Loving Kindness in the Kitchen,
From the Seed to the Table; Sunday, November 10, 11AM-2:30PM;
Loving Kindness in the Kitchen brings our total awareness, engages our sensuality as we open up to all the hands of love that touched our food from the seed to the table.
Through excited curiosity, our culinary adventure begins. In this hands-on, vegetarian cooking class, gourmet organic chef, teacher, and cookbook author Leslie Cerier guides us in the playful art of mix and match with the bounty from our local organic vegetarian harvest. We choose ingredients, accommodating everyone’s dietary needs, moods and desires. Then we will cook and eat our lunch in Leslie’s beautiful country home.
In this hands-on, vegetarian cooking class, gourmet organic chef, teacher, and cookbook author Leslie Cerier presents the playful art of mix and match with the bounty from our local harvest. In the process of cooking and eating our lunch, discover whole foods that are pleasurable, delicious, health-enhancing, and nutritious.
Organic Vegetable and Cheese Omelette with edible flowers. A summer treat for brunch made with fresh organic kale, thyme, marjoram, nasturtiums and borage flowers from my garden. Bunching onions & yellow summer squash from my organic CSA, the Brookfield Farm; grass raised organic eggs and goat feta from the Amherst Farmers Market, and from my birthday lunch yesterday from my daughter, Michelle and our local coop, some incredible goat cheese from Vermont. All these ingredients plus lots of love and slow cooking take this over the top. Savor and enjoy every delicious bite!
Dreamy south facing deck of my home, early morning in July. This is one of my favorite times of the year. Well, I am biased, it is my birthday month. I love the summer heat. Abundant, Organic flowers, some for vases, some for eating, plenty to see in the lush gardens; seasonal veggies, loads of blueberries and raspberries to pick for snacking, adding beauty and nourishment. And by the way, these lilies are edible and gorgeous as a garnish for summer fresh salads.
Local grass raised organic eggs and cheese make a great veggie omelette for my guests with farm fresh broccoli, scallions and herbs from my garden. Slow cooked in cast iron. Fresh picked strawberries stand in for toast. My guests enjoy nibbling on the berries while drinking their fair trade organic coffee for breakfast. Like them, I hope you will come and become one of my very satisfied organic b&b guests. When are you coming for your gourmet getaway visit?