Adult cooking classes
Check back in fall for Adult Cooking classes!
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