Cooking With Margie- 2024 Summer / Fall Cooking Classes
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en Español / em Português
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Collapse ▲Friday, August 9, 2024- 10 a.m. – 1 p.m.- Cost $25.00
When you think about pesto, do you picture basil? Join us and discover other greens and herbs that you may use. We’ll make several types along with garden-fresh sauces to season an amazing lunch spread. For dessert, we’ll create a fruit pesto as a topping for ice cream!
Summer Bounty- Building Meals from Gardens and Farmers’ Markets
Friday, August 30, 2024 10 a.m. – 1 p.m.- Cost $25.00
During this class we focus on the bounty of gardens & local farmers’ markets! This is the perfect time of year to learn more about delicious seasonal dishes. You’ll use the freshest produce to create a plant-based meal and learn tips on adding savory without meat. This class is suitable for all kinds of cooks, including those who want to eat healthy vegetarian meals on occasion.
Pickling 101- Shelf Stable and Refrigerator Pickles
Friday, October 4, 2024 10 a.m. – 1 p.m.- Cost $25.00
Pickled products truly add spice to meals and snacks. The skillful blending of herbs, spices, sugar and vinegar with fruits and vegetables creates a crisp, firm texture and a pungent, sweet-sour flavor. During this hands-on class, we’ll create a shelf-stable quick cucumber pickle and pickle other fruits and vegetables you may have never considered.
Elevate your Meal with Simple Sauces
Friday, October 18, 2024 10 a.m. – 1 p.m.- Cost $25.00
Few things can transform a dish from simple to spectacular as quickly and as easily as a great sauce. During this class, we’ll make simple sauces made from nourishing ingredients and cook up several options to taste them with. You’ll soon realize sauces are the key to a lifetime of better cooking!
Friday, November 15, 2024 10 a.m. – 1 p.m.- Cost $25.00
Fresh and dried fruit can be sweet or tart, tangy or citrusy, mild or bitter. We eat them out of hand, bake them into pies, and even toss them into salads. But have you ever cooked them as part of a savory dish? During this class, we’ll branch out beyond pork with apples, incorporating different fruits into fish and poultry entrées. Leave with inspiration for upcoming holiday menus!