In Season & Fresh from the Garden, the Fields, the Orchards & the Woods

 

Laughing Duck Gardens & Cookery

Cookery Workshops - 2008

 

Spring Salad Days

Sunday May 18, 2008  - 11:00 to 2:00 PM

Includes salad luncheon

$40.00/  person ($25 workshop; $15.00 supplies)

There are many plants beside lettuce that can be used for spring salads! Although, there are wonderful lettuces out there too... Come and see, touch, smell, taste many different greens and flowers that can be used to make your own special gourmet blend. Instructions on how to grow and harvest them will be provided. We will finish the workshop by eating a salad lunch in the garden, learning how to mix greens for different tastes and texture and how to pair them with different dressings. Take home ideas and recipes.

 

Growing & Cooking with Herbs

Saturday June 21 - 10:00 AM to 2:00 PM

$40.00/  person (lunch & recipes included)

In mid-summer, many herbs reach a peak of lushness and flavor. Come and learn about the lore and cultivation of reliable favorite herbs - as well as more unusual ones. This is the prefect time to harvest many herbs to dry, to make herbal vinegars, unusual ice-teas, etc … We will show you how. Also learn how to incorporate herbs in your everyday cooking and in simple yet sophisticated special dinner dishes! We will demonstrate the making of several dishes featuring herbs (appetizer, main, sides, desserts) and give you recipes to replicate at home.

 

An Apple Menu: Cooking with Apples from Appetizer to Dessert

Saturday September 27, 2008 – 10:00 AM to 2:00 PM

$50.00/  person (lunch & recipes included)

Symbol of Fall, apples are extremely versatile in the kitchen. Learn how to use apples in savory and sweet dishes that taste good and are easy to prepare: curried apple & carrot soup; cheese, sauerkraut & apple quesadillas; savory two-cheese onion & apple tart; Fall salad with roasted apples & honey-mustard-apple dressing; venison & apple shepherd’s pie; braised kale with apples; apple sorbet & upside down apple maple tart. Lunch (of the dishes we prepared) & recipes included.

 

NEW: Offered again on

Saturday October 4 2008 – 10:00 AM to 2:00/ 2:30 PM

$50.00/  person (lunch & recipes included)

 

Fall Salads  - CANCELLED

Saturday October 4, 2008 - 11:00 AM to 2:00 PM

$40.00/  person

There is more to salad than lettuce!  Although, there are wonderful lettuces out there too... Learn how to grow, harvest and mix greens & other ingredients for different tastes & texture. Learn how to make simple as well as unusual dressings. Lunch & recipes included.

The Fall Salad class is cancelled. Instead: we are offering “Cooking with Apples from Appetizer to Dessert” for the second time, due to its success

 

 

Thanksgiving with a Twist: Traditional Ingredients, Unusual Preparations

Saturday November 15, 2008, 10:00 AM to 2:30 PM.

$75 /person

Learn how to make unusual holiday dishes using traditional ingredients. We’ll make cranberry shrub, velvety sweet potato soup, crab quiche, roasted pear & fall green salad, pumpkin gratin, cranberry sorbet - all simple-to-made  yet delectable dishes. We then sit down to enjoy an elegant lunch together, savoring the dishes we prepared.

Lunch & recipes included. 

 

If you are interested in one of our workshops but can’t make it, contact us, anyway. If we have enough interest, we’ll offer the workshop on an other day too!

 

Text Box: Sample comments on the workshops: 
“I had a great time, enjoyed it immensely and will certainly come back“ from the Growing & Cooking with Herbs workshop
“ The learning experience was most informative and interesting (a well organized fact sheet accompanied by specific use data was a real plus) […] Pleasant surroundings with a charming and enthusiastic host/ teacher made the day most enjoyable […]I am looking forward to another class and another delightful experience.”“ from the Growing & Cooking with Herbs workshop
“I loved the class […] we experienced so many different recipes in so short a time, and they were all quite simply done yet had so many interesting combinations of flavors.   Much food for thought and thoughtfulness about food.  Thank you very much, Sylvie.  “ Susan J. on Cooking with Apples workshop