Pamela Sheldon Johns 2009 California Tour - [FoodVibes]

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Respected cookbook author and instructor, Pamela Sheldon Johns, has begun a culinary tour of the west Coast to promote her latest cookbook, 50 Great Appetizers. An American ex-pat living in Italy, Johns teaches cooking classes in Tuscany, Emilia-Romagna, Campania, and Piedmont. According to her bio, she's "... an international juror and lifetime member of Slow Food, a former national board member of the American Institute of Wine & Food, and a professional member of the International Association of Culinary Professionals." Google Book Search has a preview of the book available here.


(Lemon Chicken Escabeche)

As part of her tour, Johns will be spending the next two weeks in California, teaching classes and seminars on cooking and entertaining at locations across the state. Readers who are interested in attending will find her California teaching itinerary at the bottom of this article. Chubbypanda.com has received permission to share Johns's recipe for Lemon Chicken Escabeche (pictured above). This recipe, and others like it, are contained in 50 Great Appetizers. Enjoy!

Lemon Chicken Escabeche
—From 50 Great Appetizers by Pamela Sheldon Johns/Andrews McMeel Publishing

Escabeche is a Spanish dish of poached or fried fish in a vinegar- or citrus-based marinade. This Mexican version uses chicken and gives it a Latin flair. Be sure the chicken is completely cooled before you dice it, or it will shred.

4 lemons, halved crosswise
2 cloves garlic
1 cup fresh cilantro leaves
1⁄3 cup pine nuts
3 tablespoons extra-virgin olive oil
1 cup chicken stock (page 104)
1 whole skinless, boneless chicken breast
1 red bell pepper, seeded, de-ribbed, and diced
3⁄4 cup fresh or frozen corn kernels
1⁄4 cup diced jicama
Salt and freshly ground pepper

• Scoop the pulp from the lemon halves with a grapefruit spoon or teaspoon, reserving the pulp and juice. Strain the juice and set aside. Cut a small slice from the bottom of each lemon half so that it will stand upright.


• Make a cilantro pesto: With the food processor running, drop in the garlic. Add the cilantro leaves, pine nuts, reserved lemon juice, and olive oil. Process to a smooth paste and set aside.


• Bring the chicken stock to a boil. Add the chicken breast and lower the heat to a simmer. Cook until opaque throughout, about 20 minutes. Remove from the stock and let cool (reserve the stock for another use).


• Dice the cooled chicken and put it in a bowl. Add the bell pepper, corn, jicama, and cilantro pesto and toss to mix well. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour or as long as overnight.


• Place a lemon half on each plate. Spoon the chicken mixture into the lemon halves and serve. Serves 8.

Pamela Sheldon Johns Cooking Class, Seminar, and Book-Signing Schedule
Schedule is listed in chronological order.

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