What’s in Season: Peas—Snap, Snow, and Shelling

May 6, 2011 6:30 pm
May 6, 2011 9:30 pm
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Ger-Nis Culinary and Herb Center
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540 President St., Suite 2E, Brooklyn, NY, United States, 11215

Our “What’s in Season” series is here to help you make the most of what’s available seasonally at the farmer’s market! This spring, get to know the peas popping up in your region from snow to snap to shoots to sweet while learning how to properly shell them! We learn the various varieties of peas available and how these delicacies are best treated. We’ll focus on the different flavors and textures of each of the varieties and what flavors and cooking methods pair best with each, and you’ll learn how to whip up great go-to meals throughout the season. Peas are one of Spring’s most decadent gifts, the pleasures of peas are hard to replace, We take it a step further by showing you what to do with pea shoots and flowers! Get to know peas at their peak in flavor, and walk away knowing how to clean, store, prepare, and use them in your dishes! “Pea for two, and two for pea!”

Recipes:Spring Pea Ravioli with Sweet Pea Flowers; Julienne of Snap Pea Salad with Mint, Lemon and Pecorino; Snow, Snap and Shelling Peas with Fennel and Lemon; Goat Cheese, Watercress and Mixed Spring Pea Risotto with Pea Shoots

Class Type: Series, hands-on cooking class

Class Notes: Bonus: Learn how to utilize the bounty of peas shoots & pea flowers at the farmer’s market this Spring!

Suzanne Isack Scherr

Suzy Scherr is a professional chef and culinary instructor who specializes in making delicious and nutritious food fun and accessible. Since 1997, Suzy has cooked for and taught both adults and kids to make creative, healthy meals, introducing students to new products, unfamiliar ingredients and unique ways to use everyday items. Suzy’s method of cooking instruction and food education is designed to inspire confidence, creativity and curiosity in students of all ages. Suzy is a graduate of Occidental College and The Institute of Culinary Education. She has developed recipes and curricula for a variety of organizations, including Brainfood, an after-school culinary arts program for teens, which she founded in 1997.

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