We love to savor the amazing local flavors of fall, and there's no better way to do that than in the kitchen! Here are some fall themes cooking classes happening throughout the 2015 season at Sandy Ridge Farm with Chef Kelly Unger:
On Trend – September 24th
Review the most popular cooking trends and turn a few of them into recipes. One of the chef predicted food trends is Peel-to-Stem and Southern chef, Steven Satterfield, has answered with his new book “Root To Leaf, A Southern Chef Cooks Through the Seasons”. Participants will make a recipe from this book also and discuss this trend as it connects to the Field to Fork lifestyle we promote here at the farm.
Pumpkin – October 1st and November 12th
We LOVE pumpkins! The way they look; the way they taste and smell when they’re cooking, and how versatile they are. To celebrate the season, prepare for Thanksgiving, participants will cook up some beautiful dishes with this Fall beauty: Pumpkin Soup with Burnt Seed Garnish (an On Trend feature), Gingered Pumpkin Custards from “Root To Leaf” (an On Trend book) and Pumpkin Breakfast Muffins.
Fall Greens – October 15th
Rich in vitamins and antioxidants, greens love to emerge again as the weather cools down. To stay On Trend and in season, the class will make Castle Valley Mill Bloody Butcher Grits with Sauteed Fall Greens, Chicken, Kale and White Bean Soup and add Pumpkin Spice Popovers for fun.
Pie! – November 5th
Sweet or savory, you can’t have enough pie recipes in your repertoire. Great for company, dinner parties or a quiet evening at home, like a little black dress, pie can be dressed up or down. Apples and Pears are in season so we must enjoy them at their peak. The class will make an Apple and Pear Crostata that will serve as a template for crostatas in every season. Also on the menu is a Fall Vegetable Tart to make the most of the beautiful vegetables at the farm.
Each class is $40 and begins at 7pm. Registration information can be found on the Cooking Class page at www.sandyridgefarmmarket.com.