Farmers’ Market to Table Cooking Classes

Starting on July 11, 2015 and continuing through October 31, 2015 Goût et Voyage will offer “Farmers’ Market to Table” cooking classes. Participants will meet at the Doylestown Farmers’ Market on selected Saturdays. Martine Bertin-Peterson, owner of Goût et Voyage, will lead participants through the market to select seasonal produce at its peak. Artisanal cheeses, local meat and poultry and baked goods may also be purchased to complete the day’s menu. Once the purchases are complete, participants will return to the Goût et Voyage kitchen to prepare a 3-course, wine-paired luncheon.

“The eat local movement is increasingly popular in Bucks County and across the country with many restaurants now offering farm-to-table menus. With a bit of guidance and some well-tested recipes, home cooks can easily incorporate this locally-grown approach to eating,” says Bertin-Peterson. “We are fortunate to have many robust farmers’ markets in the area. Choosing local produce as well as meats and cheeses from local purveyors allows us to follow a healthy and delicious Mediterranean diet.”

Fresh from a month in France, Bertin-Peterson has developed a variety of new recipes for Goût et Voyage cooking class students, inspired by the markets of Provence. Sample menu items include a zucchini “financier,” chilled red pepper soup with basil cream, chicken provencal and a lemon tart with fresh berry coulis.