A 3 1/2-hour cooking class culminating in dinner served with wine and beer.
We understand how good it sometimes feels to dip into a white paper container of fried rice from the local take-out Chinese joint - on the couch, in that favorite pair of sweats. It is easy and satisfying, and it is a meal that lends itself as tomorrow's cold, savory breakfast bowl.
This class is a mix of hands-on cooking and demonstration; it culminates in dinner served with wine and beer.
When you have a small budget for both money and time, you can still create food that is big on both flavor and nutrition. Michelle is ready to show you how!
A group discussion and three course dinner, served with wine and beer.
Alfred Courchesne -- or as most know him, Farmer Al -- began farming in 1976. Inspiration hit him as a social studies teacher, in Hawaii; in discussing many global issues with his students, he realized that growing food was a way of addressing many global issues while making a living and connecting to nature. Al transitioned to organic farming in 1988.
As apple season hits its stride, come learn the magic of apfelstrudel. You'll find that coaxing properly made dough into a paper-thin sheet is surprisingly easy. You'll master working with this strong, silken dough and then practice rolling layers around a filling of fresh apples, raisins and nuts.
While your strudel bakes, we'll conduct an apple tasting to learn which varieties are best for cider, sauce, pie or simply enjoying out of hand.
