Thursday September 15th 6:30 – 8:30
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
Temecula Olive Oil Tasting Room
Seal Beach
Call Now for reservations
562-296-5421
Sponsored by
Ceviche:
Chop the white fish into small dice, add to a mixing bowl and set aside.
Clean the pepper of stems, seeds and ribs and mince into a fine dice. You may want to wear glove to do this.
Mix all ingredients together well; making sure it’s all covered by the lime juice and olive oil. Refrigerate for at least 3 hours.
Tomato Broth:
Place the bread into the bowl of a food processor and process until you have coarse crumbs. Add remaining ingredient and process until pureed. Chill for 30 minutes before serving.
Ladle some tomato broth into a cup or bowl. Place avocado into center of bowl, place ceviche into the center and top with lemon zest and a sprig of cilantro.
with
Thur. June 9th
6:30 – 8:30. approximately
Seal Beach Tasting Room
$45.00
By Reservation Only (562) 296-5421
Sponsored by
Photo: Food Network BBC
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
Sat. Feb. 13th, 12-2 Still some spots available
See below for reservations
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
6:30-8:30p.m., approximately
SOLD OUT!
2nd CLASS ADDED
WE’VE ADDED THUR., JAN 28TH
IN SEAL BEACH
CALL FOR RESERVATIONS TODAY!
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
For Seal Beach Reservations Call:
562-296-5421
For Temecula Reservations please call:
951-693-0607
Sponsored by
Most fruits and vegetables have a season, a time when they are picked and rushed to the market to maintain flavor and nutrition but when one talks about citrus it can be very confusing. Citrus ‘season’ really runs all year long with different varieties ripening at different times. During the summer months we have delicious Valencia oranges and Star Ruby Grapefruit, but you’ll find most citrus in season from fall until late spring.
In the market right now you’ll find Navel, Cara Cara and Moro Oranges, delicious Meyer Lemons and my favorite produce guru, Robert Schueller of Melissa’s Produce, recommends the Cocktail Grapefruit, Key Limes and Kishu tangerines! And all of us tangerines freaks know that come March those Ojai Pixie Tangerines start coming our way! The best of the best……
Other than eating juicy, sweet citrus out of hand or in a dish our friends at Temecula Olive Oil crush seasonal citrus fruit, Blood Oranges or Meyer Lemons, at the same time they press their olives. While the Blood Orange Olive Oil is available year round, Meyer Lemon Olive Oil is seasonal usually beginning in early spring. If you see it on their shelves don’t hesitate, this oil sells out every year! I’ve used both Blood Orange and Meyer Lemon Olive Oil in this cake and each one is distinct and fabulous.
For those of you who can’t conceive of using an olive oil in a cake I urge to try this recipe, not only is it easy, it’s delicious. I like serving it with a little chopped citrus on the side or a handful of fresh raspberries.
