Culinary Series: Fresh from the Farm Holidays (Fall Harvest)

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Culinary Series: Fresh from the Farm Holidays (Fall Harvest)

  • date: November 7, 2017
  • time: 6:00 pm - 8:30 pm
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  • Fresh from the Farm | Fall Harvest Cooking Series

    Spinning off from our wildly successful youth culinary program, Cultivating Cooks, comes the adult version of this hands-on, back-to-basics culinary series. Why should the kids have all the delicious fun?! We’re excited to welcome Chef Andrea Christensen and Cody Castiglia as the culinary coaches and mentors for this program. Discover a fresh-from-the-farm approach to cooking for you and your family. The classes are scheduled as two, 4-week series (101 and 201) and designed to inspire and support new and seasoned cooks alike!

    In the 101 series, you’ll learn and fine tune a variety of kitchen foundations like knife skills and cooking techniques as we explore simple farm-to-table menus for breakfast, lunch, dinner and dessert recipes. In the 201 series, we’ll prepare to usher in the holidays with an exploration of seasonal and local ingredients paired with holiday recipe favorites. Each 4-week series is offered at a significant discount from individual class offerings (regular attendees save $81, members save $51). Cooking is an experience, not just a meal, and we look forward to sharing this culinary journey with you! Read more about each series below! With wheat, dairy, vegetarian options available.

    Fresh from the Farm Holidays | Local Seasonal Cooking for the Holidays (4 Week Series)

    Week 1 – Tuesday, November 7: Thanksgiving Sides – Global Traditions with Local Ingredients (Cody)
    Let’s be honest, the side dishes are the star of the show for Thanksgiving! In this class, we will recreate Thanksgiving classics, using local ingredients. We’ll start with a Roasted Beet Salad, which will feature a variety of local beets, seasonal greens, toasted hazelnuts, and a beet “agrodolce”- a Sicilian sweet & sour condiment. Also, we will walk you through creating the perfect Creamy Wild Mushroom Polenta, and how to build a Local Cheese Board with a variety of flavors, textures, and accompaniments, Lastly, we will demystify celery root, serving it two different ways, mashing it with garlic and thyme, and also in a Celery Root and Apple Slaw.

    Week 2 – Tuesday, November 14: Thanksgiving Desserts – Passionately Pies! (Andrea)
    Just in time for Thanksgiving, we’ll focus on one of the most traditional holiday desserts: PIE! In this class, we’ll learn a basic foolproof pie dough recipe incorporating local flours, perfect for your favorite pumpkin or apple pie! Delicious recipes include pies like richly flavorful Heirloom Pumpkin Pie, Caramel Espresso Pudding Pie and Eggnog Cream Pie – Spiked or un-spiked!







    Week 3 – Tuesday, November 28: Transforming Holiday Leftovers (Cody)
    Now that you made all the wonderful Thanksgiving food, what can you do to jazz up and finish off those delicious leftovers? In this class, we take the guess work out of building new meal ideas inspired by your post-holiday bits and pieces, and walk you through recipes that benefit from some of their ingredients being prepared the day before.

    Roasted Turkey Tortilla Soup
    Alvarez Farms Chipotle Chiles and Beans

    Winter Squash and Leek Risotto
    Brown Butter, Judy’s Parmesan, Herbs

    Roasted Carrot Salad
    Raw, Pickled, and Roasted Variations of Carrot, Carrot Yogurt, Spruce Oil, Crushed Local Nuts

    Chocolate and Cranberry Bread Pudding
    Toasted Hazelnuts and Lemon Verbena Custard

    Week 4 – Tuesday, December 5: Homemade Holiday Gifts – Cookies & Sweets! (Andrea)
    December is for family, friends, and delicious treats! In this production baking class, we’ll bake several different types of holiday baked goods perfect for your cookie swap or for a hostess gift! Recipes include Chai Spiced Biscotti, Vanilla Bean Sables, Grand Marnier Chocolate Truffles, and Koulourakia (Greek Butter Cookies).

    Click here for information about the Fall Harvest Cooking 101 Series, Fresh from the Farm Everyday, beginning October 10th.

    Register now