cooking classes - vermont farm to plate...rellenos are lightly baked, packed with nutritious...
TRANSCRIPT
COOKING CLASSES A fundraising cooking series presented by: Rutland Area Farm & Food Link’s Everyday Chef Program (EDC)
Knocked Out
SIGN UP AT: rutlandfarmandfood.org/events
Classes are $45/person. Farmers, seniors over 55 and kids 12 and under receive a 20% discount. Signing-up for the whole fleet of classes is $150.00. People are welcome to BYOB
WEEK 1:Saturday, March 4 • Noon-1:30 PM Grace Congregational Church basement kitchen
WEEK 3:Friday, March 17 • 5:30-7:00 PM Trinity Church kitchen
WEEK 2:Saturday, March 12 • Noon-1:30 PM Grace Congregational Church basement kitchen
WEEK 4:Friday, March 31 • 5:30-7:00 PM Trinity Church kitchen
PORK ADOBADA, ENCHILADAS AND HORCHATA
CHILE RELLENOS, AVACADO CREMA, AND AGUA FRESCA
MASA WITH LOCAL CORN: MAS TAMALES Y TORTILLAS
REGIONAL MEXICAN DESSERTS
Fall in love with Adobada, a luscious pork stew. Join EDC Coordinator Grace Davy in making the Adobada, and then repurpose it into authentic enchiladas. We’ll also make a batch of Horchata, a beloved Mexican beverage made from cinnamon and toasted rice.
Authentic Mexican food is good for you! These Chile Rellenos are lightly baked, packed with nutritious ingredients, and have all the great Mexican flavor! Practice your knife skills, learn about different ingredients and have fun cooking and eating together with Chef Julie Redington.
Masa is an everyday part of Presenter Maya Zelkin’s life, and a staple of Mexican cuisine. Learn how to prepare your own homemade masa from local corn, and make tortillas and tamales with local ingredients.
Former chef and RAFFL’s Executive Director Elena Gustavson grew up in LA developing a deep love and knowledge of Mexican food. Learn how to prepare Oaxaca Chocolate, Cajeta—a traditional goat’s milk caramel, and beloved Mexican Flan—a comforting and satisfying custard.
Questions? Contact:Grace Davy, Everyday Chef CoordinatorRutland Farm and Food [email protected] | (802) 417-1528 ext. 707