Mealtime Makeover – Free Cooking Classes at PFM’s Buckman Market

Thursday, June 7th, Portland Farmers’ Market launches a 4-part cooking basics series at their ultra-family-friendly Southeast Portland Buckman Market.

In addition to the exciting array of produce, plant starts, meats, cheeses, seafood, baked goods, chocolate, & wine, ready-to-eat vendors, music, balloon makers, and information-booth kid activities, PFM will host “Mealtime Makeover“, a once-monthly 2-hour culinary demonstration presented by Chef Kathryn of The Farmer’s Feast.

Take advantage of culinary basics skills classes led by a professional chef with over 20 years in the business.  Learn how to hold, hone, and wield a knife.  Basic vegetable cuts & terminology.  The difference between stock & broth, and how to make them from scratch.  The art of the simple sauté, plus how to sear protein & create a pan sauce.  And this is just the first class!

Class begins at 4:00 PM and runs until 6:00 PM.  Do your shopping, grab a market snack, pull up a chair, and make an afternoon of it…or stop by for a quick tip or two.  Printed recipes will be provided, and there will be samples of the dishes to try.

The demos are held on the first Thursday of the month – mark your calendars!
Here is the summer schedule:

Kitchen Basics – June 7
Basics begin at the beginning with knife skills & vegetable cuts.  Learn the proper way to hold, hone, & wield a knife.  Explore a myriad of basic cuts – large & small dice, brunoise, baton, paysanne, tourné, chop, mince, julienne, chiffonade, slice, and oblique cut.  See how easy it is to simmer stocks & broths, and learn the fine points for a clearer, more flavorful broth.  Then put it all together in a simple sauté, complete with pan sauce.

Raw 101 – July 5
By July, it’s finally summer in Oregon, and well on the way to becoming too hot to consider cooking dinner.  Chef Kathryn has a solution.  Go raw!  This class will focus on meal plans for not cooking dinner.  Made easy with the seasonal Farmers’ Market bounty.  Soup to nuts – appetizers to dessert!

Preserving the Harvest:
waterbath canning &
an introduction to fermentation – August 2
We’ll make jam from start to finish right at the market – including the waterbath canning process.  A full primer, with a look at equipment, recipes, techniques, & farmers’ wares.  We’ll talk about creative uses for your preserves, and sample the warm jam.  Once you’ve got that down, we’ll springboard into fermentation techniques and start a batch of pickles that we can try at the next class.

Back to School Food – September 6th
What to put in the school lunchbox – that old conundrum!  We’ll play around with our food and find lots of kid-friendly solutions.  Breakfast, lunch, snack, & on-the-go ideas.  Little ones are especially welcome at this demo – we’ll have coloring sheets & yummy snack samples.

Buckman Farmers’ Market is located at SE 20th & SE Salmon (between Belmont & Hawthorne).  Here is a link to the Buckman Farmers’ Market webpage.

See you at the Market!


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
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One Response to Mealtime Makeover – Free Cooking Classes at PFM’s Buckman Market

  1. I attended the kitchen basics class few days back and enjoyed the experience so much that i am going back for more. The raw101 sounds tempting. I was impressed by the skills of Chef Kathryn who taught me a lot of tips and tricks in the 40 minutes that i was present in her company. She is an awesome chef and i feel lucky to be learning from her. The food was delicious too and gave me many ideas on how to prepare those things in my own kitchen. She taught us a simple way to hold an onion which makes the cutting both safe and fast. It was such a simple trick, yet, none of us seemed to know it before meeting her. There were many instances of such things. I am taking a friend of raw101 as i am sure anyone who attends the class will be impressed. Highly recommended.

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