Class: Italian Country Cooking — Vegetable Dishes

Saturday August 11

We like our veg­eta­bles here on the farm. It’s a way for us to get the most from our food resources and to cel­e­brate the sea­sonal bounty of the gar­den. Our classes are fun ways to learn new tech­niques, share with like minded peo­ple and to work with a renown chef on improv­ing your cook­ing skills and increas­ing your con­fi­dence in the kitchen.

Class Menu:

Vegetable preparation, storage and buying tips

Grilled Rad­di­chio with roasted toma­toes, gar­lic and basil

Ricotta Gnudi with Porcini and Sage Vinaigrette

Grilled Egg­plant Parmigiano stuffed with Kale and Mozzarella

Fresh Berry Zabaglione

 

 

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 9 cook­books includ­ing The Savoury Mush­room and a rec­og­nized regional expert on mush­rooms and wild foods.

Includes all mate­ri­als and prod­ucts, includes a meal we pre­pare in class. Hands on cook­ing class where stu­dents do the cooking.

All Classes: Sat­ur­day 12:00 noon — 5:00 pm

Cost : $100 per­son (plus HST)

About Bill Jones

Chef, Author and Forager
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