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Farm-To-Table Cooking Class: Spring Chicken & Pantry Raiders
June 18 @ 4:00 pm - 6:00 pm
Join Heart & Soil Collective and Berkshire Community College for a Farm-To-Table Cooking Class Thursday, June 4th from 4-6PM! This year in partnership with Berkshire Community College we are launching a series of cooking classes to help connect the community to the land where their food is growing, provide hands-on tips for cooking with local ingredients and opportunities to enjoy fresh, local food together. Classes are free but space is limited. (Registration link coming soon)
In June we will be joined by Chef James Burden, who will show us creative ways to cook a delicious meal using whole chickens from Square Roots Farm, fresh and local spring veggies and ingredients that can typically be found in the pantry.
A note from Chef Burden: “The June class focuses on whole animal utilization, seasonal ingredients, pantry staples, and root cellar vegetables. My hope is to demonstrate how a simple chicken and a handful of common ingredients can become several different dishes while reducing waste and stretching the food budget.“
A menu preview:
Crispy Chicken Wings with Hot Sauce & Pantry Vinegar Glaze
Pan fried chicken wings tossed with a bright vinegar and hot sauce.
Grilled Chicken Breast with Spring Salad Greens
Marinated and grilled chicken breast served over:
- Asparagus
- Baby lettuce
- Pea shoots
- Radishes
- Lemon herb vinaigrette
Braised Chicken Legs & Root Cellar Ragout
Chicken legs slowly braised with:
- Carrots
- Parsnips
- Potatoes
- Onions
- Garlic
Finished with fresh herbs and pan gravy.
ADVANCED TACTICS FOR DISCUSSION;
Crispy Chicken Thigh Confit
Chicken thighs cooked low and slow, then crisped.
Served with:
- Wilted greens
- Mustard pan sauce
Chicken Stock & Spring Herb Jus ( Broth is Bomb)
Made from the remaining carcass and trimmings to demonstrate full utilization of the bird.
Roasted Root Cellar Vegetables
Whatever is hiding in the cellar
Roasted with olive oil, herbs, and garlic.
Spring Vegetable Sauté
Featuring available seasonal vegetables
Finished with lemon and butter.
Rustic Bread
For soaking up sauces and gravy.
Grant support through Grassroots Fund, United Way and Pittsfield Cultural Council/ Mass Cultural Council is making this series possible.