The Early Spring Series explores three national cuisines that have undergone significant culinary transformations. Chefs in these countries have made efforts to revitalize their native food culture and to adapt their discoveries to the modern home kitchen. Purity, simplicity and freshness are emphasized and the increased use of seasonal foods is encouraged. And, that follows the philosophy at the Harvest Kitchen at Jones Family Farms! This spring they will focus on fundamental cooking methods and provide guidelines to create delicious food.
On March 25, Nordic cuisine will be featured. The New Nordic Cuisine menu will feature will feature: Open-faced Rye Bread Sandwich with Smoked Salmon, Turnips & Apple Compote, Pan-Fried Fish with Leeks, White Cabbage Salad, Creamed Kale, and Poached Pears in Black Cranberry Juice.
Peruvian food is highlighted on April 1. The New Peruvian Kitchen menu will feature: Mushroom & Sweet Potato Ceviche, Seco de Cabrito (Lamb), Asparagus a la Parilla, Ensalada Miraflores,and Frejol Colando Pudding.
Irish cooking will be the last class offered of this series on April 8. The New Irish Kitchen menu will feature: Watercress and Sorrel Soup, Smoked Salmon with Horseradish Cream and Cucumbers, Goat Cheese and Thyme Soufflé, Spiced Pear, and Pecan & Ginger Crumble.
Classes are held on Saturday afternoon, from 12pm to 3pm. Class size is limited to 12 students and the cost is $95 per person. Students take home their Harvest Kitchen apron and receive a copy of recipes and related educational material.
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