Spring Cooking Class at the Hillsdale Farmers Market

The Farmer’s Feast happily announces
our first cooking class!

Hillsdale Farmers Market

&

The Farmer’s Feast

present a

Farmers’ Market Tour & Cooking Class

Spring Holiday Feast – April 17 2011 9:30-12:30

Looking to spring holidays of Easter and Passover,
Chef Kathryn Yeomans will demonstrate
just how easy it is to roast a leg of lamb
for your festive dinner.

We’ll cover
  • how to roast a bone-in leg roast
  • how to stuff and tie a boneless lamb leg roast
  • roasting lamb shoulder
  • complementary savory sauces & condiments
  • and seasonal market vegetable side dishes to complete the feast

The day will begin with a chef-led market tour.

Farmers, ranchers, and producers will chat with us about the ingredients we select, sharing with us their farming practices, and giving us a glimpse of what they do to bring such amazing products to market.

Then we’ll take our market basket to the Sweetwares kitchen to prepare the feast!
Tasting to follow the demonstration, with suggested wine pairings and a dessert recipe.

Class Itinerary
9:30 am – Meet at the HFM and begin the tour
10:00 – Conclude the tour, 1⁄2 hour break to give everyone time to shop or grab a coffee
10:30 – Convene at Sweetwares for the cooking class
12:00 – Tasting
12:30 – class complete, with time to shop the market

Cost: $60 per person and will be limited to an intimate group of 10.
To sign up, visit the Hillsdale Farmers Market Website
or check out the cooking class event on the facebook page.

I’ll be at the market today, at the Springwater Farm booth – stop by for a sample of seasonal mushrooms, and to chat more about the upcoming class!

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About Kathryn LaSusa Yeomans

By offering Sage Culinary Advice, The Farmer's Feast assists Farmers' Market shoppers in making the most of their purchases, and helps vendors realize the culinary possibilities of their products. We create culinary education programs at Farmers' Markets. Through food preparation and cooking demonstrations, recipes focusing on technique, samples, stories and free advice, we're encouraging people to cook more often, from scratch, with market-fresh ingredients. Our goal? To cultivate domestic culinary arts. Once you've tasted the Farmer's Feast - glistening local produce, pastured meats, artisan cheese, wild seafood, rich nuts, grains and legumes - and see how easy cooking this bounty can be, you'll be hungry for fresh. Visit The Farmer's Feast on Facebook / E-mail wildeats@msn.com
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