San Francisco, California
London, United Kingdom
Stoney Lonesome Farm is a family-owned and operated farm located in Gainesville, Va., thirty-five miles west of Washington D.C. A blend of gardens, pasture, forest and ponds, this land provides an ideal setting for diversified food production.
Tom and friends at the farm will welcome workshop attendees for a day of trying your hand at something new! Guests will first learn about how to identify and select fresh fish at the market, along with a brief overview of fish "issues" (sustainability, wild vs. farmed, quality vs. locality, etc.). Guests will then learn how to break down a whole fish, likely using both a round and a flat fish depending on availability. This will be a hands on session (e.g., there will be knives, guests will cut fish, etc.).
We'll then move to a discussion about how to prepare fish, with an eye toward providing a foundation more than specific recipes -- that you can grill, roast, steam, cure, pickle, acidify, etc. We'll prepare a simple cured fish as a demo and then work in trios to prepare a hot meal in the farm's kitchen, using the farm's vegetables and drawing inspiration from the land. We'll conclude with the light supper we've created, a few glasses of wine, and plenty of time to wander and explore the gorgeous farm setting.
Guests will leave with a primer about what to look for in fish; a few sample recipes; a list of suggested local vendors; and more.
**We're going to be outdoors, on a farm, butchering fish. Dress appropriately!
Also, please note:
By purchasing a ticket to this event, you waive liability and agree to indemnify and hold harmless Kinfolk Magazine, its officers, employees and representatives/hosts for any injuries, loss or damage to personal property associated with activities participated in this event.
When & Where
Tom Madrecki, Chez Le Commis
Tom Madrecki is the chef-proprietor of Chez Le Commis, the highly acclaimed Washington DC-area supper club. A public relations manager during the week, Madrecki previously trained at Noma in Copenhagen and Le Chateaubriand in Paris, along with a brief stint picking grapes at a natural winery in the Loire Valley. Though self taught, he aspires to create a dining experience on par with the District's most forward-thinking restaurants through a minimal and emotional cuisine.