Disclaimer: I was invited to walk the Wednesday morning farmers market and attend a cooking demonstration at the Temecula Promenade Williams Sonoma using ingredients from the market. All opinions are my own. No other compensation was given.
I have always tried to make Wonder Boy a part of food preparation and cooking.
Since he was a baby we have gone to our local farmers market, farm stands and browsed the produce section of the grocery store for what would make a good salad or dinner.
And always, he has been a sucker for tomatoes. Sometimes sliced or dices, but always little tomatoes he devours in a couple of bites, sucking the juices.
As part of my ongoing Grace series, I want to have a spring and summer kitchen where I have on hand the staples I need to make a great dinner from the fruits and vegetables that entice us most. Still working on that.
Earlier this month I was invited to a farmer’s market walk through and a private cooking demonstration at Williams Sonoma at the Temecula Promenade. I took along Wonder Boy in the Ergo 360 for the morning’s adventure. Because I’m still breastfeeding and wanted him to go on a foodie adventure with me.
The Temecula Williams Sonoma is one of their locations that offers cooking classes. I loved that you could see what was going on in the pan from a mirror above. The culinary manager and residential chef Monica Rigali answered questions as she sped through a recipe using mostly ingredients from the market.
I jotted down a few tips to remember from her demonstration…
- stainless steel pans are non-reactive and distribute heat evenly in the pan (I use all non-stick, makes me think about when I replace them…)
- She likes to use slices of garlic rather than crushed in a pasta dish because it gives a nice bite
- finishing a dish with olive oil adds a little creaminess
There’s even kids cooking classes! When Wonder Boy is older I could see driving to a Williams Sonoma for a fun trip. I have a hard time shopping there without getting a gadget – this trip I came home with a Zoku popsicle maker to gift and a salad dressing emulsifier that Wonder Boy adored.
And what we got to taste that morning? Divine.
As given by chef Monica Rigali
Pasta with Basil, Tomatoes, Olives and Shrimp
2 tbsp. extra virgin olive oil
1 medium onion, diced
2 cloves fresh garlic, thinly sliced
1 cup fresh basil, loosely packed
3-4 plump fresh tomatoes, seeded and diced
1/4 cup pitted Kalamata olives, quartered lengthwise
1/4 cup dry white wine
1/2 lb. fresh shrimp, peeled and deveined
1/4 tsp. red pepper flakes
coarse ground pepper
Saute onion and garlic in olive oil over medium heat. Add shrimp and saute until shrimp starts to turn pink. De-glaze the pan with white wine. Add olives, tomatoes, pepper flakes and basil and stir gently for about five minutes. Salt and pepper to taste.
Note- our samples were topped with thin asparagus that had been roasted in a pan with olive oil and salt. Yum! Too bad Lil’ Wonder fell asleep during the demonstration or else I would have to share.