"La Dispensa" is an Italian word meaning pantry or larder, a place where people have long stored their canned and preserved food to stock up for the winter months. In this class, which is the third in a series we are calling "Cook Like a Farmer," we will explore recipes using the preserved bounty of the season's harvest. See your hard work of the summer become treasures on the holiday table.
Gail Hobbs-Page, owner, cheesemaker, and former chef will use Domenica Marchetti's newest cook book, "Preserving Italy" as the recipe resource for this hands-on workshop.
A sampling of Gail’s Fall Larder (pickled cauliflower, garlic, bread and butter pickles, duck proscuitto, corned ham)
Tolouse Style Duck Confit with Tomato Saffron Conserva and Preserved Lemon
Spinach and Mushroom Duxelle Souffle
Winter Greens with Pickled Fennel, Satsuma, and Esmontonian
Miss Edna’s Black Walnut Pound Cake with Preserved Peaches and Rum Soaked Vanilla Bean
A day of hands-on learning, followed by a shared meal around the farm table.
Limit 10 per class
$100 per person