The Cookery School prides itself on using fresh, locally sourced ingredients whenever possible. As the growing seasons can be unpredictable, the following schedule may change if the foods featured are not available on the date advertised.
Settler’s Kitchen: Chicken Every Sunday
Heritage cooking classes will contain an informative talk with Dr. Norah Rogers, the proprietor of Waring House, then a hands on cooking class that follows in fashion the food and traditions of our forbearers. In times past, chicken was the meal of choice for many every Sunday. We’ll look at some great ways to prepare this wonderful meat so you won’t tire of Sunday dinner.
Zucchini – The Edible Flowering Vegetable
The star of the show will be the flower of the zucchini where we’ll stuff them, cover them in a tempura batter, oh my. This is what seasonal and local means and a good reason for excitement. We’ll also shape this underrated vegetable into ribbons, grill them on the BBQ, layer them in a tian and add them to a bread.
August 9th and 12th
A local farmer’s fingerlings (Laundry Farms) are anticipated by me every year and they don’t need butter, truly a treasure. Potatoes are one of my all-time favorite vegetable, so please join me to create a few dishes that I’m sure you’ll duplicate for many years to come.
Settler’s Kitchen: Heirloom Tomatoes
Heritage cooking classes will contain an informative talk with Dr. Norah Rogers, the proprietor of Waring House, then a hands on cooking class that follows in fashion the food and traditions of our forbearers. In this class, our look at tomatoes will go beyond the same old varieties you see day in and day out in the grocery store. We’ll use some fresh locally grown heirloom tomatoes, so you can experience what tomatoes should be like.
Ok, another crop from Laundry Farms tops my “tastes best” list. This isn’t the overrated peaches and cream, it’s the real deal as far as I’m concerned. Bring your taste buds, and your imagination
August 23rd and 26th
I get really excited about tomatoes and the heirloom varietals that are being cultivated locally is astounding. We’ll start with a tomato food fight, then get down to some serious business extracting maximum flavor with some usual suspects as a back drop, and some you’re not expecting..
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