June 22nd, 2012 by Catherine Meng
If you’ve been hitting the Farmers’ Markets recently, you know that stone fruit, particularly peaches and nectarines are going OFF right now. As always, our friends at Blossom Bluff Orchards have some incredible offerings in this department, and if you’ve been to the Blossom Bluff stand you know that they have an uncanny ability to [...]
May 4th, 2012 by Olivia Marshall
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The kitchen just received the first beautiful King Salmon of the season from Monterey Seafood and it will be on the menu tonight. Jonah will be serving the King Salmon with sauteed Brookside fava beans, spring onions, Butterball potatoes, and a basil pesto. Jonah, Natalie, and Bob tasted the fava beans last night and agree that they are the sweetest fava beans they’ve had….
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April 11th, 2012 by Maggie Blyth Klein
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As our event gets closer, and more ideas express themselves over the internet among the chefs (Pastry Chef Jenny Raven has joined Marco and Jonah with an opinion and query about the Piemontese bunet), a postable, but not-quite-ready-for-prime-time, menu is taking form. Added to the below menu will be …
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March 1st, 2012 by Catherine Meng
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After a winter that was basically one long extended spring, many home gardeners in the Bay Area are finding their big, fluffy rosemary bushes now graced with beautiful purple blossoms. Pastry Chef Jenny Raven, a home gardener herself, has seen it first hand in her own yard & in honor…
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August 17th, 2011 by Pastry Chef Jenny Raven
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As often as I come across a “perfect†piece of fruit, however, I rarely employ the philosophy of showcasing its perfection by serving it untouched; as Chef Paul Canales says, “the customer is not paying me to shop for them – I’m here to cook!†Only once or twice a year does a fruit come along that I feel is featured best by serving on its own, without setting it in a composed dessert context. That time has come…
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July 11th, 2011 by Catherine Meng
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Santa rosa plum sorbetto and brachetto sgroppino
Peach ice cream sandwiches with boysenberry sauce
Warm fig and raspberry tart with fig leaf ice cream
Amaretti-stuffed, roasted apricots with marsala…
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May 16th, 2011 by Catherine Meng
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Jenny Raven’s Lemon Verbena Tisane…
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May 9th, 2011 by Catherine Meng
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Right now, wild fennel plants are about knee-high with tender shoots, feathery tips, & lots of natural sugar. Found all over northern California, this fennel is believed to be a direct descendant of the fennel Italian immigrants first brought here for their own gardens.
Our Pastry Chef Jenny Raven has forgaged…
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February 9th, 2011 by Catherine Meng
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This week, pastry chef Jenny Raven put up a batch of Preserved Meyer Lemons. Unique in the fermentation world, this type of preparation produces volatile esters that deepen the aroma of the peel making for delicious tapenades and relishes, as well as adding a bright accompaniment to a number of other recipes…
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October 24th, 2009 by Pastry Chef Jenny Raven
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The bright, juicy, show-stopping fruits of summer are gone. Nectarines, strawberries, and pluots- all feats of human farm science- have exhausted themselves serving us….and we are finally at late harvest season, my favorite time of year…
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