On an acre of green at the 24th Street Elementary School, The Garden School Foundation runs their own Garden Classroom, a permanent learning place for their programs designed to teach kids in L.A. more about cooking, nutrition, health and community. Complete with orchards, veggie beds and a garden shed, GSF's Garden Classroom made a storybook-setting for their recent start-of-fall gathering featuring our culinary obsession, Heirloom LA. Guests arrived to fresh peach mocktails and garden-fresh bites by Chef Matt Poley and were later sat at gorgeously dressed tables with Casa de Perrin settings and wooden bowls over-flowing with Moon Canyon's florals and fruit. We can't think of a more perfect match than this foundation that teaches kids about all things garden and this team of catering wonder-workers who pull straight from their own garden and work with the best farmers in the region. Guests left the evening with gift bags made by the children with little thank you notes and seed packets, but not before being treated to a few courses of Chef Poley's drool-worthy creations, including this special cauliflower risotto. Below, Heirloom LA owner, Tara Maxey, shares the recipe... Koda Rice is really special and can be found at the Santa Monica Farmer’s Market on Wednesday mornings. It is a local rice that is so creamy that it tastes like it was cooked with butter. Any rice for risotto can be substituted, but the Koda Rice will make it over the top. Also arugula with a lot more lemon can be substituted for the purslane, but purslane grows like a weed and is pretty enough to use as garnish, so plant some in a pot! We love to use multi-colored cauliflower here, but white, while less dramatic, can certainly be substituted in. Enjoy!
from The Chalkboard http://ift.tt/1sci22q
via IFTTT
No comments:
Post a Comment