Market Forays
The Saturday market is in full spring mode, and I am looking forward to this weekend. Baby fava beans are in, strawberries keep getting sweeter, and it is lilac season – not edible, but a sweet reminder of childhood for me. Cherries cannot be far behind, and speaking of cherries, I was at the farm last week and came back with cherry wood prunings. They smell like cherry juice, and I will use them to smoke a pork roast from Jimenez Farms.
Give me a call or send an e-mail if you wish to join the fun. If I don’t see you, Happy Easter, Happy Passover, or just Happy April.
Laurence
Market Foray Menu for April 11 2009
Verrine de crabe, avocat et pamplemousse rose
Local Rock Crab, avocado, and pink grapefruit “verrine”
Linguine aux fevettes fraiches
Fresh linguine made from locally grown wheat, tossed with fresh baby fava beans, Meyer lemon zest, green garlic, parsley, and new harvest olive oil
Roti de Porc Fumé au bois de cerisier, sauce aigre-douce au vinaigre de framboises
Cherrywood-Smoked locally raised pork with raspberry vinegar-honey glaze
Epinards Feuilles
wilted spinach
Oranges Sanguines au Miel de Lavande
Blood oranges with lavender honey
Plateau de Fromages
Cheese Course
Tarte aux fraises “surprise”
Strawberry tart has a “surprise” filling of crème brulée
Fresh baked bread
Paired local wines
Coffee
Cost: $135 per person, all inclusive.
As usual, we meet at the harbor at 8:00 am, proceed to the farmers market, stop at C’Est Cheese,
then cook and eat together. We are generally done around 3:00pm.
To sign up, please e-mail or call me at (805)259-7229.
Cheers, Laurence
We meet at 8:00 am at the harbor. Class lets out around 3:30 pm, but people often choose to linger over conversation
To keep the experience intimate, attendance is limited to 8 people.
All inclusive cost: $135 per person
Sample Menus
Every menu is created just for that day from seasonal ingredients, never to be repeated.
Participants leave empowered, knowing that they can recreate these delicious foods at home.
Join us for an upcoming foray, or let me organize an event especially for your group.
Market Foray Menu
Saturday August 2nd, 2008
Starter
Chilled Summer Melons with Lime and Persian Mint
First
Salad of Heirloom Tomatoes
Warm Goat Cheese Surprise
Main
Grilled Whole Fresh Rockfish
Tomatoes Provençale
Lane Farms Buttered Corn, the French Way
Palate Cleanser
Hearts of Butter Lettuce with fresh raspberry-walnut vinaigrette.
Cheese Course
Selected Artisan Cheeses
Dessert
Nectarine Tarte Tatin
Premium local wines always accompany our feast.
A printed shopping guide and recipes are provided.
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Market Foray Menu
Saturday September 27th, 2008
First
Petite Fresh Corn Crepes, Grilled Spot Prawns, Roasted Sweet Pepper Emulsion
Main
Roasted Poussins with Cognac Stuffing, Fresh Shelled Beans in Sage broth, Buttered Shinseiki Asian Pears, Verjus reduction sauce
Salad
Hearts of Butter lettuce with Roquefort, walnut and Muscat vinegar dressing
Cheese Course
Selected Artisan Cheeses
Dessert
Fresh Fig Tart, Bourbon Vanilla custard
Premium local wines always accompany our feast.
A printed shopping guide and recipes are provided.
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Market Forays Menu
Saturday November 8th 2008
Green Farms Artichoke Hearts with Santa Barbara Rock Crab and Fillmore Pink Grapefruit
Jimenez Farm Roast Goatling with rosemary, Tutti Frutti roasted potatoes, Fairview Gardens fresh flageolet beans,
Penryn Orchard Specialties Pomegranate Jelly
John Bowdish hearts of butter lettuce, tossed in a fresh garden-plucked lemon and Olive Hill oil dressing
Selection of artisan cheeses
Classic Normand upside down apple tart made with Penryn Orchard Specialties Crispin Apples, hard cider caramel,
and crème fraîche infused with juniper berries |
The perfect gift for : New Santa Barbara residents
Visitors who wish to experience the heart of the Santa Barbara lifestyle
Groups of friends
Corporate team building
To reserve your space for an upcoming foray, or to arrange a private event just for your group,
please call Laurence Hauben at (805)259-7229, or e-mail Laurence
