Market Forays with Laurence Hauben

Always Play with Your Food

Local Rock crab at the harbor at 8 a.m. is on our plates at lunchtime

Saturday January 27, 2018

I just got confirmation from Dee that local halibut is coming in! We are meeting at the harbor, then heading
to Santa Barbara's lively Farmers Market where we will gather seasonal ingredients, before cooking a fabulous lunch together.
This a hands-on class led by Laurence.

We look forward to cooking with you,

Laurence and Julia


Cooking Class Menu
January 27, 2018


Celery Root Remoulade & Roasted Beet Dice, Local Ridgeback Shrimp
Lettuce Leaf Lilypad


Pan-Seared Local Halibut, Tarragon Beurre Blanc
Winter Leek Fondue, Whipped Winter Squash

Artisan Cheese Course
Served with Housemade Jam


Meyer Lemon Creme Brulee

Cost per person: $195 includes guided shopping, hands-on cooking class,
& meal paired with wines.
To reserve please e-mail Laurence
or call (805)259-7229


Sample Menus
Every menu is created just for that day from seasonal ingredients, never to be repeated.
Participants leave empowered, knowing that they can recreate these delicious foods at home.
Join us for an upcoming foray, or let me organize an event especially for your group.

Market Foray Menu
Saturday August 2nd

Chilled Summer Melons with Lime and Persian Mint

Salad of Heirloom Tomatoes
Warm Goat Cheese Surprise


Grilled Whole Fresh Rockfish
Tomatoes Provençale
Lane Farms Buttered Corn, the French Way


Palate Cleanser
Hearts of Butter Lettuce with fresh raspberry-walnut vinaigrette.

Cheese Course
Selected Artisan Cheeses

Nectarine Tarte Tatin


Premium local wines always accompany our feast.
A printed shopping guide and recipes are provided.


Market Foray Menu
Saturday September 27th


Petite Fresh Corn Crepes, Grilled Spot Prawns, Roasted Sweet Pepper Emulsion



Roasted Poussins with Cognac Stuffing, Fresh Shelled Beans in Sage broth, Buttered Shinseiki Asian Pears, Verjus reduction sauce



Hearts of Butter lettuce with Roquefort, walnut and Muscat vinegar dressing


Cheese Course
Selected Artisan Cheeses



Fresh Fig Tart, Bourbon Vanilla custard


Premium local wines always accompany our feast.
A printed shopping guide and recipes are provided.

Market Forays Menu
Saturday November 8th

Green Farms Artichoke Hearts with Santa Barbara Rock Crab and Fillmore Pink Grapefruit

Jimenez Farm Roast Goatling with rosemary, Tutti Frutti roasted potatoes, Fairview Gardens fresh flageolet beans,
Penryn Orchard Specialties Pomegranate Jelly

John Bowdish hearts of butter lettuce, tossed in a fresh garden-plucked lemon and Olive Hill oil dressing

Selection of artisan cheeses

Classic Normand upside down apple tart made with Penryn Orchard Specialties Crispin Apples, hard cider caramel,
and crème fraîche infused with juniper berries

The perfect gift for : New Santa Barbara residents
Visitors who wish to experience the heart of the Santa Barbara lifestyle
Groups of friends
Corporate team building

 To reserve your space for an upcoming foray, or to arrange a private event just for your group,
please call Laurence Hauben at (805)259-7229, or e-mail Laurence