Learn From the Pros: Cooking Classes at Kitchen Gardens

October brought the launch of Kitchen Gardens at the Flower Fields in Carlsbad (North San Diego county) – cooking classes in Carlsbad by culinary cohorts, Chef Mary Platis and Debbi Dubbs.

With cooler days and fall produce tugging at our culinary heartstrings, the theme for the day was “Falling for Apples”.

Every Wednesday, food enthusiasts can enjoy a rustic outdoor lunch and cooking demonstration by either Chef Mary Platis or Chef Debbi Dubbs at the Flower Fields in Carlsbad. OC folks and San Deigans are familiar with the Flower Fields which draw thousands of visitors each Spring to see the extraordinary 50 acres in full bloom. Still, it is a lovely vista any time of year and very much in demand for corporate events, weddings, and outdoor concerts.

Kitchen Gardens chefs Debbi Dubbs and Mary Platis.

On the menu for the inaugural class:
Apple and Cheese Pairing
Crispy Pork Parmesan Cutlets with Autumn Apple Slaw
Roasted Root-Vegetable Salad
Apple Spice Cake

Participants are encouraged to interact with talented crafters, artists and guests which change each week.
Temecula Olive Oils ~ Taste Fall Olive Oils
Artist Debra Tadman ~ Create art with flowers
JR Designs ~ Craft a flower piece

Priced at $40-$45, the cooking classes allow you to Get Creative, Cooking and Crafty! Plus, you’ll take home recipes like this scrumptious Apple Spice Cake with Buttercream Brown Sugar Frosting!

Of particular benefit are the cooking tips and techniques that you will learn from these two pros. My big takeaway from the class I attended was this tip from Chef Debbi:

When preparing pork, veal, or chicken paillard or Milanese, pound the cutlets to 1/8″ thickness (yes, keep pounding that meat!), use 2 hands for the breading, pat the flour off or it will burn in the pan, your oil should be heated to 300 degrees so the meat immediately begins to simmer and, most importantly, Do Not crowd the meat or it will steam instead of brown.