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We’re excited to usher in the holidays with an exploration of seasonal and local ingredients paired with holiday recipe favorites. Now that you made all the wonderful Thanksgiving food, what can you do to jazz up and finish off those delicious leftovers? In this class, we take the guess work out of building new meal ideas inspired by your post-holiday bits and pieces, and walk you through recipes that benefit from some of their ingredients being prepared the day before. With wheat, dairy, vegetarian options available.
The menu will include:
Roasted Turkey Tortilla Soup Alvarez Farms Chipotle Chiles and Beans
Winter Squash and Leek Risotto Brown Butter, Judy’s Parmesan, Herbs
Roasted Carrot Salad Raw, Pickled, and Roasted Variations of Carrot, Carrot Yogurt, Spruce Oil, Crushed Local Nuts
Chocolate and Cranberry Bread Pudding Toasted Hazelnuts and Lemon Verbena Custard
Instructor: Cody Castiglia, Della Terra Catering
Cody was born and raised in Buffalo, NY. His father, grandparents, and many other family members worked in the restaurant industry, so one could say Cody was born to be a chef. After studying the culinary arts, as well as hotel and restaurant management, Cody worked at a number of restaurants that emphasized the use of local, seasonal ingredients. His background ranges from Southwest to Sicilian to Sushi, but his culinary philosophy is to merely gather the finest local ingredients in their peak season, and treat them in a way that best suits them. Cody has spent the last ten years pushing himself to learn and grow as a chef, typically working two or three jobs at a time. He has worked under some of the most elite chefs in the country and is eager to share the knowledge he has gained.
Registration is required in advance for culinary programs. All proceeds benefit educational programming at 21 Acres and initiatives related to accelerating social change toward more sustainable ways of growing, eating and living that protect the environment while supporting a better quality of life.
The more the merrier! Our culinary classes are twice as much fun when they’re full. 21 Acres reserves the right to cancel any class that fails to meet the minimum enrollment numbers required for teacher participation. 21 Acres may also cancel classes due to chef illness or inclement weather. If 21 Acres cancels a class, students will be notified and a full refund will be mailed or a credit issued on the credit card used. Learn more about 21 Acres' cancellation and refund policy.
Be a conscientious commuter—walk, bike, carpool or bus to 21 Acres events whenever possible.
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Have questions about 21 Acres: Transforming Holiday Leftovers?
Contact 21 Acres
When & Where
21 Acres
13701 Northeast 171st Street
Woodinville,
WA 98072
Tuesday, November 28, 2017 from 6:00 PM to 8:30 PM (PST)
The 21 Acres Center for Local Food and Sustainable Living is a nonprofit sustainable agriculture learning center and inspires action to solve climate challenges by learning as a community to grow, eat and live sustainably.
We’re excited to usher in the holidays with an exploration of seasonal and local ingredients paired with holiday recipe favorites. Now that you made all the wonderful Thanksgiving food, what can you do to jazz up and finish off those delicious leftovers? In this class, we take the guess work out of building new meal ideas inspired by your post-holiday bits and pieces, and walk you through recipes that benefit from some of their ingredients being prepared the day before. With wheat, dairy, vegetarian options available.
Cody was born and raised in Buffalo, NY. His father, grandparents, and many other family members worked in the restaurant industry, so one could say Cody was born to be a chef. After studying the culinary arts, as well as hotel and restaurant management, Cody worked at a number of restaurants that emphasized the use of local, seasonal ingredients. His background ranges from Southwest to Sicilian to Sushi, but his culinary philosophy is to merely gather the finest local ingredients in their peak season, and treat them in a way that best suits them. Cody has spent the last ten years pushing himself to learn and grow as a chef, typically working two or three jobs at a time. He has worked under some of the most elite chefs in the country and is eager to share the knowledge he has gained.
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