Cooking In Season: Fall Ingredients
Saturday, October 19, 2013 at 3:00 PM (EDT)
Saint Augustine, FL
San Francisco, California
London, United Kingdom
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 2013.
Executive Chefs from Black Sheep Restaurant, BB's Restaurant, Taverna, and The Floridian 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:
Fall Ingredients October 19, 2013 at 3pm at The Floridian
Individually, the classes are $40 each.
As this is a non-profit fundraiser, all tickets are non-refundable.