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The Seasonal Kitchen – October
Oct 20 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.
Come play with wild game. No longer reserved for the hardy out-door type, wild game is becoming available at many fine restaurants and grocers. From dry-rubbed grilled elk steak with chimichurri sauce to tequila venison green chili enchiladas, we will create game dishes which offer adventurous flavors and creative preparations.
Instructor: Bill Rutherford has a long and illustrious career in the culinary arts world. With humble beginnings as a dishwasher, he worked his way up the food chain, including serving as Sous Chef at both Kinland Cove and Cricket’s Restaurant and Oyster Bar. Eventually, he was hired as the Food Services Director at North Idaho College where he successfully grew the operation to new heights. Bill attended the Culinary Institute of America (CIA), and has two graduate degrees. Presently, he owns Rutherford Education Group, is the elementary school principal at Fernan STEM Academy, and writes a weekly column for the Coeur d’Alene Press called, “Food For Thought,” that focuses on food, gardening, psychology and education.
THIS CLASS IS FULL; SORRY, NO WALK-INS.
This program is made possible by generous support from Pilgrims Market.