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.

Read our FAQs for important information.

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.

Read our FAQs for important information.

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).

February 12, 6 – 8 pm, $75
Discover the basis for delicious soups by learning to prepare basic, deeply flavored vegetable & meat stocks. We will then use our Easy Vegetable Stock & Roasted Chicken Stock to make Tuscan Farro & Bean Soup,  Creamy Leek & Parsnip Soup with Rye Croutons, Chicken Soup with Orzo & Dill.Please note: final menu subject to change.

Read our FAQs for important information.

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).

January 16, 6 – 8 pm, $85 (hands-on class for only 10 people — BYOB and BYOK – Chef’s Knife!)
We begin with a hands-on knife skills class, to learn the fundamentals of preparing fruits and vegetables, using chopping, dicing, slicing, and julienne techniques. We’ll prepare a meal, to include salad, soup, and dessert, with a focus on local and sustainable ingredients. Please note: because this is a hands-on class, we are limited to 10 guests, who should each BRING YOUR OWN CHEF KNIFE so that you learn with a knife you know.

Read our FAQs for important information.