Sept. 29, the date of this issue’s publishing, marks a “From Julia’s Kitchen” class at Central Coast Culinary and Catering.
At this point, it’s probably too late for you to head over there to enjoy the gratine of sautéed scallops Provencale, the beouf Bourguignon with baby glazed onions and sautéed mushrooms, the “incredible” potato truffade with farmers’ cheese and prosciutto, the Sea Canyon Fresh Apple tarte tartin with French vanilla ice cream.
And it’s certainly much too late to dine at the “Back to Our Roots” table on Sept. 28, which boasted beet and carrot salad with coriander and sesame salt, horseradish-glazed brisket and short ribs with root vegetable mash, shrimp enchiladas with roasted sweet potatoes and parsnips, golden beets and Jerusalem artichokes with beer pan juices, and maple pots de crème with almond praline.
Why do we torture you with descriptions of meals in which you can no longer partake? If all that made you hungry, save your appetite for Oct. 5’s Heart Healthy Fish-a-Thon ($60, 6 to 9 p.m.). That class will go over six fish entrees that require less than 20 minutes of prep time—plus apple pie with crust from scratch, because, you know, you need dessert.
Or come to the Oct. 6 class, “Cooking for One or Two” ($60, 6 to 9 p.m.). Get ideas for a variety of easy entrees: fish, lamb, pork, chicken, beef, and grain.
Go all out on Oct. 9, when a special Spanish paella, Marisco class brings “ALL FISH plus the works” from 4 to 7 p.m. Join the group for tapas, salad, vegetable Spanish style, and dessert for $60. There will also be sangria and Spanish wines available for purchase.
On Oct. 13—now you’re planning ahead—you can stuff it. To be precise, that “it” can be many things: a whole fish, pork chops, eggplant, turkey breast, and ranchero-style beef ($60, 6 to 9 p.m.). That ubiquitous fall fruit returns for dessert in the form of stuffed apple dumplings.
Typical classes bring together 18 people hungrily watching Debbie Duggan’s meal preparations and breaking into complimentary hot artisan bread and butter with water. Then the group gets to eat the fruits of the lesson. And vegetables of the lesson. And meats of the—well, you get the picture.
Central Coast Culinary and Catering is also looking for volunteers eager to chop, prep, cook, and do light clean-up two nights a month. Interested foodies—students included!—get to class an hour early and receive instruction, recipes, a meal, and leftovers (if any such things exist after the eating’s done).
Central Coast Culinary and Catering is at 2078 Parker St., suite 110, in San Luis Obispo.
For more information, reservations, or to learn about volunteering, call 440-9190 or visit centralcoastculinaryandcatering.com. ∆
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