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Students enjoying their exquisite culinary creations!
Class Group Picture with Robin & David, the
FlipJack Ranch Owners in Bonny Doon
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
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
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