Market Forays with Laurence Hauben

Menu for Cooking Class and Dinner at Roblar Winery August 9th 2008

 

Summer in Provence
On the French Riviera, summer is sunny, lazy, and sensuous.
This menu is dedicated to my mother, whose love of cooking was my first source of inspiration.

Amuses

 

Pissaladière

Provençale Caramelized Onion Tart

 

Feuilles de Vigne Farcies

Grape Leaves Stuffed with Fresh Chèvre, Black Olives, and Chopped Figs

 

First

 

Moules Safranées, Concassée de Tomates Cerises et Fenouil

Santa Barbara Mussels in Saffron broth, Fennel and Cherry Tomato Concassée

 

Palate Cleanser

 

Melon Glacé à la Fleur de Sel

Chilled Melon with Fleur de Sel

 

Main

 

Cotelettes d’Agneau aux Herbes, Demi-Glace au Syrah
Tomates Provençales, Flageolets Frais

Herb-Crusted Rack of Lamb, Syrah demi-glace

Provençal Tomatoes, Fresh-Shelled Flageolet Beans

 

Salad Course

 

Mesclun au Pourprier

Mesclun with Purslane

 

Cheese Course

 

Tomme de Montagne, Miel de Lavande, Amandes Grillées

Alpine Tomme, Lavender Honey, Grilled Almonds

 

Dessert

 

Tatin aux Pêches Blanches

White Peach Tatin

To reserve your space for this special dinner,
please contact Roblar Winery at 805-686-2603 ext.102
or visit www.roblarwinery.com

 To arrange a private Foray just for your group,
please call Laurence Hauben at (805)259-7229, or e-mail Laurence