Chefs’ Summer Cooking Series
Want to cook with the chefs at Terranea? Now you can! Join Chef Andrew Smith of Nelson’s, mar'sel Chef de Cuisine Michael Fiorelli, Executive Pastry Chef Pierino Jermonti, or Chef David Tarrin of Catalina Kitchen at one of the five cooking courses offered during Terranea’s Chefs’ Summer Cooking Series.
During each cooking class, guests will receive a signature cocktail or glass of wine, and watch as the chef demonstrates and prepares themed dishes. After the demonstration, guests will be led into the dining room where they will sample the dishes they have just learned to cook! Cooking class participants will engage in a Q&A session with the chef and will receive a take-home recipe card and shopping list. Each class is limited to just 12 participants, so the teaching experience is one of a kind! See below for more detailed descriptions of each of the classes...
mar'sel Chef de Cuisine Michael Fiorelli
Saturday, Aug. 4, 2012
Mary HAD A Little Lamb
11:30am - 2:30pm
Chef Michael Fiorelli provides a lesson in butchery as well as cooking as he butchers a whole lamb and explains all of the different options for cooking each section. Chef will prepare Grilled Sonoma Lamb Loin with farro, wild arugula, crushed olives, preserved lemon and feta cheese, and Slow Cooked Lamb Bolognese with garganelli pasta, homemade ricotta, and toasted ciabatta bread.
Guests will enjoy two wines including Chardonnay, Hanzell ‘Sebella,’ Sonoma County and GSM Blend, John Duval ‘Plexus,’ Barossa Valley, Australia.
sea beans Executive Pastry Chef Pierino Jermonti
Thursday, Aug. 16, 2012
All Things Strawberry
4:00 - 7:00pm
Chef Pierino Jermonti’s class will utilize local strawberries and teach recipes that guests will be able to take and accomplish on their own. The desserts will be a light Strawberry Herb Parfait paired with a refreshing Lemon Sorbet, and a decadent Strawberry Trifle as a perfect finish to a fine dinner. The last recipe will be a White Chocolate Strawberry Margarita Dessert to be enjoyed poolside at your next Bar-B-Que. Guests will sip a Sparkling Wine, Graham Beck Rose Brut, South Africa and a Cloud Nine Cocktail (Peligroso Silver Tequila, Strawberry Puree, Pomegranate Juice topped with St. Germain Foam).
Nelson's Chef Andrew Smith
Tuesday, September 18, 2012
2:00 - 5:00pm
Chef Andrew Smith will demonstrate and prepare BBQ Tri Tip with watercress, granny smith apple salad, corn tarragon vinaigrette. Chef Smith will also reveal the secrets of the “special rub” he will be using.
Catalina Kitchen Chef David Tarrin
Thursday, Sept. 20, 2012
2:00 - 5:00pm
Chef David Tarrin will cook and demonstrate a Santa Barbara Halibut Agra Dulce with utter braised parmesan fennel, summer peas, roasted tomatoes, and sweet & sour onions. The dish will be paired with Chardonnay, Rodney Strong 'Reserve,' Alexander Valley.
Participants must purchase tickets in advance via the Terranea website and each class will be limited to 12 attendees, so hurry and click here to reserve your spot!