Late Summer Early Fall Cooking Class – Cooking with the Seasons

Late Summer Early Fall Cooking Class in Bozeman, Montana, Saturday, September 22, 2018, 10:30 – 2:00

Such gorgeous summer days we’re having. Though, with our night-time temperatures in the 40’s, it almost feels like fall. The perfect time for a Late Summer Early Fall Cooking Class. Our menu celebrates the abundant late summer produce still available (at least until our first hard frost) and the coming-to-market of early fall fruits and vegetables.

Our local farmers’ markets keep us cooking with the seasons with their displays of summer’s vine-ripened tomatoes, zucchini, garlic, herbs and fragrant melons. Alongside them we see baskets of crisp, new-crop apples, artichokes, cabbages, celeriac (celery root) and early winter squash.

A special time of year as we transition from Summer’s reds and greens to Fall’s golds and rusts. With flavors shifting, too, from bright and fresh to deep and full.

“What a wonderful day!  To watch you radiate and play and joke and teach and cook and juggle so many dishes with joy was in itself a joy ….”  MBG Bozeman 

Register Now for this Late Summer Early Fall Cooking Class

Come enjoy the last of the garden’s flavorful tomatoes, fresh green beans and potatoes in my favorite essence-of-summer salad. A classic, main dish French Salade Nicoise, inspired by a recipe from Julia Child.  The classic salad includes tuna. I’ve chosen to use Spanish Bonito del Norte canned tuna packed in olive oil. So  moist, tender and tasty.

Both our first course and dessert feature fall produce. Alien-looking celeriac gets transformed in flavor and texture through roasting with coriander and olive oil. Served warm, this becomes our first course.

We have a dessert. I’ve been refining/testing a recipe for Honey Roasted Apples served on a schmear of Labneh. Tender roasted apples roasted in what becomes a light caramel sauce. Delish.

• Roasted Whole Celeriac with Coriander
  Rich deep flavor and luxurious texture with so little effort.
• Salade Nicoise
  An impressive, colorful and delicious main dish salad of artfully arranged Spanish Tuna in Olive Oil, French Potato Salad, Green Beans, Tomatoes and Hard-Boiled Eggs on a Bed of Greens. Everything tossed, sprinkled or marinated in a dressing that includes fresh basil, chives and parsley straight from the garden.
• Honey Roasted Apples with Labneh
  Served with a light Caramel Sauce studded with Toasted Sesame Seeds and flavored with Rose Water and Vanilla.
• Plus, there are always a few additional treats.

“It was fun to learn from the expert . . .  you are very talented and it was a pleasure to be in your company. Your knowledge is impressive and very inspirational.”  Linda L., Bozeman

 Join me for this Late Summer Early Fall Cooking Class
Saturday, September 22, 2018 from 10:30-2:00
Class includes Lunch & Detailed Recipes

 $65 payable upon registration.  Register today as space is limited
For more information and to register, send me a comment in the “Leave a Reply” box below or email me: Janice@EverydayHealthyEverydayDelicious.com

* Your seat is reserved once your payment is received. Cancellations happen. However, if you cancel within 7 days of the class, refunds are given only when a replacement can be found for your seat.