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Farm-to-Kitchen Cooking
September 12, 2018 @ 5:30 pm - 8:00 pm
$45.00**Due to popular demand, we are holding a second occurrence of this class on October 11th. Check it out here.**
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:
- Ratatouille (eggplant, zucchini, heirloom tomatoes, yellow squash, fresh herbs and red wine)
- Wonderberry Clafoutis with Thyme Whipped Cream
