Hands-On From Root to Stem

Now that fresh, local produce is in full swing at the markets, learn how to apply the "Waste Not, Want Not" philosophy to your cooking in this hands-on class so you can make the most out of the season's bounty. Gluten free menu!
 
Menu:

• Shaved Fennel and Broccoli Stem Salad with Preserved Lemon Vinaigrette and Feta Cheese 
• Grilled Swiss Chard Stems with Mint Yogurt and Pistachio Gremolata 
• Roasted Salmon with Beet Green Pesto and Beet, Celery Leaf-Orange Salad 
• Grilled Flank Steak with Roasted Root Vegetables and Carrot Top Chimichurri 

Skills covered in class: 

• Understanding vegetable utilization 
• Working with preserved lemons 
• Preparing vinaigrette 
• Balancing flavors 
• Grilling and roasting vegetables 
• Working with fresh herbs 
• Selecting and roasting fish 
• Determining fish and beef doneness 
• Segmenting oranges 
• Selecting and grilling beef 
• Making fresh herb and yogurt sauces 

In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.

Want to see more classes? Visit thechoppingblock.com. 

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