Sunday, August 18, 2019

A Taste of Morocco on Your Plate Beautiful Class Pictures!

Students enjoying their exquisite culinary creations! 

Class Group Picture with Robin & David, the 
FlipJack Ranch Owners in Bonny Doon

Class Materials 

Wine: TheTruvee Red Blend Central Coast 2013
 by McBride Sisters

Venue: FlipJack Ranch in Bonny Doon

Class Menu: A 4-Course Meal

Class Organic Ingredients

Class Organic Ingredients

 Organic Purple Figs

Refreshment before the start of the class:
Butter Beans Lemon-Dill Hummus

Refreshment before the start of the class:
Freshly baked & locally made baguettes from 
Companion Bakeshop in Santa Cruz

Refreshment Drink before the start of the class:
Strawberry Rhubarb Lavender Refresher 

Chopped Strawberries & Pink Pearl Apples

Appetizer: Moroccan-Spiced Chickpeas

Salad: Fennel, Orange, Radish & Olives
w/ Citrus Dressing

Entree: Sweet & Savory Moroccan Couscous

Entree: Sweet & Savory Moroccan Couscous

 Dessert: Fig Lavender Tart

 Dessert: Fig Lavender Tart

Dessert: Fig Lavender Tart w/ 
Cardamom-infused Dark Roast Coffee

 Students enjoying refreshments before the start 
of the class & getting to know each other

 Students enjoying refreshments before the start 
of the class & getting to know each other

Students Group Picture 

  Students toasting their culinary creations

Students toasting their culinary creations

Toque Blanche kitchen Store's Discount: 
All student in this class will enjoy a one-time 
10% discount offer on all items on this flyer and all other 
items in the Toque Blanche kitchen store in 
downtown Santa Cruz & on their web site!  

My students are awesome!

They rocked my Vegan Cooking & Wine Pairing Class: A Taste of Morocco on Your Plate at the beautiful FlipJack Ranch, in the magical Santa Cruz mountains!  

They enthusiastically put on their eclectic aprons and beautifully collaborated with each other to make 4 exquisite dishes with organic ingredients from the Santa Cruz Farmer's Market and local organic grocery stores. 

We had an amazing farm-to-table vegan cooking and wine pairing class with zero waste. I love that!

Below are the exquisite dishes my awesome students made:

1) A Delectable Appetizer – Moroccan-Spiced Chickpeas made with fried chickpeas, preserved Meyer lemon, fried shallots and za’atar spice.

2) A Delightful Salad – Fennel, Orange, Radish and olives with a delightful citrus dressing composed of extra virgin olive oil, Meyer lemon and orange juice.  

3) A Magnificent Entree – Sweet & Savory Couscous made with zucchini, yellow squash, red bell peppers, artichoke hearts, fresh dill, Moroccan green olives, almonds, dried apricots, shallots and za’atar spice.

4) A Decadent Dessert – Fig Lavender Tart with orange zest, lavender honey and crushed pistachios, which they enjoyed with a delicious cardamom-infused dark roast coffee.

They also enjoyed their exquisite culinary creations with McBride Sisters' delicious wine, the Truvee Red Blend Central Coast 2013! They took home a bottle of this delicious wine, plus a small bag of organic culinary lavender!

Thank you, my fabulous students for your lovely presence in my class and for your beautiful testimonials. You are the center of my culinary world and a great inspiration!

Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

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