Now that fresh, local produce is available at the markets, learn how to apply the "Waste Not, Want Not" philosophy to your cooking so you can make the most out of the season's bounty and reduce food waste. This menu just happens to be gluten free!
Menu:
- Shaved Fennel and Broccoli Stem Salad with Preserved Lemon Vinaigrette and Feta Cheese
- Grilled…
Now that fresh, local produce is available at the markets, learn how to apply the "Waste Not, Want Not" philosophy to your cooking so you can make the most out of the season's bounty and reduce food waste. This menu just happens to be gluten free!
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
- Making yogurt sauces
- Working with fresh herbs
- Selecting and roasting fish
- Determining fish and beef doneness
- Making pesto
- Segmenting oranges
- Selecting and grilling beef
- Making fresh herb sauces
The Chopping Block will donate 10% of the proceeds of this hands-on cooking class to The Chicago Help Initiative, which lends a helping hand to assist people in Chicago who are in need and experiencing hunger and homelessness. This special class is a part of the Chicago Food Bowl.
