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The Seasonal Kitchen – May
May 19 2016 /6:30 pm - 8:30 pm
“The Seasonal Kitchen: Cooking with the Bounty of the Region” is a year long series of cooking classes intended to teach people how to slow down and cook delicious, nutritious, locally grown seasonal food.
In an attempt to reconnect people with the food and traditions of the past, each month’s theme will reflect the cultural practice of referring to the cycles of the moon based on seasonal offerings.
Learn about the history of cheese-making, types of rennets and cultures, tools of the trade, how to use a cheese press, aging cheeses, what you need to make hard and soft cheeses, and more. Additionally, students will have an opportunity to make feta cheese and labneh using fresh from the farm milk.
Instructor: Katrina Austin has owned and operated Kelly Creek Farm, located in Pinehurst, ID for 12 years. She has a licensed raw milk creamery where she makes artisan farmstead cheeses from her milking herd of Jersey cows, nubian goats and Katahdin sheep. Hard cheeses are aged to perfection in her cheese cave located under her 100 year old homestead farmhouse. In addition, Katie sells beef, hogs, and chickens both privately and at area farmers markets. She is committed to providing people with high quality, humanely-raised, nutritious food.
PRE-REGISTRATION REQUIRED; NO WALK-INS.
SORRY, THIS CLASS IS FULL. To have your name added to a waitlist in the event of a cancellation, please email firstname.lastname@example.org
This program made possible by generous support from Pilgrims Market.