We are already in our 2nd quarter, with a new group of students and are they excited about this upcoming Long Table Dinner! Please join us on Thursday November 9th, 6-8pm for a delicious and heart warming meal.
Link to more information and tickets is here or can be found by copying and pasting this into your browser:
Please reserve your tickets before prices go up or we sell out! We look forward to serving you.
Two Events are suddenly upon us!
Garden Workday Saturday, February 25th 10am-2pm
Although we considered postponing our garden time this Saturday, it is calling to us anyway. Please come by anytime between 10am and 2pm for more dirt moving, raised bed building and weeding- or to just say hello. We’ll have some extra gloves and hats, along with tea and nibbles.
Then we will be turning right around and serving a full house at our next Long Table Dinner, Thursday March 2nd, 6-8pm. Tickets have sold out for now, please contact us if you would like to be on our wait list – we do get cancellations. We will let you know the morning of the event if space becomes available. Thank you to those for spreading the word to fill our table. More soon, we’ll be in the weeds until then – in more ways than one!
pasta & winter salad plating
winter salad next to spinach lasagne
phyllo triangles, dolma, pickled red onion and more
Happy February 2017 Everyone! This quarter our new batch of students are keeping us busy, inspiring us to work harder (and better). Lots of great teamwork and excitement is building as we head towards our next Long Table Dinner.
That’s right – Long Table Dinner 8 will be on Thursday March 2nd, 2017, 6-8pm.
Tickets will be available very soon – YAY!
This may be a sparse hallway, but in two weeks it will be filled with the magic burble and delicious aromas that many of us in the restaurant industry have come to know and love.
Please be a part of it by picking up a few tickets at this next Long Table Dinner! Tickets can be purchased via our Brown Paper Ticket Event link:
We look forward to seeing you at the table!
This is a working kitchen now. I stayed late on this afternoon to finish canning the last batch of grape jelly, made from donated grapes (NaStar Farms) and Barbera grape juice (Muir Made) – no pectin, so it is a softer texture – good for glazing sweet or savory items, or even as a bit of a drizzle on some cheese. There are more donations under the window – fresh quince which have such a welcoming fragrance – and soon will become another delicious preserve.
We’ve been incredibly lucky with the bounty coming into the classroom – thank you! And our students are tackling the large quantities with gusto as we gear up for our first Long Table Dinner in two years.
Jamaican Jerk Chicken, Spicy Black Bean Soup, Cabbage Salad with Beets
Turon (Banana Lumpia), Chocolate Truffles, Pineapple Garnish
Lumpia, Potstickers, Lemper Ayam, Green Onion Pancake, Bun Cha Gio
Here are a few shots of class over these past few weeks, a Jamaican themed menu from last week, and an Asian dumpling inspiration on another week:
What impresses me most right now is the very determined nature of our students. It is compelling – and it will definitely come in handy in the weeks ahead!
As we turn our menu discussions towards the Long Table Dinner, (LTD 7!) we hope you will set aside the evening of Thursday October 6th and join us for this fun event where we will turn our newly renovated main hallway into a pop-up dinner venue, for a delicious multi-course meal made and served by our students.
Menu details and a link to tickets to follow soon!
It is always hard to capture pictures of our students as we lead into the Long Table Dinner, it is just too frantic. But once things calmed down, I found a stack of index cards from our students, describing their most memorable moments from class that week. Hands down it was the making (and tasting) of the upside down plum cake for our sixth Long Table Dinner Event on October 23rd. We used a flat of organic Last Chance plums from a local farmer’s market, they were delicious, and indeed the last plums of the season.
There is something magical about upside down cake. You have this butter-sugar mixture that you swear will not become caramel. Then you place fruit on top of it, pour cake batter over it and cross your fingers as you slide the pans into the oven.
More often than not, the magic of the fruit talks that butter-sugar mixture into melting into a luscious caramel. It is an exciting moment as you invert the still-hot cake and watch this delicious mixture step down from the pan. If the fruit gets stuck to that pan bottom, just coax it out with a metal spatula – it is an easy repair job if you catch it right when it is coming out of the pan. We used smaller cast iron pans (#5), easier to handle when hot.
The recipe we used is easy to find (see below), which we adapted here and there, substituting some almond flour and creating a vegan version, using almond milk and applesauce for the dairy.
And for those wheat free guests? We sliced fresh plums, tossed them in sugar and lemon juice, garnishing with dollops of cream. Link to Simply Recipe’s original recipe is here, with our gratitude!
Gumbo. Simple Good Food. Our class has been working together over the last 6 weeks and you could feel the self accomplishment in yesterday’s class.
Now we set our sights ahead, to our next Long Table Dinner, Thursday October 23rd, please save the date!