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Appearances are listed in chronological order: CALIFORNIA CARLSBAD, CA The American Institute of Wine & Food (AIWF): Seminar on Olive Oil Sunday, February 22, 3:30 pm Sheraton Carlsbad Resort, 5480 Grand Pacific Drive, Carlsbad, CA 92008 –Phone 858.759.4848 Pamela presents an overview of olive oil production, with a discussion of the different regions, varieties of olives, and agricultural and production practices. Olive oil tasting, including Pace da Poggio Etrusco, her own organic extra-virgin oil, produced at her farm in Tuscany. Short cooking demo will include recipes from 50 Great Appetizers. Sur La Table: Cooking Class Monday, February 23, 6:30 pm 1915 Calle Barcelona, Space #130, Carlsbad, CA, 92009 - Phone 760.635.1316 Menu: White Bean-Rosemary Crostini; Crispy Parmigiano Shells with Mixed Greens; Baby Artichokes; Bite-Size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Potato-Red Onion Flatbread; Marinated Mussels and Clams; Roasted Garlic and Leek Soufflé NEWPORT BEACH, CA Sur La Table: Cooking Class Tuesday, February 24, 6:30 pm 832 Avocado Ave., Newport Beach, CA, 92660 – Phone 949.640.0200 Menu: White Bean-Rosemary Crostini; Crispy Parmigiano Shells with Mixed Greens; Baby Artichokes; Bite-Size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Potato-Red Onion Flatbread; Marinated Mussels and Clams; Roasted Garlic and Leek Soufflé LOS ANGELES, CA Sur La Table: Cooking Class Thursday, February 26, 12:00 pm 6333 W. Third Street, Los Angeles, CA, 90036 - Phone 323.954.9190 Menu: White Bean-Rosemary Crostini; Crispy Parmigiano Shells with Mixed Greens; Baby Artichokes; Bite-Size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Potato-Red Onion Flatbread; Marinated Mussels and Clams; Roasted Garlic and Leek Soufflé WESTLAKE VILLAGE, CA Let's Get Cookin’: Cooking Cass Friday, February 27, 6:30 pm 4643 Lakeview Canyon Road, Westlake Village, CA, 91361 – Phone 818.991.3940 Menu: White Bean-Rosemary Crostini; Bite Size Polenta Squares with Gorgonzola and Sun-Dried Tomatoes; Asparagus Wrapped with Bresaola; Mozzarella, Basil and Cherry Tomato Skewers; Prosciutto and Stracchino Pinwheels; Tramezzini of Crispy Pancetta, Tomato and Lettuce; Prosecco Cocktails OJAI, CA Ojai Culinary Studio: Cooking Class Saturday, February 28, 2:00 pm 315 N. Montgomery, Ojai, CA, 93023 – Phone 805.646.1124 Menu: Potato-Red Onion Flatbread; Mini-Salmon Cakes; Grilled Scallops Wrapped in Pancetta; Homemade Baba Ghanouj with Toasted Pita Triangles; Stuffed Grape Leaves with Dilled Yogurt; Provencal Tomato and Basil Tartlets; Grilled Baby Vegetables SANTA BARBARA, CA Santa Barbara Winery: Seminar on Olive Oil Sunday, March 1, 2:00 pm 202 Anacapa, St., Santa Barbara, CA, 93101 - Phone 805.963.3633 Pamela presents an overview of olive oil production, with a discussion of the different regions, varieties of olives, and agricultural and production practices. Olive oil tasting, including Pace da Poggio Etrusco, her own organic extra-virgin oil, produced at her farm in Tuscany. Short cooking demo will include recipes from 50 Great Appetizers. SAN LUIS OBISPO, CA Central Coast Culinary: Cooking Class Monday March 2, 6:30 pm 2078 Parker St, Suite 110, San Luis Obispo, CA – Phone 805.541.2253 Menu: To be announced SAN MATEO, CA Draeger's Cooking School: Cooking Class Tuesday, March 3, 6:30 pm 222 E. Fourth Ave., San Mateo, CA, 94401 – Phone 650.685.3704 Menu: Pinzimonio – Crudites with Pamela’s Organic Extra Virgin Olive Oil; Spicy Bread Twists with Pesto Dip; Rice Croquettes Filled with Gorgonzola; Savory Winter Tart with Cavolo Nero Kale; Italian Ruby Chard Custard; Grilled Eggplant Rolls Stuffed with Herbed Ricotta; Polenta Bites with Goat Cheese and Sun-Dried Tomatoes DANVILLE, CA Draeger's Cooking School: Cooking Class Wednesday, March 4, 6:30 pm 4100 Blackhawk Circle Plaza, Danville, CA, 94506 – Phone 650.685.3704 Menu: Pinzimonio – Crudites with Pamela’s Organic Extra Virgin Olive Oil; Spicy Bread Twists with Pesto Dip; Rice Croquettes Filled with Gorgonzola; Savory Winter Tart with Cavolo Nero Kale; Italian Ruby Chard Custard; Grilled Eggplant Rolls Stuffed with Herbed Ricotta; Polenta Bites with Goat Cheese and Sun-Dried Tomatoes LOS GATOS, CA Sur La Table: Cooking Class Thursday, March 5, 6:30 pm 23 University Ave., Los Gatos, CA, 95030 – Phone 408.395.6946 Menu: White Bean-Rosemary Crostini; Crispy Parmigiano Shells with Mixed Greens; Baby Artichokes; Bite-size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Potato-Red Onion Flatbread; Marinated Mussels and Clams; Roasted Garlic and Leek Soufflé SAN FRANCISCO, CA Sur La Table: Cooking Class Friday, March 6, 6:30 pm 77 Maiden Lane, San Francisco, CA, 94108 – Phone 415.732.7900 Menu: White Bean-Rosemary Crostini; Crispy Parmigiano Shells with Mixed Greens; Baby Artichokes; Bite-Size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Potato-Red Onion Flatbread; Marinated Mussels and Clams; Roasted Garlic and Leek Soufflé Ferry Market: Seminar on Olive Oil Saturday, March 7, 12:00 pm One Ferry Building, San Francisco, CA, 94111, Phone: 415.693.0996 Pamela presents an overview of olive oil production, with a discussion of the different regions, varieties of olives, and agricultural and production practices. Olive oil tasting, including Pace da Poggio Etrusco, her own organic extra-virgin oil, produced at her farm in Tuscany. Short cooking demo will include recipes from 50 Great Appetizers. SONOMA, CA Ramekins Cooking School: Cooking Class Sunday, March 8, 11:00 am 450 W. Spain St., Sonoma, CA, 95476 – Phone 707.933.0450 Menu: Pinzimonio; Bagna Cauda; White Bean-Rosemary Crostini; Caramelized Onion and Gorgonzola Bruschetta; Chicken Liver Crostini; Mozzarella, Basil, and Cherry Tomato Skewers; Bite-Size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Prosciutto and Arugula Mini Pizzas; Pepper-Crusted Tuna, Onion and Pepper Skewers WASHINGTON STATE SEATTLE, WA Women for Wine Sense: Seminar on Olive Oil Monday, March 9, 6:30 pm Seattle, WA – 425.743.7438 Pamela presents an overview of olive oil production, with a discussion of the different regions, varieties of olives, and agricultural and production practices. Olive oil tasting, including Pace da Poggio Etrusco, her own organic extra-virgin oil, produced at her farm in Tuscany. Short cooking demo will include recipes from 50 Great Appetizers. EDMONDS, WA Sweet Basils Cooking School: Cooking Class Tuesday, March 10, 6:30 pm 5820 156th St. S.W., Edmonds, WA, 98026 – Phone 425.743.7438 Menu: White Bean-Rosemary Crostini; Tomato Bruschetta; Mozzarella, Basil, and Cherry Tomato Skewers; Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Prosciutto and Arugula Mini Pizzas; Farro and White Bean Soup; Olive Oil Cake KIRKLAND, WA Sur La Table: Cooking Class Wednesday, March 11, 6:30 pm 90 Central Way, Kirkland, WA, 98033 – Phone 425.827.1311 Menu: White Bean-Rosemary Crostini; Crispy Parmigiano Shells with Mixed Greens; Baby Artichokes; Bite-Size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Potato-Red Onion Flatbread; Marinated Mussels and Clams; Roasted Garlic and Leek Soufflé SAMMAMISH, WA Hiroko Sugiyama Atelier: Cooking Class Thursday March 12, 6:30 pm 22207 N.E. 31st St., Sammamish, WA, 98074 – Phone 425.836.4635 Menu: Champagne Oysters; Grilled Baby Vegetables; Mini Salmon Cakes; Prosciutto and Arugula Mini Pizzas; Grilled Scallops Wrapped in Pancetta; Rice Croquettes Filled with Gorgonzola; Orange-Broccoli Salad UTAH DRAPER, UT Harmon’s: Book-Signing Friday, March 13, 6:00 pm Bangerter Crossing, 125 E 13800 S, Draper, UT - Phone 801.617.0133 Harmon’s Culinary Center: Cooking Class Saturday, March 14, 11:00 am Bangerter Crossing, 125 E. 13800 S., Draper, UT, 84020 – Phone 801.617.0133 Menu: To be announced OREGON PORTLAND, OR Sur La Table: Cooking Class Monday, March 16, 6:30 pm 1102 N.W. Couch St., Portland, OR, 97209 – Phone 503.295.9679 Menu: White Bean-Rosemary Crostini; Crispy Parmigiano Shells with Mixed Greens; Baby Artichokes; Bite-Size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Potato-Red Onion Flatbread; Marinated Mussels and Clams; Roasted Garlic and Leek Soufflé TEXAS DALLAS, TX Milestone Culinary Arts Center: Cooking Class Tuesday, March 17, 6:30 pm 4531 McKinney Ave., Dallas, TX, 75205 – Phone 214.526.3942 Menu: To be announced Sur La Table: Cooking Class Wednesday, March 18, 6:30 pm 4527 Travis St., Suite A, Dallas, TX, 75205 – Phone 214.219.4404 Menu: White Bean-Rosemary Crostini; Crispy Parmigiano Shells with Mixed Greens; Baby Artichokes; Bite-size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Potato-Red Onion Flatbread; Marinated Mussels and Clams; Roasted Garlic and Leek Soufflé Slow Food Dallas at Flavors From Afar: Book-Signing and Olive Oil Tasting Thursday March 19, Two events: 5:00 pm and 7:00 pm 6712 Snider Plaza, Dallas, TX 75205 –Flavors From Afar Phone 214.696.2327 and Slow Food Phone 214.325.1651