One, two, three: Are you curious which fruits, spices, herbs, cheese, and chocolates go with three different varieties of Parrish wines? On Friday, July 26, from 5:30 to 6 p.m. Estate chef Rachel Ponce and Director of Wine Experiences Vanessa Igel will be teaching an intro class on wine and food pairing basics on Friday Foodie Night (tickets, $25, may be purchased at parrishfamilyvineyard.com) … Kelp Farm is hosting an Intro to Sea Greens Dinner with a prep class on Sunday, July 28, from 4 to 6 p.m. at Oak Creek Commons (635 Nicklaus St. in Paso Robles). The prep class, $10, will center on learning to cook with sea greens and other marine delights and the benefits of adding sea vegetables to your diet. There will also be a short presentation on restorative ocean farming. Dinner will be served at 6 p.m. for $15—local mussels cooked with white wine, shallots, herbs and pepper dulse (a seaweed), and pasta (seaweed or wheat); California seaweed salad; bread; seaweed pesto; nori butter; and seaweed ice cream sundaes (spots are limited, so reserve on Kelp Farm’s Facebook page) … Meet Barbara Hartley of Hartley Farms behind the packing shed at Talley Farms from 10 a.m. to 1 p.m. on Sunday, July 28, for a Berries, Jams, and Pies, Oh My! Workshop to learn how to take the season’s freshest berries and turn them into tasty jams and pies. All workshop materials, a jar of farm crafted jam, and a fresh, locally grown lunch is included in each $65 ticket. The workshop, hosted by FARMsteadED, will also include a private tour of Talley Farms and produce packing operations (2900 Lopez Drive, Arroyo Grande; tickets may be purchased at FARMsteaded.com). Δ
Flavor writer Beth Giuffre says, ‘Oh my,’ to berries, jams, and pies. Send fruit filling to bgiuffre@newtimesslo.com.
This article appears in Jul 25 – Aug 4, 2019.