Market Forays with Laurence Hauben |
ROBLAR WINERY COOKING SCHOOL MENU From my French childhood I inherited a love of cooking and an almost visceral passion for fresh, high quality ingredients. The gift of spending my adult life in California has been increasing freedom, grounded in French techniques but emboldened by the multi-ethnic richness of the New World. The result is a colorful cuisine that follows the seasons, centered on the amazing ingredients grown and raised by small producers who have become my friends. When you join our table, you are invited to share not only in the food, but also in the friendship.
Laurence Hauben Dinner Menu Shu Takekawa’s Amazing Carrot Soup, In farming, as in all professions, there are people who stand out. Organic farmer Shu Takekawa is a star. Everything he grows is delicious. His carrots are sweeter, more tender and juicy than anyone else’s. The fennel is his too, the best in the market. The olive oil is from Gus Sousoures of nearby Olive Hill Farm.
Timbale of Fresh Rock Crab, Local Ridgeback Shrimp, Ojai Friends Tarocco Blood Orange, and Hill & Canyon Off-Bloom Avocado Santa Barbara’s rock crab and Ridgeback shrimp are two local delicacies, never found outside of our region, and little used by restaurants because they are so fragile. I didn’t want to overwhelm their flavor, so I simply steamed and chilled them, then tossed them with fresh lime juice, green garlic, cilantro, Hill & Canyon’s creamy off-bloom avocados, and Ojai Friend’s tangy blood oranges. A touch of lime-chipotle crema drizzled on the plate finishes the dish.
Slow Roasted Sonoma Duck Legs, Mandarin Glaze, Fricassee of Chanterelles & John Givens’ Sugar Snap Peas Helena & Guillermo Gonzalez raise ducks for foie gras, yielding succulent birds. I seasoned the legs with herbs and slow roasted them to melt the fat and crisp the skin, then paired them with a fricassee of wild chanterelles, abundant this winter thanks to the rains. John Given’s sugar snap peas are another favorite, and the mandarin glaze, made with fruit from my own tree, ties it all together beautifully.
Salade Verte A simple green salad after the main course is a French tradition I love, a digestive aid and subtle transition between a rich main course and an indulgent dessert. Made with John Bowdish’s tender young lettuces.
Dark Chocolate Mousse with Kumquats Candied in Vanilla Syrup Classic French dark chocolate mousse, rich and silky, is accented with homemade candied kumquats in a dreamy sweet vanilla bean syrup.
Class begins at 5:00 pm in sitting around the island in Roblar Winery ’s spacious kitchen. To reserve your space for this special dinner,
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