Saturday Morning Cooking Demonstrations
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 Mark your calendars!
Spring Cooking Demonstrations
Saturday Mornings Cooking demos begin promptly at 10:00a.m. Class fee of $5. Pre-registration is not needed. Seating is on a first-come basis. We suggest early arrival for best seating. View the entire list of upcoming Spring 2012 Cooking Demonstrations here! SATURDAY, MARCH 24, 2012
Almond Cream Pie with Margaret Welder A layer of apples and thick drifts of almond cream, rich and yummy...what's not to love!
SATURDAY, MARCH 31, 2012
Ful bi Laham with Joe Geha Ful bi Laham is made up of ingredients that were in cultivation over 5000 years ago, and versions of this recipe are found in various Mediterranean cuisines from Ethiopia to Syria to ancient Rome. The dish's signature feature is its attention to contrasting tastes, textures, colors and even temperatures: creamy-centered fava beans simmered with cinnamon lamb, red peppers and bright green cilantro, all ladled sizzling onto steaming scoops of orange scented cracked wheat, then topped by an ice cold, lemony mint-yogurt sauce and eaten in scoops of warm flat bread.
SATURDAY, APRIL 7, 2012
New Orleans Style Shrimp & Grits with Kurt Chausse, Head Chef, The Cafe
Creamy white corn grits with New Orleans BBQ Shrimp! Delish!
SATURDAY, APRIL 14, 2012
Asparagus = Spring with Becky Ringsby For many, spring has officially begun when the first asparagus spears appear at our local farmers' market or in our own gardens! In celebration of asparagus season, Becky will demonstrate some of her favorite preparations of one of her favorite veggies.
SATURDAY, April 21, 2012
Pork Chops with Rhubarb & Rhubarb Beverage with Margaret Welder Margaret will prepare this harbinger of spring in two unusual ways. Pork chops topped with a rhubarb stuffing have been a favorite of her family. The Rhubarb Cooler is a recipe which came from her 4-H Club activities. |
