Sustainable Cooking in the Off-Season: Cooking Methods
Sustainable Cooking in the Off-Season: What to Cook While the Rushton Farm Fields Are Dormant
Come sharpen your culinary skills while we wait for the spring thaw, with a series of classes that focus on basic techniques. Classes, which are all BYOB, will explore preparing stocks and soups (February 12, $75), using different cooking methods, including braising, pan searing, roasting and steaming (March 5, $75), and creating classic sauces (March 18, $75).
March 5 – 6:00 to 8:00 pm, $75
Explore various cooking methods to understand how gentle or high heat and the use of liquids can make a big difference in your resulting end dish. Soy & Ginger Steamed Tilapia, Asian-style Beef Stew with Squash Roasted Chicken “Vesuvio” with Peas & Potatoes. Please note: final menu subject to change.