Cooking In Season Classes
Cooking with seasonal ingredients straight from your garden or Farmer's Market is becoming increasing popular for many reasons, including economics, health, and environmental. In addition, ingredients harvested in their peak season allows their natural flavors to shine.
It also puts us back in touch with the natural rhythms of life. For example, Winter meals are based on rich vegetables such as beets, cauliflower, turnips, parsnips, carrots, celery, coriander, peas, broad beans, lentils, chickpeas, olives, hard wheat, couscous, pasta, walnut, almonds, pistachio, and pine kerneis. The meat accompanying these vegetables consists mainly of poultry and beef products.
In Spring meals consist of onions, gourd, spinach roquette salad, asparagus, lettuces, marrow, fennel, artichokes, fresh broad beans, lemons, cardoons, truffles, peas, wild artichokes, beetroot, basil, mint, sweet marjoram, saffron, green barley,lamb and dairy products.
To celebrate the seasons and all the wonderful ingredients to explore, we are teaming up with several of the best chefs in Northeast Florida to offer Cooking in Season classes for 2012.
Executive Chefs from Uptown Market, Restaurant Orsay, Blue Bamboo, 29 South and will each teach a class at the beginning of each season about what is coming in season and how to cook with it. This will be a great learning experience for gardeners and those who love shopping at local Farmer's Markets.
The classes will be Saturday mornings and evenings:
Winter Ingredients January 21, 2012 at 6pm:Executive Chef Eddy Escriba of Uptown Market
Spring Ingredients April 21, 2012 at 10am:Executive Chef Brian Siebenschuh of Restaurant Orsay
Summer Ingredients July 21, 2012 at 10am: Executive Chef Dennis Chan of Blue Bamboo
Fall Ingredients October 20, 2012 at 10am: Executive Chef Scotty Schwartz of 29 South
In 2012, the classes will be $40 each but right now, all 4 classes may be purchased as a Holiday Gift Package for $140.00 now through December 31, 2011.
WINTER INGREDIENTS CLASS IS SOLD OUT
SPRING INGREDIENTS CLASS IS SOLD OUT
It also puts us back in touch with the natural rhythms of life. For example, Winter meals are based on rich vegetables such as beets, cauliflower, turnips, parsnips, carrots, celery, coriander, peas, broad beans, lentils, chickpeas, olives, hard wheat, couscous, pasta, walnut, almonds, pistachio, and pine kerneis. The meat accompanying these vegetables consists mainly of poultry and beef products.
In Spring meals consist of onions, gourd, spinach roquette salad, asparagus, lettuces, marrow, fennel, artichokes, fresh broad beans, lemons, cardoons, truffles, peas, wild artichokes, beetroot, basil, mint, sweet marjoram, saffron, green barley,lamb and dairy products.
To celebrate the seasons and all the wonderful ingredients to explore, we are teaming up with several of the best chefs in Northeast Florida to offer Cooking in Season classes for 2012.
Executive Chefs from Uptown Market, Restaurant Orsay, Blue Bamboo, 29 South and will each teach a class at the beginning of each season about what is coming in season and how to cook with it. This will be a great learning experience for gardeners and those who love shopping at local Farmer's Markets.
The classes will be Saturday mornings and evenings:
Winter Ingredients January 21, 2012 at 6pm:Executive Chef Eddy Escriba of Uptown Market
Spring Ingredients April 21, 2012 at 10am:Executive Chef Brian Siebenschuh of Restaurant Orsay
Summer Ingredients July 21, 2012 at 10am: Executive Chef Dennis Chan of Blue Bamboo
Fall Ingredients October 20, 2012 at 10am: Executive Chef Scotty Schwartz of 29 South
In 2012, the classes will be $40 each but right now, all 4 classes may be purchased as a Holiday Gift Package for $140.00 now through December 31, 2011.
WINTER INGREDIENTS CLASS IS SOLD OUT
SPRING INGREDIENTS CLASS IS SOLD OUT
