2-Dishes cooking class held in The Red Barn Kitchen at Rancho Dos Amantes was a great success! The students were taken on a tour of the charming farm stay accommodations and the beautiful gardens with a side visit to see the goats and chickens. While meandering among the raised-bed vegetable gardens, they picked fresh kale, basil and mint for use in the class.

The menu focused on farm fresh vegetables from Talley Farms Fresh Harvest and fresh fish. Many new techniques and tips were taught including how to use a Spirolizer, where to purchase the best balsamic glaze and vinegar, how to select optimum fruit for coring and slicing, along with an introduction to some new produce items.

The response was overwhelmingly positive with comments such as:

• “Beautiful facility! Kathleen is easy to watch and learn from. The food was great, recipes easy and great suggestions for utensils. Would do this again. Highly recommend.”  -Barb

• “Delightful to watch Kathleen with a passion for cooking.  She inspired me!”  -Sharon

• “What a delightful and enjoyable experience in the kitchen!! A real knowledgeable and informative journey for someone wanting new ideas and a positive cooking class”  – Karin

• “Being a novice in the kitchen, Kathleen did a fabulous job explaining to all of us – and the forum was relaxed enough I felt I could easily ask questions. Very fun & excellent food! Neat ways to prepare fish & squash with new twists.”  -Tanya

• “Really enjoyed the flow of the class. Lots of great information and the food was even better. Will definitely use the techniques discussed and recreate the items served.”  -Sally

Here is a visual view of the class menu:

Blistered Padron Peppers

Pumpkin Dinner Rolls with Honey-Butter

Pear & Crispy Pancetta with Farm Fresh Goat Cheese drizzled with farm sourced Honey

Miso-glazed Black Cod served with Yellow Squash Spaghetti & Roasted Skewered Tomatoes

Ginger Shitake Glazed Salmon served with Roasted Vegetable Orzo

Warm Blackberry Cobbler topped with Vanilla Ice Cream