Adult cooking classes
The Joy of Cooking:
There will be Mayonnaise
Thursday, March 19th, 2020
I've been reading a lot of old cookbooks lately, and have been inspired to have a real TBT class straight out of my mom's early edition Joy of Cooking.
So come live in the good ole days for a night... back when salad jiggled, there was bacon-wrapped everything, and a martini recipe called for 6 jiggers of gin* (true story, see photo!).
We will be going full-Betty Draper here:
assorted canapés on toast points
consommé "à la royale"
filet mignon with béarnaise sauce, souffléd potatoes + creamed spinach
lemon sherbet, served in a lemon cup of course!
belgian endive with vinaigrette
*dinner gloves, go-go boots, trapeze dresses, nehru jackets and BYOB optional
Waste Not: How to Cook Economically, Responsibly + Most of All, Deliciously
Thursday, March 26th, 2020
Working with Gather and planning the Empty Bowls event (Save the Date: Rye Elementary School April 16th!)has made me acutely aware of how much food we waste.
In this class, we will review tips and strategies so you can create a pantry and refrigerator that will reduce your own kitchen waste... not only because it's a moral imperative, but also because root-to-stem and nose-to-tail cooking is often more delicious.
Our meal will be "scrap-based", so you can see how tasty your garbage can be! Feel free to BYOB. Read through the menu without the parentheses. See! It sounds like a dinner you'd order in a trendy downtown restaurant.
beet, cucumber (skin) + lemon (rind) shrub mocktail
baked (leftover) cheese dip with (limp)herb jam + preserved lemon; served with kale (stem) crackers
passatelli en brodo: (stale) breadcrumb pasta in vegetable (peel) + parmesan (rind) broth
roasted butternut squash + sweet potato salad with pickled red onion, squash seed tahini, crispy sweet potato skins
+ parsley (stem) chermoula
pork sugo over (whey-cooked) heirloom grains
(mashed potato) cider doughnuts with satsuma (rind) marmalade + apple (scrap) jelly