Greetings Friends! Fall has come to Table & Field and we are thrilled to be hosting Thanksgiving Entertaining: Celebrating the New Classics on Thursday November 12th at 6pm at the Fullerton Arboretum. For full details on this class, keep reading! But first, allow us to share are few updates, from both the table and the field…. Continue reading
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
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.
Table & Field
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
- Dulce de Leche Cookies (known as Alfajores)
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
Enjoy a few photos from tonight’s class!
– Table & Field
Tonight’s All American BBQ at Fullerton Arboretum was blast! Thanks to all our attendees and volunteers for enjoying the evening with us. We promised the recipe for the Jamie Oliver – inspired burger slaw, so here it is:
Jamie Oliver’s Slaw Sauce for The Ultimate Burger
This simple burger topper, inspired by Jamie Oliver’s recipes in his Comfort Food: The Ultimate Weekend Cookbook, make traditional burger ingredients seem just a bit more refined! Enjoy!
Makes 5 Servings
1/4 Head Iceberg Lettuce, finely chopped
2 tbsp Mayonaise
1 tbsp Ketchup
1 tsp Chipotle Tabasco
1 tsp Worcestershire sauce
1 tsp brandy
Mix together mayo, ketchup, chipotle tabasco, Worcestershire sauce and brandy, then mix with chopped lettuce.
If you enjoyed tonight’s class, please come back for more!
– Table & Field
The Jonathans are back this month in the Arboretum’s kitchen with their now famous ALL AMERICAN BBQ class! Get a jump start on your summer holiday parties with this fantastic culinary learning event!
From the appetizer to the dessert, every dish on the menu can be cooked on your backyard barbecue. What better way to welcome the Summer Grilling Season? These creative recipes will inspire you, highlighting some of summer’s best flavors… and make your meal the talk of the neighborhood!
On The Menu: Classic Mint Juleps, Fresh Fried Herbed Potato Crisps, Updated Wedge Salad with Homemade Buttermilk Ranch, Home-Ground Tri-Tip Burgers with Classic Accompaniments, Peach Cobbler with Lavender Cream.
As usual, class participants will dine on full servings of the above menu, including wine and cocktails, while the Jonathans teach the ins and outs of preparing each dish. A full recipe packet will also be provided, so grab your friends and loved ones for an entertaining, educational and delectable night out! Sign up here, through the Fullerton Arboretum.
We hope to see ya there!
Jonathan Dye & Jonathan Duffy Davis
Greetings, readers. Jonathan Duffy Davis here. My farm has been mentioned on the blog several times but I thought that a proper introduction might be in order! It has been just over a year since my family and I bought 20 rugged acres of Southern-Californian land. We sit at 3500 feet and have a clear and expansive view of Palomar Mountain and the Temecula Valley. The view and sunsets are incredible. I could live here solely for the sunsets. Continue reading
May is almost through and Summer is so close! At the market this past weekend, I was caught by the pleasant aroma of some nectarines… stone fruit and summer, what a combination! I know it’s likely too early for the nectarines to be local, but I had to scoop them up! They proved to be as delicious as they were fragrant, and I became nostalgic for recipes that could put their sweet, delicious character on display. I was reminded of the first class I taught at the Fullerton Arboretum, where Jonathan Davis and I made a lovely coffee cake using plums. Continue reading
I had the chance to travel to Paris in March, and have gained the weight to prove that in the city… there’s nothing better to do than to EAT! From brasseries to bistros to corner bakeries and cheese mongers, the city is ready to feed you, and feed you well! Here in the States, we are no stranger to crêpes. They are sweet or savory, and always a pleasure. Making crêpes is fun, and I love to make the en masse so that I can do the work at once and reap the benefits for weeks to come (they freeze well). Selfishly, I like to make a double batch of batter, put on a movie in the kitchen, and spend 2 hours watching an old flick and flipping French pancakes. Continue reading