Tag Canvas Ranch

Parties That Cook Connects with the Land at Cooking Farm to Table

Last Saturday was Parties That Cook’s first-ever Cooking Farm to Table Class. It was such a fun event that we are now even more excited for the possibilities of future Cooking Farm to Table team building events than we already were! (Who knew that was possible??)

The folks at Canvas Ranch were great. Farmer Deborah gave an in-depth tour of the farm grounds, including the chicken coop where the free-range chickens dwell and the pasture where guests mingled with cashmere goats! Talk about getting “hands-on”, guests were then able to pick the veggies to be used in the evening’s meal. After whipping up a delicious menu that included Crostini of Goat Cheese and Tomato Jam, Balsamic Marinated Skirt Steak (or Portobello) with Herbed Breadcrumbs, Summer Squash Gratin with Salsa Verde and Gruyere, Strawberry Potpies with Buttermilk Whipped Cream, and more, guests enjoyed the “fruits of their labor” from the best seats in the house (below). What a great view!

Amongst the crowd were a couple of PTC MVPs, including Director of Event and Office Operations, Rosie, and our Warehouse Manager, Melissa. We even invited our newest Event Planner, Christina, who was eager to see what Parties That Cook events are all about! We were so glad to hear such positive feedback from her, “I had such a blast yesterday — a perfect summer afternoon surrounded by new friends and delicious food at Canvas Ranch.” The rest of us in the office were quite jealous of their weekend farm adventure – you might just see some other PTC faces at the next Cooking Farm-to-Table Class on September 17th! Keep on the look out for a SEATTLE Cooking Farm to Table Class currently in the works!

Parties That Cook Gears Up for Cooking Farm to Table: Classic Crostini Recipe

As we gear up for our first Cooking Farm to Table Class this weekend, I think it’s time we give everyone a “taste” of what’s in store. No, we cannot send you a care package of ingredients used! (Though Canvas Ranch, the family-run farm where we are hosting this class, offers a Summer Season CSA program.) What we can do is open your eyes to one of our classic recipes to be featured this Saturday: Crostini of Goat Cheese and Tomato Jam – YUM. You can find this recipe in our Appetizer Recipe Library, and can find the tomatoes at Canvas Ranch this weekend!

Crostini of Goat Cheese and Tomato Jam

Tomato Jam:
1 1/2 pounds ripe beefsteak or heirloom tomatoes, peeled and chopped, reserving any juice
3/4 cups sugar
1 orange, peeled and sectioned, roughly chopped, reserving any juice
Zest of 1 lemon
Juice of 1 lemon
1/4 teaspoon kosher salt
1 teaspoon lemon (or regular) thyme, chopped

1 baguette, sliced diagonally into slices 1/4-inch thick
1/4 cup olive oil
1 garlic clove, peeled
7 ounces goat cheese at room temperature

Thyme sprigs for garnish

Preheat oven to 375°F.

Make Jam: Place tomatoes, sugar, orange, lemon zest/juice (including tomato and orange juices) and salt in a food processor or blender until smooth. Pour tomato mixture into a large-sized sauté pan over moderate-high heat. Bring to a simmer, stirring frequently to prevent burning, until a jam-like thickness is achieved, about 15-20 minutes. Remove from heat and add thyme. Transfer to a small bowl and refrigerate until it is cool to the touch, about 15 minutes. Alternatively, place bowl in freezer for 5-10 minutes.

Make Crostini: Brush the bread slices on one side with olive oil. Arrange the slices on a baking sheet and cook until the slices are golden around the edges and crisp, about 10-15 minutes. Set aside to cool. Rub one side of each crostini with a clove of garlic.

Assembly: Spread 1 Tablespoon of the goat cheese evenly over the toasts. Top with a dollop of tomato jam on the goat cheese. Garnish with a sprig of thyme. Serve immediately.