Alicia Hitchcock of Alicia’s Cookery and Catering in Brea, CA recently invited us into her kitchen to learn how to make a simple country pâté. She suggested that we film the process so she could share it with her friends and customers. So take a look and get inspired! Alicia makes it look easy… and guess what? It is! Pâté can be simple, quick to assemble and delicious! Keep reading this post for the full written recipe…
Tonight’s cooking class at the Fullerton Arboretum featured fun twists on classic summer time favorites. We made three kinds of salsa, a tomato, onion and pickled cucumber salad, steak with chimichurri and some amazing blueberry tequila ice cream! Check out the recipes in the booklet linked here: Your Summer Entertaining Menu Recipe Booklet 6.20.13
And enjoy some photos from class….
Tonight’s Thursdays in the Kitchen topic is Southern Cooking and Alicia Hitchcock and Jonathan Dye are working the students through a menu of delightful down-home cuisine. Did you miss the class? Maybe you want to share the recipes with some friends? The link below will take you to the booklet. Pictures from class are being posted, so keep an eye out for more to show up soon!
Thanks to everyone who came out and please consider signing up for some of the upcoming Thursdays in the Kitchen classes. Check out the coming classes here: http://www.fullertonarboretum.org/edu_culinary.php
A few more photos from the Southern Cooking class…
Have you ever wondered how to make that mysterious and delicious dish, pâté? Well, stick around because in the next few weeks Our Localtopia and Alicia Hitchcock will be releasing our newest culinary video, a how-to on pâté creation! Watch this site for more info, and check out this teaser shot of the pâté that was made!
The good folks at Fullerton Foundry have a great post recapping the food and events of the Fullerton Arboretum’s Spring Farm Dinner. Take a gander at the first paragraph and click through the link to read the rest:
“All across the nation, the locavore generation has been driving the dining experience to a whole new level. Although the seasonal and artisanal mantra rings loud at most respectable restaurants, it’s a lot more enjoyable to eat at the source — especially when that source is in the very field where your dinner was grown. Farm to fork gatherings have been bolstering the relationship between the garden and the food on our plate; celebrating the magnificence of our pastoral scene. At the same time, it has also generated great awareness regarding the importance and vitality of our own agricultural community and the delicious, wholesome and abundant bounty it provides us.
In the vein of Outstanding in the Field and Plate & Pitchfork, the Fullerton Arboretum hosted a Spring Farm Dinner right on their idyllic grounds…. (read more at http://fullertonfoundry.com/2013/04/spring-farm-dinner/ )”