Ger-Nis INTERNATIONAL, LLC

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Ger-Nis Summer School: Heirloom Vegetables

Start:
July 24, 2011 3:00 pm
End:
July 24, 2011 4:00 pm
Cost:
$10
iCal Import
Venue:
Ger-Nis Culinary & Herb Center
Phone:
347-422-0337
Address:
Google Map
540 President Street, suite 2E, Brooklyn, NY, United States, 11215

We’ll be hosting a workshop showcasing the splendor of heirloom vegetables and discussing their importance in the vast scheme of the planet with its localized environments that produce what if anything goes on our plates to keep us keeping on. We’ll talk about all sorts of heirloom varieties available at the farmers market, biodiversity and, of course, prepare fresh, fast meals that rely on the flavor-packed heirloom ingredients that need nothing more than a simple framework for enjoyable consumption. If it will be your first time noshing on heirloom vegetables, get ready for a wild ride of tasting food that really sings!

Recipes: Heirloom Tomato Salad; Heirloom Chili-Mint Squash Salad

Class Type: Ger-Nis Summer School Series, Educational, hands-on cooking class

Class Notes: Learn to find pleasure in heirloom varieties!



Emily Casey

Emily Casey developed a love of cooking at an early age, baking her way though Betty Crocker at the age of 10 and subjecting her friends to homemade sushi as a teenager. She was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer’s market continuously since 1882, and to have parents who are excellent home cooks. The bounty of the Blue Ridge brought to her family’s table much trout, venison, local game birds, and farm-fresh local vegetables like pole beans and sweet potatoes. When she found herself visiting the shrimp boats and farmers’ markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor, and is looking forward to opening her own restaurant sometime in the future.

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