On Friday, March 27 I’ll be hosting my spring cooking class. If you’ve attended in the past, you know that I do things a little different. It’s not the traditional “and now you put the butter in the sauté pan”, but rather a series of dinner courses specially selected to allow the attendee to learn about and experience the unique food items I’ve selected.
Seems like all you hear on food shows these days is heirloom and retro style foods. They’ve become very popular in this day of GMO, over processed and commercialized foods.
Just a quick run-down of some of the foods we’ll be looking at:
Ginger and Pea Tendrils
Arctic Char (fish) and Heirloom Kale (the “hot” new/old green vegetable)
All Things Pork
Heirloom Pork Bellies
Heirloom Duroc Pork – Brought to the Americas by Christopher Columbus
Grown by a group similar to the Amish, but strangely modern in many ways
Rare Olive Oils and Aged Balsamic Vinegars
AND…a very special dessert. Hope you can join us!