Wednesday, April 12th, 6pm-8pm
 
Classic Chefs: James Beard with Cortney
 
This year we’ll be offering our Classic Chef’s series, featuring one influential chef each month.  Learn about how each of the featured chefs have contributed to cuisine and how we eat today. This month we’ll focus on James Beard: “Anointed the “Dean of American cookery” by the New York Times in 1954, James Beard laid the groundwork for the food revolution that has put America at the forefront of global gastronomy. He was a pioneer foodie, host of the first food program on the fledgling medium of television in 1946, the first to suspect that classic American culinary traditions might cohere into a national cuisine, and an early champion of local products and markets. Beard nurtured a generation of American chefs and cookbook authors who have changed the way we eat.” (James Beard Foundation). In this class we’ll examine the methods and techniques, then put them into practice. This is a hands-on class. This class is taught in our 2x4 format – we’ll split up into groups of 2 and each twosome will tackle one recipe.
 
On the menu:
My Mother’s Standard Cream of Tomato Soup (James Beard’s Mother, not mine 😊)
Bacon-Fried Chicken (a recipe his father often made)
Cheese Croquettes
Asparagus in Ambush