Upcoming Classes, Events Signings

January 4, 4:00

Simsbury Public Library

Fermentation around the World

 

METro  bis is proud to present

The 101 One Dish Dinner

featuring Andrea Chesman, author of 101 One Dish Dinners and Drew Hoyle, District Manager Hartley & Parker

Thursday, January 4, 2018 at 6:30 p.m.

Reception

NV  Veuve Du Varnay – Brut – France

 

First Course

2015  Legado Del Conde – Albarino – Spain

Spanish Fish & Potato Sauté  with Atlantic swordfish, bell peppers, and a tomato-saffron broth

Second Course

2016  Xiloca – Garnacha – Spain

Chicken Paella with smoked turkey sausage, artichokes, and peas

Third Course

2015  Z Alexander Brown – Pinot Noir – California

Roast Pork with sauerkraut, braised carrots, new potatoes, and a creamy whole grain mustard sauce

Fourth Course

2015  Castello Vicchiomaggio – Chianti Classico San Jacopo – Italy

Beef Pastitsio

Fifth Course

Grahams – 10 Year Tawny Port – Portugal  

White Chocolate Maple Bread Pudding with a maple crème anglaise and vanilla ice cream

The price will be 81.00 per person or 150.00 per couple excluding tax and an eighteen percent service charge and will include a signed copy of 101 One Dish Dinners. Additional books may be purchased for 16.95.

 

 

 

 

 

 

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I love teaching!  Whenever I lead a workshop or class, I like to make sure that we all have a chance to meet and greet -- and then eat!  We form an instant community where making food and sharing and evaluating the end results are as important as the techniques I teach.

February 17, 2:15-3:30

NOFA Winter Conference, Burlington VT

Rendering Animal Fats & Cooking with Them

Animal fats are much better for you than you may think and are an important aspect of nose-to-tail eating. Learn how to render all kinds of fat to make it ready for cooking and baking, how to store it, and how to use it. Samples of cookies made with various animal fats will be shared.