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 basic knife skills (January 16, $85), 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 18 – 6:00 to 8:00 pm, $75
A sauce is described by Larousse as a “liquid covering for food.” Mastering some of the basic “mother” sauces gives you building blocks to add layers of flavor to any meal. Learn how to make a classic Roux, a basic Bechamel, Hollandaise, Mushroom Thyme Gravy & a Red Wine Mustard Pan Sauce. Please note: final menu subject to change.