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