Cooking Classes at The Ojai Culinary School at the Lavender Inn in Ojai
THE BEST OF OJAI
Friday, March 26
Thanks to the ever-bountiful blessings of sunshine and warm weather and the (sometimes) procurable supply of water, the Ojai Valley enjoys a rich and verdant tradition of agriculture. Early settlers relying on dry-land farming practices planted olives and apricots and walnuts and with the introduction of irrigation, the Valley attracted citrus and avocado farmers. Today’s farmers proudly produce oranges, lemons, Ojai Pixie tangerines, avocados, olives, lavender and walnuts. This class will celebrate these ingredients, Ojai’s finest crops.
Menu: Marinated Olives Cream Cheese with Lavender-Tomato Jam
Avocado Soup Garnished with Shrimp
Beet and Walnut Salad
Lavender-Lemon Chicken served with Apricot Coulis
Pixie Tangerines with Ginger Cardamom Syrup
Walnut Orange Cake
CRAZY FOR CITRUS
Sunday, April 25
Used in everything from baking to sauce making, to meat and seafood and vegetable cookery, citrus brings a tangy flavor and aroma to tables around the world. Living in SoCal, we’re lucky to be surrounded by many varieties of citrus so let’s break out our juicers, zesters and peelers and create a fresh take on everyday meals. We’ll discover ways to turn ordinary recipes into vibrant, palate pleasing treats and we’ll travel the globe to sample dishes where citrus really makes the dish…South American Ceviche, Greek Wedding Soup, Thai Seafood & Noodle Salad, Middle Eastern Tabouleh Salad and the very traditional English Lemon Curd. We’ll begin the evening with a sampling of citrus-infused condiments: Red Onion and Orange Compote, Gremolata and Citrus Tapenade. (Warning: Gremolata may soon become your favorite condiment).
TAKE IT OUTSIDE
Sunday, May 23
A long-standing Mediterranean tradition, al fresco entertaining is the perfect way to relax and spend time with family and friends. In this class we’ll talk about creative settings and simple menus…lots of hints and make-ahead recipes to help you relax and truly enjoy your own party. There is a definite Mediterranean influence throughout most of this menu but finishes with spectacular “down –under” dessert. Marinated Olives, Chilled Pea and Mint Soup, Cold Poached Salmon, with Tzatziki, Roast Chicken and Farro Salad, Shredded Carrot Salad with Citrus Highlights and Seasonal Fresh Fruit Pavlovas.
Cooking with Lavender
Sunday, June 6
Filled with new ideas for incorporating this delicate, intriguing and somewhat elusive-flavored herb in a wide range of dishes, this class is sure to inspire you to become more comfortable with the use lavender in your own kitchen. Our menu pairs lavender with many different ingredients so you’ll leave with experience, confidence and motivation to add this subtle and pleasing flavor to many of your favorite foods.
Menu:
Lavender Iced Tea
Lavender Artichoke Frittata Farro
Lavender Tabouleh Salad
Bowtie Pasta with Salmon, Peas and Lavender
Lavender Chicken in Mushroom Win
Sauce
Lavender Chocolate Meringues with Lavender Strawberry Compote
Classes at Let's Get Cooking Westlake Village
Crazy for Citrus
Wednesday, April 14
Used in everything from baking to sauce making, to meat and seafood and vegetable cookery, citrus brings a tangy flavor and aroma to tables around the world. Living in SoCal, we’re lucky to be surrounded by many varieties of citrus so let’s break out our juicers, zesters and peelers and create a fresh take on everyday meals. We’ll discover ways to turn ordinary recipes into vibrant, palate pleasing treats and we’ll travel the globe to sample dishes where citrus really makes the dish…South American Ceviche, Greek Wedding Soup, Thai Seafood & Noodle Salad, Middle Eastern Tabouleh Salad and the very traditional English Lemon Curd. We’ll begin the evening with a sampling of citrus-infused condiments: Red Onion and Orange Compote, Gremolata and Citrus Tapenade. (Warning: Gremolata may soon become your favorite condiment).
Take it Outside
Wednesday, May 12
A long-standing Mediterranean tradition, al fresco entertaining is the perfect way to relax and spend time with family and friends. In this class we’ll talk about creative settings and simple menus…lots of hints and make-ahead recipes to help you relax and truly enjoy your own party. There is a definite Mediterranean influence throughout most of this menu but finishes with spectacular “down –under” dessert. Marinated Olives, Chilled Pea and Mint Soup, Cold Poached Salmon, with Tzatziki, Roast Chicken and Farro Salad, Shredded Carrot Salad with Citrus Highlights and Seasonal Fresh Fruit Pavlovas.
Private Cooking Classes
Do you have a group that loves good food, wants to cook and create some new dishes and would like to get together in your home? If so, give me a call and we’ll talk about a food theme, menu and price. I promise a fun time – you gather the friends and purchase the wine and I’ll provide the recipes and the special ingredients. Together we’ll cook up a meal while we expand your culinary repertoire. (805) 640-1189.
Ojai Valley Lavender Festival
Saturday June 26, 2010
Libbey Park, Downtown Ojai
A truly Mediterranean experience in beautiful Ojai, California. The scent of lavender will guide you to this annual Ojai event where you can shop the marketplace for a wide range of Mediterranean products, attend lectures and to learn how to grow and use lavender and simply surround yourself with fellow lavender lovers. http://www.ojaivalleylavenderfestival.org
Women and Wine Interview with Karen Evenden
On October 16, 2008 Karen was interviewed by Julie Brosterman on Women and Wine radio. They discussed Karen's Croatian experiences as well as New Oak Ranch ... where Bill and Karen Evenden grow lavender, Ojai Pixie tangerines, olives and walnuts. Click here to listen: Women and Wine
Karen's Cookbook - A Taste of Croatia - can be found at www.atasteofcroatia.com
Bill and Karen Evenden ~ New Oak Ranch Lavender Field
