Mother’s Day Brunch at Fullerton Arboretum – 5.14.17

Mother's Day Brunch 2017

Hello Friends, we have some exciting news! Table & Field will be hosting an amazing Mother’s Day Brunch at the Fullerton Arboretum this Mother’s Day Sunday, May 14th at 10:30 am. This is not a cooking class, but instead a garden party style event designed to celebrate all the amazing mothers in our lives. The Jonathans will be preparing a variety of classic brunch favorites, and they will be served to you on the patio of the Arboretum’s pavilion. Enjoy spring breezes and easy access to the gardens and paths of the Arboretum both before and after the meal. Show your mom a great time this Mother’s Day and register today, here.

Full Menu: Fresh Peach Bellinis, Minted Fruit Salad, English Scones with Devonshire Cream and Strawberry Preserves, Oatmeal Brulee, Asparagus with Hollandaise, Poached Egg and Country Ham, and Lemon Meringue Pies.


JDD TomatoesGreetings Friends!

We have great news! The cooking class schedule for Fullerton Arboretum’s classes with Table & Field has been decided through the end of 2017. All of our upcoming Fullerton Arboretum classes are listed below and you can register for there via the Arboretum’s website right hereContinue reading “UPCOMING 2017 TABLE & FIELD COOKING CLASSES AT FULLERTON ARBORETUM”

Sausage Making Class Recipe from 3.29.17

In case you couldn’t make it class or didn’t grab a copy, here is the Jonathans’ go to sausage recipe, as discussed in class at the Yorba Linda Library on 3.29.17! 

Basic Sausage

Makes 9 to 12 links, about 3 pounds.

Sausage making at home is more or less this routine: grind, mix, stuff, cook, enjoy. This is a very basic recipe so you won’t get lost in lots of ingredients and can learn and enjoy the process. – this recipe is from the book “Olimpia Provisions” by Elias Cairo and Meredith Erickson.


1 (4-foot/1.2-m) length (1 ¼-inch/32-mm) natural hog casing

1 ½ tablespoons kosher salt

1 ½ teaspoons ground black pepper

1 ½ teaspoons chopped garlic

2 ¼ pounds pork shoulder, diced into ½-inch chunks

12 ounces fatback, diced into ½-inch chunks and frozen

2 cups crushed ice, plus additional ice cubes for an ice bath

1 tablespoon kosher salt, for poaching

Oil, for frying 


Rinse out your casing by placing one end under the water tap and filling it with about ½ cup water. Run this water through the casing by pulling up on the end that you filled up, until the water comes out the other end of the casing. It will come out a bit cloudy. This is totally normal, as you are removing salt on the inside of the casing. Place the rinsed casing in a bowl of clean warm water to soak.   

To make the spice mixture, using a mortar and pestle, grind together the ingredients until coarsely combined. Set aside.  

Put the pork shoulder in the freezer for about 45 minutes, or until a calibrated thermometer inserted into the meat reads 32 degrees. If your freezer is big enough, also chill the meat grinder and all its parts, as well as the metal bowl and paddle attachment of a stand mixer and the hopper of your stuffer.

In a large bowl, mix together the chilled pork shoulder, the fatback, and the crushed ice. Fill a second large bowl with ice cubes to make an ice bath. Remove the grinder parts from the freezer and assemble the grinder with a ¼-inch die. Set up the grinder so the mixing bowl sits atop the ice bath. Working quickly and in batches to keep the meat mixture cold, grind the mixture, then put half of it through a second time. How will you know if you’re on the right track? You should be able to see very clear definition – specks of white fat among the lean meat.  

Transfer the ground meat mixture into the chilled stand-mixer bowl. Add the spice mixture. Mix with the chilled paddle attachment for 3 to 4 minutes. Take a clump of the mixture and pull it apart. You should see small threadlike pieces trying to hold on to each other. You also need to make sure you can see separation between the fat and the lean meat. If they are all mashed together, the mixture is most likely smeared and broken and you should turn it into some kind of ragu because you’ll need to start over.

Pinch off about a tablespoon of the meat batter and press it into a patty. Refrigerate the bowl of batter. In a small skillet over low heat, fry the patty in a bit of oil until cooked through, about 5 minutes. Taste it for seasoning. Tweak the seasoning if needed, adding salt or any spices and mixing the batter well (and always taking care to keep it cold), and then fry up another test patty. When the meat is seasoned to your liking, divide the batter into two balls and give each a few slams against your work surface to get all the air out. Refrigerate the balls in the fridge while you prepare the stuffer.

Before setting up your stuffer, if possible place the hopper (the part that the meat will go in) in the fridge or the deep freezer so that it will be nice and cold. When assembling, take a second and make sure that everything is clean and that all parts are on tightly so that nothing will come lose and make a mess. If you are stuffing from your grinder, you will need to remove the blades and dies and place the horn on the end. Get all of the surfaces that the casing will be touching (the horn and the table) really wet with water so that it will slide and not tear. When linking sausages, water is your ally, so keep a bowl of fresh, clean water close by. If you have stainless steel or other smooth tabletop, pour about ¼ cup of water on the surface so that the casing will slide with ease and not tear.

Take the balls of meat batter out of the refrigerator and put one in the hopper of the stuffer. Remove the casing from the water and slide one end onto the horn of the stuffer or grinder. Tie a knot on the other end. Slide the open end over the horn, making sure the tied end is pressed snuggly against the horn. As you work the stuffer, avoid creating any air gaps and take care to fill the casing full enough, but don’t fill it so full that you won’t have enough room to link the sausages. Once you have all the meat in the casing, tie the end and cut off any excess casing. Examine the stuffed casing: if you see any air gaps, pierce the casing lightly with the back of a sausage knife or the tip of a sharp knife.

To form the links, start at whichever end of the casing you like. With your dominant hand, measure a hand’s length from the end of the casing and, using your index finger and your thumb, pinch the casing and twist the sausage two full rotations. The initial sausage should feel nice and tight. Measure another hand’s length from the spot you just pinched and pinch again. This time, rotate the sausage two full rotations in the opposite direction from the last twist. As you twist the sausage in the opposite direction, you will feel the last sausage you twisted getting tighter. Repeat this process for the entire length of the casing: pinch and twist one way, then pinch and twist the other way. This technique ensures that you do not untwist the link that you just made.

In a large pot over medium heat, bring 1 gallon of water and the kosher salt to a simmer. Add the sausages and poach – don’t boil – for about 30 minutes, or until the internal temperature reaches 155 degrees when tested with a calibrated meat thermometer.  

If you’re saving the poached sausages to eat later, let them cool for 2 minutes in ice water, then store in the refrigerator wrapped in plastic for up to 1 week, or in the freezer for 2 months. If you are going to eat the sausages right away, warm a bit of oil in a frying pan over medium heat. Snip apart the sausages and cook for about 3 minutes on each side, until golden brown and screaming “Try me now!”



Spring Has Sprung… And So Have Our Classes!

Dye & CarrotsHello 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, A Springtime 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!”

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 Continue reading “New Class Schedule, New Recipes & A New Year”

Our Holiday Entertaining Cooking Class Is This Week!

img_7849Hello Friends!

Don’t forget that our Holiday Entertaining Class at the Fullerton Arboretum will be held this Thursday, November 17th. Class begins at 6pm. The Jonathans will be preparing, from scratch, an entire holiday menu. As a class participant, you will get to experience all the preparations and instruction, receive a recipe booklet and of course get to enjoy the multi-course meal (complete with wine and dessert). Sign up here.


Table & Field

Produce from Jonathan Duffy Davis’ Farm is Coming to North Orange County… Starting Next Wednesday 8/17!

Jonathan, Lauren and Mae at Tule Peak FarmsAfter living in the high chaparral of Aguanga for almost exactly two years, we finally have the incredibly productive market garden that we have always envisioned. When we first arrived our property was nothing but untouched chaparral. The soil was hard, the brush thick, and the sun unrelenting. After drilling a well and bringing electricity to the property we proceeded to build the infrastructure for our basic needs and comforts, plant our orchard and large shade trees, and open the soil. Developing property that I own with the sweat of my brow has been rewarding but market gardening is my true passion, a passion that I’ve finally been able to pursue this summer.

We have planted a large market garden despite the hungry, thirsty, tenacious wildlife of Aguanga. After the loss of over 1,000 seedlings to mice in our nursery and 150 feet of tomato plantings in early spring, we fortified our garden’s defenses and refined our methods. Today we find ourselves surrounded by a vibrant green field and an abundance of produce. Heirloom tomatoes, basil, watermelons, European melons, summer and winter squash, cucumbers for slicing and pickling, pumpkins for carving and eating, kale, arugula, baby lettuces, and other greens, all to be had from our new garden beds. I now feel that I can officially call myself a farmer and I am very proud of that title. I’ve grown produce and much of it is already sold to valued customers.

We are now making weekly deliveries of our fantastic food to North Orange County. You can put Tule Peak Farm food on your family’s table by signing up for our produce CSA (community sourced agriculture) basket. CSAs are essentially a subscription to our farm’s harvest that changes with the seasons. We will also sometimes include things like eggs from our flock of hens or a jar of jam from an unexpected bumper crop.

Late-Summer/Autumn 2016 deliveries run from this coming Wednesday August 17 through the Wednesday before Thanksgiving. Sign up now for fantastic Tule Peak Farm food – space is limited!

Visit: to sign-up, learn more, or simply look at some photos of the farm.

Thank you all for your time on a Sunday afternoon. I hope you’re eating well this evening!

~Jonathan Duffy Davis

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Summer Update and New Classes!

IMG_0921Greetings Friends!

We have been away from our blog for several months, so it’s time for a big update! First and foremost, we are happy to announce a variety of upcoming classes! These new classes have been scheduled at the Yorba Linda Public Library and at the Fullerton Arboretum for the remaining 2016 and early 2017 season. Thank you so much to each of our loyal guests who have come to learn, laugh, and eat with us through the past seasons… we look forward to seeing you again! Read on for a list of class dates, descriptions and information. And then keep reading for personal notes from the Jonathans! Continue reading “Summer Update and New Classes!”

Green Goddess Dressing Recipe – As Promised!

IMG_0922Did you attend our recent class, Farmers’ Market Fresh, at the Yorba Linda Public Library? If so, you may recall that we promised to post the recipe we used to create the Green Goddess-style dressing made to accompany the fresh vegetables. Well, here is that recipe, folks! Enjoy!


Table & Field

Green Goddess Dressing

Makes about 6 servings


1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream


Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)