An Intimate Afternoon with David Rocco
Be one of the first in Winnipeg to meet the Food Network's David Rocco
Enjoy a selection of gourmet appetizers, food demonstration and book
Reserve early . . . . a limited number of tickets are available.
Date: Thursday, March 20
Traditional Wisdom, Modern Kitchen - SOLD OUT
This is a 6 month course (1 full day class per month) where you will learn one of each of the following skills per month in a hands-on class that is jam packed with opportunities for both discussion and taste-testing. You will learn the key principles of traditional foods and how to implement them in a way that is both sustainable and enjoyable.
Lacto-fermentation has been used by people around the world to preserve food long before freezers, pressure cookers and canners ever made their way into our lives…You would be hard-pressed to find a culture around the world that doesn’t have its own history of fermented foods.
2. Nourishing bone broths:
Find out why the healing properties of broth have been well documented throughout history. Learn how to make your own nourishing bone broths from chicken, beef and fish.
3. Proper preparation of beans, nuts and seeds
It’s more important than you think. Learn how preparation affects digestion and nutrient assimilation. We will sample plenty of great recipes like seed crackers and dahl and honest-to-goodness good for you granola.
4. Nose to tail eating.
How eating ``more`` parts - think oxtail and organs - could save your pocket book and your health. Find out why grandma ate liver at least once a week and why paté needs to make a comeback in your kitchen.
So much more than ‘friendship bread’. We’ll take a walk back through time to find out why cultures around the world made naturally leavened bread- and you will learn the joy and health benefits of properly preparing sourdough breads, muffins, crackers and cookies.
6. Traditional fats:
How lard, butter, ghee, coconut and olive oil are different from modern fats like canola oil, soy oil and margarine. You’ll learn how to render fat simply and how
What you will get with the course:
How it works:
So why is the course 6 months
There is one class per month to give you the chance to be able to learn, practice and integrate your new food skills. To weave it into the rhythm of *your* home. Have you ever been in a class or somewhere and received lots of information all at once? It can be overwhelming. You may only remember one thing even though there was so much more you wanted to remember. We want you to be comfortable with one set of food skills before we move onto the next!
When it’s all said and done, here’s what you will have:
Dates: Saturdays, September 28, October 19, November 16, December 7, January 18 and February 22
Time: 10:00 a.m. – 4:00 p.m.
Only 12 spots available.