Tons and Tons of Great Hands-on Classes!!!

 Vegan Cooking Class!

Classes are a blast and they include one-on-one instruction from a professional culinary instructor, are totally hands-on, and after dishes are prepared, everyone sits down to enjoy the meal together. You’ll learn all steps of the cooking process from beginning to end, and recipes are provided for you to take home.

Menu~subject to... minor changes
Vegetable and Tofu Tempura with Green Goddess Dipping Sauce

Warm Spinach and Arugula Salad with Cherries and Warm Shiraz Dressing

“Cheesy” Polenta Cakes with Sauteed Tomato and Garlic Sauce Topped with Fresh Basil

Lavender Tea Cookies with Seasonal Fruit Compote

Menu includes a local wine pairing with the entree.

Cost for the class is $65 per person and seats can be reserved by calling Elena at 619-997-8043 or e-mailing elena@searocketbistro.com. The cost is all-inclusive for food, beer pairing, tax, and culinary instruction, and will run from 6pm-9pm, August 29.

Farm Fresh Cooking Classes

Come take a fun cooking class and help supprt your local farmer!

These classes are 2 weeks (or 2 nights of classes) with an opptional farm tour day

 $88 for Vegetarian and $92 for Non-Vegetarian

Fresh, seasonal, cooking class; combined with a tour of a local farm (optional). Students may join Chef Jenn on Sunday for a tour of a farm in Encinitas, where they will get to pick and purchase local produce, as well as see how Chef Jenn creates her seasonal menus for class from the fresh produce available.

Classes will showcase an array of seasonal vegetables available locally, with recipes.

 Learn how to cook, shop and eat delicious meals.

Each class will showcase cooking, cutting, presentation and various culinary techniques

at Torrey Pines High School Vegetarian

Sept. 12 - 19, Mondays

at Torrey Pines High School Non-vegetarian
Sept. 26 - Oct. 3, Mondays

Click here to sign up online (for both classes)

 French Country Cooking Class

This class is 4 weeks long ( 4 classes) $143

Come explore the best of France!

This 4 week series will give you what you need to create fabulous French dishes from simple ingredients in your own home. Each class will showcase recipes from different regions of France. French country cooking is simple flavor combinations and lots of fresh (local) produce. French food is based on seasonality and the beauty of French cuisine lies in the combination of seasonal produce, flavorful fresh herbs and simple ingredients.

at Torrey Pines High School

Sept. 8 - 29

Click here to sign up online

St. Germain and Grapefruit Popsicles

For this month's farm class at Coral Tree Farm I made some amazing St. Germain and Grapefruit popsicles. Laurel (the amazing farmer) told me of her beatiful grapefruits that had been sitting on the tree getting sweeter by the day and how I had to use them.
My first thought was that I had to make a popsicle. My second thought was "what kind of booze do I want to put in my popsicle?"
I had to go with St. Germain.

This has been the summer of  St. Germain cocktails, as just about every grea restaurant in San Diego (from Bankers Hill to Urban Solice) has created some kind of refreshing summer cocktail with St.Germain.
It is hard to describe to the flavor of St. Germain, but I promise it will be love at first sip! I like to say it has the aroma of lychee, the flavor of honey suckle, jasmin and wild flower honey. Even the people at St. Germain have a hard time explaining what their product tastes like;
"Neither passionfruit nor pear, grapefruit nor lemon, the sublime taste of
St-Germain hints at each of these and yet none of them exactly. It is a flavor
as subtle and delicate as it is captivating. A little like asking a hummingbird
to describe the flavor of its favorite nectar. Très curieux indeed, n'est-ce pas?"

St. Germain Grapefruit Popsicles

Makes 10-15, depending on the size

1 cup           Sugar

1 cup           Water
3 cups         Grapefruit juice
½ cup          St. Germain (elderflower liqueur)
1/3 cup       Myer lemon juice

2                 Grapefruits’, segmented and cut into small pieces

Mix the water and sugar together in a small pan over a low heat, and bring up to boil until the sugar dissolves. Allow the simple syrup to boil for 4 minutes, remove from heat and cool.

Combine the grapefruit juice, St. Germain, myer lemon juice and 1cup of the cooled syrup. Adjust to taste amount of simple syrup, you may want to add a tablespoon or two extra syrup if you prefer them less tart. The mixture will taste slightly sweeter in liquid form than it does when frozen.

Pour into popsicle molds, add grapefruit pieces and freeze at least 8 hours or overnight. To remove, run the molds quickly under hot water, and gently pull out the pops.