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Ancient Grains for Modern Times – October 23, 2016, 2 – 4 pm Home cooks will often seek ways to bring new ideas and flavors to their dinner time routines. While many look to rotate the protein from chicken to seafood to pork to beef, a more creative way to add a new twist is by replacing the tried and true staples like potatoes or rice with what are collectively known as Ancient Grains. While quinoa has enjoyed rising popularity, there are a host of other grains like farro, kamut, barley and wheat berries that lend themselves to a wide variety of cooking styles and preparations.In this class, Chef Fred Cremo will discuss these grains and demonstrate a variety of cooking methods to bring out the unique textures and flavors of these grains. He will also show the class how to substitute grains into familiar preparations like Pilaf and Risotto. Chef will prepare a small tasting menu designed to showcase the grains, including a Nutty Ancient Grain Pilaf with Dried Cranberries and Thyme, plus a Farro Risotto with Rosemary Scented Shrimp and Wilted Rapini. These tastings will be paired with hand selected wine samples for the class to enjoy. All attendees will receive printed recipes for the class demonstrations along with a chart showing the proper ratio of liquids for cooking a variety of common grains. – $35 member / $45 non-member ENROLL NOW! |
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Thanksgiving Sides – November 17, 2016, 7 – 9 pm We all love traditions. Especially traditions that revolve around food. Grilled burgers and hot dogs with potato salad and baked beans just seem to scream SUMMERTIME! Around the fall holidays, these traditions become even more ingrained. Everyone knows the drill for Turkey Day. Early prep can start days in advance. Family and friends gather and sit down to roast turkey, gravy, mashed potatoes and the ever popular green bean casserole. But as years go by, restless culinary souls begin to crave some variation to break up the routine.Want to liven up your holiday fare without adding too much extra effort? Chef Fred will demonstrate and prepare a selection of side dishes that will be sure to bring complements to the home cook. Using seasonal ingredients with a few twists, these side dishes will look great and taste even better. Brussels Sprouts have a terrible reputation due to a lack of understanding in the cooking process. Chef will put that to rest with his Bourbon-Maple Charred Sprouts with Bacon and Shallots. Chef will also show the class how to properly sauté mushrooms as he prepares his Garlic Thyme Mushroom Medley over Parmesan Quinoa. Lastly, He will walk the class through some simple techniques to prepare an Autumn Squash Soup with Ginger Cream. – $35 member / $45 non-member ENROLL NOW! |
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