Farm School on Los Rios

A great time was had by all our guests last Thursday, when a company team came together to cook and bond over food, wine, and good conversation. Our now signature Brie baked with figs and rosemary is so much fun to make! We also had a roasted butternut squash topped with fragrant corn salsa and feta, as well as chicken glazed with a miso, lime sauce. Delicious!

Two other dishes we made last week were Mediterranean Chicken baked with tomatoes, red onion, Kalamata olives, marinated artichokes, fresh oregano, and topped with marinated Mozzarella balls and a harvest salad that had apples, pears, cranberries, pecans, pomegranate seeds, bacon bits, and blue cheese, drizzled with a yummy poppy seed salad dressing. Everyone showed up ready to enjoy a fun-filled evening of friendship over the simple act of cooking together. Thank you, J.Serra moms. It was fun!

What did we make in cooking class last week three days in a row, you ask? One dish was this delicious and easy caramelized onion tarte Tatin which tempted me out of my gluten-free life at least twice. Each evening with Moms from J. Serra Catholic High School was special in its own way. I love the moments of connection with until-then perfect strangers facilitated over good food and conversation.

We had a colossal evening cooking with Danny Haynes and friends last Friday night. Two of them have young adult kids studying at the Cordon Bleu in New York City! Everyone came ready to cook and enjoy in earnest and it was great fun! The men, who informed me they had worked in restaurant kitchens in college, were enthusiastic helpers and our dinner was delicious. They were celebrating friendship. What are you celebrating?

A Celebration of family, friendship, and connection was hosted by Mr. and Mrs. Eisenhauer, who drove all the way from Arizona to make it happen. We enjoyed an Italian menu of roasted tomato caprese crostini, stuffed mushrooms, an amazing salad, chicken picata, and the creamiest tiramisu. We were honored to create the space for good memorable times!

Last Tuesday we had a colossal class with a group from Alnylam Pharmaceuticals which Bettina Capone brought together for the night. Everyone took turns participating in putting together four dishes that included fig and goat cheese pistachio toasts, a sweet and tangy harvest salad, stuffed chicken breasts, and my favorite pasta with pecorino, snap peas, and pistachios. Above all, the camaraderie and connection are the best things at the end of an evening like this!

There was copious mandolin slicing, zesting, chopping and mixing when Shannon Emory and her husband brought their business team to the Farm School again for a fun evening of conversation and connection. We loved hosting you!

This lovely group came to celebrate Chris’ birthday. She’s the matriarch of the family. I heard them toast to good company, friends, family, and the happiness of being together after all the struggles of the past two years. Cheers! 🥂 Being part of these moments is an honor. It was fun cooking with you all tonight!

Chocolate Lava Cakes with raspberries… such a decadence!

Sharing an evening with friends and family while preparing a meal together is so interactive and engaging. Shannon Emory brought a special group together last night for one such experience. Look at those happy faces! On the right is a picture of delicious potatoes we made, flavored with capers, lemon zest, roasted garlic, parley, and red peppercorns. The photo was taken by one of our lovely guests. Thank you all for allowing us to be a meaningful part of your culinary memories.

Lisa Favor, president of the all women accountancy firm of Favor and Favor, in Laguna Hills, brought her entire group of colleagues for a celebratory cooking class last Thursday and it was an amazing evening! We paced ourselves through four courses that included this delicious and colorful Harvest Salad, with apples, salad greens,
Pomegranate seeds, Chèvre cheese, and a little red onion, topped with a balsamic vinaigrette. It was a delightful evening with colossal women, great conversation, and yummy food!

Honey mustard glazed salmon, served with spicy basil /avocado jalapeño cream and balsamic tomatoes. Yum!