Supplied by farmers from upstate New York, New Jersey, and Long Island, and local artisans, NYC's winter green markets have a bounty of produce, dairy, grains and meats. Learn about the sources of NYC's best foods, how to choose peak produce, complementary grains, dairy and meats, and how to best store and prepare those ingredients once you get them home. For this all-day experience, we will meet at the green market (Grand Army Plaza in Brooklyn, Union Square in Manhattan or Brooklyn Borough Hall depending on the day), shop together and then bring our food back to Teaching Table's kitchen to prepare a few dishes for a spontaneous and fresh Farm-to-Fork lunch. The cooking lesson is hands-on, with some recipes provided and with tips for improvisational cooking using what we have on hand. We will then enjoy a meal together around my table in a Brooklyn apartment. Menu will be determined based on participants’ farm fresh selections, but could include items like: Wheat berry Salad with Roasted Beets, Caramelized Sweet Potatoes and Ginger Miso Dressing Potato and Leek Soup with Harissa Oil Caramelized Onion Jam and NY clothbound cheddar on Pressed Sourdough Bread Cavatelli with Mushroom Cream Sauce Cinnamon Apple Crisp
* Chef and founder of Teaching Table, providing cooking lessons for cooks of all ages and abilities since 2016. * I've always had a passion for food, where it comes from and how to make it. * In 2010, started my neighborhood CSA (Community Supported Agriculture) with neighbors and became even more invested in where my food comes from. I develop relationships with farmer and have learned to eat sustainable foods. * Professionally trained at Natural Gourmet Institute in NYC * Member of the United States Personal Chef Association (USPCA) * Certified Food Handler, National Registry of Food Safety Professionals * Experienced educator, 20+ years in K-12 schools and non-profit organizations as a teacher & director
Farm to Fork inspired 3 course lunch, including dessert and a variety of dishes.
Teaching Table provides tea and water. Guests are welcome to bring their own beverages of other kinds and we will provide the…
all cooking equipment and aprons are provided
We will meet at the NYC Green Market (Union Square on Mondays or Fridays, Brooklyn Borough Hall on Tuesdays or Thursdays and Brooklyn Grand Army Plaza on Saturdays). We will travel together on foot and via subway to Teaching Table, my cooking studio/home in Prospect Heights, Brooklyn. Participants will leave from here after lunch and host will provide directions to their next destination or ideas for other things to do in the area.
最多8人參加，年齡須滿18歲。 每位參加者必須自行了解使用的食材，並與體驗達人溝通相關飲食限制或過敏情形。 生食或食用半熟的肉類、家禽、海鮮、貝類或雞蛋，可能會提高感染食源性疾病的可能性，參加者也應當將此風險納入考量。
Have a metro card and comfortable shoes. Eat breakfast or a snack before arriving -- we won't be eating until early afternoon.
Teaching Table Farm to Fork Experience