During this two hour class, we'll explore some of the classic
foods from Christian and Pagan traditions, and use them to
construct a hearty feast featuring the products of local farmers.
We'll look at some basic food preservation techniques that
historically would have carried local families through the winter
and into spring, and mix it all together with gourmet flair.
Our Easter menu will include a fresh pasture-raised Easter ham,
carrot parsnip puree, braised apples with ruby sauerkraut, and a
lemon honey creme brulee. In addition to discussing techniques for
working with grassfed and pastured meats,participants will learn
lacto-fermentation techniques for making authentic sauerkraut,
and will have an opportunity to compare local,sustainably-sourced
ingredients with their conventional industrially-produced
couterparts. Participants are encouraged to bring any questions
they may have about working with local farms, grass-fed meats and
seasonal cooking and food preservation. While the emphasis of this
program will definitely be on fine Spring feasting,this will also
be an opportunity to explore some of the nutritional advantages of
sustainably-sourced foods, as well as some of the social and
political issues that make responsibly-sourced food even more
delicious!
MARCH 9:10AM-6PM Workshop fee: $125
