Join us for our next cooking demo
Thurs. August 10th & 17th
6:30 – 8:30, approximately
Reservations required (see below)
Artichoke Bruschetta
Heirloom Tomato & Asparagus Salad
Clambake BBQ Foil Packets
With Shrimp, Clams, Sausage, Fresh Corn, Baby Yukon Gold Potatoes in Lemon Herbed Garlic Sauce
Watermelon Sorbet
$45.00
For reservations call
Temecula Olive Oil
(562) 296-5421
Sponsored by
Join us at Temecula Olive Oil, Seal Beach for a tasty cooking demo!
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
I first tasted these at The Santa Monica Farmers Market about 15 years ago when The Two Hot Tamale girls were doing a demo for their restaurant, Border Grill (now closed, sadly). It’s a perfect little snack for an early summer day, zucchini plants are going wild with flowers and are daring to be picked & stuffed. Make sure you pick all male blossoms rather than female blossoms or you won’t have any fruit. To tell the difference look at the bottom of the flower, you’ll see a round little nub or small zucchini attached, this is a female blossom….move on. The male blossoms are attached just by them stem with no nub at the bottom, you’ll be able to tell. Open the flowers gently as there may be a bee inside collecting pollen, he will fly away when you open the petals, be gentle. If you want to wash them use cool water and dry well but do this just before you’re ready to prepare the dish. Or you can buy them at your local farmers market, the blossoms are delicate and will last no more than a day so pick right before you’re going to make the quesadillas.
Mix together all ingredients together seasoning with salt and pepper, to taste.
Heat a grill pan or griddle, add 1 Tb. butter. Add a tortilla and cook it on one side until it puffs (about 30 seconds).
Flip tortilla over and sprinkle over entire surface 1/4 cup of squash blossom filling.
Top with another tortilla, and after cheese has melted and the two tortillas stick together (a couple of minutes), flip quesadilla and cook for a couple of minutes more.
Repeat for the remainder of the filling and tortillas.
For the Tomatillo Salsa
Place all ingredients in a blender or food processor and pulse to combine. Blend on low speed until a coarse puree is formed.
Pour into a bowl, taste and add more salt or lime if desired. Salsa can be thinned with a bit of water if desired.
May 18th & June 1st
6:30 – 8:30 p.m., approximately
By reservation only, see below
Smoked Salmon Cream Cheese Tart With Fresh Lemon Olives
Marinated Vegetable Salad California
Nicoise Style Sandwich
Candied Bacon Deviled Eggs
Mixed Berry Cheesecake
For reservations call
Temecula Olive Oil
(562) 296-5421
Sponsored by
Seal Beach Store Cooking Demo
April 20th & May 4th
6:30 – 8:30, approximately
Menu
Rick Bayless Slow Cooker Carnitas
Roasted Tomatillo (Carnitas) Enchilada’s With Mexican Crema and Monterey Jack Cheese
Fresh Tomato Salsa
Refried (Heirloom) Black Beans
Corn, Cherry Tomato Salad with Hatch Chili Vinaigrette
Hatch Chili Chewy Brownies
For reservations call
Temecula Olive Oil
(562) 296-5421
Sponsored by
Celebrating the seasons around the table with demonstration style cooking class and a specialty food tasting each month.
Join my friend Chef Louise Mellor and I in the beautiful gardens at Cal State Fullerton’s Arboretum for a meal as we celebrate the seasons. Learn how to stock your pantry and together we’ll use garden fresh, seasonal ingredients with classic French techniques to create simple, exciting dishes for special occasions and everyday meals.
We will also be sharing how to entertain with simplicity and style. Most importantly, we hope you will be inspired to get into the kitchen at home and share life around the table.
Full lunch servings will be offered and wine will be available if desired. Here are upcoming classes for Jan, Feb and March, take a look here for class registration and the schedule through summer! Hope to see you there~
Saturday, Jan. 21, 11 – 2
Book Signing and Demo
Soup from the pantry
Join us for a demonstration on soup basics and enjoy a hearty bowl of minestrone soup with puff pastry ‘rolls’.
February 11th, Saturday, 11 – 2
Cupid in the kitchen…
Chocolate Tasting
Roasted Spring Asparagus salad with Meyer Lemon vinaigrette
Elegant Beef Wellington Puff Pastry Tarts with Caramelized Onions, Maytag Blue Cheese, Sautéed Mushrooms
Dark chocolate hazelnut flourless cake with vanilla bean ice cream and fresh berries
March 25th Saturday, 11 – 2
I left my heart in San Francisco…
Olive oil tasting
Homemade herbed ricotta with lemon, Parmesan & blistered tomatoes served on sourdough crostini
San Franciscan style Cioppino with fresh seafood in a rich tomato white wine broth.
Blood orange olive oil cake with whipped Grand Manier marscapone
Thurs, Dec 8th
6:30 – 8:30, approximately
The Holiday Appeteaser Party
Smoked Salmon Mousse Coins with Roasted Red PepperSauce
Shrimp Cocktail Butter Lettuce Cups
Smoked Trout Crostini
Tuscan Lemon Chicken Speidini
Mini Hasselback Potato Bites
Chocolate Peppermint Truffles
By Reservation Only
(562) 296-5421
148 Main Street
Seal Beach, CA 90740
Thurs, Nov. 10th
6:30 – 8:30, approximately
Reserve your spot today!
Temecula Olive Oil Tasting Room, Seal Beach
Apple, Goat Cheese & Sage Tart
Duck Breast with Balsamic Jus
Pan Roasted Brussels Sprouts with Bacon & Pomegranate Seeds
Pear Cranberry Crisp
Thurs., Nov. 17th
6:30 – 8:30, approximately
Fruit & Cheese Plates
Roasted Chicken with Chestnuts & Shallots
Learn how to cut up a whole chicken!
Fresh Sage, Apple & Brioche Dressing with Pancetta
Cranberry Frisee Salad
Salted Caramel Apple Cake
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.
Sponsored by Melissa’s Produce and ScanPan
Santa Maria style bbq tri tip is traditionally made with a simple rub and grilled over hard wood, sliced thin and served with salsa, pinquinto beans and tortillas. You can find bbq’s on most street corners in Santa Maria but if you can’t get there, grill up your own. I prefer a wet marinade for a little extra flavor and sometimes I’d rather cook it in the oven so I’ve offered a recipe for both. Be sure to let it rest after grilling and slice it thin against the grain. Make extra for sandwiches or tacos or heating leftovers up to serve with some nice fried eggs. You’ll want to make sure you have enough so plan on 1/2 # per person.
Combine red wine, oil, Worcestershire, soy, lemon juice, garlic and mustard.
Marinate meat in sauce in refrigerator for up to 2 hours, turning several times.
Grilling Method
Remove from refrigerator 2 hours before grilling. Grill over medium heat about 15 to 20 minutes on each side, brushing frequently with marinade. For a more accurate temperature use a probe style thermometer that has been designed to be used with a grill. Use the temperature guides below for cooking.
Oven Method
Preheat the oven to 450°. Remove the meat from the marinade and pat it dry. Discard the marinade.
Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Use a probe style thermometer inserted into the center of the meat. Set temperature for 115° - 120° for rare, 120° - 125° for medium-rare or 130° for medium, it is not recommended to cook tri tip higher than 130°, the meat will be tough and dry.
Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize.
Slice the meat into thin slices across the grain.
Pick through the beans and remove any foreign matter. Rinse with cold water. Place the beans in a large bowl, cover with 6 cups of water and refrigerate overnight.
Drain the beans and rinse. Place the beans in a pot with 4 cups of water, 1 tablespoon olive oil, carrot, onion and celery. Bring to a boil and then reduce to a simmer. Cover and cook for 1 hour or until the beans are tender.
Season with 1 teaspoon kosher salt, then allow the beans to cool in the liquid. Once cool, remove and discard the carrot, onion and celery.
In a large pot set over medium heat, add bacon and remaining olive oil. Cook until bacon is golden brown. Add the red onion and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 2 minutes more. Add the tomato purée, brown sugar, dry mustard and Tabasco sauce. Next, add the reserved beans, 2 cups of the bean-cooking liquid, 2 teaspoons kosher salt and cook for 30 minutes at a low simmer. The beans can be refrigerated for up to one week, or freeze for up to 3 months.
Courtesy of Cambria Winery
Rancho Gordo Beans can be purchased from www.ranchogordo.com
Combine all ingredients in a bowl, cover and let stand for one hour to blend flavors.
Get out your BBQ’s or roasters, it’s time for Hatch Chile’s! You’ll want to stock up on these fabulous, versatile chiles while they are in season. Melissa’s Produce brings these chiles from Hatch, New Mexico to Southern California and hosts roastings all over the southland (actually all over the US). You could order raw ones from Melissa’s website, melissas.com , or you could pop into a roasting (check out roasting dates, times & stores here) and they will roast them up for you on-site. Inside the store you’ll find all kinds of Hatch chile treats as well as things to cook up like Hatch Salmon Burgers or Hatch Chile Crab Cakes and Hatch chile sausage. Baked goods, cheese with Hatch chile’s, salsa and sauces. The list is endless!
Here is a perfect chicken wing recipe for football season, we grilled it up for the LA Rams first pre-season football game last weekend.
Serve the wings with the Cucumber-Yogurt Sauce and sliced veggies and LOTS of napkins.
Toss a bunch of chicken wings with Tangerine Hatch Chile Sauce and grill over hot coals until the chicken wings are blackened and tender.
Cucumber Yogurt Sauce
Peel cucumbers and dice, if using English cucumber you can remove the seeds. Put them in a colander and sprinkle with the tablespoon of salt to draw out some of the water, let drain for about 30 min. Place the cucumbers into a piece of cheesecloth or kitchen towel and twist the towel to get out any remaining liquid.
Add everything to the food processor and blend until you get the consistency you want (chunky or creamy). Season with salt and pepper and refrigerate before serving, best if made a few hours before you’re going to serve it.
*If the yogurt is a little runny you can drain it through cheesecloth for several hours or overnight.
*You can find the Sugar-Free Tangerine Hatch Chile ‘Not Ketchup’ here
Hot August Menu!
Thursday, 6:30 – 8:30
August 11th & 25th
Temecula Olive Oil Tasting Room
Seal Beach
Call Now for reservations
562-296-5421
Sponsored by
