Class: Flavors of the Southwest with Northwest Ingredients

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Class: Flavors of the Southwest with Northwest Ingredients

  • date: June 23, 2017
  • time: 6:00 pm - 8:30 pm
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    • Join Chef Cody Castiglia in this hands-on, farm-to-table culinary class, where we will pair the exciting and unique flavors of the Southwest with the vast and incredible produce available here in the Northwest. Early in his career, Cody worked for the founder of Southwest Cuisine and former U.S. Best Chef of the Year, Stephan Pyles in Dallas, TX. It was working in Stephan’s restaurant that Cody gained a love and respect for Southwest cuisine.

    Southwestern cuisine draws influence from Spain, Mexico, Native Americans, and makes for a delicious fusion of flavors. We’ll start our evening with a harvest walk on the farm to gather a few last minute ingredients. Then make our way back to the kitchen to cook up the following recipes: Black Bean Cakes with Chipotle Honey and Cilantro, Masa Ricotta Dumplings with Brown Butter, Roasted Squash with Pumpkin Seed Mole, Honey and Lavender Flan with Fresh, Seasonal Fruit. With Dairy, wheat optional.

     

     

     

     

    Sustainable Culinary Education 

    Our culinary education team enhances the mission of 21 Acres by defining mindful eating from a wider lens perspective. We use only local, seasonal, whole food ingredients in order to promote a sustainable local food system, support our local agricultural ecomony, and reduce our carbon foot print by purchasing ingredients that travel less miles from farm to table. Focusing on whole food ingredients also enhances the nutritional value of our recipes. All of our classes strive to teach delicious, simple recipes using everyday culinary techniques that make it easy for students to incorporate healthy meals into their busy lives. We hope our approach will inspire people to embrace local foods and the timeless art of cooking.

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