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DTSTART;TZID=America/New_York:20260618T160000
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SUMMARY:Farm-To-Table Cooking Class: Spring Chicken & Pantry Raiders
DESCRIPTION: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)\n\n\nIn  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.\n\n\nA 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.“ \n\nA menu preview:\n\nCrispy Chicken Wings with Hot Sauce & Pantry Vinegar Glaze\nPan fried chicken wings tossed with a bright vinegar and hot sauce.  \nGrilled Chicken Breast with Spring Salad Greens\nMarinated and grilled chicken breast served over:\n\nAsparagus\nBaby lettuce\nPea shoots\nRadishes\nLemon herb vinaigrette\n\nBraised Chicken Legs & Root Cellar Ragout\nChicken legs slowly braised with:\n\nCarrots\nParsnips\nPotatoes\nOnions\nGarlic\n\nFinished with fresh herbs and pan gravy. \nADVANCED TACTICS FOR DISCUSSION; \nCrispy Chicken Thigh Confit\nChicken thighs cooked low and slow\, then crisped.\nServed with: \n\nWilted greens\nMustard pan sauce\n\nChicken Stock & Spring Herb Jus ( Broth is Bomb)\nMade from the remaining carcass and trimmings to demonstrate full utilization of the bird.\nRoasted Root Cellar Vegetables\nWhatever is hiding in the cellar\nRoasted with olive oil\, herbs\, and garlic. \nSpring Vegetable Sauté\nFeaturing available seasonal vegetables\nFinished with lemon and butter. \nRustic Bread\nFor soaking up sauces and gravy. \n\n\n\n\n\n\nGrant support through Grassroots Fund\, United Way and Pittsfield Cultural Council/ Mass Cultural Council is making this series possible.
URL:https://heartandsoil.org/event/farm-to-table-cooking-class-may-2/
LOCATION:Berkshire Community College\, 1350 West Street\, Pittsfield\, MA\, 01201
ATTACH;FMTTYPE=image/png:https://heartandsoil.org/wp-content/uploads/2026/03/Screen-Shot-2026-05-29-at-10.42.01-AM.png
ORGANIZER;CN="Heart & Soil Collective":MAILTO:heart.soilma@gmail.com
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