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Farm-to-Kitchen Cooking
October 11, 2018 @ 5:30 pm - 8:00 pm
$45.00**BACK BY POPULAR DEMAND**
When a farmer and a chef come together, beautiful things can happen. In this unique class, which will take place at both Cornercopia (the U of M’s student organic farm) and The Good Acre’s kitchen, you’ll have the opportunity to witness the magic firsthand. Beth Jones, executive chef at the U of M’s Campus Club, and Courtney Tchida, farmer-professor at Cornercopia, will share their expertise about food and farming, as well as their experiences working together over the years.
Class will meet at The Good Acre, then walk next door (~10 minutes) to Cornercopia for a farm tour. Beth and Courtney will discuss the how, when, why, and where of cooking and buying local food. Finally, you’ll cook and enjoy two delicious dishes featuring the finest and freshest food from local farms. Class menu will include:
- Autumn Ratatouille (eggplant, zucchini, heirloom tomatoes, yellow squash, butternut squash, fresh herbs and red wine)
- Seasonal Berry Clafoutis with Thyme Whipped Cream
