The Cookery School prides itself on using fresh, locally sourced ingredients whenever possible. As the growing seasons can be unpredicble, the following schedule may change if the foods featured are not available on the date advertised.
Pasta, Fritters and Clams
Try your hand at making fresh pasta then compose a few memories. We’ll make tagliatelle noodles with clams, a classic. A clam chowder and for a finale, clam fritters. I love those, and we’ll devour them throughout the class.
May 27th and 31st
BBQ – Grilling Goodness
Burgers anyone? We’ll grind our own beef and talk about fat content, bread to meat ratios, condiments, cheese, bacon, oh my, and should we add anything to the ground beef? Let’s compare, shall we, and declare a winner. We could throw a few shrimp and other morsels of goodness on the Q as well.
Carpaccio & Focaccia – Shades of Harry’s
This is a class for the enthusiastic food lover. We’ll pepper coat and high sear tenderloin for a duo taste contrast and prepare a micro salad of organic young vegetables, greens, herbs and edible flowers to accompany each bite, and make focaccia from scratch. Your guests will be impressed. Unfiltered extra virgin olive oil and aged Parmigiano-Reggiano will also be involved.
Settler’s Kitchen: Smoking and Preserving Meats
For this installment of the Settler’s Kitchen, we’ll look at tried and true ways of preserving foods naturally with smoking and preserving techniques.
June 10th & 14th
Bull’s blood, candy striped, golden, sautéed beet greens, chèvre, watermelon, poached pears, aged balsamic, blood orange, prosciutto, parmesan………come join me.
Risi e Bisi, a Venetian dish is a must, then we’ll take those “Little Marvels” and “Progress” to wrapping them in lettuce with pearl onions then butter braised with new potatoes; and a pea, mint, ricotta and toasted breadcrumb salad. I love peas and only eat them this time of the year, I can’t wait.
Settler’s Kitchen: Peas
This class will use the same menu as our June 17th peas class, but will include the Settler’s Kitchen component examining the history of the foods brought to the area by different settlers.
June 24th and 28th
Summer Time is Strawberry Time
Another harvest in the County that can’t be missed. Of course rhubarb will be available as well, so a strawberry/rhubarb tart is a must. And the only time of year I bother to make Strawberry Shortcake and instead of using crème fraiche, to add zing, we’ll use some local artisan chèvre from the Curious Goat. I think there could be some aged balsamic sitting around as well. My saliva glands are acting up.
King of Fish: We Call It Pickerel
Pickerel in the County is famous and in this class we’ll showcase it with some local vegetables and discuss the different types of cooking methods that maximizes flavor.
Settler’s Kitchen: Rhubarb – Tastes and Techniques From The Past
This Heritage cooking class 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.
July 8th and 12th
Garlic – Meet The Grower
Who doesn’t like garlic. Nothing really compares with local garlic and in this class be prepared to stink up the joint roasting garlic, pounding it into aioli, spreading in on seared steak and adding it to bread. Intoxicating. As a bonus, we’re planning to bring in the grower to talk about the challenges of growing your own garlic.
Blueberries – True Blue In the County
We’ll start with a blueberry smoothie to get us in the mood for making blueberry almond bars. Individual blueberry tarts with a short crust from scratch and of course a cobbler and I would suspect there could be some peaches in that cobbler too. A blueberry muffin could also end up in your repertoire.
Settler’s Kitchen: Lamb
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. If you’re sick of the old beef-pork-chicken meat selection to which so many of us resort, this class will give you some great ways to integrate lamb, a meat that is criminally underutilized in North American cooking.
July 23rd and 26th
An Eggs-citing Class
Be there. One of the most versatile foods in the world, and we will take full advantage.
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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