We were very fortunate to snag Pete Peterson, aka famous owner/chef of Tapawingo in Ellsworth, to teach a class for us at Oryana. For a class this time of year we thought it fitting to feature all the wonderful, local foods available. And Pete did not disappoint with a colorful, flavorful menu full of local veggies like tomatoes, corn, potatoes, green beans, chard, carrots, and more. Here is what we made:
Corn Sformati, an Italian-style souffle
Roasted Pork Tenderloins with Roasted Vegetables and Tangy Tomato Sauce (to die for!)
Heirloom Tomato Galette (out of this world!)
Tacos of Greens, Shiitakes, Onions with Tomatillo Salsa
New Potato Salad with Green Beans
Tapawingo’s Chilled Cucumber Soup
Carrot Cake Scones
Pete cutting his just-out-of-the-oven Heirloom Tomato Galette. The crust was melt in your mouth tender.
Prepping the fresh tacos. Pete said he wished there were a place in town to get “real” tacos, not the Kraft cheese versions everyone thinks are tacos.
The Corn Sformati coming out of the oven. A rustic version of a souffle where it doesn’t matter when it “deflates.”
The mise en place for the New Potato Salad. (Mise en place: [MEEZ ahn plahs] A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.
Ray Isaacson with the finished scones. They were topped with a cream cheese glaze and toasted coconut. Yum!
Searing the pork tenderloin before it goes into a hot oven. The vegetables – carrots, fennel, red onion – follow. And all is topped with a homemade tomato sauce that is better than any canned sauce in the world.
We have a new line of cooking classes starting in September. See the class descriptions HERE. Classes tend to fill up quickly so don’t delay signing up if you are interested. We will ask Pete if he would teach another class this winter so stay tuned!