Sunday, September 30, 2012
Monday, September 5, 2011
o Cooking techniques and recipe ideas
o Types of whole grains and seeds (physical examples will be provided)
o Levels of grain processing and how it affects the cooking process
o Buying and storing tips
We will then move into the kitchen to make an entire meal based on whole grains and seeds – salad, fritters and a dessert. You will leave with the knowledge to incorporate more than just wheat and rice into your everyday cooking!
Classes are held at the Meshewa Farm, 7550 Given Road. The cost of the class is $40. Sign up on the "cooking classes" tab of www.dandelionchef.com. Email Laura with any questions: email@example.com.
Tuesday, July 5, 2011
- What to consider when purchasing a grill
- Proper tools and equipment
- Building/starting a fire based on the food being grilled
- Preparing the grill for cooking
- Grilling techniques and tips for consistent results
- Turning your grill into a smoker
We will then fire up the grill and start cooking! Everything will be cooked on the grill: bone-in, spice rubbed chicken, farm fresh vegetables and more. You will leave with the skills and knowledge to take the guesswork out of grilling! Cost of the class is $40. The class is held at Meshewa Farm, 7550 Given Rd. Sign up on Laura’s website at http://www.dandelionchef.com/ and send any questions to Laura@dandelionchef.com.
Monday, June 6, 2011
Monday, May 2, 2011
Monday, April 4, 2011
Dandelion, in collaboration with Turner Farm, is teaching a risotto making class on April 16th from 10AM-1PM. You will not only have hands-on experience making risotto, but you will also learn why each step in the process is so important. Below is just a sample of the questions that will be answered:
- Rice varieties: what properties you should look for in choosing rice
- Acidic component: why an acidic component is so important
- Stock: why you need to add stock in small quantities
- Flavoring: when should you add meat, vegetables and herbs
- Ratios: how much uncooked rice, stock and wine is needed per serving
Also, we will be making 3 or 4 varieties of risotto in the class for all to try, including Mushroom, Saffron and Spinach w/ Goat Cheese!
Visit the "cooking classes" tab to sign up: http://www.dandelionchef.com/. We hope to see you there!
Friday, April 1, 2011
Wednesday, March 23, 2011
The event will be held on May 11th from 6:30 - 8PM at the Party Source. The cost is $25 and you can reserve your seat here: http://www.thepartysource.com/eq_itemview.php?Id=3031
We hope to see you there!
Matt, Sarah, Krishna and Laura
Slow Food Cincinnati Board
Friday, March 18, 2011
Risotto is one of very few dishes that is generally better prepared at home than in a restaurant. This is mainly due to the fact that world-class risotto has no effective shortcuts and is never prepared ahead of time. In this class you will learn proper risotto-making techniques and the science behind each indispensible step. As always, we will integrate food from the farm to create a few seasonal varieties of the dish.
The class will begin in the Meshewa kitchen, located at 7550 Given Road in Cincinnati. After we finish eating (and weather permitting), we will tour the Turner Farm gardens. Please dress appropriately.
To sign up, please visit the “cooking class” tab of Laura’s website: www.dandelionchef.com. The cost of the class is $35. Email Laura with any questions at firstname.lastname@example.org.