In this class, we will cover recipes that use more unfamiliar pickling mediums, such as whey, oil, salt, soy sauce, miso, rice bran, and more for unique flavors and textures. Come out and learn the cure for the common pickle!
DurationWhen people ponder pickles, they usually strut down one of two avenues: vinegar (classic cukes) and fermentation (sauerkraut). But there are a wide swath of pickling vehicles both far and beyond.
In this class, we will cover recipes that use more unfamiliar pickling mediums, such as whey, oil, salt, soy sauce, miso, rice bran, and more for unique flavors and textures. Come out and learn the cure for the common pickle!
FARMcurious is a company designed to educate, inspire and equip urban homesteaders with an interest in producing their own food, reducing their ecological footprint and eating seasonally and sustainably without abandoning their urban lifestyles.
Urban homesteading means something different to everyone but the movement arose in part from the growing separation between people and the food we eat.
FARMcurious hopes to encourage people to relearn the skills of home food production and preservation for the sake of life balance, health, eco-friendliness and flavor without having to completely abandon their urban lifestyle. By learning one step at a time, it’s easier than you might imagine!
Do you own a wok but you have no idea what to cook in it? Do you love the idea of "cooking faster and healthier"? Well during this class we'll teach you all the "essentials" you need to know in order to be confident and successful while using your wok.
The Basic Certificate in the Culinary Arts curriculum introduces the student to the commercial kitchen environment by covering safety and sanitation procedures, basic mise en place including knife skills and station set-up, proper use and care of equipment, classical cooking terminology, standard c...
Cooking class menus change daily and feature ingredients that reflect the seasons and our moods. Menu items are decided upon the day of class once we see what’s most enticing at the markets.
We believe the best way to cultivate quality relationships is to create a delicious meal together and gather around the table to share it.
Chef Ric Rosser will join Brennan's culinary team for a delicious three-course cooking class featuring ingredients straight from Spread Oaks Ranch and Moorhead's Blueberry Farm! Each course will be expertly paired with a glass of wine by Brennan's Wine Guy, Rich Carter.
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