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The Seasoned Farmhouse
The Seasoned Farmhouse
About
Our Story and Team
Fundraiser
FAQ
Contact
Classes & More
Events
Travel
Culinary Travel
Accommodations
Gifts
Book
Stories & Recipes
0
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Register for Classes
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Browse and Sign up The Legend of Alice Waters Date Night, August 9, 6:30-9:00
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The Legend of Alice Waters Date Night, August 9, 6:30-9:00

$220.00
Waitlist

According to Ms. Waters, “The most important part of cooking is shopping and provisioning before the real cooking begins. Not only is it difficult to make something delicious from inferior ingredients, but when you have raw food that has life and flavor, simple cooking is all that is needed”. She is a legend. She is credited with starting the ‘farm-to-table’ movement at her restaurant, Chez Panisse. We will honor her on this evening by creating a meal from lovely local products. Baked goat cheese with garden lettuces and vinaigrette, sweet corn soup topped with crème fraiche and steak with herbs and grilled potatoes with onions. Dessert will be top of the season peach galette.

Hands-on (1 registration is for 2 people)

Instructor: Chefs Susan and Paul Shaltry

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According to Ms. Waters, “The most important part of cooking is shopping and provisioning before the real cooking begins. Not only is it difficult to make something delicious from inferior ingredients, but when you have raw food that has life and flavor, simple cooking is all that is needed”. She is a legend. She is credited with starting the ‘farm-to-table’ movement at her restaurant, Chez Panisse. We will honor her on this evening by creating a meal from lovely local products. Baked goat cheese with garden lettuces and vinaigrette, sweet corn soup topped with crème fraiche and steak with herbs and grilled potatoes with onions. Dessert will be top of the season peach galette.

Hands-on (1 registration is for 2 people)

Instructor: Chefs Susan and Paul Shaltry

According to Ms. Waters, “The most important part of cooking is shopping and provisioning before the real cooking begins. Not only is it difficult to make something delicious from inferior ingredients, but when you have raw food that has life and flavor, simple cooking is all that is needed”. She is a legend. She is credited with starting the ‘farm-to-table’ movement at her restaurant, Chez Panisse. We will honor her on this evening by creating a meal from lovely local products. Baked goat cheese with garden lettuces and vinaigrette, sweet corn soup topped with crème fraiche and steak with herbs and grilled potatoes with onions. Dessert will be top of the season peach galette.

Hands-on (1 registration is for 2 people)

Instructor: Chefs Susan and Paul Shaltry

 
 

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The Seasoned Farmhouse
3674 North High Street
Columbus, Ohio 43214
Tel: 614-230-6281
Email - tricia@theseasonedfarmhouse.com

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