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Category Archives: Events & Classes

March Cooking Class

3 / 15 / 163 / 15 / 16

TOOC LOGO

Demo Cooking Class

We still have some spaces for our March 24th class! Sign up today!

March Menu

Leek, Goat Cheese & Olive Tart-Bill Granger

Leek Tart with Goat Cheese & Olives

Pork Scallopini with Leek Caper Vinaigrette

Olive Oil & Herb Roasted Winter Vegetables

Wild Mushroom Bread Pudding

Sea Salt Caramel Apple Cake in a Jar

Class Dates:

Seal Beach Tasting Room

Thursday, March 10th  SOLD OUT!

Catch the same menu on Thurs. March 24th

6:30-8:30, approximately

Call (562) 296-5421 for reservations

Header

Temecula Tasting Room

Saturday, March 12th 12 – 2, approximately

Call (866) 654-8396 for reservations

Photo: Bill Granger’s Leek Tart

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Temecula Olive Oil Tasting Room, Seal Beach Feb. Cooking Demo

2 / 2 / 161 / 22 / 17

Temecula Olive Oil Tasting Room

Seal Beach

Thur. Feb. 4th  Sold Out!! Repeat class available Thur. Feb 18th, don’t miss out!

6:30 – 8:30, approximately

Also presenting this Valentine Day menu in the

Temecula Olive Oil, Temecula Tasting Room in Old Town

Sat. Feb. 13th, 12-2 Still some spots available

See below for reservations

Beef Wellington Tarts with Mushroom Blue Cheese Sauce 800 2765

Panzanella Salad with Ca. Avocado

            A classic Italian salad with Toasted Bread Cubes

Creamy Ca. Avocado & Blood Orange Olive Oil Vinaigrette

Individual Puff Pastry Filet Mignon Tarts

with Caramelized Onion-Mushroom & Blue Cheese Sauce

Grilled Asparagus with Lemon Gremolata

            Spring asparagus with a Garlic-Lemon Dust

Strawberry Brownie Bites 

For Seal Beach Reservations please call:

562-296-5421

For Temecula Reservations please call:
951-693-0607

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January Cooking Class

1 / 7 / 16

Temecula Olive Oil Tasting Rooms

Cooking Class

-Beet and Tangerine Salad edited

Seal Beach, Main St.

Jan 14th, Thursday

6:30-8:30p.m., approximately

SOLD OUT!

2nd CLASS ADDED

WE’VE ADDED THUR., JAN 28TH

IN SEAL BEACH

CALL FOR RESERVATIONS TODAY!

DKB-12

Temecula, Old Town

Jan 16th, Saturday

12-2 p.m., approximately

Menu for both venue’s

Blue Cheese Stuffed Fried Olives with Roasted Red Pepper Dip

Tangerine, Beet & Avocado Salad

Braised Chicken Breast with White Wine Crème Fraîche Sauce
on a bed of Blanched Spinach with Bacon

Tomato Stuffed Raviolis

Meyer Lemon Cupcakes

 
10 – 20% off on all purchases the night of the class

For Seal Beach Reservations Call:
562-296-5421

For Temecula Reservations please call:
951-693-0607

Sponsored by

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Book Signing & Wine Tasting

11 / 17 / 1511 / 17 / 15

Saturday & Sunday, Nov. 21 ~ 22 Events!

logo-2

DON’T MISS THIS WEEKEND
IN TEMECULA!

Mary Platis, Author of Cooking Techniques & Recipes with Olive Oil &
Chef Debbi, Author of ‘What’s In Your Pantry’
are teaming up to bring you
Cooking From The Pantry Series!

Book Covercover-award

First stop
Temecula Olive Oil Co.
Temecula tasting Room
Cooking Class Demo-Wine Tasting & Book Signing
Sat. Nov. 21st
12 – 2 $45.00

Menu
Mediterranean Vegetables in Olive Oil
Fresh Tomato Risotto
Baby Beets and Brussels sprouts Salad
Turkey Rollatini with White Wine, Porcini Mushroom Pan Sauce
Pumpkin Olive Oil Cake with Vanilla & Fig Balsamic Compote

For Temecula Reservations please call:
951-693-0607

Second stop

Sunday, Nov 22nd
Book Signing and Wine Tasting 12 ~ 2

Sponsored by

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Temecula Cooking Demo & Book Signing

11 / 7 / 1511 / 9 / 15

Temecula Olive Oil Co., Temecula

Cooking Demo & Book Signing

Join Chef Debbi, Author of ‘What’s In Your Pantry’

and

Mary Platis, Author of Cooking Techniqes & Recipes With Olive Oil

Sat. Nov. 21st

12-2 p.m. Book Signing Immediately Following ClassBookCUTcover-award

Class Sponsored by

Mediterranean Vegetables in Olive Oil
Fresh Tomato Risotto
Baby Beets and Brussels Sprouts Salad
Turkey Rollatini with White Wine & Porcini Mushroom Pan Sauce
Pumpkin Olive Oil Cake with Vanilla and Fig Balsamic Compote 

By Reservation only, call: (866) 654-8396

NOW TAKING RESERVATIONS!

Seal Beach Tasting Room By Reservation only, call: 562-296-5421

Temecula Tasting Room Reservations, call (866) 654-8396

Classes are $45; Pre Paid Reservations only

Feel free to BYOB

 

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Holiday Gifts to Make

11 / 5 / 15
Sat. Nov. 7th
10 – 11 a.m. Free

How to Make Gifts from the Garden

Chef Debbi will also have some seasonal spices and holiday botanicals
Pick up a copy of ‘What’s In Your Pantry’ for holiday gift giving
A great hostess gift!

Join us for some conversation and a tasty bite!

The Plant Stand 
2972-A Century Place
(In the back)
Costa Mesa, Ca
(714) 966-0797

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Cooking Class

10 / 18 / 1510 / 18 / 15

Temecula Olive Oil Co., Seal Beach

November Class

Thur. Nov. 12th
6:30-8:30 (approximately)
Braciole

 

Smoked Trout Canapés with Pickled Onions and Mascarpone

Pomegranate, Bacon and Brussels Sprouts Salad

Braciole

Italian Stuffed Beef Rolls

Mushroom Bolognese

Chocolate Raspberry Linzertorte

 

10 – 20% off on all purchases the night of the class

 

 

Class Sponsored by

1logo 2004

NOW TAKING RESERVATIONS!

Seal Beach Tasting Room By Reservation only, call: 562-296-5421

Classes are $45; Pre Paid Reservations only

Feel free to BYOB

DKB-12

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Making an Herbal Wreath

9 / 25 / 15

herb wreath, garden therapy

Herb Wreath Directions

Save
Print
  • Supplies Needed:
  • Wreath frame
  • Floral wire
  • Rubber bands
  • Twist ties
  • Herb stems, leaves and flowers

Gather your supplies and choose an herb to become the base of your wreath. I chose rosemary. Using twist ties and/or floral wire begin covering your wreath base. Be patient with this process. It takes longer to do than one would think.

Here are a few different techniques. Select 2-3 different herbs and create small bunches using rubber bands. Then add each bunch to the wreath, using floral wire to secure it. Or, simply poke individual sprigs into the wreath and securing them again with floral wire.

Directions and photo’s edited from Garden Therapy

Herb wreath #1Herb Wreath #2

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The Plant Stand

9 / 20 / 159 / 20 / 15

the plant stand logo

September 26th

10 a.m. Free!

Learn To Make Fall Herb Wreath

 

photo: garden therapy

Join us for a little talk and a tasty treat!

The Plant Stand
2972-A Century Place
Costa Mesa, California 92626-4324

(714) 966-0797

DKB-12

 

 

 

 
 
 
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Santa Cruz Road Trip

6 / 23 / 157 / 9 / 15

Back to Your Roots Weekend Tour

Chef Debbi & The Debettes on the Coast

Medlock Ames sign, sm-w

The Debettes & I packed our bags and headed north for some exploratory fun. Since we have one Debette who luckily gets to live in Cambria, the southern ones and I took off for Cambria on a Fri, spent a tasty evening at Sea Chest Restaurant chatting it up with the cooks and left Sat. morning for Santa Cruz and points north.

IMG_2805

We inadvertently picked the wrong weekend as all up and down the coast there were graduations and traffic galore but we always have fun no matter what happens! We drove up 101 to just past Monterey and came over to the coast at Moss Landing. Hot and dry inland, Moss Landing was shrouded with fog (we liked that better anyway). Up hwy 1 through very crowded Santa Cruz and up to meet our friends in Pescadero at Harley Goat Farm. Since we were just about an hour behind schedule we all pulled our lunch goodies out and set up one of the picnic tables in the field next to the farm.

Lunch Group, Harley Farms, sm w

Bright and sunny with some little puffy patchy clouds the weather was perfect for an ‘out in the field’ lunch. Fresh baked bread that came with our friend George Menzelos from San Francisco, the olive oil king, and our blogger friend, Robin Ove, from Santa Cruz; George also brought some tasty bakery cookies for dessert. Salami, cheeses, smoked olives (that Robin smoked), farm fresh fruit, avocado, tomato confit and I can’t remember what else. Wine, of course, silly people! It was a lovely lunch in the middle of nowhere.

Momma Goat

We really came to see the goats and so we toured the little goat pens, the lovely patio garden and their cute gift shop filled with all things made from goat milk. I believe Harley Farms is the first to use edible flowers on top of their creamy goat cheeses.They make all sorts of products out of goat milk from ‘Baby Bum Balm’, Body Scrub, Facial Tonic to Goat Milk Liquid Soap.

 

The day is quickly getting away from us and we wanted to make one more stop at Love Apple Farm, which was about an hour away so we packed up and headed out.

More farm touring in the next issue.

 

Want to join us on a Farm, Food and Wine Tour? Our next adventure is Oct 23-25, 2015, look here for more info……Oct. Farm, Food and Wine Tour

Tomato Confit Recipe here

tomatoconfit-chez pim 2006

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What to do in your Spring Garden

3 / 31 / 15

April in the Garden

Coming Soon....

Chef Debbi will be presenting a seminar, ‘Al Fresco Mothers Day Brunch’, at the South Coast Plaza Garden Show on Sat. April 25th, 12:30 in the Mitchell Gold & Bob Williams home store. Chef will be talking about spring vegetables, edible flowers and demonstrating a ‘Microgreen and Baby Lettuce Salad with Spring Vegetables, Edible Flowers and a Pomegranate Vinaigrette’ and serving that along with a Seasonal Asparagus and Goat Cheese Tart

The seminar is free but seating is limited.

What To Do in The Spring Garden in So. California

Last Chances:

You can get another crop of spring vegetables, peas (in cooler climates), asparagus, spinach, lettuce and last chance to plant artichokes from seedlings.

Spring Potatoes
Plant from certified organic ‘seeds’.

Spring and Early Summer

Tomatoes
Plant early season, cherry, heirloom & indeterminate varieties
Choose plants that are stocky with a thick stem, about the size of a pencil. Don’t choose plants with flowers or fruit on it, your tomato plant needs to develop strong, deep roots before starting to flower. Remove lower leaves and plant the seedling up to the first two set of leaves. All those furry little things on the side of the stem will turn into roots for you.
Companion plants to tomatoes are carrots, basil, lettuce and parsley.

Beans
All kinds of beans! Bush, pole and dried beans for winter soups and stews.
Companion plants to beans are corn, potatoes, radish and carrots.
Corn
Plant pole beans at the base of the corn and squash around the beans.

Beets, Turnips, Carrots and Radish
All grow underground in loose soil and can be grown in less sunny areas of the garden.

Peppers
All kinds of peppers can go in the ground, planting companions are spinach, basil and tomatoes.

Zucchini
Early squash can be planted but hold off on pumpkins until June if you want them for the fall holidays.

Herbs
Cilantro, Basil, Thyme, Dill, Fennel, Chives and most herbs will do well now.

Watch out for runners and re-seeders such as mint, oregano, borage, lemon verbena and pineapple sage for a few.

Now is a good time to amend your soil for the long summer growing season.

Bon Appetit!

Seminar is sponsored by 1logo 2004
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The Plant Stand~Jan

1 / 6 / 151 / 6 / 16

the plant stand logo

Rescheduled due to rain! See us on the 23rd

January 23rd, Sat

10 a.m.

Companion Planting

Spring Garden Planning

&

Companion Planting

Join us for a little talk and a tasty treat!

The Plant Stand
2972-A Century Place
Costa Mesa, California 92626-4324

(714) 966-0797

DKB-12

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What's in Your Pantry?

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Learn Chef Debbi's pantry essentials and how to substitute ingredients for pantry staples in her basic recipes for quick and easy meals.
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