Hello Friends! Just a quick update and reminder that we have TWO upcoming classes in March, so mark your calendars and come out to see us in action…
The first offering is one of our classic, long form instructional cooking classes, hosted by the Fullerton Arboretum. This class, ASpringtime Menu: Bright and Clean Flavors, will be held on Thursday March 9th, at 6pm. Reserve your spot via the Fullerton Arboretum’s website here. This class includes a recipe packet, a full multi-course dinner, wine and of course our infamous instruction! 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. Continue reading “Spring Has Sprung… And So Have Our Classes!”
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 “Dispatch from Aguanga: The New Farm”
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 “Summer Is On The Way, And So Is The Stone Fruit!”
Jonathan Davis has been fast at work making a homestead on his farm in Aguanga, but there is always time to cook a great meal. Whether it is for his family or for visiting friends, these creative and exciting al fresco feasts are met with great anticipation. Jonathan makes regular use of his outdoor barbeque, fueled not just by natural charcoal, but also by native Ribbonwood, which grows in abundance on his property. Continue reading “Cooking on the Farm: Over the Fire and Under the Stars”
Happy New Year from OurLocaltopia! Now that 2014 has past and the promise of 2015 is on the horizon, we want to RECONNECT! We look forward to updating you with regular postings again, sharing what we’re involved in and excited about. It’s been 6 months since our last post (for good reasons), so here’s an update on what has been keeping the trio at OurLocaltopia busy.
Evelyn, Jonathan Dye, and I have eaten many pickled beets made with this recipe. They’ve been added to cheese plates, paired with gravlax and other preserved fish, and also served simply with some dark rye bread, some fresh dill, and a dollop of crème fraiche (maybe a squeeze of fresh lemon too?). Evelyn’s winter garden has been a bountiful one. She has bushels of beets and needs a way to preserve them. Pickling is the perfect treatment for a homegrown beet. Here’s what I think Evelyn should do with her winter beet bounty! Continue reading “Pickled Beets – Preserving the Winter Garden Bounty”
This Wednesday (April 30th), OurLocaltopia is back at the Yorba Linda Public Library for a free class on cooking with fresh herbs! Join us in the downstairs community room at 7pm and enjoy an evening of culinary eduction and demonstration taught by Jonathan Dye and Jonathan Duffy Davis. Samples of the food prepared will be available for tasting and copies of the recipes will be passed out. Come one, come all!
This week, OurLocaltopia was invited to a seaside vacation home in Ventura county to curate a meal for the Sew n’ Sews, a group of avid quilters who take this yearly retreat to work on projects and bond with their friends. We were thrilled to be cooking in a gorgeous kitchen that had panoramic coastal and ocean views. The menu for the night featured a variety of locally sourced produce, including delicious Ventura County strawberries and included a demonstration of the prep and execution of Fritto Misto. Below is our recap of the evening, including photos and recipes. If you are interested in having a similar event at your next getaway, party or gathering, don’t hesitate to contact us! Continue reading “Seaside Supper: A Curated Dinner & Demo in Ventura County”