, Fried Eggplant, Rugelach
The focus of our Italian class is based on the cuisine of the Piedmont, a region tucked away among the Alps and river valleys of northwestern Italy. The birthplace of the Slow Food movement, we learn how the pursuit of traditional cooking methods using indigenous, sustainable ingredients sparked a world culinary movement. We cook classic Piedmont recipes.
Menu to include: Escarole & Fennel Salad, Gnocchi di Somola, Piedmont-Style Veal with Hazelnut Sauce, Sweet & Sour Red Cabbage, Cornmeal Biscuits with Sauteed Apples
Be good to the land and the land will be good to you.
Philip James JONES, FARM FOUNDER, 1821-1912