The bounty of the county cooking class
· Dinner · Friends · American food · Cooking classes ·
A delicious sojourn, as we explore our local culinary bounty. West Marin is blessed, as many family farms, small producers and artisanal food makers have made their home on our lovely coast.
We will cook with shellfish from Hog Island, Star Route Farms produce, and dairy products from Straus, Cowgirl and Pt. Reyes Blue, grass fed beef and organic poultry. We will use McEvoy Olive Oil and Big Paws Vinegars.
We will use local and organic products to create a sumptuous six-course dinner that will keep you healthy and happy!
*Actual recipe preparation will depend upon seasonal and local availability
We will cook with shellfish from Hog Island, Star Route Farms produce, and dairy products from Straus, Cowgirl and Pt. Reyes Blue, grass fed beef and organic poultry. We will use McEvoy Olive Oil and Big Paws Vinegars.
We will use local and organic products to create a sumptuous six-course dinner that will keep you healthy and happy!
*Actual recipe preparation will depend upon seasonal and local availability
Choose one in each category:
Hors D’Oeuvres
Dungeness Crab and Avocado Shooters with Coconut Milk and Jalapeno Shooters
Hog Island Oysters with Mignonette
Zuckerman Farms Roasted Asparagus with Hobb’s proscuitto, phyllo and parmesan
Wild Mushroom Tartlets – with thyme, shallots and Madeira
First Course
Roasted Beet and Sonoma Goat Cheese Napolean – with Fig Vinaigrette and Little Gem Lettuce
Draper’s Farm Heirloom Tomatoes with Pt. Reyes Mozarella and Pesto Vinaigrette
Sweet Corn Chowder with Shitake Mushroom Cake Garnish
Roasted Butternut Squash and Pink Lady Apple Bisque
Hors D’Oeuvres
Dungeness Crab and Avocado Shooters with Coconut Milk and Jalapeno Shooters
Hog Island Oysters with Mignonette
Zuckerman Farms Roasted Asparagus with Hobb’s proscuitto, phyllo and parmesan
Wild Mushroom Tartlets – with thyme, shallots and Madeira
First Course
Roasted Beet and Sonoma Goat Cheese Napolean – with Fig Vinaigrette and Little Gem Lettuce
Draper’s Farm Heirloom Tomatoes with Pt. Reyes Mozarella and Pesto Vinaigrette
Sweet Corn Chowder with Shitake Mushroom Cake Garnish
Roasted Butternut Squash and Pink Lady Apple Bisque
~
Grilled Fish with Salsa Verde Herb Sauce – served with roasted Little Farms German Butter Potatoes and Spinach Parmesan Cakes
Grilled West Marin Leg of Lamb – marinated in red wine and garlic and served with a feta and olive vinaigrette over couscous
Risotto with Spring Greens, Caramelized Garlic and Rancho Gordo White Beans
Roasted Pesto Stuffed Chicken Breasts with White Wine Pan Sauce- served over soft herbed polenta with sesame broccolini
Grilled West Marin Leg of Lamb – marinated in red wine and garlic and served with a feta and olive vinaigrette over couscous
Risotto with Spring Greens, Caramelized Garlic and Rancho Gordo White Beans
Roasted Pesto Stuffed Chicken Breasts with White Wine Pan Sauce- served over soft herbed polenta with sesame broccolini
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Mixed Berry on Almond Orange Shortcakes with Lemon Verbena Ice Cream
Molten Chocolate Cakes with Cognac Ice Cream
Santa Rosa Plum and Almond Tart with Vanilla Bean Crème Anglaise
Gingerbread with Spiced Apple Compote
Molten Chocolate Cakes with Cognac Ice Cream
Santa Rosa Plum and Almond Tart with Vanilla Bean Crème Anglaise
Gingerbread with Spiced Apple Compote
~
California wines
We had a terrific time at Janet's Bounty of the County Cooking class. Janet is a wonderful host, the menu she prepared was true to the region, and she was great at teaching us how to prepare it. The wine flowed and her house and its location is stunning. We can't thank you enough, Janet!
March 2014 - The bounty of the county cooking class
Janet had a lovely dinner set up for us to make! She's a very welcoming host with terrific recipes. Her home is lovely and her kitchen is Architectural-Digest-worthy. I look forward to seeing more of her events, if not for the great meal, certainly for the great wine and company!
March 2014 - The bounty of the county cooking class
