Quail Botanical Gardens - Located North of San Diego in Encinitas, California

Cooking Classes with the "Opera Singing Chef" at Quail Botanical Gardens

Fusion Italian/Mexican Feast
Saturday, June 9 , 1:30 - 4:00pm
Just in time for summer entertainment. Learn three delicious dishes that combine flavors and seasonings used in Mexican and Italian cuisine. Learn how to make a delicious and beautifully layered oregano-pesto torta with roasted red peppers and pine nuts. This layered torta is best made ahead and beautiful to behold when sliced. Fennel-chicken tortilla soup is light and delicious, chuck full of fresh veggies and herbs and tender white-meat chicken. Finally, a refreshing Chianti-Sangria served cold with lost of fruit. Recipes and tastings offered in class.

Cost per class: Members $30, Non-members $35

Mediterranean Cooking
Sunday, July 1, 1:30 - 4:00 pm

Using the freshest ingredients, learn how to make a very authentic Provencial Soupe au Pistou (vegetable soup with basil and garlic). Spicy Orange Hummus served with pita and oranges, and, finally, tangy and full-flavored Lemon Chicken with tomatoes, potatoes, garlic, rosemary and, of course, black olives. A great dish to serve for a dinner party. Samples and recipes given of each dish taught.

Cost per class: Members $25, non members $30

Cooking with Wine
(We may even put some in the food)
Saturday, August 18, 1:30 - 4:00 pm

French Onion Soup with sherry, thyme and a gruyere crostini. Fillet Mignon with wine marinade and marinated mushrooms, and Balsamic red wine reduction with nectarines, bananas, and grapes. Samples and recipes given of each dish taught.

Cost per class: Members $25, non members $30

Awesome Appetizers
Saturday, September 15, 1:30 - 4:00 pm

Nothing beats the flavor and texture of onion and olive foccachia with eggplant tapenade. The tangy tapenade compliments the chewy foccachia that has bits of rosemary baked into the crust and oven browned onions with fat slices of Spanish and Greek olives. Learn the secret to making a great stuffed mushrooms, and on the lighter side, watch French endive with Farmers cheese turn into the prettiest dish on your table. It’s quick, easy, and fairly healthy. Samples and recipes given of each dish taught.

Cost per class: Members $25, non members $30

Pre-Registration is required for these class. Please call (760)436-3036 ext. 206 to register.

Chef Elizabeth Podsiadlo has been a personal chef and cooking instructor in San Diego for twelve years. Her love for preparing good food runs a close second to her love of music. Chef Elizabeth has studied opera for many years and performs regularly as a vocal artist in many of San Diego’s downtown hotels and restaurants. Chef Elizabeth has also appeared on local television stations, including KFMB and KUSI, as the “Opera Singing Chef.”

About Quail Botanical Gardens

Set on 30 acres in north coastal San Diego County, Quail Botanical Gardens’ mission is to inspire people of all ages to connect with plants and nature. The Gardens include nearly 4,000 kinds of plants representing three general plant habitat types: desert collections, Mediterranean collections and subtropical/tropical collections. Demonstration gardens such as the children’s garden, “Seeds of Wonder,” also encourage conservation education, focusing on horticultural themes and traditional uses of plants. For more information, visit www.qbgardens.org.