Chef Olaiya Land
Culinary Instructor & Chef Owner of OlaiyalandCatering.com
Chef Olaiya and I have been teaching at many schools together but only in the summer 2009 at the Dog Mountain Farm did I have a chance to knew her and her food. Her cooking presentation was a feast of the edible arts but yet were simple and real with what was taken fresh from the farm. She had presented all of her food-related philosophy with her specialty is local, seasonal and organic ingredient. I have seen all in action happen at the Dog Mountain Farm Chef dinner program, where the locals of Washington state and guests from as far as Europe have attended this event to surrounded by orchards, and the vegetable garden with a view of Cascade Mountain. They have chosen the perfect activity with which to enjoy the Pacific Northwest had to offer: with local food, outdoor style of experience.
This Summer Chef Olaiya Land returns to teach her cooking class at the Dog Mountain Farm with a three-course lunch. Students will have a chance to harvest some ingredients, cook and enjoy the foods; and the farm lifestyle. Please see her schedule below. Please learn more about Chef Olaiya Land on her website to get up closed and personal with her cooking.
About Chef Olaiya Land: http://www.olaiyalandcatering.com/about_olaiya.html
Heirloom Tomato Salad with Sherry Vinaigrette
Recipe by Chef Olaiya Land
Serves: 4-61 tablespoon fresh lemon juice 1 tablespoon sherry vinegar 1 teaspoon Dijon mustard 1 garlic clove, minced 1/2 teaspoon sugar 1/4 cup extra-virgin olive oil 2 1/2 pounds (about 6 medium) heirloom tomatoes, cored and cut into 1/3-inch-thick slices 1/2 cup very thinly sliced red or sweet onion, cut into rings 2 shallots, very thinly sliced 1/4 cup basil and/or mint, cut into chiffonade (thin strips)
In a small bowl whisk together the lemon juice, vinegar, mustard, garlic and sugar. Season to taste with salt and pepper. Add the oil in a slow stream while whisking. Continue to whisk until the vinaigrette has emulsified. Arrange the tomato slices on a serving dish, scatter the onion and the shallots over them, and pour 2/3 of the vinaigrette over the salad. Rest the salad for 20 minutes to allow flavors to come together, then taste and add more vinaigrette if you like. Sprinkle the tomatoes with the basil and/or mint and serve immediately.