Freshly harvested fruits and vegetables from the farm are the basis of our educational series on cooking international cuisines with local ingredients.
What Will I Learn?
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How to maximize flavor in your cooking & inspiration to encourage joyful cooking
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Knowledgeable cultural & nutrition discussion about we’re eating
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Tips on finding seasonal, local ingredients
What to Expect:
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Class size is limited to 12 people
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Cooking Demonstration by Chef Sherry and farm staff
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Weather permitting, Jean Jones will lead a learning walk through our Harvest Kitchen Garden, with the opportunity for participants to harvest a few vegetables for home use
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You will be standing for the cooking demonstration and garden walk. Please wear comfortable, closed toe shoes, minimal jewelry, & have long hair tied back.
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Weather permitting, we will enjoy our supper outdoors under the Pavilion, accompanied by a glass of Jones wine.
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All participants will receive a copy of an inspirational cookbook by Susie Middleton, which has many more recipes for using fresh farm ingredients.