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The Seasonal Kitchen – March
Mar 17 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 foods.
In an attempt to reconnect people with the food and traditions from the past, each month’s theme will reflect the cultural practice of referring to the cycles of the moon based on seasonal offerings.
EGG MOON – EGGS, EGGS, EGGS!
“Eggs are a culinary expression of cultures across the globe” says author Jessica Prentice in her book Full Moon Feast. The property of an egg is so amazing! What other food creates such different textures and taste sensations?
* Let’s try our hand at whipping up whites in a copper bowl, then fold into a velvety pool of yolk mixture to create a classic soufflé.
*Ever wanted to learn how to make cream puffs? From beating the dough into submission, to gently squeezing it through a pastry tube, here’s your chance, and it’ll be a gluten-free recipe to enjoy with savory or sweet fillings.
*Perhaps a lacto-fermented hard boiled egg with a garnish of yet another egg (local Lake Pend Orielle Kamloop).
*A cheese blintz to finish – those fun/thin little pancake pockets topped with a seasonal fruit.
Also, tips on boiling, storing farm fresh, freezing (yes, you can freeze eggs).
Instructor: Paulette Minatre lives on a 5 acre “Farmette” growing blueberries for U-Pick, and a large veggie garden for her family. She and her husband are stewards of 3 bee hives and 7 chickens. Paulette has a background in catering as one of her many careers, having received certificates from several cooking schools in the San Francisco Bay Area. Upon retiring a few years ago from interior design, Paulette continues to enjoy gardening, grand-parenting, and gourmet cooking with health benefits as a core focus.
Everything she grows is organic/non GMO, meant to nourish, and taste delicious. Drawing from a background in classic cooking techniques and attention to detail in the interior design field, Paulette believes food should look as good as it tastes.
PRE-REGISTRATION REQUIRED; NO WALK-INS.
This program is made possible by generous support from Pilgrims Market.