To Eat Well at Home with Ease—
We could all use some help. More time, energy and resources. New ways to feel healthy, happy and satisfied at the end of each day. But sometimes the old tried and true ways, or at least what’s behind them, remain the best. And since our ancestors first hunted to gather and eat around the open fire, and later settled down to plant their gardens, orchards, fields and vineyards, we have always had to find ways to make and save things for more challenging times. To put up the harvest for winter, because our survival depended on it. When we couldn’t just run to the store or opt to eat out.
Perhaps our survival still depends on it, in this fast-forward age of distraction, stress and over commitment. To be able to come home to cooking and eating in good company. It’s primal stuff. The best. And what if we only had to think about putting things up for the week instead of the entire winter? To develop the practice of creating a progression of fresh and ready possibilities that could really make a difference in our everyday lives. Learning how to feed our real needs, while also saving our precious time, money and energy. That’s what this year’s seasonal menu and pantry stock classes are all about.
The next set of classes, starting on June 26, will help you set yourself up for summer. We’ll take full advantage of all the tomatoes, beans, squash, peppers and eggplant that flood our gardens and farmers’ markets in this growing season. Blanching, roasting, braising and sautéing them into a frittata appetizer, classic Italian soup, and selection of composed salads. Some for now and some for later. To dish up with wild salmon bellies, simply grilled hot and fast, and make way for shortcakes oozing with berries, peaches and cream. Of course, this is more than you would typically make on your own in one session at home, but these classes are designed to show you many different ways to get started and keep carrying on. All with the added comradery and assurance in many helping hands. So we’ll take our sweet time, pause for refueling breaks, and then feast on the finishing line. Playing together on a cooking holiday you get to take home inside and replay countless times over.
Don’t get me wrong. I love to go out. For a refreshing change, lunch with a friend, or romantic dinner with my husband. To pull myself away from the isolation of computer work, and feel recharged by spontaneous exchanges with other fellow villagers out for a cafe break. But most days when hunger suddenly strikes as we go about our business, I am so grateful to have a pot of soup already made. Vinaigrette, fresh bread and fruit, prepped vegetables and cooked meaty bits to simply provide or inspire the next meal. To take care of us right then and there. Why would I want to go out when I can so easily stay in? And put my feet up. To relax and expand like squash and ripe melons.
No matter how much you may or may not already love to cook, I hope you’ll come join us in class. To learn how good cooking with a flexible game plan can feed you even on the days when you don't have the time and/or energy to do it. So you can have all the tasty, nutritious, and economical benefits of cooking from scratch without always having to start from scratch. So you can learn how to make it easy, and then be able to take it easy all summer long.
Bon Appetit! Kay
For dates, times and sign-up details:
Please see our 2013 Seasonal Class Schedule.