Hello friends! Don’t forget… on Thursday November 21st at 6pm, we will be hosting the final Thursdays in the Kitchen class of 2013, our “Elegant New Year’s Eve” celebration. This class will be team taught by Jonathan Duffy Davis and Jonathan Dye and will serve a dual purpose: to explore a wonderful menu of elevated cuisine, perfect for end of the year parties AND to celebrate the success of the Thursdays in the Kitchen series, all while enjoying a fabulous evening! Continue reading “Thursdays in the Kitchen: An Elegant New Year’s Eve – Final Class of 2013 on 11/21”
Join OurLocaltopia this Thursday evening, September 12th at 7pm at the Yorba Linda Public Library for a FREE “Tailgate Party” themed cooking class, part of the Library’s ongoing NiteLife series. Continue reading “Join OurLocaltopia for a FREE “Tailgating” Cooking Class at the Yorba Linda Public Library”
This historic house in the hills of Fullerton is a gorgeous setting for a summer farm dinner. The Muck, as it is know, is a center for community and culture serving the citizens of north Orange County and beyond. We recommend you check it out!
These organic beauties were grown on the Fullerton Arboretum’s farm and used in The Muck’s farm dinner.
Farm dinner patrons enjoy passed appetizers and drinks in the main gallery before sitting down to dinner.
A refreshing libation to start the evening off right, Rhubarb and Elderflower Bellinis, served in the main gallery.
The table waits for guests.
The Muckenthaler family had their farm dinners in this same location. This festive table harkens back to the soul of this historic property.
Crisp and fresh, a vareity of peppers grown at the Fullerton Arboretum.
Chef Jonathan Dye, making the pasta for the ravioli course right in The Muck’s kitchen! Talk about fresh!
Farmer and Chef Jonathan Duffy Davis prepares the homemade herbed ricotta filling for the ravioli.
Guests fill the table and get excited for the meal, as the sun begins to set on Fullerton.
This beautiful chilled avocado and corn soup with cilantro oil is made with Fullerton Arboretum produce!
These colorful squash adorn the farm table and remind us that fall is just around the corner. They were grown on the Arboretum’s Farm!
Guests raise a glass to friends and family.
Arboretum nectarines being prepared for desert!
Chef Jonathan Dye and Farmer Jonathan Duffy Davis speak to the table about food being eaten.
Incredibly flavorful balls of delight! Charentais & Musk Melons paired with prosciutto, basil and mozzarella make a delightful summer salad.
As evening comes to The Muck, the table and grounds grow more gorgeous.
The evening comes to a close with the nectarine crisp the summer heat giving way into a cool evening. What a beautiful night!
A beautiful evening, in a beautiful setting. Click through the gallery above for more photos of the Summer Farm Dinner at The Muck. Continue reading “A Photo Gallery From The Muck’s Summer Farm Dinner, Have A Look!”
We promised it was on the way, and now here it is! Enjoy our brief video tutorial on making homemade ricotta cheese and pairing it with grilled bread, local honey and fresh figs. This delightful snack can be enjoyed as an appetizer, as part of a tapas style menu or even for dessert. Figs are bountiful and delicious this time of year, so take advantage of what’s in season, and try it out! We think you’re going to love it! And read on for the text version of our fresh ricotta recipe… Continue reading “Figs and Fresh Ricotta: Watch & Eat!”