Confidence in the Kitchen: Making Magic with What You've Canned
Thursday, August 21, 6:30 pm, $35
This evening's class is less about how to can and preserve the bounty from your garden, than about how to incorporate what you've put in the pantry into some unforgettable meals. Chef Derrick Wcislak, formerly of the Riverside Cafe, will share recipes for some of his favorite gourmet preserves - inspiration for next year's garden and canning - but what he'll demonstrate this evening is how these preserves can magically transform breakfast, lunch and dinner. Don't expect a "how to" canning tutorial. Do expect to taste food that will confirm that your canning projects are worth every bit of time and effort you devote to them. Derrick is still waiting to see what this harvest season will provide him, but expect dishes such as:
Tomato Sauce Poached Eggs with Pickled Vegetables Pickled Vegetable & Roasted Pepper Herb Salad with Schmaltz Fried Country Bread
Pressed Eggplant & Salami Muffaleta Sandwich with Fennel Giardinera, Fresh Mozzarella & Cherry Mostarda
Pan Seared Beef Steak with Corn Chow Chow, Roasted Mushroom Relish and Antohi Pepper with Leek Jam & Potato Puree
Sweet & Sour Pears and Brown Butter Financiers with Honey-Spiced Whipped Cream