06 / 5 / 2015

Veg-Centric: A cooking class

by Rhona Kamar

Radishes with pink and green
With all the confusion over what to eat these days, we can all agree on one thing: vegetables are the heart of any truly healthy diet. Veg-centric is a collection of three cooking classes dedicated completely to the beauty and diversity of vegetables and learning to cook them with ease.

In each class, basic techniques will be taught through the medium of vegetable dishes. So each time you leave a class, you will have more knowledge of how to work with knives and other tools, how to use heat to your advantage, how various ingredients respond under different circumstances, how to work with spices and other flavor components plus you will have new recipes to add to your repertoire.

This is a hands-on class. Each student will have a cutting board and knives and will be working with ingredients throughout the class. There will be no animal or gluten ingredients used in the curriculum, making this perfect for anyone following a vegetarian, vegan or gluten free diet. But all of the dishes we will explore can easily be modified to include meat and dairy, and tips on doing that will be included.

Each class will conclude with a wine tasting that pairs nicely with the dish of the day.

SYNOPSIS OF EACH SESSION

Aromatics
Tuesday, October 6, 2015 OR
Tuesday, November 3, 2015

Aromatics are the lovely group of vegetables that form flavor foundations for many different types of dishes, including soups, stews and sauces. In this session, we will work with garlic, onions, leeks, etc. and learn to make a vegetable stock, the foundation for endless soup recipes. We will also practice those same knife techniques to make a classic French cassoulet, full of fresh vegetables and herbs.

Cruciferous
Tuesday, October 13, 2015 OR
Tuesday, November 10, 2015
In this class we will work with vegetables like broccoli, cauliflower, cabbage and Brussels sprouts. These are super healthy vegetables that are great for any diet! We will look at ways to prepare them raw or cooked. We’ll blanche, stir-fry, steam and roast in this class. Recipes you will walk away with: caramelized cauliflower in Moroccan ras el-hanout spices, sweet cabbage stir-fry with toasted sesame oil and honey and the most perfect roasted brussels sprout dish ever!

Hearty Winter Greens
Tuesday, October 20, 2015 OR
Tuesday, November 17, 2015
In preparation for the holiday season ahead, this class will focus on the heartier greens like  Swiss chard, kale and spinach.  We will learn how to work with these greens to create vibrant salads that match the weather this time of year: tossing them with things like warm, spiced vinaigrettes and roasted fruits and winter squashes. We will learn the basics of making a vinaigrette as well as continue to work on our knife skills. You will walk away with some great side dish ideas for your holiday parties!

Class Logistics:
Tuesdays
6 to 8 pm
Upstairs at Ramsi’s Cafe on the World, 1293 Bardstown Road, Louisville, KY
$50 per class or $125 for all three.

About Us:
At the intersection of Ramsi’s Café on the World and Raising Hope Certified Organic Farm is hope farm + test kitchen, a laboratory for transforming beautiful fresh farm produce into restaurant worthy dishes. It’s where we play and create new dishes for our customers and ourselves.

The cooking courses in the test kitchen will teach you the skills that will become a strong foundation for cooking with ease in your own kitchen. Knowledge leads to confidence. The more you understand the basic techniques of cooking, the more freedom you gain to create dishes that reflect your own cravings. Besides basic technique instruction, the courses at hope farm + test kitchen are focused on working with highly nutritious ingredients. Farm driven. Plant based. Super healthy.

The course will be taught by Rhona Bowles Kamar, who along with her husband Ramsi is the chef and owner of Ramsi’s Café and Raising Hope Organic Farm. She is also the author of the cooking web site: www.hopefarmtestkitchen.com

If you want to sign up for the class, please click the PayPal button below. In the notes to seller, please include your full name, email address and phone number. You are welcome to contact us at rhonakamar@me.com if you have further questions about the course or payment options.

 


Veg-Centric Cooking Class Fall 2015




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