ITALIAN FOOD IS ALL ABOUT "eating off the land," using the finest
local, in-season produce. The worldwide Slow Food movement, so called
because it encourages taking time to prepare meals from scratch and
share them with family and friends, started in Italy. It is an
alternative to fast food and, as such, strives to preserve traditional
and regional cuisine, advocating for the farming of plants, seeds, and
livestock characteristic of local ecosystems. Join Chef Cody
Castiglia to create ITALIAN CLASSICS USING THE PACIFIC NORTHWEST’s
seasonal bounty. Our hands-on menu will include: mushroom lasagna with
ramp pesto and bechamel, cannellini bean ragu with braised winter
greens, red onion jam and brown butter, spring insalata (local spinach
salad), shaved local asparagus, raw and pickled local vegetables,
shaved la quercia proscuitto, apple and honey viniagrette, and Theo
Chocolate budino. WITH MEAT, DAIRY, AND GLUTEN.
INSTRUCTOR: CHEF CODY CASTIGLIA
With his father, grandparents, and many other family members in the
restaurant industry, one could say Cody was born to be a chef. Cody
studied the culinary arts and hotel and restaurant management. Over
the last decade, he has worked at a number of popular restaurants that
emphasize farm-to-table cuisine and use local, seasonal ingredients,
including Craving Restaurant and Carte Blanche in New York. Cody has
his own small business called Chopped & Sealed, where he makes pantry
products such as jams, salsas, and chutneys using only local,
peak-season ingredients. Cody has worked under some of the most elite
chefs in the country and is eager to share the knowledge he has
gained. Commonly known as one of the founders of Southwestern Cuisine,
Cody’s background ranges from Southwest to Sicilian to Sushi, but
his culinary philosophy is to merely gather the finest local
ingredients in their peak season and treat them in a way that best
suits them.
_REGISTRATION IS REQUIRED IN ADVANCE FOR CULINARY PROGRAMS. All
proceeds benefit educational programming at 21 Acres and initiatives
related to accelerating social change toward more sustainable ways of
growing, eating and living that protect the environment while
supporting a better quality of life. _
_The more the merrier! Our culinary classes are twice as much fun when
they’re full. 21 Acres reserves the right to cancel any class that
fails to meet the minimum enrollment numbers required for teacher
participation. 21 Acres may also cancel classes due to chef illness or
inclement weather. If 21 Acres cancels a class, students will be
notified and a full refund will be mailed or a credit issued on the
credit card used. Learn more about 21 Acres’ cancellation and refund
policy [http://21acres.org/cancellation-policy/]._
_Be a conscientious commuter—walk, bike, carpool or bus to 21 Acres
events whenever possible._
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14/05/2017 Last update