This weekend I had the opportunity to assist 2 of the chefs at Chez Panisse They were in Nevada City doing an event for the For-Site Foundation

Jerome and Stacy rolled into town with a truck full of local goodies…….fruit from the bay area, apples and lamb from Penn Valley, veggies from Bluebird Farm. The way they worked was truly amazing, the efficiency, ease and love that was put into each preparation reminded me that the opportunity to learn something new is literally around every corner.

I kept my eye on Stacy and the Apple Tart she made. She used just a few apples from the James Ranch in Penn Valley………

Carefully rolling out the dough and methodically peeling, slicing, and arranging the apples in the center of the crust……the work of art came into being.

It was much more simple than I had imagined, it is like a lighter pie. The tart really gave the fruit a chance to shine in their true form. The tart baked for about 25 minutes at 400 degrees. Stacy took it out and poured a delicate pink apple syrup on it that she made from the apple peels!

She put it back in the oven for 10 more minutes and then took it out to cool. It was the perfect ending to our evening of cooking, talking and eating!

Jerome is involved in some very cool events where food and art intersect, check out his work

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Uncategorized by Wendy Van Wagner