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FROM A SUSTAINABLE KITCHEN: A FARMERS MARKET THANKSGIVING / California Creative
Wednesday, November 14, 2012 from 11:00 AM to 2:00 PM (PST)
Culver City, CA
GIVE THANKS AND GIVE BACK
We will be donating 20% of everything we make after costs to Architecture For Humanity's hurricane Sandy rebuilding. They are an amazing organization that had people on the ground working on rebuilding plans before the flood waters receded.
The more people in the class the more we can give!
FROM A SUSTAINABLE KITCHEN:
A FARMERS MARKET THANKSGIVING
An amazing Thanksgiving dinner featuring the unique flavors of California is as close as your local farmers market and a well stocked pantry. This is your year for a delicious, beautiful, easier, fun and, of course, sustainable Thanksgiving.
From sourcing the ingredients to preparing the feast, A Sustainable kitchen will show you the way. the class will be filled with recipes that work for Thanksgiving and the entire holiday season (and are adaptable enough to meet any guests dietary restrictions). Maximize your kitchen's potential and learn the timing methods to get all of your dishes to the table at the same time. And let's "talk turkey" from selection to best preparation. We will also be consulting an expert on wine pairings and showing you some new takes on leftovers (if there are any).
Please note: We will be choosing from the most beautiful and bountiful at the farmers markets so the menu may change, but only for the better if it does.
'Toasted' Olives with Rosemary, Garlic and Orange
Mini Herb Biscuits with Assorted Fillings, Sweet and Savory
Shredded Kale Salad with Chili Roasted Sweet Potatoes, Pumpkin Seeds and a California Citrus Vinaigrette
Four Variations of Roasted Vegetables
Broccoli, Radicchio and Sweet Red Onion with a Citrus and Pistachio Bread Gremolata
Roasted Weiser Family Farm Potatoes tossed with a Parsley, Sage, Rosemary and Thyme Pesto
Rustic Tahachapi Apple Tart with Cinnamon Gelato
This is a hands on class that is taking place in a professional kitchen, so please wear comfortable closed toe shoes.
Please bring a knife (chefs style is best) that you feel comfortable working with and an apron if you feel you might need one, (We will have a couple extra just in case.)
You might also want to bring an appetite.
When & Where
A Sustainable Kitchen
a sustainable kitchen
bringing good ideas to the table