Learn how to combine brightly colored fall fruits and vegetables for maximal nutritional benefit and taste. On the menu: Italian Parsley and Pistachio Nut Pesto Crostinis; Wild Greens Salad with Fig and Pomegranate Vinaigrette; Butternut Squash and chick Pea Stew; Quinoa and Wild Rice Pilaf with Toasted Hazelnuts. For dessert, Coconut Caramelized Apples with Sour Cherries or Cranberries.
Kirsten and Christopher will demonstrate ideas and recipes to help you see fermented produce as a “new” ingredient in cooking delicious nutrient dense meals. Instead of being baffled by this fantastic healthy food you will go home with recipes and ideas that will make fermented vegetables your new favorite convenience food.
Meet the savory side of Jeff! He loves to make sauces as much or more than chocolate! He’ll show you how to construct and use a variety of basic sauces to enhance your menus and also how to play with flavor elements to completely change a basic sauce. Methods include stocks and reductions utilizing butter, cream and herbs to amplify texture and flavor. All sauces made in class will be sampled so you can experience the tasty transformation.
If the provocative smell of roasting green chili reminds you of meals you only experienced in Northern New Mexico, don’t miss this chance to see how authentic Green Chili sauce is made. Cheryl won first place in the Taos green chili cook off so she knows what she’s doing. Her signature dishes depended on the pungent green sauce. See how two other New Mexican specialties are made, Chili Rellenos and Sopapillas with Honey.
Enjoy a classic European Mediterranean meal starting with Kalamata Olive Hummus and Veggies. Grill Lamb Skewers to perfection, then build a Tomato, Red Onion, Black Olive, Feta and Cucumber Salad. Wrap it all up in homemade Pita Bread, and slather a Tzatziki yogurt sauce over the whole business. We provide the napkins!
No matter the region or season Italians depend on fresh ingredients and traditional techniques to create their everyday menus. See how easily these delicious recipes come together: Romaine and Radicchio Salad with Shaved Parm, Croutons and a Classic Caesar Dressing followed by Breaded Chicken Piccata with Charred Lemon, Caper and White Wine Butter Sauce served with Fettuccini and Arugula.
Satisfy your soul with some good Southern cooking whole foods style. Start with a Wedge Salad with Pickled Red Onions, Tomatoes, Crispy Bacon and a Creamy Blue Cheese Dressing. Then enjoy Blackened Shrimp and White Cheddar Grits and for dessert, a fresh fruit cobbler with vanilla ice cream!
Fall harvest veggies make this menu a feast of color and flavor especially in the capable hands of Chef Braden. On the menu: Heirloom Tomato, Corn and Black Bean Gazpacho with Avocado and Crème Frâiche; Falafel Burgers with Pickled Cucumbers, Shaved Red Onions, Tomatoes, Feta and Mayo, all on a Brioche Bun. On the side a Shaved Radish and Green Salad with Yogurt Dill Dressing.
A night of authentic Spanish cooking is yours with experienced chef and instructor Ignacio visiting Ashland this summer from Spain. Enjoy classic dishes including Octopus "A Feira"; Pan-Fried Sea Bass with Piricana and Chorizo Oil; Carrilleras de Cerdo en Salsa de Rioja (special pork in wine sauce) and Sweet and Sour Tapas Surprises. Wine pairing is a part of the evening.
Making fresh cheese is a great introduction to the art of cheesemaking. Chevre, Paneer and a quick Blue Cheese which ages in 3-6 weeks are all easy and delicious examples . Also learn about starter cultures, the 8 cheesemaking steps, sanitation and common pitfalls of the process. Samples, snacks and wine are provided. Hands on class.