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July Cooking Classes

Hey! The gardens are in full swing with all this wet and warm weather. Perfect for picking, cooking and eating. See you soon I hope!

Garden to Picnic Table                     Wednesday, July 6, 6:00-9:00 $45

Blackberry mint mojitos and crunchy pan-fried squash blossoms stuffed with garlic scape pesto and local chevre will get us up and running. Then we’ll wander into the gardens and pick our dinner fixings. Heirloom fingerling potatoes are so delicious they only need a golden roast along with optional toasty local fennel sausage. Yellow squash strips get a pistachio mint pesto stuffing, skinny green and yellow beans get tossed with sherry vinegar marinated red onions and cucumbers. And for our dessert, a gooey, drop dead gorgeous, easy blackberry chocolate dip-in cake. Continue Reading →

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Stay tuned for new spring classes!

On Monday, I’ll be posting classes for April and May. Stop back by soon and we’ll talk about how to prepare those fabulous creasy greens popping up in your yard about now.

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Log Cabin Cooking Classes

Aunt Barb’s Wednesday Night Supper Club                                  

First-ish Wednesday of the month   6-9pm  $10    

January 12  … Made-From-Scratch Soups & Herbed Flatbreads 

If you’re somewhere between 21 and 40 and didn’t get to learn to cook from family or friends, then join Auntie Barb and others like you for an informal elbow to elbow lesson in cooking basics. We’ll focus on easy to prepare seasonal, healthy dishes that are inexpensive and can serve one as well as a group. Class meets the first Wednesday of each month (or thereabouts.)
Suggestions are welcome.
Two-Layer One-Pot Comfort-food Cottage Pies
Sunday, January 16, 4-7pm   $45
This is some serious man-food that girls like too. These double-decker dishes can be baked in anything from a cast iron dutch oven in the coals of the fireplace to individual ceramic dishes that can be enjoyed now or frozen for quick, wholesome suppers on-the-go. We’ll make a chili and heirloom bean pie topped with a rustic cornbread topping, and a veggie as well as a local roasted pork and root veggie pies crowned with a variety of potato treats including crunchy swiss rosti, scalloped layered potatoes and mashed potatoes. These dishes sound heavy, but don’t worry, they’re not the way we’ll make them. Fireside supper includes hot mulled beverage, cottage pies, winter salad and a refreshing cranberry & lemoncello sorbet for dessert. Continue Reading →
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