|Taken outside the Harvest Kitchen
at Jones Family Farms
Registration is now open for the Spring 2012 Harvest Kitchen Cooking Classes at Jones Family Farms in Shelton, CT. New this year, a wonderful series of food and wine pairing dinners.
In each cooking class, you will learn how to prepare a meal from start to finish using local, seasonal foods, as well as new cooking techiniques and tips on incorporating farm fresh foods into your lifestyle.
Here’s a list of some of the classes available:
Hands-on Cooking Education Classes
April 1 – Caribbean Escape (vegetarian friendly menu)
Menu: Cuban black bean soup & Island corn bread. Jasmine rice cakes with toasted sesame seeds. Jamaican jack sweet potatoes. Pineapple-coconut boats with rum sauce.
April 21 – Turkish Odyssey
Menu: Roast lamb with orzo and carrots. Stuffed eggplant with spinach. Bulgar-lentel pilaf. Poached apples with whipped cream.
April 28 – Italian Trattoria Fare (vegetarian adaptable)
Menu: Homemade pasta with prosciutto and peas. Spring arugula salad. Focaccia. Torta di mele (apple tart).
Sip and Savor Spring Wine Education Classes
April 20 – April in Paris
Menu: Steamed mussels with tarragon cream sauce. Coq au vin, spring salad. An assortment of cheeses.
May 4 – From the Northern Hills of Italy
Menu: Baqna cauda (Hot anchovy & garlic dip). Potato gnocci with mushroom ragu. Roasted asparagus. Hazlenut biscotti.
May 11 – A French Seaside Supper
Menu: Pissaladiere (onion tart). Bouillabaisse. Lavendar crème brulee.
May 25 – A Rhine Cruise
Menu: Roast pork with green herb sauce. Spatzle – red cabbage with apples. Fruit compote with vanilla cream.
For the full roster of classes or to register, visit www.jonesfamilyfarms.com.