Cooking with the Seasons: 4-Course Summer Meal

**Cooking with the Seasons- Summer Edition featuring Rice Paper Rolls!**

Join us in the Horn Farm Summer kitchen as we learn how to use Rice Paper to make simple and easy seasonal dishes. Master the making of restaurant-worthy gigantic summer rolls stuffed with the current abundance of fresh and local produce, as well as tasty dipping sauces. Plus learn how to use rice paper paired with local produce to create quick and easy crackers, crepes, and desserts. 

This class is part of an on-going series of Cooking With the Seasons classes, which aim to inspire participants with easy yet innovative ways to incorporate the phrase “Eat Fresh, Eat Local” into their daily meals. Participants will don their inner amateur chef hats as they are guided through the preparation of a FOUR COURSE, healthy, plant-based meal featuring LOCAL, FRESH, and IN-SEASON produce. Each aspiring chef will make enough for one to two meals which they can either enjoy at the end of class or take home with them to wow their family, friends, and social media following. But the best meals are better together…so bring a friend or special someone to share this unique and tasty experience with!

The meals will include:
-Four courses that may include a combination of:

•  Salad/Soup
• Appetizer/amuse bouche
• Main Entree
• Dessert

-Plant-forward, healthy ingredients free of most of the top food allergens such as dairy, wheat, fish, shellfish, and eggs
-All ingredients & cooking equipment, as well as containers for taking leftovers home. (In an effort to be as sustainable as possible, participants are encouraged to bring their own containers, as well as their own personal chef’s knife)

Be inspired in the kitchen again as you learn to create simple yet elegant dishes with fun twists and learn cooking tips and insight into making meal prep fun again! What exactly will the future courses of this session be? It depends on what’s in season! Check the Horn Farm social media pages for updates as we get closer to the class date. And sign-up today to bring some pizzazz back to meal prepping and answer the dreaded daily question, “What’s for dinner?”
 

For all classes: please wear closed-toe shoes, tie hair back or wear a hat, and bring an apron if you have one. Space is limited due to the small size of our kitchen, so register today while spots remain! 

About the Instructor:

Laura Bair has been creating artisanal and fermented foods for a number of years.  Her culinary adventures include fermented vegetables, fermented fruit, vinegar, kombucha, kefir water/milk, vegan yogurt, and vegan “cheese.”  She uses fermented and “slow-cooked” foods to add nuances of flavor and taste to her meals, harness the benefits of probiotics to promote healthy gut nutrition, and as a means to preserve food in bulk.  She and her husband follow a whole-food plant based diet and reside on a 1-acre food forest/garden/orchard located between Hallam and Wrightsville.  Laura’s nutrition and culinary certificates include: a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell; a ServSafe Food Safety Manager certification; and a Culinary Rx Certificate of Completion from Rouxbe Online Culinary School.  Laura has also completed the Meditation Specialist Teacher Training through the Center for Meditation Science and promotes healthier eating using the techniques of mindfulness and conscious awareness. Laura leads culinary classes at the Horn Farm and has served as a Nutrition Educator at York Fresh Food Farms’ mobile produce markets.  Laura’s formal education is in Nursing and Education.

Laura’s email address for additional information or questions: preservinghome@hotmail.com

Program Notes:

All programs are subject to change due to unforeseen circumstances including inclement weather. Participants will receive an email in the days preceding the program for any changes or cancellations. You can review our current Cancellation and Refund Policy here. 

Parking takes place in the field above the farmhouse. 

For safety reasons, this class is not appropriate for children under the age of 10 and minors should be accompanied by an adult.

Participants should contact the Horn Farm or the instructor in advance to disclose any food allergies or dietary restrictions. If these are not made known at least 72 hours in advance menu adjustments may not be able to be accommodated.