Learn, have Fun, Don't worry!
In response to COVID19, Chef Gena Dillon is offering FREE online cooking demos and wine pairing classes.
Next gathering on ZOOM, May 29th at 6pm. Meet Four Brix Winery at 7:00pm-7:15 who will join us about their wines and how they pair with fennel!
Watch & learn while you sip wine with friends.
Gena demonstrates cooking techniques with mini cooking segments.
Let's break the rules! Drink what you love! Expand your knowledge of wines with Janet Ruffner. Janet is a passionate wine ent husiast with connections in the wine industry and tasting room experience.
Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.
We met Jen Hules who talk about her "rock my world" wines and how Back Patio Cellars got their start!
Watch video here.
Great taste is the name of the game and we're committed to stepping up to the plate. Our goal is to provide delicious, natural options. That's why we prepare all of our meals with fresh, locally sourced ingredients.
Are you looking for someone to provide the food at your next event? Large or small, we do it all! Get in touch to start planning the perfect meal for a business lunch, wedding, cocktail reception, and more!
In today's culture of unhealthy fast food, eating well can be difficult. Don't know where to start? Let us help with our tailored menu program. Get in touch so we can work together to plan something that's right for you.
California, Mediterranean and French Themed-Two courses
Grilled fish with a gooseberry thyme sauce (sweet and savory), Israeli cous cous and dark greens or Creamy Thyme and mushroom chicken with same sides. (If vegetarian doesn't eat fish, then will use a soy product, so I need to ask if they will eat fish.) For starters goat cheese and cranberry phyllo cups with rosemary. or crostini with Gorgonzola spread, pear and thyme.
Fish Mediterranean, (tomato, capers, olives, online and herbs *sauce), rice and seasonal vegetables or Chicken with lemon, fennel and olives over rice with a seasonal vegetable. Breaded and pan fried tofu and topped with same sauce. (Cooked separately.) Cheese and olive platter with crostini for starters.
Ojai BBQ with local beef: Grilled steaks including vegan steak (so yummy) with grilled vegetable and a beet salad with walnuts and goat cheese. Grilled artichokes for starter.
More great ideas...
Naturally antibiotic free Salmon poached in champagne, shallots, parsley, then cream is added for the sauce and served with two sides.
Naturally antibiotic free range chicken, seared and then roasted with lemon, fennel, onion and green olives and thyme.
I'm not a baker but I love decedent desserts! Try an alternative like these...
Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, lavender, orange, or other flavorings. I get really creative with these and inspiration is key!
A charlotte is a type of dessert or trifle that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard.
Check out fackebook "The Ojai and Ventura Cooking Channel"
I know you're busy, but let's take some time to talk about what you'd like to be eating. Everyone's dietary needs and styles are unique. Drop us a line, and we can figure out what sort of a meal plan works for your event and lifestyle!
Ojai & Ventura, California, United States