The summer ends, the days get shorter, and the fall weather starts to get pretty chilly in the Northeast. When this happens, few things can warm your spirits and soothe your soul like a good bowl of chowder. In this part of the country, when most people think of chowder they first think of clam or fish chowder but it really doesn’t have to be just seafood. Like barbecue, pizza and many other culinary traditions, chowder has spread and changed since it was first introduced to Americans. The earliest printed chowder recipe appeared in the “Boston Evening Post” in 1751 and today there are varieties as diverse as Delaware Clam Chowder, Corn Chowder and Southern Illinois Chowder. Also like barbecue and pizza, the fans of each particular style are often ready to defend theirs as the best. Fortunately we don’t have to commit to only one. In our class, we’ll make a number of different kinds of chowder, some with organic, sustainable seafood and some without any seafood at all. You’ll learn to make some classics as well as some inventive new recipes that utilize the products of our local harvest. You’ll leave with all the knowledge you need to create your own chowder recipes and, perhaps one day, you, too, will be able to stand up and defend your chowder as the best.
Recipes: Classic Manhattan Clam Chowder, Smoked Salmon Chowder, Chipotle Bacon Jalapeno, Potato Chowder, Indonesian Fish Curry Chowder
Class Type: Individual, hands-on cooking class
Class Notes: Nothing screams Fall like the many, delicious options of chowder!
Managing Director the Ger-Nis Culinary & Herb Center in Park Slope, Brooklyn, Nissa Pierson, is the utmost of a food enthusiast in the kitchen. Nissa began her food journey as a child in Central America later to open Ger-Nis International LLC, a fair-trade, organic fruit & vegetable distribution company with an emphasis on fresh herbs and helping small subsistence growers throughout the world bring their goods to market for fair pricing. To further her desire to teach others about healthy living and eating, as well as agriculture and food sustainability, Nissa opened the Ger-Nis Culinary & Herb, specializing in a wide range of recreational cooking and educational classes for adults and children; promoting healthy eating and living habits through hands on and lecture style classroom environments. She is fully committed to the community, as well as the planet, focusing on the entire cooking and eating process, from grower to “cooker.” In addition to traveling the world seeking organic and fair-trade conversation for her business, she is a noted cooking instructor & recipe writer focusing on fresh herbs as well as an extremist in proving that the art of eating and cooking well is a relatively simple process and just takes enthusiasm and some tidbits of knowledge. She has specialized in children’s cooking classes for many years and believes children are seeking better food knowledge and is always up for the challenge. Besides being a passionate about food she enjoys spice in general life, good food & cultural & political conversation and debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. She loves solving problems and turning lemons into lemonade. Contact Nissa