April 14-15
Sat 2:00-8:00, Sunday 9:00-3:00
Fee $275 for Full Weekend
True to my roots as a Macrobiotic, Vegetarian and Vegan I am thrilled to present this action packed weekend intensive. We will make Homemade Tofu, Tempeh, and Seitan ( Wheat Protein), Ricotta, Paneer and Goat Milk cheeses From Organic Soybeans, our own super fresh Stone Ground Wheat, and Raw Milk from farms in our town. Dishes include: Handmade Wild Mushroom Cannelloni with Fresh Ricotta and Rosemary Bechamel; Chickpea Crepes filled with Spicy Spinach and Paneer; Seitan and Three Bean Chili; Braised Seitan and Cipollini Agre Dolce; Tempeh and Vegetable Tagine , Wine Braised Tempeh with Saurkraut and Apples; Lemon Ricotta Cheesecake and Tofu Sweet Potato Tart with Pecan Crust
March 24-25
April 28-29
Sat Session: 2:00-8:00
Sunday Session 9:00-3:00
Fee: $275.00
I am particularly excited to bring you this amazing workshop!
With plenty of kiln dryed hard wood to fire up the oven so we can turn out hand crafted pizzas, bake rustic Naturally Leavened Breads from freshly milled whole grain flour, and cook up all sorts of goodies like Classic French Onion Soup, Roast Local Duck, Winter Vegetables and Fruits. And we’ll wash it all down with the juicy fruit forward wines of 2 of my very favorite local vineyards, Jamesport Vineyard and Shinn Estate.
Pizzas: White Clam, Homemade Ricotta Mint Pesto and Honey, Tomato and Cheese
Breads: French Country Sourdough, Baguettes, Fruit and Nut, Finnish Whole Grain Rye
French Onion Soup, Rosemary Roast Duck , Winter Vegetables Salads
Pear Tart Tatin with Fresh Local Honey Ice Cream
For thousands of years cooks the world over have used the bones of fish, fowl, and pastured livestock for flavor and maximum nutrition. If you want to stretch your food dollars and enliven your cooking, join me and explore how to prepare and creatively cook with these tasty liquid goldmines.
March 3-4
Fee: $275 for Full Weekend, $160 for 1 Day
Sat 2:00-8:00
Vegetable Stock, Fish Stock, Blond Chicken Stock
Montauk Chowder
Quinoa Risotto with Butternut Squash, Toasted Garlic and Sage
Sauteed Chicken in White Wine and Mustard with Home made Crème Fraiche
Winter Vegetable Salad with Lemon Vinaigrette
Baked Stuffed Apples with Caramel Ice Cream
Sunday 9:00-3:00
Shellfish Stock, Beef Stock, Quick Roasted Chicken Stock
Lobster and Scallop Bisque
Braised Beef with Red Wine and Port
Spaetzle with Crispy Shallots and Parmesan
Sauteed Winter Greens
Devils Food Cake with Whipped Milk Chocolate Cream
