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.
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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