2015 CULINARY BOOTCAMP
Whether you're an avid farmers' market shopper or you belong to your neighborhood CSA, Just Food's Culinary Bootcamp is the perfect opportunity to brush up on your cooking skills before the growing season begins. Join Just Food and Whole Foods Market this spring to learn to make the most of your CSA share or market purchases.
Basic Knife Skills: How to Cut Safely and Efficiently
Instructed by Whole Foods Market Bowery Culinary Center Staff
On the Menu: Sliced Radishes with Goat Butter; Japanese Soba Salad with Miso-Ponzu Vinaigrette; Marinated Citrus Supremes with Mint Chiffonade
THURSDAY, MAY 7th 7-9 PM, $55
Fermentation 101: How to Make Your Own Fermented Foods
Instructed by Michaela Hayes, Chef & Food Preservationist, Crock & Jar
On the Menu: Kimchi Hot Pot; Carrot Cake Muffins (with Fermented Carrots); Avocado & Spicy Kraut Dip with Sourdough Toasts.
THURSDAY, APRIL 2nd 7-9 PM, $55
Preserving the Season’s Best: How to Make Your Own Jams & Jellies
Instructed by Beth Linsky, Founder of Beth’s Farm Kitchen
On the Menu: Fresh Raspberry Jam with Toasted Brioche Rolls, Apricot Jam and Hot Pepper Jelly served with assorted Cheeses, Breads, and Charcuterie.
THURSDAY, APRIL 9th, 7-9 PM, $55
The Herbal Pantry: How to Grow, Store, and Cook with Herbs
Instructed by Leda Meredith, Author, Forager, Urban Garden Consultant
On the Menu: Quick Pickled Radishes w/ Chive and Garlic Scape Vinegar, Roasted Sweet Potatoes, Celery Root, and Turnips with Rosemary Salt, Pan Roasted Salmon with Cilantro Pesto
THURSDAY, APRIL 16th 7-9 PM, $55
Culinary Strategies & Cooking Improv with Purple Kale Kitchenworks
Instructed by Ronna Welsh, Chef and Founder of Purple Kale Kitchenworks
The last workshop of this benefit series is an in-depth cooking intensive with Purple Kale Kitchenworks’ Chef Ronna Welsh, who will teach you her signature style of improvising excellent, original meals without recipes. Join Ronna for the most unique and useful cooking class you’ll ever take, and see how easy it can be to cook with efficiency, sustainability, resourcefulness, economy, and of course, good taste! Dinner will be served.
SATURDAY, APRIL 25th 11 AM-3 PM, $125