Posts
Awesome Students
Awesome Students
Class Materials
Class Menu
Strawberry Rhubarb Lavender Cupcakes
Strawberry Rhubarb Lavender Refresher
Dinner Table
2014 Pascale Pinot Noir
Rustic Baguettes & Bread
Red D'Anjou Pear Chocolate Tart
Red D'Anjou Pear Chocolate Tart
Apricot Blackberry Galette
Apricot Blackberry Galette
French Roast Coffee
French Flageolet Beans Pate
Ratatouille
Ratatouille
Desserts
Desserts
Ratatouille Making with Students
Ratatouille Making with Students
Students Making Ratatouille
Students Making Ratatouille
Student Garnishing the Salad
Ratatouille Making with Students
Students Making Ratatouille
Students Making Ratatouille
Ratatouille Ready for the Oven
Happy Students
They
rocked my vegan cooking & wine pairing class: A Taste of Provence
on Your Plate at Pescadero Creek Vineyard yesterday and made a delicious
4-course meal:
1) A Luscious Appetizer – French Flageolet Beans Pate w/ thyme,
Garlic, Meyer Lemon Juice & Olive Oil.
2) A Delightful Salad – Butter Lettuce, French Radish, French Green
Olives w/ Lemon-Herb Dressing (Fresh Meyer Lemon Juice, Tarragon
Dijon Mustard & Olive Oil).
3) A Magnificent Entrée – Ratatouille w/ Zucchini, Yellow Squash,
Eggplant, Orange Pepper & Cluster Tomato w/ herbes de Provence, which they enjoyed with locally made artisan baguettes & breads.
4) Two Decadent Desserts - Red D'Anjou Pear Chocolate
Tart & Apricot Blackberry Galette infused with Provence
culinary lavender, which
they enjoyed with a delicious organic French roast coffee.
They enjoyed their exquisite culinary creations with Pescadero Creek
Vineyard's delicious wine, the 2014 Pascal Pinot Noir, and took home a bottle of this delicious
wine, plus a small bag of organic culinary lavender!
Thank you
my fabulous students, you are the center of my work and a great inspiration!
Chef
Ellie Lavender
