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Esalen Farm to Table: Farmstead Traditions for the Contemporary Kitchen Week of May 4-9 , 2014

$650.00 – $3,550.00 (based on accommodation type)

This workshop's start date has passed.

Workshop Details

“At Esalen, we're blessed to be situated in a culinary paradise,” write Esalen chefs Phillip Burrus and Anthony Giacobbe. “Our on-site farm and garden produces a bounty of fruits and vegetables year round, and our local community is thick with culinary treasures in every season. In this course, we'll explore a broad range of techniques — from the ancient to the modern — for making the most of local, seasonal produce. Participants will receive hands-on experience in the crafts of preserving, pickling, curing, sun drying, smoking, confit, fermentation, and more.
“Each day, the group will harvest fresh produce from the Esalen garden, and prepare amazing meals together. Phillip and Anthony will share experiences from their combined 16 years of teaching and cooking at Esalen, and draw from their travels and explorations of culinary traditions. Together, we’ll practice creative ways to transform simple ingredients into dishes that inspire and tell a story. This is a great week for cooks of all levels, and a must for anyone who's ever wondered what to do with all of the abundance at the farmer's market.”
($50 materials fee paid directly to the leader)


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