CHEFFING WITH PANDEE

CHEFFING WITH PANDEE
EVERY TUESDAY
6PM-9PM
$125pp General Public/$50pp Geneseo Inn Guests

We are thrilled to welcome Chef Pandee Pearson to our robust schedule of Camp CASS classes on the vineyard this summer! “Cheffing with Pandee” is a combination class of demonstration, hands-on experience, and dining enjoyment. Join Pandee as she gifts the many secrets and skills of her beloved craft with you.

About Chef Pandee Pearson:
Graduating from California Culinary Academy in 1988, Pandee has been honored to learn from mentors with reputable cheffing careers: Wolfgang Puck, Dean Fearing (The Mansion on Turtle Creek, Dallas), Cindy Pawlcyn (Mustards Grill, Napa Valley), Jody Denton (Restarant LuLu, Auzie, and Zizibbo, San Francisco), and Marc Valiani (Jianna, San Francisco). Over the past 20 years, Chef Pandee has headed up some of the most beloved restaurants on the Central Coast including Windows on the Water, Adelina’s Bistro at the Monarch Club Trilogy, Gardens of Avila, and Lido at Dolphin Bay. Pandee’s multicultural health conscience cuisine revolves around seasonal high quality fresh ingredients taking great care in preparation and sound cooking methods. “I feel the ingredients should be the ‘stars’ and the chef’s job is to create interesting combinations that are complimentary and reflect balance”. Other influences have come from her travels across America, France, Italy, Mexico and her home state of California where she frequents restaurants, wineries, food artisans, and markets taking pictures and tasting everything possible returning home with specialized utensils, ingredients, and cookbooks. “Cooking is not just my job, but part of a lifestyle that is connected with everything else I love.”

July 11th Menu
SIMPLE TASTY SAUCES
Fried Pickles with Chipotle Ranch
Skillet Seared Artichokes with Lemon Aioli
Knife & Fork Clam Toast with Fennel, Panchetta, and a White Wine Pan Sauce
Grilled Bread and Summer Veggies with Salsa Verde
Grilled New York Strip Steak with “Herbed Board Sauce”
Vanilla Ice Cream with Espresso-Chocolate Sauce, Pistachio Nuts and Mint

July 18th Menu
MIX & MATCH ICONIC ASIAN FAVORITES
Chicken Satay with Peanut Sauce
Thai Cucumber Salad
Tom Ka Gai Soup
Pork Larb Lettuce Cups
Kalbi Short Ribs
Roasted Pineapple with Pistachios and Mint

July 25th Menu
COOKING AND DRINKING WINE
Sweet and Spicy Wine Marinated Grapes with Brillat-Savarin Cheese Crostini
White Wine Marinated Grilled Vegetables
N’awlins Style BBQ Shrimp
Italian Chicken Cutlets
Steak Bites
Red Wine Creme Brûlée and Anise Wine Cookies

August 1st Menu
MEXICAN
Chili Con Queso
Guacamole
Salsa Roja
Yellow & Blue Tortillas
Fried Plantains
Fish Tacos
Mexican Shrimp Cocktail
Chicken Chili Verde Pozole
Flan

August 8th Menu
COASTAL FAVES
Oysters on the Half Shell with Rose Mignonette
Mexican Shrimp Cocktail “Jars”
Thai Seared Ahi Tuna and Spicy Asian Inspired Cucumber Cups
Crab Cakes with Jalapeño Aioli and Lemon Vinaigrette
Saffron Scented Mussels with Tomatoes, Salsa Verde and Grilled Toasts
Peach Cobbler with Vanilla Ice Cream

August 15th Menu
LIVE FIRE (WOOD BURNING OVEN)
Mussels a la Plancha
Oil Cured Black Olives with Burrata Cheese, Garlic and Orange Zest
Flatbread with Cambazola Cheese, Roasted Garlic and Tapanade
Pan Roasted Rapini, Asparagus and BBQ Onions
Cedar Planked Salmon with Lemon Salsa Verde
Dessert Pizza with Lemon Curd and Fresh Berries

August 22nd Menu
ITALIAN SUMMER
Taleggio Cheese and Marinated Apple and Truffle Honey
Proscuitto and Gorgonzola Dolce with Fig Jam
Chilled Tuscan Heirloom Tomato Soup
Grilled Bread, Roasted Garlic and Italian Vegetables
Steak Bistecca alla Florentina
Olive Oil Cake

August 29th Menu
SOUTHWESTERN GREEN CHILL MEETS “THE THREE SISTERS”
Marinated Scarlet Runner Beans
Roasted Corn Soup
Red Chile and Garlic Grilled Shrimp
Corn and Squash Quesadillas with Tomato Salsa and Avocado
Chicken Chili Verde Tostadas
Roasted Stone Fruit on Ice Cream

September 5th Menu
GORGEOUS, LUSCIOUS, RIPE (OR NOT) TOMATOES
Oyster Shots with Heirloom Tomato Gazpacho
Fried Green Tomatoes with Lemon Aioli
Panzanilla Salad with Roasted Onions, Sweet Corn and a Warm Panchetta Vinaigrette
Almost Roasted Tomatoes
“Lightened Up” Chicken Cacciatore
Tomato Cake with Tomato Glaze