Summer Classes at Alchemy of The Heart~ Menus

I am putting together menus for my summer classes at Alchemy of The Heart (a small local hands on cooking school). My classes are all about what is fresh and local in the San Marcos, Vista, and all around San Diego areas. Please take a look and let me know if there are any great local places that I might have misses.

Exploring what’s local and fresh

Tamales (masa from San Marcos tortillaria and beer from local brewery)

• BBQ Pulled Pork or Braised Pork Tamales with Tomatillo Salas and Red Chili Sauce

• Spinach, Orange Jicama Salad with Chipotle Orange Dressing

• Pinto Beans with Stone Brewery Beer

• Grilled Stone Fruit Sunday

Grilled Local Fish stuffed with lemon verbena and fresh herb salad (Fish from Catalina offshore and herb salad from local farms like La Milpa Organica)

• Whole Local Fish Stuffed and Grilled with Lemon Verbena and a Citrus Buerre Blanc

• Fresh Herbs Mixed with Local Salad Greens

• Summer Squash, Zucchini, and Tomato Gratin with a Panko Bread Crumb Crust

• Rustic Blueberry Tart with Caramel Sauce

Sausage, Pepper and Onion Sandwich (home-made Sausages from T and H meats and bread from local baker)

• Spicy Italian Sausage Grilled and Serve with Sautéed Onions and Peppers, Served on Crispy Artisanal Bread

• Fresh Ricotta Cheese

• Fresh Ricotta, Heirloom Tomato, and Corn Salad with Pesto Dressing

• The Perfect Cheese Plate

• Summer Berries Parfait with a sampling of local chocolates (berries from local farms and chocolates from Eclipse and other local chocolatier)

If you are interested in my first class (Tamales) "Exploring What is Fresh and Local" ~June 24 from 6 to 9 pm~ $ 50 at Alchemy of the Hearth

To register online go to http://alchemyofthehearth.com/index.html

A few Pics from Spa Cuisine Cooking Class At Torrey Pines High School

I recently got luck enough to have a small intimate class of students at Torrey Pines; while the students where lucky enough to have a "private" cooking class!

So nice to take a moment and enjoy a meal with students......as anyone who has take as class with me before will know that is a big deal.

The menu for that night was

Arugula and Spinach Salad with Cherry Tomatoes and Yellow Bell Peppers

Dresses with a Dijon, Sherry Vinegar and Shallot Vinaigrette

Chicken Breast Roulade Stuff with Asparagus

Served with a Spinach and Basil Pesto

Vegetable and Squash Risotto

Almond Phyllo Cups with Rose Water Fruit Salad

If you are interested my next classes start next week (Thai and Vietnamese or Greek and Morocan) go to

http://www.sdadulted.com/

Italian Cooking for Beginners (Part 2) Menus

I had some questions recently on the menus for my upcoming Italian cooking class, as well as a question about if students needed to take the first part to take the second. To be honest, No you don't need to take 1 to take 2. Yes it would give you more information but the second part is really independent of the first. Both classes are amazing and give you a ton of wonderful recipes.


Here is the menu for the class...and please continue to email me or contact me with any questions you might have.

Day 1 –


“Antipasti” Salad with Red wine Vinaigrette
Baked Cannellini Beans with Tomato Ragu
Grilled Strip Steaks
Citrus Rice Pudding

Day 2-

Arugula Salad with Lemon Vinaigrette
Green Beans with Sautéed Portabella Mushrooms and Prosciutto
Roasted Garlic and Mascarpone Cheese Mashed Potatoes
Pork Chops with Mushroom and White Wine Sauce

Day 3-

Italian Wedding Soup
Sautéed Broccoli with Garlic and White Wine
Chicken Breast Milanese
Tiramisu

Day 4-

Roasted Eggplant Caprese Salad with Basil Vinaigrette
Fresh Egg Pasta with Fried Sage and Garlic Shrimp
Chocolate Hazel Nut Mousse

My First Posting- Wine Country Cooking Menu, In Need of Wine Pairing....Ideas Welcome!

This is my first post...OMG!!!

So I am not sure what to do, here is my idea....I am posting the menu for my classes starting next week. I would love you feed back or ideas on wines you would pair, foods you would like to see, or just a conversation that you would like to start.

My next few post will be recipes from these various menus and my wine pairings.

Cross your fingers I hope this turns out to be a lot of fun.

Jenn

Wine Country Cooking Part 2
Class Schedule


Weeks 1
Corn Chowder
Arugula, Red Onion and Grape Tomato Salad with Roasted Garlic Dressing
Citrus Cedar Plank Salmon
Stone Fruit Cobbler

Week 2-
Radish, Cucumber, and Cherry Tomato Salad with Cider Vinegar Shallot Vinaigrette
Oven Braised Chicken with Peas, Carrots and Pearl Onions
Saffron and Almond Jasmine Brown Rice
Natilla with Fresh Berries


Week 3-
Broiled Eggplant and Goat Cheese Salad with Basil Vinaigrette
Sautéed Pork Medallions with Cognac Cream Sauce
Oven Roasted Sweet Potatoes with Fresh Herbs
Apple and Cherry Coffee Cake with Toasted Caramel Pecan Sauce

Week 4-
Beef Skewers with Garlic Mustard Sauce
Marinated Shrimp Cocktail
Vegetable Crudités with Dip
Quinoa and Roasted Vegetable Salad
Mini No-Bake Dulce de Leche Cheese Cakes