culinary
Mushrooms Gone Wild Cooking Class with Eric Carter (by )
The new class schedule for Let's Cook! is out, and founder/owner Patricia Poritzky has organized a class on mushroom cookery led by Eric Carter of the Cabrillo College Culinary Program and Sesnon House. Those of you who were lucky enough to enjoy Eric's fabulous food at the Fungus Fair After-Hours Supper can return for more, and those of us who missed out completely have another chance! Please note that this is not a FFSC-sponsored event; we thought you'd like to know about it.
Mushrooms gone Wild!!!
Instructor: Chef Eric Carter
Date - 25 Apr 2014
6:30 PM - 9:30 PM
Cost $85.00
Sign up: Let's Cook! www.letscooksantacruz.com
Holiday Potluck 2013
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Four-Cheese Polenta With Chanterelles (by Cathy Whims)
This recipe by Portland, Oregon Chef Cathy Whims of Nostrana and Oven and Shaker, is adapted from the Wall Street Journal. A rich blend of cheeses, chanterelles and polenta, it straddles the line between polenta and fondue. Chef Whims is a five-time James Beard Award nominee. Add a salad, some crusty bread and a bottle of wine for a fine repast.
Fall Wild Mushroom Dinner, Nov 9
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Holiday Potluck
WHEN:
|
12/14/2014, 4-8 pm |
WHERE:
|
Scotts Valley Community Center, 360 Scotts Valley Drive, Scotts Valley, CA 95006 |
WHAT:
Be there — Sunday, December 14 at 4 pm!
Our Potluck replaces December's General Meeting. Come spend a delicious evening in the company of the great cooks of the FFSC for our annual Holiday Potluck! Bring your dish of choice, made to serve at least 10. The dish should adhere to the Suggested Species List and be labeled with a dish card, both found here: Potluck Essentials. Please bring your dish hot (as appropriate) and ready to serve, as this facility has only a small kitchen and last-minute cooking is not possible. Chef Bob Wynn will be coordinating service and keeping dishes warm as needed.
Not an experienced forager yet? Purchased mushrooms or desserts are encouraged.
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