New Class Schedule, New Recipes & A New Year

The JonathansHappy 2017! To start, we want to thank you so much for continuing to take interest in our classes, the programs of the Fullerton Arboretum, Yorba Linda Public Library and other locales in our community! We are so excited to announce our upcoming  Table & Field 2017 class schedule with you. 

Our Upcoming 2017 Schedule:

Celebrating Valentine’s Day  – Fullerton Arboretum, Thursday, February 9th at 6:00 PM

There’s nothing more romantic on Valentine’s Day than a homemade dinner for two.  Our meal rivals any that you’d enjoy in a fine restaurant, and we are using decadent Valrhona Chocolate to flavor our dessert – a Valentine’s favorite.  On the Menu: Buckwheat Blini with Smoked Salmon and Crème Fraiche, Tableside Caesar Salad with Torn Garlic Croutons, Duck Fat Oven Roasted Potatoes, Steak Diane, and Salted Caramel Chocolate Mousse. Sign up here. 

Springtime Menu: Bright & Clean Flavors – Fullerton Arboretum, Thursday, March 9th at 6:00 PM

Invite a few friends over to enjoy the fresh bounty of the new season.  This simple spring dinner includes recipes that will create a memorable meal, and uses ingredients that are easy to find.  On the Menu: Goat Cheese and Crème Fraiche Crostini, Carrot Ginger Soup, Spring Greens with Lemon Vinaigrette, Braised Mustard Chicken with Pappardelle and Lemon Curd with Scented Lavender Cream. Sign up here

Sausage Making – Yorba Linda Public Library, Wednesday, March 29th at 7:00 PM

Join the Jonathans of Table & Field for an evening of artisan sausage making! Learn how to grind, season and pack your own sausage links at home. Small samples will be provided. This program is free of charge.

Easter: A Complete Menu for Entertaining – Fullerton Arboretum, Thursday, April 13th at 6:00 PM

Celebrate Easter and the arrival of spring by sharing a meal with family and friends.  We’ve chosen a menu that allows you to do much of the work in advance so that you can relax and spend time with your guests.  On the Menu: Savory Rosemary Gougeres, Salad of Frisee with Lardons, Roast Loin of Pork with Apples and Sage-Madeira Gravy, Fennel Gratin, Maple Glazed Carrots and Poached Pear Tarts with Vanilla Cream. Sign up here. (

Pasta Making – Yorba Linda Public Library, Wednesday, April 26 at 7:00 PM

Fresh, homemade pasta is easy to achieve. The Jonathans of Table & Field will demonstrate simple, effective pasta making techniques and recipes that will inspire your everyday meals. Small samples will be provided. This program is free of charge.

But before we dive into these exciting 2017 offerings, we wanted to share what we’ve been up to this wet and rainy winter. Starting in the fall of 2016, here is where we have been, what we have done, and what we are building our foundation on for 2017 as we look forward to another fun, educational, and inspiring year. Thanks so much for choosing to be along for the ride, we look forward to seeing you very soon! Keep reading…


An Update From Jonathan Duffy Davis:

Happy New Year! The day before Thanksgiving 2016 marked the end of the first full season of farming at Tule Peak Farm. For sixteen weeks we brought baskets of produce to the Orange County families that were members of our CSA (Farm Share Program). Our fantastic produce and our pastured eggs went into each week’s box and our customers were thrilled. The only complaint… too much kale! Our 2017 seed order reflects an overabundance of kale in 2016 – Different greens for each week, coming right up!

Since Thanksgiving I found a bit of time to visit my family in Ontario, Canada. I managed to squeeze a few Canadian clichés into my nearly two-week visit with my parents, sister, and brother. I am well past 30 years but I still found time to build a toboggan ramp complete with a polished luge track. Enlightened people should sled while the sledding is good, no? I also went for a few hikes on snowshoes in the wilderness of Algonquin Park. Snowshoeing is a bit like walking with three or four pounds of mud on each foot. It’s not my favourite way to get into the woods but it is almost the only way to get there when the snow is three feet thick. The silence of the woods in winter is always worth the work.

I’m back in California now, living out the rather unflashy farming month of January. I love this time of year but the projects aren’t the most exciting to report. We fix the broken things that have plagued us this past season and intensively plan for the future. Tule Peak Farm has a few new crops that require a winter greenhouse and, aside from pouring over spreadsheets, building a little greenhouse is exactly how I’ve spent my recent time. I’m excited for the fast growth of seedlings in their new home but most of all I look forward to a moist, green space that is heated by the sun for cold days like this when I’m actually and usually on the computer huddled beside the woodstove. Sowing seeds in a warm greenhouse should be a nice way to spend the day!

Let the rainy winter of 2017 continue! I’m cold. I’m wet. I’m currently wearing my third only dry pair of boots… and couldn’t be happier.

I hope to see you all at each of our 2017 cooking classes!

~Jonathan Duffy Davis

Jonathan Duffy Davis’ Tule Peak Farm delivered gorgeous autumn harvest CSA baskets.

An Update From Jonathan Dye:

The fall started with a fun trip to Big Bear, CA for a 2017 planning meeting with Jonathan Davis! We made delicious lox from a Jamie Oliver recipe found in his book, Comfort Food. The cross section of the salmon was absolutely beautiful, and it was extremely delicious and fresh. Thanksgiving proper was more subdued; I had the opportunity to realize a personal dream: listening to a recording of Rodgers and Hammerstein’s South Pacific, while enjoying Bloody Mary’s on Thanksgiving morning. Thanks to Jonathan Davis’ brine recipe, plenty of home-made pickles made it to the relish tray, which was THE perfect way to snack without filling up.

Post Thanksgiving, I headed to Mexico for a few days. In preparing for the Christmas celebration, the convivial spirit was palpable – at several local markets mounds of Spanish moss were available for people to take as much (or as little) as they wished to prepare their Christmas mangers. Very impressive!  

The start of December brought an opportunity to make great comfort food for long-time clients. For a small gathering, we made Thomas Keller’s Potato Pave (Ad Hoc), as well as a new internet sensation… the Churro Cup.  The recipes are below, at the end of this post, and are very fun — ice cream in a churro cup is twice as nice!

December brought the opportunity for me to take a road trip across the Southwest, which took me to the Grand Canyon (snowy!), to Santa Fe, NM, where the temperatures were cold but the ambience was divine, and then to Texas. Texas was a new state for me and I relished enjoying the towns of Austin, Lockhart, San Antonio and Houston. As I was there over the New Year, fireworks were in easy supply and I took full advantage. I do love the smell of gunpowder and the ricochet of bouncing sounds from explosives!

Finally, I landed in New Orleans and enjoyed the best fried chicken ever at Willie Mae’s Scotch House.  I also enjoyed an awesome breakfast at Elizabeth’s, where the eggs were sublime atop any of multiple dishes.  

Happy 2017 and we look forward to seeing you in the New Year!

Potato Pave, recipe at end of this post!
Potato Pave, recipe at end of this post!

An Update From Evelyn:

Hi all, Evelyn here. 2016 proved another action packed year. While the Jonathans we busy cooking up tasty multitudes, I was baking a bun of my own. That’s right, 2016 saw the gestation and birth of my daughter, Olive. She was born in September and can’t wait to be part of the Table & Field support team!



Thanks to all of your for keeping up with us and attending our event and classes! Remember to follow us on Facebook and Instagram, too, if you don’t already, to be sure you never miss an update, recipe or photo! Here’s to a great 2017 (and don’t forget to scroll down for the recipes)!

~ Table & Field


Churro Cups Recipe                                                                                                          

Makes 8 churro cups


  • Cooking Oil Spray
  • 6-12 cup muffin Tin


  • 1/4 cup butter /cubed
  • 2 Tbsp. brown sugar
  • 1/2 tsp salt
  • 1 cup water
  • 1 cup flour
  • 1 tsp vanilla
  • 4 eggs
  • oil for frying
  • cinnamon sugar
  • ice cream
  • hot fudge and caramel topping (optional)


In a medium saucepan over medium/high heat – add butter, brown sugar, salt, and water – bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium/low and add in flour. Using a wooden spoon, stir until the dough comes together into a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).

Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.

Invert a muffin tin and spray thoroughly with non-stick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).

Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a small knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.

Fry them in batches, until nicely browned – no more than 3 at a time. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired color is reached remove them from the oil to a paper towel lined plate. Dab off any excess oil then roll them in a cinnamon sugar mixture. Fill with your favorite ice cream and toppings.


Potato Pave from Ad Hoc                                                                                                

Serves 6

For a more refined version of scalloped potatoes, we cook russet potatoes, then cool them and cut them into rectangles.  Pave is the French word for “paving stone,” and we use it to describe any such rectangular or square preparation.  What’s fun is that when you reheat the potatoes, you sauté them on their cut sides so that all the layers of the potatoes become crisp, and you get some crunch in every bite.  You can vary this by adding some onion confit or fresh herbs to the layers.  In the winter, you might layer sweet potatoes in among the russets.  It’s easiest to use the largest potatoes you can find.  It’s a very versatile dish and can be served hot, at room temperature, or even cold.  –Thomas Keller


  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 3 pounds russet potatoes (three 1-pound potatoes if possible)
  • 5 tablespoons (2 ½ ounces) unsalted butter, 1 tablespoon softened and 4 tablespoons (2 ounces) cut into ½-inch cubes
  • Canola oil
  • 2 thyme sprigs
  • 2 garlic cloves, lightly crushed, skin left on
  • Minced chives


Preheat the oven to 350 degrees.  Pour the cream into a large bowl and season with 1 teaspoon pepper.  Peel the potatoes.  Cut a thin lengthwise slice off one side of a potato so it will rest flat on the mandoline.  Lay a Japanese mandoline or other vegetable slicer over the bowl of cream and slice the potato lengthwise into very thin (about 1/16 inch) slices, letting them drop into the cream.  (if you can’t lay your mandoline across the bowl, slice the potatoes, adding the slices to the cream as you go.)  Stop from time to time to toss the slices in the cream to keep them coated and prevent them from oxidizing.  Repeat with the remaining potatoes.

Brush a 10-by-6 1/2 –by-3-inch-high pan with half the softened butter.  (Don’t use a shallower pan – you need the depth this size pan gives the pave.)  Line with parchment paper, leaving a 5-inch overhang on the two long sides.  These extensions will be used to cover the potatoes as they cook and later serve as handles when unmolding.  Brush the parchment with the remaining softened butter and sprinkle with salt and pepper.

Trim the potato slices to form a solid even layer in the bottom of the pan and lay them in the direction that works best to fill the pan.  Repeat to form a second layer.  Dot with a few cubes of butter and sprinkle lightly with salt and pepper.  Continue layering the potatoes, adding butter and seasonings after each two layers.  Fold over the sides of the parchment to cover the potatoes.  Cover tightly with a piece of aluminum foil (to allow the potatoes to steam as they bake).

Bake the potatoes for 1 hour and 50 minutes, or until completely tender when pierced with the tip of a knife or a wire cake tester.  Remove from the oven and let cool for 15 minutes.  Put a weight on top of the potatoes (see Note), cool to room temperature, wrap well, and refrigerate for at least 6 hours, or up to 2 days.

To serve, run a palette knife around the two longer sides of the pave to release it from the pan, and use the parchment handles to lift the potatoes from the pan, or invert onto a cutting surface.  Trim all sides of the pave.  Cut the pave into 12 equal pieces and let sit at room temperature for 30 minutes.  

Heat some canola oil in a large frying pan over medium-high heat.  Add the potatoes cut-side-down, add the thyme and garlic, and cook, basting with the liquid in the pan, until browned on the first side, then turn carefully and brown the opposite side.

Arrange the potatoes on a serving platter, browned side up.  Put a small piece of butter on each piece to melt, and sprinkle with chives.

*Note: The easiest way to weight the pave is to cut a piece of cardboard just smaller than the top of the pan, so that it will cover the top of the pave without resting on the sides of the pan.  Wrap the cardboard in aluminum foil, set it on top of the pave, and place a few cans or other weights on the cardboard for even weight distribution.


One thought on “New Class Schedule, New Recipes & A New Year”

  1. Loved attending your sausage making class in Yorba Linda while I was visiting. Great teamwork, great recipe and very entertaining.. hope I can see you two again in the not too distant future. Really disappointed that I’m not going to be attending your pasta making class 😕

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