No need to fret with what to do with your bounty of produce. We’ll take to the kitchen to learn fun, unique and simple ways to incorporate these Colorado proud veggies in your every day cooking! This class will feature poaching, braising, and baking techniques to develop a world of flavors that satisfy as we approach fall. Food allergies can be accommodated for most recipes, please specify allergies when registering.
Sample Menu: Root Vegetable Hummus with Seasoned Beef Kebab, Mixed Pepper and Tomato Shakshuka, Seared Greens with Peanut Sauce, Pumpkin Soufflé (menu may be adjusted to incorporate current CSA produce available)
Cost: $60, includes materials
Instructor:
Carly Silberman, Growing Gardens Farm Chef: Butternut squash and arugula are two ingredients Carly simply cannot live without. Her love for Growing Gardens began nearly a decade ago when she discovered the incredible plant sale. She continues to shop here for her home garden starter plants every year since. After receiving her bachelor’s degree in education at SUNY Geneseo, this east coaster transplanted west and attended the Art Institute of Colorado Culinary School. Originally trained as a pastry chef, not a day goes by that she doesn’t consume chocolate. Carly expanded her cooking knowledge working for Big Red F Restaurant Group and Dish Gourmet. Her professional experiences have spanned baking, restaurant management, event planning, catering, sales and marketing of local food products, cooking class instruction, and personal cheffing. As Growing Gardens’ Farm Chef, Carly is thrilled to teach all ages in our community about creating beautiful foods from the array of fruits and vegetables that grow in our climate. Preparing delicious food on the table is equally as important as the people that you choose to share it with. While Carly loves to cook for and dine with, people, she is most excited to pass onto others ‘how to’ techniques, recipes and traditions in preparing healthy, clean foods for themselves and others.