FROM A SUSTAINABLE KITCHEN: A FARMERS MARKET THANKSGIVING / Traditional With A Twist
Saturday, November 10, 2012 from 2:30 PM to 5:30 PM
Culver City, CA
THIS CLASS IS CLOSED
GIVE THANKS AND GIVE BACK
We will be giving 20% of what we make after costs to Architecture for Humanity's hurricane Sandy rebuilding fund. They are an amazing organization that had people on the ground working on a rebuilding plan before the flood waters receded.
The more people in the class, the more we can give!
FROM A SUSTAINABLE KITCHEN:
A FARMERS MARKET THANKSGIVING
TRADITIONAL WITH A TWIST
An amazing Thanksgiving dinner (with a bit of a twist) 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 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 the most beautiful and bountiful from the farmers markets so the menu may change, but only for the better if it does.
Roasted Pumpkin Soup with a Sage, Parsley and Pumpkin Seed Pesto
A Salad of Wild Arugula, Persimmon and Toasted Pecans with Pomegranate Seeds and Aged Balsamic Vinaigrette
Brussel Sprouts Two Ways:
one - with Brown Butter and Hazelnuts
two - Pan Roasted with Pancette (or Bacon), Rosemary and Cream
Carrots Poached in Honey Caramel with Ginger and Orange
Cranberry Pear Relish with Port
Traditional Bread Stufffing with Fresh Herbs and Caramelized Onions
Pan gravy with Fresh Herbs
Alison's Pumpkin Chocolate Tart with Cinnamon Gelato
This is a hands on class and will be taking place in a professional kitchen, so please wear comfortable closed toe shoes.
Please bring a knife (chef style is best) that you feel comfortable using, also an apron if you feel you might need one. (We will have acouple 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