The inaugural cooking series, presented by 21 Acres, continues with “Free Range Thanksgiving 101 and All Its Fixings” on Saturday, November 19, at 11 a.m. in the new 21 Acres Center for Local Food and Sustainable Living.
Taught by Darin Leonardson of Edibility, a One Eighty Hospitality Company, Free Range Thanksgiving introduces you to cooking with locally sourced, farm fresh, sustainable foods and will satisfy your desire to create a distinct, holiday meal. Chef Darin’s menu for the course includes Spiked Eggnog, Deviled Eggs 2 Way, Pumpkin Bisque, The Best Ever Oven Roasted (Local Free-Range) Turkey, Foccacia Bread Stuffing, Cranberry Chutney, Sweet Potato & Russet Potato Gratin and Pear Pecan Strudel. You’ll enjoy the creative recipes and entertaining presentation. With the goal to inspire and educate kitchen cooks with an eye toward sustainable food purchases, Chef Darin always knows which culinary delights will entice and captivate his guests. In addition to November’s, “Free Range Thanksgiving 101 and All Its Fixings,” additional classes in the series are “A Local Organic Christmas Dinner,” December 17 and “Sustainable Food & Wine Pairing 101,” January 21, 2012.
Fee is $50 per class. Registration is open on a space available basis. Call (425) 481-1500, to reserve your place or pay on-line at http://freerangethanksgiving101.eventbrite.com.