June 27th, 2008 by Melinda McRae
Yolo Slow Food leader, notable author and educator Georgeanne Brennan is suspending her cooking classes in Provence this summer and instead will be offering a series of ”Provence in California” culinary weekends at her farm starting in August.
Brennan’s farm boasts a huge seasonal potager garden with more than 100 fruit trees, a grape arbor and a field with more than 1,000 tomato plants for participants to utilize for the cooking classes. Her husband makes wine and grappa for guests to sample while enjoying the view of neighboring walnut and almond farms.
The classes will take place in Brennan’s kitchen, surrounded by Meyer lemon trees, and some of the classes will be conducted with her outdoor wood-fired oven with participants making flatbreads, roasting meats, vegetables and fruits. All classes will be followed by apéritif and a long leisurely lunch under the farm’s 100-year old black walnut tree — the essence of Slow Food! For detailed information, sample class and menus, available dates, and cost, please visit Brennan’s Web site.
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August 15th, 2007 by Melinda McRae
Or maybe it was Tigarella. But then there was Costulato Genovese and Striped German and . . .
Soil Born Farms provided roughly 15 varieties for our Aug. 4 tasting with others coming from Del Rio Farms and Ray Yeung Farm. Dazzling variety.
Great event and yet another that the attendees said we should do again next year. Soil Born representatives gave an informative and inspiring
presentation about their programs. The Web site is great, but the energy and spirit behind the project really showed through the staff and interns who attended our event.
We hope it’s the beginning of a long and fruitful partnership — both with Soil Born and with the Sacramento Co-op. Janet Zeller, SB Board President and Co-op staffer certainly made our job easy — managing set up and clean up, not to mention providing chefs, food, wine, and program! Thank you Janet!
Chefs Terese and Dionisio Esperas provided sumptuous tomato-based gazpacho, salad, and phyllo tart. And they have given us permission to post the recipes on our Web site. Plus attendees got a two-for-the-price-of-one coupon for one of their classes at the Co-op. Thank you Terese and Dionisio!
P.S. - did I mention organic ice cream for dessert?
-Charity Kenyon
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