Category Archives: Events

July Cooking Demo Event

Join us at Temecula Olive Oil, Seal Beach for a tasty cooking demo!

Demo Cooking Class

July 13 & 27

6:30 – 8:30 p.m., approximately

By reservation only, see below

Sweet Corn and Balsamic Tomato Salad

Creamy Beef Stroganoff with Morel Mushrooms & Crème Frâiche

Green Beans with Bacon & Caramelized Shallots

Stone Fruit Cobbler

For reservations call

Temecula Olive Oil

(562) 296-5421

Sponsored by

Easter Menu

April cooking demo at Temecula Olive Oil tasting room, Seal Beach

April 6th, Thursday

6:30 – 8:30, approximately

See below for reservations

Menu

Roasted Asparagus Caesar Salad

Pan Seared Lamb Chops with Meyer Lemon & Mint Gremolata

Honey Glazed Baby Carrots with Cippolini Onions

Fontina & Gruyere Potatoes Au Gratin

Blood Orange Carrot Cupcakes with Cream Cheese Frosting

For Seal Beach Reservations please call:

562-296-5421

Sponsored by

Temecula Olive Oil Cooking Class March 2017

Celebrate the Irish with us in downtown Seal Beach !

Thur. March 2

(Additional class March 16th  if March 2nd sells out,) BYOB

6:30 – 8:30, approximately

See below for reservations

Guinness-Beef-Stew-Recipe-wonkywonderful

Kerrygold Aged Cheddar Cheese Sandwich Fingers with Sun Dried Tomatoes

Irish Pub Salad

 Beef & Guinness Stew

Potato Torte with Bacon & Cabbage

Guinness Chocolate Cake 

For Seal Beach Reservations please call:

562-296-5421

Sponsored by

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Photo: Wonky Wonderful

Temecula Olive Oil Tasting Room, Seal Beach Cooking Demo

Temecula Olive Oil Tasting Room

Seal Beach

Thur. Feb. 2nd  (Additional class  Feb. 16th  if Feb. 2nd sells out,)

6:30 – 8:30, approximately

See below for reservations

salmon blood orange

Pear, Pecan & Feta Salad

Farro & Balsamic Roasted Butternut Squash

Blood Orange Butter Broiled Salmon

Raspberry Dark Chocolate Mousse

For Seal Beach Reservations please call:

562-296-5421

Sponsored by

Melissas logo small

Extra January Class!

Cooking at Temecula Olive Oil, Seal Beach

Jan 19th

6:30 – 8:30, approximately

pork-braciole

Minestrone Soup with Italian Meatballs

Pork Braciola Porchetta Style

     (Stuffed pork cutlets stuffed with Italian herbs & cheese)

     Served with Mushroom Ragu

Saffron Risotto

Tangerine Panna Cotta

By Reservation Only
(562) 296-5421
148 Main Street
Seal Beach, CA 90740

SPONSORED BY

October Cooking Demo

Join us in Seal Beach

Thursday October 13th 6:30 – 8:30, approximately

Repeat Class Thur, Oct 27th!

Boursin Cheese Dip with Roasted Grapes Crostini’s

Apple, Parmesan and Walnut Salad with  White Balsamic Apple Vinaigrette

Fall is the time when I start thinking about casseroles and slow cookers, here’s the first casserole of the fall!  

Balsamic Chicken & Pork Riblettes

served with Roasted Red Bell Peppers, Green Onions and Fresh Lemon Olive Rice Pilaf

Orange Olive Oil Chocolate Pumpkin Cupcakes 

Temecula Olive Oil Tasting Room, Seal Beach

Call Now for reservations
562-296-5421

Sponsored by

 Melissas logo small

Cooking at The Flower Fields

oct-5-cook-at-flower-fields

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.

Eventbrite - Kitchen Gardens Culinary Event with Chef Debbi Dubbs

Sponsored by Melissa’s Produce and ScanPan

Refrigerator Pickled Veggies

pickling2

 

Pickled Veggies

Print
  • 1 bunch of radish
  • 3 carrots
  • 4 mini white turnips
  • ¼ # thin green beans
  • 4 small watermelon radish
  • 1 lg. clove garlic, crushed but whole
  • 2 shallots, sliced thin
  • 2 ½ cups pomegranate or red wine vinegar
  • 1 cup apple cider vinegar
  • ½ cup white vinegar
  • 2 cup water
  • 2 tablespoons sugar
  • 4 strips of lemon peel
  • 2 tablespoons pickling or canning salt (do not use any other salt)

Cut up all your veggies into what ever shape you like, making sure they fit into the jar that you will pickle them in.

In a medium sized saucepan add vinegar, sugar, lemon peel and salt; bring to a slow boil, whisk until all the sugar is dissolved,

Wash a quart canning jar and fill with hot water. Let stand while you are bringing the brine to a boil.

Once the sugar has dissolved in the brine, pour the water out of the jar and fill with veggies. Pour the brine over them, let cool, then cap and refrigerate.

September Cooking Demo

Join us in Seal Beach

Thursday September 15th 6:30 – 8:30

Pork Milanese Michael Symon

Oven Dried Tomato Crostata with Fresh Ricotta

Hearts of Romaine Salad with Fresh Grated Parmigiano-Reggiano

Pork Milanese with Meyer Lemon & Chopped Tomato ‘Salsa’

Cheese Tortellini Alfredo with Broccoli Rabe

Peach Amaretti Crisp

DKB-12

Temecula Olive Oil Tasting Room

Seal Beach

Call Now for reservations
562-296-5421

Sponsored by

Melissas logo small

August Cooking Demo

Hot August Menu!

Thursday, 6:30 – 8:30

August 11th & 25th

flourless choc cake

Goat Cheese Puffs with Honey & Lavender

Fresh Fish Crudo

Zucchini Salad

Chicken, Seafood & Sausage Party Paella

Blood Orange Flourless Chocolate Cake with Lavender

DKB-12

Temecula Olive Oil Tasting Room

Seal Beach

Call Now for reservations
562-296-5421

Sponsored by

Cooking Demo

Summer Picnics

Temecula Olive Oil
Seal Beach tasting room
 
NEW DATE ADDED, SAME MENU!
SIGN UP NOW
July 14th, Sold Out
Thur, 6:30 – 8:30
July 28th
Thur, 6:30 – 8:30

Picnic

Seafood Gazpacho Shooters

Prosciutto & Melon Skewers

Steak Sandwiches with Blue Cheese Butter, Heirloom Tomatoes, Pickled Onions & Arugula

Pan Seared Shishito Peppers

French Style Fingerling Potato Salad

Olive Oil Cake with Fresh Peaches

Call Now for reservations 
562-296-5421

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Pop Up Cooking Demo

TOOC LOGO

Seal Beach tasting room
June 23rd
Thur, 6:30 – 8:30

Tuscan Al Fresco Dinner

stuffed pork loin

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

Call Now for reservations 

562-296-5421
Sponsored by

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