Monday, Aug 4, 2014
Breaking BirdAugust 4, 2014 — 06:00 PM to 08:30 PM Instructor: Sarah Fish
Whole chickens are cheaper to buy, but what to do with them when you get home? And if you buy a free range organic bird, you don’t want to waste any of that delicious yet expensive fowl. Get the most from a whole chicken, from butchering it down to its parts to filleting off the meat to making stock from the remainder… this hands on class will show you how! You’ll then learn some recipes to best use the broken down parts and not waste a thing!
Monday, Aug 11, 2014
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Latin American Cuisine Series: PlantainsAugust 11, 2014 — 06:00 PM to 08:30 PM Instructor: Julianna Glassanos
Join Chef and Latin American enthusiast Julianna Glassanos in this exciting class dedicated to learning many ways to incorporate plantains into your diet. Plantains are a staple ingredient throughout Latin America and are used in many different ways, and just like many other fruits, can be used differently depending on their stage of ripeness. In this class we will make tostones (twice fried plantains), plantain ceviche, and stewed plantains.
Monday, Aug 18, 2014
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Waterbath Canning 101August 18, 2014 — 06:30 PM to 09:30 PM Instructor: Christina Davis
Canning is a tried and true method of preserving food that has enjoyed renewed interest with the resurgence of DIY methods, and eating “local and organic”. Blogger, Food Swap Host and local food/farming advocate, Christina Davis will walk you through the basics of pickling and boiling-water bath canning. The class provides an intensive up-close opportunity to learn to make pickled vegetables & the basic safety and techniques to return home to ‘put up’ the summer’s bounty. The participants will go home with a small jar of that day’s work and a booklet with corresponding recipes.
Tuesday, Aug 26, 2014
Grillin’ Like a Brazilian GauchoAugust 26, 2014 — 06:00 PM to 09:00 PM Instructor: Ellie Markovitch
If you love to grill, then you need to learn how to create a Brazilian Churrasco, like the Gauchos; the Brazilian cowboys. In Brazil, family and friends gather over hardwood charcoal grills to prepare succulent meats on skewers and savory accompaniments to enjoy in the hot weather. We’ll use cuts from local grass fed beef, pastured pork, and chicken, and utilize local fresh produce. You’ll also learn how to make a perfect Caiphirinia, the famous cocktail using cachaça and lime! Join Brazilian Ellie Markovitch in the kitchen to learn the secrets of preparation, then head outside to the grill to cook, talk, and eat! It’s a Brazilian summer party just waiting for you.