Class: Pacific Northwest Italian – Della Terra, From the Earth

Loading Events

Class: Pacific Northwest Italian – Della Terra, From the Earth

  • date: May 13, 2017
  • time: 12:30 pm - 3:00 pm
Share with friends Share
  • FacebookTwitter
  • Italian food is all about “eating off the land,” using the finest local, in-season produce. The worldwide Slow Food movement, so called because it encourages taking time to prepare meals from scratch and share them with family and friends, started in Italy. It is an alternative to fast food and, as such, strives to preserve traditional and regional cuisine, advocating for the farming of plants, seeds, and livestock characteristic of local ecosystems.

    Join Chef Cody Castiglia to create Italian classics using the Pacific Northwest’s seasonal bounty. Our hands-on menu will include: mushroom lasagna with ramp pesto and bechamel, cannellini bean ragu with braised winter greens, red onion jam and brown butter, spring insalata (local spinach salad), shaved local asparagus, raw and pickled local vegetables, shaved la quercia proscuitto, apple and honey viniagrette, and Theo Chocolate budino. With meat, dairy, and gluten.

    We celebrate true farm-to-table cooking at 21 Acres; all ingredients come from local farms, including the 21 Acres Farm. Starting in May, our spring classes begin at 6 pm with a guided walk on the farm.



    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.

    Register now