Winter Squash with Chef Kristen | Wednesday October 11th, 10am to 2pm
One of the most versatile vegetables, winter squash checks all the boxes. Delicious, affordable, practical, easy to store, and beautiful! Exceptionally malleable to numerous types of preparations and cuisines, we’ll explore four different varieties.
After touring our Market Garden and harvesting your own fresh produce with Farm Managers Sam and Jeremy, Chef Kristen will teach you about preparing, storing, and utilizing the whole squash - not just the flesh - during this last class of the season. Recipes will include chicken thighs and acorn squash braise with greens; mushroom and brioche-baked autumn frost butternut; squash seed stock; hubbard squash coffee cake with walnuts; and smoked squash skin oil.
And once we’re done with the morning’s work, we’ll head into our beautiful Cookhouse dining room to enjoy the fruits of our labor. Of course, the meal will be paired with the perfect glass of wine.
We will attempt to accommodate special dietary requests related to the eight common allergens - gluten/wheat, milk/dairy, egg, soy, peanut, tree nuts, fish and shellfish - provided that you email us at chef@stonewoodny.org at least two weeks in advance of the class. Please include your phone number in the email so that we may call you to discuss the options we can offer.
All students will receive a printed menu, a packet of recipes prepared that day, and a Stonewood apron to use during the class. Aprons are available to take home for an additional donation.
To learn about Chef Kristen or Farm Managers Sam and Jeremy, click here. If you have any questions about this class, please email chef@stonewoodny.org. In your email, please let us know about which class you are enquiring.
We hope to see you in our kitchen!
To make a donation and reserve your place in the October 11th class, please select the number of places you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
One of the most versatile vegetables, winter squash checks all the boxes. Delicious, affordable, practical, easy to store, and beautiful! Exceptionally malleable to numerous types of preparations and cuisines, we’ll explore four different varieties.
After touring our Market Garden and harvesting your own fresh produce with Farm Managers Sam and Jeremy, Chef Kristen will teach you about preparing, storing, and utilizing the whole squash - not just the flesh - during this last class of the season. Recipes will include chicken thighs and acorn squash braise with greens; mushroom and brioche-baked autumn frost butternut; squash seed stock; hubbard squash coffee cake with walnuts; and smoked squash skin oil.
And once we’re done with the morning’s work, we’ll head into our beautiful Cookhouse dining room to enjoy the fruits of our labor. Of course, the meal will be paired with the perfect glass of wine.
We will attempt to accommodate special dietary requests related to the eight common allergens - gluten/wheat, milk/dairy, egg, soy, peanut, tree nuts, fish and shellfish - provided that you email us at chef@stonewoodny.org at least two weeks in advance of the class. Please include your phone number in the email so that we may call you to discuss the options we can offer.
All students will receive a printed menu, a packet of recipes prepared that day, and a Stonewood apron to use during the class. Aprons are available to take home for an additional donation.
To learn about Chef Kristen or Farm Managers Sam and Jeremy, click here. If you have any questions about this class, please email chef@stonewoodny.org. In your email, please let us know about which class you are enquiring.
We hope to see you in our kitchen!
To make a donation and reserve your place in the October 11th class, please select the number of places you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
One of the most versatile vegetables, winter squash checks all the boxes. Delicious, affordable, practical, easy to store, and beautiful! Exceptionally malleable to numerous types of preparations and cuisines, we’ll explore four different varieties.
After touring our Market Garden and harvesting your own fresh produce with Farm Managers Sam and Jeremy, Chef Kristen will teach you about preparing, storing, and utilizing the whole squash - not just the flesh - during this last class of the season. Recipes will include chicken thighs and acorn squash braise with greens; mushroom and brioche-baked autumn frost butternut; squash seed stock; hubbard squash coffee cake with walnuts; and smoked squash skin oil.
And once we’re done with the morning’s work, we’ll head into our beautiful Cookhouse dining room to enjoy the fruits of our labor. Of course, the meal will be paired with the perfect glass of wine.
We will attempt to accommodate special dietary requests related to the eight common allergens - gluten/wheat, milk/dairy, egg, soy, peanut, tree nuts, fish and shellfish - provided that you email us at chef@stonewoodny.org at least two weeks in advance of the class. Please include your phone number in the email so that we may call you to discuss the options we can offer.
All students will receive a printed menu, a packet of recipes prepared that day, and a Stonewood apron to use during the class. Aprons are available to take home for an additional donation.
To learn about Chef Kristen or Farm Managers Sam and Jeremy, click here. If you have any questions about this class, please email chef@stonewoodny.org. In your email, please let us know about which class you are enquiring.