In this lecture and local food tasting, gourmet organic chef/teacher and cookbook author Leslie Cerier, presents the bounty of our winter harvest: Come learn how to mix and match organic seasonal veggies, pickles, sauerkrauts, ghee, cheeses, honey, maple syrup, and even local grains and beans to make amazing meals all winter long while lessening our carbon footprint. Tasty samples and lots of cooking tips offered.
with Leslie Cerier, The Organic Gourmet
Thursday, February 8, 6:30-8pm
$20 Ingredient Fee, registration link available soon