Back by popular demand, we are hosting our fall/winter online culinary series, “Mastering the Art of Home Cooking.” In this eight session course, we will cover fundamental techniques, basic tools and equipment needed to outfit a productive home kitchen, menu design and timely execution, proper storage of ingredients, how to improvise in the kitchen and tips on hosting dinner parties and large format meals. Each class is menu driven and focuses on seasonally-inspired dishes that comprise a complete meal.
Join us via Zoom every Wednesday and make a beautiful, seasonally inspired meal. On Fridays, students will receive a shopping and prep list. On Tuesdays, you’ll receive a Zoom invitation to the class and on Wednesday, at 11 am, you can join the class. You are more than welcome to cook with us or you can simply tune in and take notes for future meals. Some students have opted to simply make one or two of the dishes, rather than all three. And you are absolutely welcome to cook alongside a sous-chef, family member or friend. It’s especially helpful when it comes time to do the dishes. 🙂 The series is $500 for eight classes or $65/class. All students will receive a full recording of the class for reference.
You may also sign up for individual classes, if you choose. Simply email me at annemarie@saltwaterfarm.com and let me know which class you’d like to participate in.
Eight Week Course: November 2nd – December 21st
All of our classes are on Wednesdays from 11am-1pm EST
November 2nd
Oven Tart with Sweet Onions, Pecorino, Anchovies, Capers and Lemon
Mussel Chowder with Leeks and Heirloom Potatoes
Fanned Apple Cake with Maple Cream
November 9th
Shaved Carrot Salad with Currants, Capers and Red Wine Vinaigrette
Red Wine Braised Chicken with Golden Mushrooms, Bacon and Savory Herbs
Chocolate Soufflé
November 16th
Potato, Leek and Celery Root Soup with Buttery Croutons
Hot Pot of Sausages with Onions and Mustarda
Hazelnut Cake with Cream
November 23rd:Â Thanksgiving Special
Mushroom Tart with Italian Blue Cheese and Savory Herbs
Sourdough, Sausage, Apple, Sage and Sherry Stuffing
Brussel Sprout and Kale Salad with Cranberries and Almonds
Tips on Turkeys
November 30th
Roasted Beets, Citrus, Horseradish Yogurt, Toasted Hazelnuts, Pomegranate
Duck Breast with Jacob’s Cattle Beans and Roast Apples
Chocolate Almond Brandy Cake
December 7th
Bitter Green Salad with Oranges, Fennel, Black Cured Olives and Ricotta Salata
Traditional Pasta Carbonara with Fresh, Organic Eggs
Simply the Best Tiramisu
December 14th
Salad Aigre Dolce (Roast Vegetables, Spinach, Apples and Hazelnuts)
The Art of Cassoulet
Linzer Torte with Ground Hazelnuts and Raspberry Jam
December 21st
Bitter Greens, Parsley Leaf, Celery and Pumpkin Seeds with Pomegranate Vinaigrette
Cast-Iron Rib Eyes with Rosemary Butter
Chestnut, Chocolate and Orange Tart