Depot Hotel Restaurant Vinoteca Garden

Just for Summer: Recipes for a Classic American Picnic June 2012

 
Summer time in Sonoma is hard to beat!  We are all looking forward to four months of near-perfect weather with lazy summer days and balmy evenings.  While we all love to cook, this time of year we don’t want to spend hours in the kitchen.  Besides heating up the house, we often feel like something lighter or something that can be prepared early in the day and served al fresco.   These are some of our favorite recipes for a summer dinner outside or for a picnic…whether it is in your backyard or out in a vineyard with friends.  Enjoy!

 

For our first dish, we are making DRUNKEN SHRIMP WITH CORN SALAD.  This is a flavorful spicy salad of corn and peppers topped with jumbo shrimp.  It could be a great light lunch, a starter course for dinner, or even a party appetizer, served in mini tortilla cups.

 

For our second course, we are going to make a dish that everyone in America thinks they can make, but so few seem to know how to make really well: CRISP AMERICAN FRIED CHICKEN.   On our travels we have tried American fried chicken everywhere from North Carolina to Louisiana.  Occasionally, we do come across a restaurant where they do get it right.  So often, when people try it at home, it burns, or the skin is rubbery, or the crisp crust you work so hard to achieve falls off entirely.  We have been working on this recipe for about six months, and at last, we have the recipe foolproof. You can make this crisp and savory chicken at home and serve it hot for dinner or cold at a picnic.  It is equally delicious either way.  

 

We have three more great sides to show that will be great all summer long as part of any meal  -  whether you serve them with fried chicken or with sandwiches, steak, hamburgers, or grilled fish from your barbeque.  The first is an easy do-ahead GREEN BEAN SALAD WITH PECANS AND MAPLE VINAIGRETTE.  The second is a twist on the classic potato salad, also easy to do ahead: NEW RED POTATO SALAD WITH BACON AND CHIVES.  Our third side is a refreshing WATERMELON AND BASIL SALAD that is very refreshing on a warm day, but also a great accompaniment to many summertime grilled meals.

Finally for dessert, we are going to do a classic American dessert FRESH BLUEBERRY BUCKLE.  This is the time of year to take advantage of all those ripe fresh blueberries, but buckles (similar to cobblers) are much faster and easier to make than pies.  You will spend less time in the kitchen, but your family will love the luscious results.

  

MONDAY JUNE 18, 2012   6:30 PM                     TUESDAY JUNE 19, 2012   6:30 PM    

 

(As of May 15, Tuesday June 19 is fully booked...Monday June 18 still has availability.)

 

The class is offered twice  -  on Monday and again on Tuesday.  Pick either night.  Class will begin promptly at 6:30 PM in the kitchen of the DEPOT Restaurant. (The doors open at 6:15.)  Dress comfortably, bring a pen or pencil, and be prepared to relax and have fun!   Class includes the four-course dinner with full portion servings, wines to match each course, and the recipes.  Students who have attended in the past know it is important to come hungry-you certainly won't go home able to eat another bite! 

Tuition is $90 per person. Classes do fill up very rapidly every year so it is recommended that anyone interested in a space return the form with their check as soon as possible.  Spaces cannot be held without the tuition form and check.   Gia will send an email confirming the reservation. After that, there are no other reminders—be sure and save the confirmation card as your reminder of your class.    Call or email Gia if you have any questions at all.  707-938-2980             gia@depotsonoma.com