Cooking Class – Lamb and Asparagus

Saturday, May 24th
12 noon – 4:00 pm

Join us for an afternoon exploring local lamb and asparagus. We will demo butchery techniques and explore some global recipes for our wonderful local products.

1) Lamb leg deboning demo

2) Recipes and Techniques

  •        Braised lamb shank with morels, cider and asparagus
  •        Lamb sautéed with black bean and asparagus sauce
  •        Ground lamb and mushroom balls with mint – asparagus riata
  •        Lamb picatta with asparagus and caper relish

 

Classes include all materials, recipes and a tasting of the products
Cost: $100 / per­son (plus tax)

These are hands-on class that includes cook­ing demo, recipes and tast­ing portions.

These classes are oppor­tu­ni­ties to expand your culi­nary hori­zons cook­ing with the finest local ingre­di­ents and work­ing at the side of an accom­plished chef and culi­nary instruc­tor. Classes include a valu­able primer on the topic and recipes to fol­low along in class and back home. Suit­able for all lev­els of cook­ing skill but a prime oppor­tu­nity for those look­ing to develop their skills and to ignite their cre­ativ­ity. Bill is the author of 12 cook­books includ­ing the Deerholme Mushroom Cookbook and the Deerholme Foraging Book and a rec­og­nized regional expert on mush­rooms and wild foods.

Includes all mate­ri­als and prod­ucts, includes a meal we pre­pare in class.

For reservations call: 250 748-7450

About Bill Jones

Chef, Author and Forager
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