|Taken outside the Harvest Kitchen|
at Jones Family Farms
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.