In this hands-on class, we will create a bold autumn meal with the bounty of autumn’s harvest. You’ll learn to work with a variety of artisan oils and global spices to achieve the high flavor you seek from farm-fresh ingredients. We’ll toss in a few knife skills to keep our time together moving quickly balancing flavors with joy. This will be a participation class- we will make and enjoy a meal together.
- The menu is:
- Light bites – Muhammara (Roast Red Pepper and Hazelnut Dip)
- Sheep Cheese Crostini
- Blue Corn Bread
- Spinach with Warm Spices and Yogurt
- Roast Chicken, Apple, Cranberries and Leeks
- Cardamon-Pear Strudel with Spiced Cream
- Participants are welcome to bring wine and/or beer to enjoy with their dinner.
Cost per person is $70.00. Space for 12 participants. Please sign up by Friday, September 11. You can sign up with this link or at the information kiosk.
The class will be led by Beth Dooley, a James Beard award-winning journalist, author of 12 cookbooks, and an Endowed Chair, University of Minnesota. She collaborated with Sean Sherman on The Sioux Chef’s Indigenous Kitchen, James Beard Award Best American Cookbook and with Lucia Watson, James Beard nominee, Savoring the Seasons of the Northern Heartland. Other titles include Minnesota’s Bounty: The Farmers Market Cookbook; Chile, Clove, and Cardamom: A Gastronomic Journey into the Fragrances and the Northern Heartland. Other titles include Minnesota’s Bounty: The Farmers Market Cookbook; Chile, Clove, and Cardamom: A Gastronomic Journey into the Fragrances and Flavors of Desert Cuisine, with Gary Paul Nabhan; and In Winter’s Kitchen: Growing Roots and Breaking Bread in the Northern Heartland, an essay collection.
Beth is a columnist for The Star Tribune and a regular contributor to Minnesota Public Radio’s “Appetites.” Her book, The Perennial Kitchen: Simple Recipes for a Healthy Future, features recipes and stories of regenerative farmers growing foods that provide ecological services.
