Are you a Community Supported Agriculture (CSA) member, or curious about cooking with fresh, seasonal bounty? Never heard of a rutabaga or tat soi? Worried about the myths of never-ending boxes of beets? Afraid your kale will wilt before you hit the kitchen? Let out a big sigh of relief and work up your appetite! I’ve teamed up with my favorite farm share, Full Plate Farm Collective, and local chefs to offer a cooking series that celebrates fresh fruits and vegetables with simple, sensational recipes that will make you feel beautiful inside and out. Join us for a feast of kitchen tips and tricks that will guide you through the CSA season. (We will try to accommodate allergies and dietary restrictions.) Contact email@example.com for pricing details.
Spring into Summer
Chef: Katie Church, Full Plate CSA – June 13, June 20, June 27; 6:30-8:30 PM – 421 Court St., Ithaca
Katie, chef extraordinaire, will highlight salads, dressings, quick pickles, and what to do with all those gorgeous fresh greens for hot June days. Think: quick picnic dinners and desserts. Learn tips for washing and storing produce, cooking ahead, and low or no-heat preparation. These recipes will hold you steady for the rest of the CSA summer season. You’ll take home a jar of your very own pickles
The Life of a Loaf
Chefs: Stefan Senders, Wide Awake Bakery & Emma Frisch, Frisch Kitchen – July 11th, 6:30-8:30 PM -Pressbay, 116 West Green St., Ithaca
Bread going stale? Having trouble keeping up with your loaf? According to Stefan Senders of the Wide Awake Bakery, the aging loaf offers flavors and textures you’ll never find in “fresh” bread. His approach: Let your bread be your teacher. Learn the life-cycle of your bread; appreciate its changes; embrace its complexity, experience, and changing beauty. Together we’ll learn to make soft bread hard, and hard bread soft. We’ll learn how to keep bread on hand for months at a time, and how to savor even the last slice with simple, delicious recipes and accompaniments: dips and spreads, croutons and bread crumbs, sourdough granola, French toast, and caramelized rye crumble. Mmmm!
Field to Plate
Chef: Silas Conroy, Crooked Carrot – Aug. 14, 6:30-8:30 PM – Stick n’ Stone Farm @ 1605 Trumansburg Rd, Ithaca
Summer is at its glorious peak when the fields are flush with fresh produce. Join farmer and chef Silas Conroy at Stick n’ Stone farm. Venture into the u-pick fields to learn proper harvesting techniques for vegetables and herbs. Head back into the kitchen and cook your harvest in simple ways that maximize the bold, fresh flavors of the Finger Lake’s beautiful summer bounty here, such as grilled eggplant, fresh cherry tomatoes with balsamic vinaigrette, and more!
A Mediterranean Autumn
Chef: Katie Church, Full Plate CSA – Sept. 12, 6:30-8:30 PM – 421 Court St., Ithaca
September is the most abundant month in the Finger Lakes, and when our climate and
harvest most resemble Mediterranean life. Katie will teach us how to revel in the Fall harvest with culinary traditions from Southern France, Spain, Italy, and the coastal Middle East: simple, healthy, fresh and intensely flavorful. Explore quick, low-heat, gorgeous foods like aioli, caponata, fresh tomato sauces, tarts, and frozen desserts.
CLASS RETURN AND EXCHANGE POLICY.If due to unexpected circumstances you cannot attend a class for which you reserved a spot, you may cancel your reservation up to 7 days prior in exchange for a refund or credit for another class (subject to class availability). Frisch Kitchen and Full Plate Farms reserve the right to cancel or reschedule classes. In the event a class is canceled, all students will be notiﬁed and full refunds given. If a class is canceled, you may also choose to exchange to another class.
LIABILITY WAIVER. Culinary activities such as Cooking Classes at Frisch Kitchen, Full Plate Farms and participating teachers’ kitchens have inherent risks, dangers and hazards and participation in such classes and events may result in injury or illness. Frisch Kitchen, Full Plate Farms and each of its present and former owners, principals, members, agents, teachers and employees are not liable for damage, losses or personal injury resulting from participation in classes or events.
ALCOHOL POLICY. Alcoholic beverages are occasionally used in our recipes and may be provided solely for such purpose by our Frisch Kitchen and Full Plate Farms teachers. Otherwise, teachers do not serve, purchase or distribute alcoholic beverages for personal consumption. However, if teachers specify for their class, private adult (21 or older) parties have the option to provide their own alcoholic beverages for consumption during the program. Guests are solely responsible for their decision to consume alcoholic beverages during any program and that Frisch Kitchen, Full Plate Farms and teachers shall have no responsibility or liability whatsoever to the guest or any third party for the consumption of those beverages or any consequences or actions related to the consumption of those beverages.
MISCONDUCT AND DISCIPLINARY PROCEDURE.Frisch Kitchen and Full Plate Farms reserves the right to terminate the training of any student at any time for misconduct, theft, use of alcohol or drugs, disruptive behavior, or other reasons, as they in their discretion shall think ﬁt.
PHOTO RELEASE. Frisch Kitchen and Full Plate Farms reserves the right to take photographic or ﬁlm records of any of its programs, and may use any such photographic or ﬁlm records for promotional and/or commercial purposes without any remuneration to the student/participant. The student agrees to assign all right, title and interest they may have in or to any media in which their name or likeness might be used to Frisch Kitchen and Full Plate Farms.
MENUS. We reserve the right to substitute ingredients and menu items. However, we will make every effort to remain true to our advertised menu.
APPROPRIATE ATTIRE. For safety purposes, we discourage students from wearing high heels or open-toed sandals.