Farm to table in February, you say? With the fields a frozen tundra? Indeed, there’s lots that can be sourced at this time of year, and tonight Chef Jo Ann Laverty (Cake Lab) shows us what ingredients are available – some of which might surprise you – and how to turn them into a fantastic and flavourful midwinter meal. Tonight join Chef Jo-Ann and Farmer/Educator Chris Wooding as we focus on creating a 4 course meal using ingredients sourced from Ironwood Organics, in Gananoque.
Join us for the hands on cooking class to make:
Potatoes 3 ways; potato smoked trout fritters w/preserved lemon and basil aioli warm beet relish; cornmeal dusted and roasted fingerlings with house ketchup; potato potage with chive oil and crisps
Confit of chicken with caramelized onion sauce and wild grape gastrique malted red fife & hopi bean risotto with winter squash and bacon sautéed kale
Sourdough carrot cake with oat brown butter crumble lemon curd and cardamom cream