Join us for a unique Culinary Event and Cookbook Signing on Wednesday, October 5th
Time: 11:00-1:00
Cost $45.00 per person
Chef Debbi Dubbs will be teaching this Fall inspired menu, with a cooking – technique you can all take home and try. Join us for lunch at the Flower Fields, and enjoy our highlighted local artisans.
Menu:
Pan-Roast Chicken with Porcini Bucatini
Classic Panzanella Salad
Homemade Chocolate Biscotti
Her cookbook, ‘What’s in Your Pantry”, will be available for signing.
Seal Beach tasting room
June 23rd
Thur, 6:30 – 8:30
Tuscan Al Fresco Dinner
Artichoke Pesto Bruschetta
Tuscan Summer Salad Gigante White Beans with Roasted Red Bell Peppers
Pork Tenderloin Stuffed with Sundried Tomatoes, Goat Cheese, Basil & Toasted Pine Nuts
Bucatini with Porcini Mushroom Sauce
Rustic Berry Tart
When I got my first community garden, the city had to run an ad to get people interested in gardening. That was 20 yrs ago, today we have a 3 year waiting list for available plots.
The first thing I did was research, which I love to do, on the best way to grow organic vegetables. The one book I kept going back to was ‘Square Foot Gardening’ by Mel Bartholomew, an engineer who redesigned the backyard garden in order to grow more vegetables in a smaller space. We all learned to garden from books and farmers who grew in large spaces on large farms, we don’t need to use their methods in our little backyards.
Mel’s design was basic, a 4 x 4’ raised bed with 6” sides (or taller) set upon landscape fabric to prevent weed or grass growth, other materials could also be used, then filled with equal portions of vermiculite, peat moss and compost and then divided into 16 one foot spaces. In each space Mel created a planting guide depending on the recommended space for each seed. Such as corn gets 1’ space to itself and so do tomatoes because they are large plants, smaller veggies can be planted 4, 16 or 18 to a square. We can help you understand that, we’ll be talking about Square Foot Gardening this Sat, May 14 at 10 a.m. at The Plant Stand in Costa Mesa.
Here is the sauce class you have all been asking for!
All sauces are are variations of French Cuisine’s ‘Mother Sauces’. We’ll share the most basic sauces and their variations and how best to adapt them to easy everyday cooking.
Winter Green Salad with Apples, Cranberries & Walnuts
Pomegranate French Style Vinaigrette, Pomegranate Vinegar
Seared White Fish with Lemon Olive Oil Dill Sauce
With White Wine Poached Seasonal Vegetables, Lemon Olive Oil
Irish Mac & Cheese with Smoked Bacon Au Gratin, Hickory Smoked Olive Oil
Minted Shortcakes with Grand Marnier Strawberry Sauce, Orange Olive Oil
