EAT. PAINT. LIVE.

Recipes from our Ojai Retreat

Fresh, innovative and exciting recipes created by Ollie George Cigliano for the Eat Paint Live Ojai Retreat. Get in touch to build your dream menu, cooking class, and dining experience.

Salad and Bread

ASIAGO SALAD DRESSING

Approx 8 fl oz.

  • 1 teaspoon dijon mustard

  • 1 teaspoon Worcestershire sauce

  • 1 garlic clove pressed

  • 1/2 teaspoon black pepper

  • 1/4 cup mayonnaise

  • 1/4 cup olive oil

  • 1/2 cup asiago cheese shredded

​Combine dijon mustard, Worcestershire, garlic, black pepper, mayonnaise, olive oil and asiago cheese in a food processor or blender. Pulse until smooth.

BRINED PORK CHOPS & GRILLED FIGS

Serves 10

10 cups water

1.5 cup kosher salt

1 cup local honey

1.5 tbsp black peppercorns

5 sprigs thyme

6 cloves garlic

4 cups ice cubes

10 pork chops, 1.5 inch-thick

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Throw all the ingredients (minus the ice cubes and the chops) into a saucepan and cook over medium heat, stirring until the salt and sugar dissolve. Remove from heat and stir in ice cubes.

Once brine is totally cool, place chops in a ziplock bag and allow them to brine in the fridge overnight (about 8 hours). Before cooking, pat them dry and allow them to come to room temp. Cook the same way as the chops above.

fig-and-cider-pork-chops-1.jpg
Bruschetta

CRISPY BRUSCHETTA

Serves 6-8

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