News from our colleagues in Ojai/Ventura about a Westlake Village event organized by Slow Food member Karen Evenden:
We all know about the benefits of eating fresh, seasonal, local foods that are grown and produced using sustainable methods, but we often feel challenged as to how to integrate these concepts into our busy lives simply, efficiently, and economically.
One tasty, satisfying and nutritious approach is to look to the peasant cuisines of the Mediterranean for guidance. Families residing in coastal regions (where the climate closely resembles that of Southern California) have been living these concepts for centuries. They are guided by the principle of availability, they practice responsible stewardship of the land and they create tasty dishes based on the belief and experience that what grows together goes together.
Karen Evenden and her husband spent more than 6 years sailing in the Mediterranean, visiting and exploring the enticing coastlines of multiple countries. Three years into their adventure, they discovered Croatia, formerly a part of Yugoslavia. They were so impressed by the beauty of the Adriatic coast, the people and the food that they ended up staying for 3 years. This class will feature recipes collected during their stay and throughout the class, Karen will share anecdotes about Croatia–its culture and history–as well as living aboard and sailing for an extended period of time. In other words, she will tell the story of the people they met throughout this marvelous adventure, the lives they lead and the food they eat.
When: Tuesday, September 16, 2008 beginning at 6:30pm
Where: Let’s Get Cookin’, 4643 Lakeview Canyon Road, Westlake Village
Cost: For information about reservations and any associated costs, please telephone 818. 991.3940
Karen’s book, A Taste of Croatia, is both a travel memoir and an easy-to-use cookbook. Most of the dishes have been savored by generations of Croatians and all of the recipes have been adapted for use in American kitchens. Croatia is a land of good cooks who consistently manage to work culinary magic with limited ingredients and tight budgets. In that land, Karen learned that the tastiest food is made from scratch with ingredients that are seasonal and fresh. These are principles that she now applies to her own farm in Ojai where she and her husband grow lavender, Ojai Pixie tangerines, olives and walnuts. We hope you will join us for this entertaining and informative class.
Seafood Pate, Green Salad with Candied Walnuts and Pomegranate Dressing, Pork Tenderloin “Poked” with Dried Plums, Potatoes Simmered with Tomatoes and Quick and Easy Crustless Cheesecake.