Amazing Alliums with Chef Kristen | Wednesday September 13th, 10am to 2pm
Many of us think of alliums - a genus of flowering plants that includes onions, garlic, scallions, shallots, leeks, and chives - as supporting actors. In this class, we’ll explore how they can be the star of your plate!
After touring our Market Garden and harvesting your own fresh produce with Farm Managers Sam and Jeremy, Chef Kristen will talk about how to recognize the differences between these common vegetables, how to properly store them, and how to embrace each distinct flavor profile. You’ll prepare dishes like stuffed onion shells, leek vinaigrette with hazelnuts and scallion ash, roast garlic soup, and bacon onion marmalade. From entrees to condiments, we’ll cover them all! And when we’re done, we’ll enjoy a meal together that pairs our preparations with a perfectly chilled glass of wine (and maybe a few breath mints!).
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 September 13th 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.
Many of us think of alliums - a genus of flowering plants that includes onions, garlic, scallions, shallots, leeks, and chives - as supporting actors. In this class, we’ll explore how they can be the star of your plate!
After touring our Market Garden and harvesting your own fresh produce with Farm Managers Sam and Jeremy, Chef Kristen will talk about how to recognize the differences between these common vegetables, how to properly store them, and how to embrace each distinct flavor profile. You’ll prepare dishes like stuffed onion shells, leek vinaigrette with hazelnuts and scallion ash, roast garlic soup, and bacon onion marmalade. From entrees to condiments, we’ll cover them all! And when we’re done, we’ll enjoy a meal together that pairs our preparations with a perfectly chilled glass of wine (and maybe a few breath mints!).
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 September 13th 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.
Many of us think of alliums - a genus of flowering plants that includes onions, garlic, scallions, shallots, leeks, and chives - as supporting actors. In this class, we’ll explore how they can be the star of your plate!
After touring our Market Garden and harvesting your own fresh produce with Farm Managers Sam and Jeremy, Chef Kristen will talk about how to recognize the differences between these common vegetables, how to properly store them, and how to embrace each distinct flavor profile. You’ll prepare dishes like stuffed onion shells, leek vinaigrette with hazelnuts and scallion ash, roast garlic soup, and bacon onion marmalade. From entrees to condiments, we’ll cover them all! And when we’re done, we’ll enjoy a meal together that pairs our preparations with a perfectly chilled glass of wine (and maybe a few breath mints!).
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.