Monthly Archives: February 2010

Chef Greg’s Sashimi Tuna

By admin | Published: February 14, 2010
This is one version of an endless series of variations that is Japanese sashimi, or raw fish.  We integrate both a crab salad and a Kohlrabi salad. Only use the highest-grade tuna for this recipe — although you can use any kind of tuna. Sashimi is all about clean flavors and presentation. Lots of fish [...]
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Chef Greg’s Cooking Class February 27

By admin | Published: February 14, 2010
Here’s where we put in a lot of detail.
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Unique Tres Sabores Wine Dinner February 6

By admin | Published: February 14, 2010
Organically Grown Wines Featured Tres Sabores Wine Dinner: 6:30 p.m. Sat., Vernona, 1111 Ritz-Carlton Drive, Sarasota. Husband and wife winemakers of Napa’s Tres Sabores (Three Flavors) pair their single-vineyard wines with four courses that end with chocolate tasting. $95. This small, family-owned ranch is located on the western Rutherford Benchland of California’s Napa Valley, where they [...]
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Heirloom Tomato Carpaccio with Squash Blossom

By admin | Published: February 8, 2010
Ingredients: 3-4 good Heirloom tomatoes, peeled and sliced thin 8 squash blossoms; cleaned and fried crispy 4 tbsp olive salad        2 c goat cheese foam   tomato water gel         micro herbs                  herb olive oil               sea salt and pepper to taste Tomato Water Gel   1 c tomato water         1 tsp minus 8 vinegar  1/2 tbsp agar agar        cook water and [...]
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How to Prepare Perfect Meat Every Time

By admin | Published: February 8, 2010
Use the Vacuum/Water Method for Flawless Results Place vacuum bag in 138° water for about an hour*, or until the internal temperature reaches 138° (the beef will hold in the water for an additional hour until needed). At Vernona we use a thermal regulated water bath that maintains the same digital temperature constantly. At home, you [...]
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Farmer’s Market Cooking Class Features Producepalooza for Students

By admin | Published: February 8, 2010
Organic Vegetables are Saturday Standouts. Enthusiastic students learned how to select the very best fresh produce prior to planning a marvelous meal.
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Olive Oil Poached Beef Tenderloin

By admin | Published: February 8, 2010
With Truffled Yukon Pommes Puree and Local Baby Root Vegetables by Chef Greg Howe 8 oz beef tenderloin; cleaned 2 tbsp olive oil ½ c assorted baby root vegetables; peeled 3 Yukon potatoes; peeled ½ c cream 2 ½ tbsp unsalted butter; in all 1 tsp black truffle puree 1 tbsp bearnaise sauce (**) Thyme leaves for garnish Salt and pepper to taste Place olive oil, [...]
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  • Early Temptations

    chicken salmoriglio
    Come be tempted with some of our Chef’s most innovative creations between 6 - 6:30 p.m. at a special price! The three-course dinner is offered at $35.