The Legend of Alice Waters Date Night, August 9, 6:30-9:00
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
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