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The garden is peaking whether it is your own plot or those at your favorite farmers' market. The rain, the dry spells, the weeds - the plants have persisted and come to fruition.
IN THIS ISSUE, we're celebrating the abundance that defines the August kitchen - fresh, simple, and fabulous flavors from garden vegetables. On the table, you'll find Summer Squash Tartines, a Wilted Cabbage Salad, and an Open-Faced Vegetable Sandwich. Plus, we're sharing some of our favorite tips for freezing the harvest at hand.
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SEPTEMBER 2013
SUSHI
Tuesday, September 10, 2013 - 6:30 pm, $50
Dave Rudie-son, Chef, Parkersburg Country Club
The last time we offered this class it sold out almost immediately. Dave has so much fun he agreed almost immediately to do another class for us! If you're interested in learning to roll your own sushi we suggest you call early to register! You'll learn to cook perfect rice, select the proper ingredients (Dave will cover both seafood and vegetable sushi) and roll your own. Each participant will take home their own bamboo sushi mat and rice paddle.
Class is limited to 14.
GARDEN HARVEST, PART TWO
Wednesday, September 18, 2013 - 6:30 pm, $40
Gayle Shank - Cooking School Coordinator, The Cook's Shop
Sara Bir - Chef, Food Blogger, Sausagetarian
Canning Part 2 includes pressure canning and the process of dehydrating. Class is limited to 16.
SAUSAGE MAKING 101
Wednesday, September 25, 2013 - 6:30 pm, $45
Sara Bir - Chef, Food Blogger, Sausagetarian
Sausages are a particular favorite of Sara's. As this is a beginner class, she'll be showing you how to make basic sausages without special equipment. On the menu so far: Merguez, a spicy North African Lamb Sausage; Breakfast Sausage; Rustic French Country Sausage; Tsukune, a Japanese Grilled Chicken Sausage. These are all free-form sausages. Both free-form and casing techniques will be demonstrated. This will be a fun class! Class is limited to 16.
OCTOBER 2013
PIES 102
Wednesday, October 9, 2013 - 6:30 pm, $40
Gayle Shank - Cooking School Coordinator, The Cook's Shop
What better way to end the summer than with mouth watering pies! Gayle will teach you the secret to a perfect meringue and a flaky crust. You'll learn to make Coconut Cream Pie, a Fruit Pie featuring homemade meatless mincemeat, Butterscotch Mini-Tarts and a Chocolate Pecan Pie. Class is limited to 16.
KNIFE SHARPENING
Wednesday, October 16, 2013 - 5:30 to 6:00 pm$2 per knife (max. 3 knives) KNIFE SKILLS
Wednesday, October 16, 2013 - 6:00 pm, $55Ed Bartush, Wusthof Knives Sales Rep. Ed will discuss knife construction, metal composition and sharpening. He'll also demonstrate proper cutting techniques along with a few tips and tricks that you can use in your own kitchen. You'll learn to properly cut onions and tomatoes, debone a chicken, carve a chicken or turkey and make an apple swan garnish! Best of all, you'll get your own Wusthof Classic paring knife to use and take home. This knife retails for $49.95 and has been given a "Highly Recommended" rating by Cooks Magazine - their highest rating. This is a hands-on class limited to 14. Prior to class, Ed will be available to sharpen your knives for $2 each. All proceeds will be donated to the Suicide Prevention Coalition of Washington County. HARVEST CARVINGMonday, Oct 21, 2013 - 6:30 pm, $40 Josh McCune - Cook, Parkersburg Country Club
One of Josh's passions is the decorative carving of fruits and vegetables. In this class he'll demonstrate a variety of Fall and Harvest inspired garnishes that you can make at home to decorate both your table and meals. This is a hands-on class where you'll learn basic cuts and techniques. We'll provide you with a paring knife that you can keep and use at home. Class is limited to 14.
FIVE INGREDIENT MEALS
Monday, October 28, 2013 - 6:30 pm, $50
Matt Lancaster, Chef - The House of Wines, Devola
Is yours a family on the go? Who'd love to sit down to a home-cooked meal every once in a while but you don't really know where to start? Matt will feature beef, pork, chicken and fish entrees requiring only five ingredients and one skillet each! Simple and delicious! Class is limited to 16.
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Discover what's in the August garden, and bring it into your August kitchen!
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