Category Archives: Events & Classes
New Classes 2022
Happy New Year to all!
Unfortunately, we are still dealing with a pandemic and since infections & hospitalizations are on the rise Cal State Fullerton’s Arboretum has decided not to host indoor classes at this time. We are trying to arrange ‘al fresco’ cooking classes but for comfort (weather-wise) they won’t be offered until a little later in the spring. But we WILL be back, patience for good food!
In the meantime, I’ve been falling back on my other love, Edible Gardening. Most of you know I’ve been gardening for over 20 years. Last year I was asked by a local (Oceanside) college to teach online Zoom classes in vegetable gardening. They are going so well we decided to add more Edible Gardening classes this winter/spring. I will add those to my website when registration is live. I’ve also added extra classes to my own company, Debs Kitchen, classes are 2-2 ½ hours in length with the last half hour dedicated to sharing a recipe. I hope you’ll join me.
Farm Tours Update
YES! Spring tours will be back! Mary & I are in the process of setting up some new, local, So. Cal farm tours & educational seminars & tastings. Send us an email on what you’d like to see, do, taste!
Debs Kitchen Winter Classes
On Line Classes begin Jan 29
Registration is live! For the moment, all classes will be Zoom classes

Register Here for all Classes
Debs Kitchen Class Registration
Sign Up for Current Class Schedule
Growing produce from Seeds, Seed Starting Basics
Jan. 29th 11:00-1:00, $30.00
Growing Cut Flowers in Your Vegetable Garden & How to Use Edible Flowers in Cooking
Feb. 5th 11:00 – 1:30, $40.00
Growing a Spring Salad Garden & Salad Harvest Demo
Feb. 26th 11:00 – 1:30, $40.00
Organic Vegetable Gardening & Cooking Demo
March 26 11:00 – 1:30, $40.00
The Mushroom Farm Tour
We are all scheduled for our first local farm tour for 2021! Join us for farm, food & fun.
No transportation is provided, we suggest carpooling as much as possible. Please wear sturdy, flat shoes, this is a real farm and perhaps carry a hat just in case, Sept. can be warm if we’re out in the sun at all.
Hello Fall!
Gordon Skagit Pumpkin Farms
It’s starting to feel like fall, I’m sure hoping all the hot days are behind us, they’re not my favorite!
I still have great looking tomatoes in the garden and some seasonal herbs, my summer lettuce is going to seed so it’s time to get busy with my fall/winter garden. Actually I’m a little late but we decided to drive up the coast just to get a break. Now it’s time to focus before the ground gets too cool.
I’m working on a new Debs Kitchen Garden newsletter which I’ll begin sending out on opposite weeks of the regular newsletter. I have some appointments left if you need a little advice on getting your own winter garden growing. In the meantime here are some pumpkin/squash recipes for you because I know many of you just can’t get enough pumpkin! Mangia!
Pumpkin Risotto
Serves 4
- 1 qt. homemade or low-sodium chicken or vegetable stock
- 1 cup pumpkin purée (not pumpkin pie filling)
- Sea salt and pepper
- ½ teaspoon ground nutmeg, or 6 to 10 scrapes on a grater from a whole nutmeg
- 8 tablespoons (4 ounces) unsalted butter
- 8 ounces shallots (7 to 8), minced
- 1 ¾ cups carnaroli, vialone nano rice, you could also use an arborio rice
- 1 ½ cups dry white wine
- 1 ¼ cups grated Parmesan cheese
- 6-10 sage leaves, finely chopped (optional)
Place the stock, pumpkin, nutmeg, a sprinkling of salt and pepper in a medium saucepan over high heat, Stir to combine and bring to a gentle boil. Reduce the heat to a simmer.
In a large, deep pan add the butter, and melt over medium heat. Add the shallots and cook, stirring until they are translucent. Add the rice and stir until each grain is coated in fat, 2 to 3 minutes. Reduce the heat to low. Add the wine or vermouth and cook, stirring constantly, until it is absorbed.
Add 1/2 cup of the pumpkin stock mixture and stir constantly until absorbed. Add the remaining stock mixture, 1/2 cup at a time, stirring constantly after each addition and adding the next amount only after the previous one is fully absorbed by the rice.
After you have used about 4 1/2 to 5 cups of the stock mixture taste the rice to determine if it is al dente. Continue to add more stock, if necessary, to reach al dente.
Stir in the cheese and sage if using. Serve immediately.
Instant Pot Pumpkin Purée
Yield about 2 cups
- 1 ½ cups water
- 1 (3- to 4-pound) sugar or pie pumpkin*
Wash and dry the pumpkin Remove the top and then cut in half lengthwise. (You can remove the seeds now or wait until the squash is cooked and scoop them out).
Set a wire rack in a 6-quart or larger electric pressure cooker or Instant Pot. Add the water. Place the pumpkin cut-side up on the rack. Lock on the lid and make sure the pressure valve is set to seal. Set the cook time for 15 minutes at high pressure.
When the cook time is up, let the pressure cooker naturally release pressure for 5 minutes. Quick release any remaining pressure. Open the pressure cooker and check the texture of the pumpkin. The pumpkin flesh should be fork tender. If it's not, cook for 5 minutes more at high pressure, repeating the 5 minute natural release. Transfer the pumpkin to a cutting board until cool enough to handle.
Fit a large fine-mesh strainer over a bowl or line a regular colander with cheesecloth first. Cut the pumpkin in half. Remove any remaining seeds. Scrape the pumpkin flesh away from the skin and place in the strainer or colander. Using the back of a spoon, press on the pumpkin firmly to remove excess liquid. Set aside to drain for 1 hour.
Transfer the drained pumpkin to the bowl of a food processor fitted with the blade attachment. Blend until smooth, about 1 minute. Measure into 16-ounce portions, about 2 cups each. If any pumpkin remains, use it in smoothies.
*Pumpkin substitute: If you can't find a sugar pumpkin, use 2 acorn squash instead, 3 to 4 pounds total.
Storage: Keep the purée in the refrigerator for up to 2 days or place the fully cooled purée into a plastic freezer bag. Flatten and freeze for up to 3 months. Thaw in the refrigerator overnight before using.
Maple Roasted Brussels Sprouts with Squash
- 1 pound butternut squash peeled and diced into 1/2-inch cubes
- 1 pound Brussels sprouts ends cut off and halved (if they are large, cut in quarters)
- 4 slices thick-cut bacon diced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage
- Sea salt and fresh ground pepper to taste
- 1/2 cup halved pecans, optional
- FOR THE MAPLE GLAZE
- 3 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Sea salt and fresh ground pepper to taste
Preheat oven to 425°.
Line a large baking sheet with parchment paper or foil and set aside.
In a large mixing bowl combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, sage, salt, and pepper; mix until thoroughly incorporated.
Transfer veggies to prepared baking sheet and roast for 30 to 35 minutes, stirring around halfway through cooking.
In the last 7 minutes, add pecans, if using
In a small saucepan whisk together maple syrup, balsamic vinegar, olive oil, salt, and pepper.
Set saucepan over medium heat and bring to a simmer; stirring often, simmer for 3 to 4 minutes or until reduced and syrupy.
Take veggies out of the oven and toss with prepared glaze.
Arrange on a large plate or bowl and serve.
Lemon Roast Chicken with Delicata Squash
- 1 whole chicken, cut up
- 3 small Delicata squash (about 1½ pounds), halved lengthwise, seeds removed
- 1 medium onion, chopped
- 2 Meyer lemons, zested and juiced
- 3 tablespoons extra-virgin olive oil
- Sea salt and pepper
- 3 sprigs fresh sage
- Meyer lemon wedges, for serving
- Fresh thyme and sage sprigs, for serving
Preheat oven to 450°.
Line a baking sheet with parchment paper or foil. Place the chicken and squash on the parchment. Toss the squash and onions with oil and place on the baking sheet with the chicken. Rub the chicken with oil, pour the lemon juice overall, sprinkle with zest and season with sea salt and pepper. Chop half the sage and sprinkle over both chicken and squash-onion mixture. Sprinkle zest over the chicken.
Roast the chicken and squash for 30–40 minutes, or until an instant read thermometer registers 165° at the thickest part of the thighs and the squash is cooked through and fork tender, while the onions are softened and slightly charred around the edges.
Transfer the chicken and squash to a serving platter, garnish with lemon wedges, thyme and sage, serve right away.
Caramel Pumpkin Pots du Crème
- 2 cups heavy cream
- 5 large egg yolks
- 1/4 cup plus sugar
- Pinch of sea salt
- 1/2 cup plus two tablespoons of pumpkin puree
- 1/4 cup caramel sauce
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla
In a medium saucepan, bring heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. Put aside and let cool for five minutes.
In a medium heatproof bowl, whisk the egg yolks. Add 1/4 cup of heated cream mixture to egg mixture and whisk to combine. Continue adding cream mixture in 1/4 cup increments to eggs until the two are fully combined. Place fully combined mixture back into saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes.
Add remaining ingredients and stir to combine. Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the finished custard through a strainer.
Refrigerate until chilled about 2 hours.
To serve warm: Let the pots de crème stand at room temperature for 15-20 minutes prior to serving.
Serve with a dollop of whipped cream.
San Diego County Farm Tour
Sat, April 18th
10:30-4
$125.00
Debs Kitchen
&
California Greek Girl
Mountain Meadow Mushroom Farm, Escondido
Farm Tour!
Do you know how mushrooms grow? You’ll learn everything about mushrooms that you need to know! Did you know that mushrooms are a nutrient dense food? Good for you!
Here’s a link to their website for more info
Mountain Meadow Mushroom Farm
Here’s a blog post about the farm & yummy Mushroom Risotto recipe from Mary at California Greek Girl
Mushroom Risotto
Next we’ll head over to
North County Olive Oil Co. and meet Sue Rober at her Sunshine Gardens location where we will taste and experience their True California Olive Oils with style.
Their vision is to share with you their experience in the California olive oil industry. They have selected a portfolio of top producers who make both extra virgin olive oils and vinegars from California olives and grapes. They represent a variety of regions which offer unique styles from many varietals and cultivars of local California olives. We look for producers that promote sustainable practices in the grove and throughout their day to day practices.
Our Olive Oil Tastings offer a unique experience created around a variety of artisan producers of California extra virgin oil, wine and specialty artisan products.
A cooking demo & lunch will be served by
Chef Debbi & Chef Mary
Menu*
Cheese Platter with Seasonal Vegetables & Fruit
Winter Salad with Pixie Tangerines
Mushroom Risotto
Road Home Brownies
One glass of wine will be served with lunch.
Lemonade & Spring Water will be available.
Don’t miss the great swag bags that you’ll get to take home!
We encourage car pooling, need a ride or want to provide a ride?
Get in touch with Chef Debbi here
debbi@debskitchen.com
Now taking reservations
Sponsored by Melissa’s Produce
Holiday Entertaining
Hands On Fun at Rancho los Alamitos
Food Crafting with Chef Debbi
& Debs Kitchen
Saturday, Oct 12th
10:00 am– 12:30
Adults $75.00
Children* ages 10-14 $35.00
*Children must be accompanied by an adult.
By reservation only
Click below for reservations or call or email
562-431-3541 or info@rancholosalamitos.org
Reservations close Mon. Oct 7th
Enjoy a fun-filled autumn morning with family at the beautiful
Rancho Los Alamitos Historic Ranch & Gardens.
Learn together to make (& take)
Gifts from the Garden.
For the adults to make and take:
Herbal Salt Tin
Cranberry Vinegar
Meyer Lemon Infused Olive Oil
Peppermint-Lavender Room Spray
Holiday Stovetop Potpourri
For the Kids to make and take:
Peppermint Biscotti in a Jar
Strawberry Mint Mojito Mocktail
A seasonal salad will be served with a
Cranberry-Lemon Vinaigrette prepared by Chef Debbi.
Special thanks to Melissa’s Produce for donating event supplies.
Farm, Food & Wine Tour 2017
Highlights from our annual Farm, Food & Wine Tour from 2017. Thanks everyone for joining us! We’re sold out for this year but save the date for Oct 23-25, 2020.
Flashback BBQ
This cooking class demo is being held at a private home, everyone’s invited! Address will be given upon paid reservation. North Long Beach area
Saturday, June 22
4:00 – 7:00
$60.00
BYOB
Menu
Chef Debbi’s Pickled Vegetables
Grilled Artichokes with Walt’s Wharf Dip
Sweet ‘n Sour Surf and Turf Kabobs
Cold Green Bean, Tomato and Watermelon Radish Salad
Pineapple Upside Down Cake
Register here for Credit Card
If you prefer to pay by check,
Contact Debbi @ 562-243-3926 or info@debskitchen.com
Rancho Los Alamitos
Chef Debbi returns to the Rancho! We’ve been waiting a long time to bring our classes back to Rancho los Alamitos. We’ve schedule our first class for Sat. June 8th, we’re going to pickle!
Saturday, June 8, 2019
9:30 am – 12:30 pm
$75 Future member/ $65 per RLA member
Advance Reservations Required, Reservations close 5/27/19
Join us at Rancho Los Alamitos for a hands-on class on the basics of pickling and fermenting vegetables from your garden or the farmers’ market. In this class, you will make two kinds of pickled vegetables and a jar of sauerkraut. (If you think that you don’t like sauerkraut, wait until you try your own!) This is a refrigerator-style pickling where no water bath canning is necessary. Chef Debbi will demonstrate techniques, discuss food safety and the basics of canning pickles in brine. Each participant will prepare and take home three jars of their very own preserved produce.
The class is suitable for adults and interested teens. Reservations are required. Parking is limited at Rancho Los Alamitos, so car-pooling is encouraged and appreciated.
Sponsored by
March Demo Cooking Class
We’ve Moved!
Join us in our new home at Chef Tech in Bixby Knolls, Long Beach with owner Chef Teri.
We now have a full kitchen with tables & chairs and lots of room. We look forward to seeing you there soon! See new address at the bottom of the class menu, (you do not need to have a pay-pal account). You can sign up with Chef Debbi (call me, 562-243-3926) or click on the pay-pal button below. There is a small service charge for using pay-pal but you can always mail me a check. Classes are pre-paid reservations and cancellations are 100% refundable up to 3 days prior to class.
March Menu
Wed. March 20th
6:30 – 8:30PM
Spanish Tomato Toast
Romaine Heart Salad with Marinated Olives, Hearts of Palm, Tangerines &
Shaved Manchego
Spring Asparagus, Shrimp & Scallop Paella
Individual Strawberry Cheesecakes
NEW LOCATION!
Chef Tech Cooking School
3842 Atlantic Avenue
Long Beach, CA 90807
See April class date & menu by clicking on the month.
By Reservation Only, Sign up below
$55.00
(562) 243-3926
Or
Debskitchen.com
info@debskitchen.com
Enjoy larger portions, Tables & More
Sponsored by
