Thursday, Oct 16, 2014
Fall Farm to Table Series: Pumpkin Ravioli and Fall VegetablesOctober 16, 2014 — 06:00 PM to 08:30 PM Instructor: Jillian R Naveh
Interested in the craft of pasta making? Join Jillian Naveh, Chef of 9 Miles East Farm in Schuylerville, NY and member of The Chefs’ Consortium, as she teaches you the art of ravioli for a seasonally inspired pumpkin and parmesan cheese stuffing. She will be teaching various shapes and sizes to produce different textures. Along with ravioli, she will be preparing a farm fresh roasted sweet potato, kale salad and brussels sprouts with bacon. Let your taste buds explode with the flavors of fall, and enjoy the colors on your plate.
Sunday, Oct 19, 2014
Farms, Food and Photography with ASA: Lewis Waite FarmOctober 19, 2014 — 04:00 PM to 08:00 PM Instructor: Ellie Markovitch
The Arts Center is teaming up with the Agricultural Stewardship Association (ASA) for this unique farm to table program. Experience sunset on the farm with instructor Ellie Markovitch of the Chefs’ Consortium in the late afternoon at Lewis Waite Farm (lewiswaitefarm.com ). In this participatory class, you will experience the day ending, learn how to capture it best with your camera, and maybe even get your hands dirty by doing some of the farm work yourself! You’ll help Ellie prepare your farm to table dinner and enjoy it together while documenting it all with your camera. You’ll leave with great photographs that capture the important role farms and food play in our lives. Please bring your camera with you. For more information visit: http://agstewardship.org/index.php/events-and-programs/field-notes-blog.
Monday, Nov 3, 2014
Sausage 101 with Dancing Ewe FarmNovember 3, 2014 — 06:00 PM to 08:30 PM Instructor: Jody Somers
Jody Somers from Dancing Ewe Farm will discuss the basic principles of fresh sausage making. You’ll cover basic meat trimming from pork shoulders, meat grinding, hand mixing, stuffing techniques, and hand tying. You will discuss where to buy casings, how to prepare them, and how to store them. Students will leave the class with the ability to prepare a unique fresh sausage, for both friends and family!
Jody Somers obtained a basic knowledge base of sausage making from a from an Italian butcher in Manciano Italy. Raffaelle, runs a small “Macelleria”, where his products are sold to mainly local residents and a few local restaurants. Since then Jody and Luisa Somers have been working closely with another Italian mentor to help develop a full line of cured meats at their own facility in North Granville, NY, specializing in salami.
Tuesday, Nov 4, 2014
Discovering Taste Through TapasNovember 4, 2014 — 06:00 PM to 09:00 PM Instructor: Ellie Markovitch
Come on a journey of discovery with Ellie Markovitch from The Chefs’ Consortium as you learn about taste; sweet, sour, salt, bitter and umami, while creating an array of delicious tapas, or little dishes. You’ll work together creating dishes and expressing your personal “taste” while sharing both food and stories. Gluten free options will be explored. www.chefsconsortium.com
Thursday, Nov 6, 2014
Fall Farm to Table Series: Apple DessertsNovember 6, 2014 — 06:00 PM to 08:30 PM Instructor: Jillian R Naveh
Have any thoughts about what you are going to make with all those apples you picked at the orchard last weekend? Join Jillian Naveh, Chef of 9 Miles East Farm in Schuylerville, NY and a member of The Chefs’ Consortium, as she teaches you new and exciting ways to use up that bushel sitting on your kitchen floor. On the menu for the class is apple tartine, a French classic; apple cider fritters; and apple scones made in a healthier way. Bring any of these desserts to a holiday gathering and save grandma’s apple pie recipe for another time!
Thursday, Dec 4, 2014
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Fall Farm to Table Series: French Fall StewsDecember 4, 2014 — 06:00 PM to 08:30 PM Instructor: Jillian R Naveh
As winter approaches we all want to retreat to our homes and enjoy the smell of stews and roasted vegetables hitting our nose as we walk through the door. Join Jillian Naveh, Chef of 9 Miles East Farm in Schuylerville, NY and member of The Chefs’ Consortium, as she teaches you how to perfectly sear, braise and stew by making make Coq Au Vin and Bœuf Bourguignon, two all time French favorites. Using farm fresh vegetables to pair these stews with, you’ll prepare roasted root vegetables and a winter salad. Ease into winter with these soothing stews.