What’s in Season: Asparagus, A Spearing Good Time

May 31, 2011 6:30 pm
May 31, 2011 9:00 pm
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Ger-Nis Culinary & Herb Center
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540 President Street, suite 2E, Brooklyn, NY, United States, 11215

Our “What’s in Season” series classes zero in on the essential components to familiarize yourself with the fresh produce available each season at your local farmer’s market! This time around, we’ll be focusing on that sultry, little spear- asparagus- pretty, rustic, and a tasty addition to every warm weather meal. Expect to learn the basics from how to choose asparagus at the market (never choose asparagus that looks like it took a vacation to the desert, for one); what really matters when it comes to the best flavor asparagus has to offer (size versus freshness); about white versus green varietals; what the thickness of a spear says about that spear; and how to store your asparagus, prepare for cooking, and cook it in a variety of different ways! Asparagus spears, so green (or so white) and so good, no fighting allowed with spring’s most divine and fresh stalks! Get into the asparagus spear-it, and take the trouble out of aspara-gise city tonight with us at Ger-Nis!

Recipes: Panko-Crusted Asparagus Spears with Citrus Salt Aioli, Spring Gratin of White Asparagus, Asparagus Herb Soufflés, Perfectly Steamed Asparagus with Citrus-Garlic Salt Butter, Asparagus Spear Pilaf, Creamy Asparagus Soup

Class Type: Series, hands-on cooking class

Class Notes:Learn to cook up perfectly crisp spears that refuse to get limp!

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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