Ripe Moro Blood Oranges in the Orchard

There are a few spots left in this class, if anyone is interested in joining the fun.

I’ve been inspired to create a Winter Citrus Cooking Class for you, using ripe citrus from the orchard. Citrus is bright and refreshing to look at, in dishes especially this time of year, as well as adding valuable acidity, brightness, and flavor in recipes.

The menu I created has a delicious Mexican theme. The soup by Alice Waters has a homemade salsa as a garnish. The salad recipe was inspired by a fabulous salad I had at the restaurant, Marsala’s, last fall in San Miguel de Allende (Marsala Bolaño was on Top Chef Mexico and the chef behind Marsala’s). The dressing comes from the renown Rancho La Puerta hotel and spa, outside of Tecate. Finely ground polenta is one of the ingredients in the dessert cake.

Winter Citrus Cooking Class

Hosted at Domaine de Manion, Encinitas, California

Saturday, February 25, 2023 at 11am to 3pm

$195.00 per person

Class Size is Limited to First 8 Guests

Le Menu

Carrot and Cilantro Soup by Alice Waters

Mixed Greens Salad with Avocado, Blood Orange, and Goat Cheese

Rancho La Puerta Salad Dressing

Blood Orange Polenta Cake

Mixed Green Salad with Avocado, Blood Orange, and Goat Cheese

Contact

To Sign Up, and for Further Details

Please contact Bonnie, bonnie@vintagegardengal.com, (tel) (760) 402-7600

This cooking class is “hands on,” followed by a sit down luncheon, à table, enjoying the recipes we have made together. A minimum of 6 guests is necessary for the cooking class to be held.

A portion of your class fee will be donated to Alice Waters’ Edible Schoolyard Project. The Edible Schoolyard Project is a nonprofit organization dedicated to the transformation of public education by using organic school gardens, kitchens, and cafeterias to teach both academic subjects and the values of nourishment, stewardship, and community.

Edible education provides hands-on experiences that connect students to food, nature, and each other; and it systematically addresses the crises of climate change, public health, and social inequality. At its heart is a dynamic and joyful learning experience for every child.

Blood Orange Polenta Cake

Ripe Moro Blood Oranges in the Orchard

I’ve been inspired to create a Winter Citrus Cooking Class for you, using ripe citrus from the orchard. Citrus is bright and refreshing to look at, in dishes especially this time of year, as well as adding valuable acidity, brightness, and flavor in recipes.

The menu I created has a delicious Mexican theme. The soup by Alice Waters has a homemade salsa as a garnish. The salad recipe was inspired by a fabulous salad I had at the restaurant, Marsala’s, last fall in San Miguel de Allende (Marsala Bolaño was on Top Chef Mexico and the chef behind Marsala’s). The dressing comes from the renown Rancho La Puerta hotel and spa, outside of Tecate. Finely ground polenta is one of the ingredients in the dessert cake.

Winter Citrus Cooking Class

Hosted at Domaine de Manion, Encinitas, California

Saturday, February 25, 2023 at 11am to 3pm

$195.00 per person

Class Size is Limited to First 8 Guests

Le Menu

Carrot and Cilantro Soup by Alice Waters

Mixed Greens Salad with Avocado, Blood Orange, and Goat Cheese

Rancho La Puerta Salad Dressing

Blood Orange Polenta Cake

Mixed Green Salad with Avocado, Blood Orange, and Goat Cheese

Contact

To Sign Up, and for Further Details

Please contact Bonnie, bonnie@vintagegardengal.com, (tel) (760) 402-7600

This cooking class is “hands on,” followed by a sit down luncheon, à table, enjoying the recipes we have made together. A minimum of 6 guests is necessary for the cooking class to be held.

A portion of your class fee will be donated to Alice Waters’ Edible Schoolyard Project. The Edible Schoolyard Project is a nonprofit organization dedicated to the transformation of public education by using organic school gardens, kitchens, and cafeterias to teach both academic subjects and the values of nourishment, stewardship, and community.

Edible education provides hands-on experiences that connect students to food, nature, and each other; and it systematically addresses the crises of climate change, public health, and social inequality. At its heart is a dynamic and joyful learning experience for every child.

Blood Orange Polenta Cake