The idea of our “What’s in Season” series is to show you what types of fresh goodies have come to full bloom in the region and are available in large abundance at the farmer’s market! This class will focus on varieties and qualities of strawberries and rhubarbs available this time around, and expose you to how fantastically they pair with each other (not to mention how divine they are alone)! You’ll hear about their cultivation, different types, how to choose quality strawberries and rhubarb, how to store them, and lots of things you can do with them to make the most of them at their peak in flavor and abundance! Come on down, and get busy with these seasonal delicacies!
Recipes:Smoked Duck Crostini with Ginger-Rhubarb Sauce, Strawberry-Rhubarb Jam, Black Bass with Orange-Rhubarb Sauce, Spinach & Almond Salad with Strawberries and Strawberry-Orange Vinaigrette, Strawberry-Basil Lemonade
Class Type:Series, hands-on cooking class
Class Notes:Students leave with a jar of Strawberry Rhubarb jam!
As a New York native, Orianne has always been surrounded by a city full of multi-cultural cuisine. Perhaps early exposure to exotic eating sparked the inspiration to travel and world travel, in turn, inspired the artist-turned-chef to bring home souvenirs of authentic recipes in place of snapshots. Working in kitchens of New York and California, assisting chefs in France, Mexico and Greece, (and being a “professional culinary tourist” in countless places) Orianne has built up her resume and a store of international kitchen secrets. A graduate of Natural Gourmet Institute for Food and Health, she is a firm supporter of the philosophy that good quality food promotes a good quality life, and has found this to be prominent the world over. To read more about Orianne and her daily musings, check out her blog.