When: Saturday, August 1
Rain Date August 2
A day of cooking demonstrations and a delicious lunch buffet inspired by foods from the region with culinary herb expert and author of Wild Flavors, Didi Emmons and local foods pioneer Odessa Piper. Odessa has over thirty years of experience as chef of the farm to table restaurant L’Etoile. Chefs Didi and Odessa will team up for cooking demonstrations using many of the farm’s fruit and products. They will then prepare a delicious lunch buffet featuring Bug Hill’s fruits and ingredients from local farms. Many of the day’s featured herbs and fruits will be incorporated into the lunch.
12:30-1:30PM A Three Course Luncheon including drinks and dessert featuring local ingredients prepared by chefs Didi Emmons and Odessa Piper.
1:30-2:30PM – WILD FLAVORS: Didi Emmons demonstrates delicious recipes from her cookbook Wild Flavors, featuring herbs and plants both new and familiar. Copies of Didi’s cookbook will be available for purchase.
2:30-3:30PM – HERBS AND BERRIES, SAVORY TO SWEET:
Adapting some of her favorite restaurant ideas for the home kitchen, chef Odessa Piper surveys creative applications for berries and herbs to bring out the best in meats, cheeses and produce. Featuring anise hyssop, basils, mints and the currants of Bug Hill Farm. Copies of Odessa’s booklet The Market Kitchen will be available for purchase.
Cost: Luncheon only $15
Both luncheon and workshops: $55
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