November 15th, 2014 by Linda Elbert
WED, NOV. 19 http://theecologycenter.org/events/holiday-cooking#tickets-info
Give thanks and celebrate the harvest! Experience a hands-on cooking class for adults, starting in the garden and ending with a meal.
Our Farm to Fork adult series of cooking classes emphasizes the journey real food takes from seed to plate—beginning with an exploration of the orchard, vegetable, and herb gardens, and ending with the preparation of a meal.
This month, we celebrate the holidays and give thanks to the garden! Join us and learn skills, tools & techniques for preparing healthy Thanksgiving side dishes using fresh herbs and vegetables from the garden.
“When I think about Thanksgiving, one thing that is important to me is giving thanks to and honoring the land that provides the foods in our local southern region. I like to include the ingredients from our southwest regional landscape to create beautiful delicious dishes for the Thanksgiving table.” – Chef Linda Elbert
We will be making:
Roasted Brussels Sprouts with Pomegranates and Vanilla Macadamia Nut Butter
Honey and Chipotle Roasted Sweet Potato Wedges
Instructor: Linda Elbert of Mindful Cuisine/The Basement Table
September 26th, 2014 by Ted Wright
Taco María will co-host Indie Chefs Week this October 16th, 17th, and 18th. In this first West Coast edition of Indie Chefs Week, Taco María has the pleasure of welcoming some of OC’s rising star chefs, including Jason Quinn and Zach Scherer from The Playground, Eric Samaniego from Little Sparrow, Aron Habiger from The North Left, and Nate Overstreet and Ashly Amador from Wheat and Sons, along with 20+ other chefs from across California and the US, to showcase their talents in a collection of multi-chef, multi-course dinners over three evenings.
A kind of pop-up dinner series and chefs’ meet-and-greet, Indie Chefs Week was started in Austin, Texas, by Chef Ned Elliott at his restaurant Foreign & Domestic. Ned’s vision was to bring together aspiring and inspiring rising star chefs for a conversation that wasn’t just online, but on the line and in the kitchen—where talented professionals could meet and learn from each other, form connections, and let guests savor the result.
It is exciting to see so much culinary talent coming to Costa Mesa and including so many from Orange County.
More information and tickets are available here.
October 25th, 2013 by Stacey Blaschke
If you looking to buy local pumpkins this year here are some suggestions from a recent OC Weekly story.
1) Westminster High School’s Future Farmers of America program, which sells the harvest of pumpkins and fruit every Wednesday afternoon at the farmer’s market at the Westminster Mall. One day every year, the farm is open to the public during it’s annual Fall Festival. This year, it’s Saturday, Oct. 30 from 9 a.m. to 2 p.m. They grow six varieties of jack o’ lantern pumpkins, including Fairytales and White Ghosts.
Westminster High School, 14325 Goldenwest St., Westminster. (714) 893-1381.
To get to the farm: enter from Goldenwest Street, turn onto Main Street into campus, and follow it past the football fields until you reach the farm.
2) Tanaka Farms in Irvine welcomes the public daily to pick pumpkins from 9 a.m. to 6 p.m. with no admission fee. A 6-to-8-pound pumpkin runs $3.25, and there’s a sliding scale from there, up to a 30-pound pumpkin. Tanaka Farms, 5380 3/4 University Dr., Irvine (949) 653-2100; www.tanakafarms.com.
3) South Coast Farms in San Juan Capistrano on the last three weekends in October for a pumpkin “choosing,” and craft activities for the youngsters. They do not grow jack o’ lantern pumpkins, so you can’t take the kids for a pick-from-the-field experience. They truck those in from elsewhere, and you choose from the pumpkins set up in their farm stand parking lot. Pumpkins cost 49 cents per pound. They do grow organic pie pumpkins though which you can use for your holiday baking.
South Coast Farms, 32701 Alipaz St., San Juan Capistrano (949) 661-9381;www.southcoastfarms.com.
For more info and detail see the original OC Weekly story here.