March 17, 2010

It’s Springtime in the garden and everything is greening up. At the same time, our menus change to take full advantage of the fresh foods available. Peas, asparagus, lamb, new salad greens, young beets, the first strawberries.

We’re just a few weeks away from delicious fresh produce appearing at farmstands and farmers’ markets. I plan to do my best to enjoy in season foods and preserve the fresh bounty (CanORama)

Mrs. Wheelbarrow’s Kitchen Cooking Classes
Schedule through August, 2010

Class size is limited to six.

Sunday, April 11 11a-3p
DINNER PARTY: Shitake Thai Sticks, Chicken in Striped Pajamas, Sweet Potato Fries,
Perfect Salad, Roasted Rhubarb on Puff Pastry

Saturday, April 17 1p-4p

Summer Classes
NEW DATE Sunday, May 23 12-3 Main Dish Salads
Salade Nicoise, Bistro Frisee Salad, Arugula Salad with Sliced Steak

Saturday, June 19 12 – 3 Basics of Canning: Jams & Chutneys
Students will take away canned goods they have made.

Saturday, July 10 12 – 3 Basics of Canning: Pickles
Dilly beans, Kosher dills, Sweet Pickle Chunks
Students will take away canned goods they have made.

Sunday, July 18 12 – 3 DINNER PARTY: Indian Flavors
Samosas, Saag Paneer, Vegetable Curry, Chicken Masala, Jasmine Rice, Dessert TBD

Coming in the Fall
Quick Pastas

Basics of Canning: Tomatoes from Sauce to Salsa
One Chicken Three Ways
DINNER PARTY: Elegant Pasta & Italian Tastes

Classes $50/each
Attend all four $150., prepaid
Bring a friend – two people attend for $80.


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