From a culinary perspective, autumn is the best time of the year. Both farm and forest share their bounties with us. Come and join us for an evening of culinary demonstrations and dining on November 6, 2013 as Zehnder’s Executive Chef John Zehnder shares culinary tips and ideas using foods we normally associate with fall. You’ll get to taste all of the dishes plus recipes will be available so you can make them at home. We’ll cover several topics including “I hate venison!”.
We hear it all the time! Several creative recipes will be demonstrated including a recipe using chanterelle & morel mushrooms – the premier spring and fall wild mushrooms of Michigan. You’ll be surprised how good tasting venison can be when prepared properly.
Squash – seems like there’s a million varieties!
In this segment, Chef Zehnder will take the confusion out of what to do with both familiar and unfamiliar varieties of squash.
Renowned Chef August Escoffier called cauliflower the “vegetable of kings and king of vegetables”. You’ll see why!
Last but not least, apples and how to use them will be covered. The variety of apples makes a big difference. Some are best fresh and others are of the cooking variety. Click here for more details. Seating is limited, so sign up today.