Field to Plate Dinners at Foxglove Farm
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All too often, food is viewed as an end product, independent of the land that produced it, the hands that grew it, and those who prepared it. This cooking series provides participants with something more than just a new recipe or technique.
Conducted by farmer Michael Ableman and regional chef friends, the classes will begin in the fields, harvesting and tasting seasonal ingredients and learning about the history of various foods and the ways in which they are grown. The classes then move to our kitchen/classroom where guest chefs will demonstrate several dishes followed by a shared sit down meal.
Each class in the series will focus on the season, allowing us to explore flavour differences and preparation techniques based on the farm�s natural cycle. We�ll start with salad and cooking greens in spring, followed by tomatoes, peppers, and eggplant in early summer, and finishing with roots and squashes in the fall.
Sunday, June 13: Spring Salad and Cooking Greens with Chef Andrea Carlson
Registration Deadline June 5, 2010
Sunday, August 8: Summer Nightshades (tomatoes, peppers, eggplant, etc.) with Chef Laurie Munn
Registration Deadline July 31, 2010
Saturday, October 2: Fall Roots and Squashes with Chef Heidi Fink
Registration Deadline September 25, 2010
Classes will be limited to 35 students, so early registration is encouraged. We offer a 10% discount for booking all 3 workshops.
| Cost: |
Adult: $95 + $25 materials f |
Category: |
Everything Else Culinary Home & Garden Workshops |
| Location: |
Foxglove Farm
1200 Mount Maxwell Rd, Saltspring Island |
This event is for Adults | |
| More Info: |
Foxglove Farm [email protected] 250-388-6800 Event Website |
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