We have been away from our blog for several months, so it’s time for a big update! First and foremost, we are happy to announce a variety of upcoming classes! These new classes have been scheduled at the Yorba Linda Public Library and at the Fullerton Arboretum for the remaining 2016 and early 2017 season. Thank you so much to each of our loyal guests who have come to learn, laugh, and eat with us through the past seasons… we look forward to seeing you again! Read on for a list of class dates, descriptions and information. And then keep reading for personal notes from the Jonathans! Continue reading “Summer Update and New Classes!”
Did you attend our recent class, Farmers’ Market Fresh, at the Yorba Linda Public Library? If so, you may recall that we promised to post the recipe we used to create the Green Goddess-style dressing made to accompany the fresh vegetables. Well, here is that recipe, folks! Enjoy!
Table & Field
Green Goddess Dressing
Makes about 6 servings
1 cup good mayonnaise 1 cup chopped scallions, white and green parts (6 to 7 scallions) 1 cup chopped fresh basil leaves 1/4 cup freshly squeezed lemon juice (2 lemons) 2 teaspoons chopped garlic (2 cloves) 2 teaspoons anchovy paste 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup sour cream
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
Welcome to 2016, and to a year that is already brimming with potential! We wanted to show you what we’ve been up to and share a few photos and links. Additionally, Jonathan Duffy Davis and Jonathan Dye will be back in the Arboretum kitchen on February 18th for their next Thursdays in the Kitchen class, “Spring Flavors” on Thursday, February 18th! If you’re interested in joining us, please REGISTER HERE.Continue reading “New Year, New Fun, New Class!”
It’s Christmas!This is such a great time of year for so many reasons, from family and friends to seasonal aromas and festive decorations. In the spirit of all that is good about this time of year, I wanted to share a few things I’ve been working on and some photos from season’s past, as well as recipe for what I think are the finest chocolate chip cookies around – perfect to entertain family with or to enjoy for yourself.
Welcome to Fall 2015! Thank you to all who attended Table & Field’s class in September, which focused on comfort food, southern style.In that class we talked about the idea of “basic goodness,” and how that idea played out in the recipes for our fried chicken and our chocolate mayonnaise layer cake.The idea is that with some classic recipes and a few ingredients of good quality, we can all make something that is very satisfying to our hearts and to our stomachs.We promised to extend another classic recipe to you, one for a traditional chicken and dumplings.This is that recipe, and we hope that you make it, without embellishment, and enjoy another recipe that possesses basic goodness.Dust off that beautiful Dutch oven of yours!If there’s anything we love to do in the fall (whenever the weather is cool enough)… it’s to BRAISE!Continue reading “Chicken & Dumplings Recipe”
Thanks to everyone who made it out to our Comfort Food class tonight at Fullerton Arboretum! As promised, here is the Rosemary Maple Bourbon Sour recipe. Check out our Instagram and Facebook for recap picture from the class and don’t forget to sign up for our last class of the year, Thanksgiving Entertaining, held November 12 at Fullerton Arboretum.
Rosemary Maple Bourbon Sour
Makes 1 cocktail
This recipe is inspired by “Shake: A New Perspective on Cocktails” by Eric Prum and Josh Williams.
1 ½ oz. best quality bourbon
¾ oz. fresh lemon juice
1/3 oz. maple syrup
1 small sprig fresh rosemary
With a generous handful of ice, combine all ingredients (including the sprig of rosemary) in a cocktail shaker. Shake vigorously until thoroughly chilled. Strain into a lowball (or other favorite) cocktail glass. Garnish with a fresh sprig of rosemary and a wedge of lemon.
We are so excited to be back at the Fullerton Arboretum this Thursday, August 27th for our cooking class, “Simple & Sophisticated Entertaining.” (If you haven’t had the chance to sign up, follow this link to the Fullerton Arboretum’s registration page!)
In class, we’ll be preparing:
Crostini with Manchego Cheese
Seasonal Tomato Salad with Sherry Vinegar
Marinated Grilled Beef with Carrot Top Chimichurri
Thanks to each and everyone of you for attending our Al Fresco Anytime class tonight at the Fullerton Arboretum.
We hope you enjoyed the drinks, food and instruction. If us did, consider coming out to one of our future classes or culinary events at the Fullerton Arboretum. We have classes scheduled through Novemeber and two amazing event on the horizon: Sunday Brunch at the Arboretum on August 30th and a Harvest Farm Dinner at the Arboretum on October 10th! More details on these events will be released soon, and as usually registration can be found at www.fullertonarboretum.com