Learn how to pick the best ingredients, use kitchen tools effectively, and cook effortlessly with a root-to-leaf approach. Our Culinary Director has created curriculum designed to build critical kitchen skills, develop foundational understanding of eating locally, and optimize your experience to ensure you have a good time while you are learning.
2019 Class Schedule
____ 5 Ways
What to do with it all!
So you bought our CSA (or any CSA - spread the love!) and now you are learning the first step in eating seasonally. You have more _ _ _ _ than you know what to do with. This is how seasonality works. When the tomatoes are ready, there is no shortage of them. But instead of fighting the rhythm of Mother Nature, let’s learn to work with her. Each of these 2.5 hour experiences will provide you the tools and recipes to confidently conquer dinner all season!
Each evening will include several methods and techniques including preservation to help you get the most out of the farm all year long. All classes are Thursdays 6-8:30pm and include dinner and drinks.
July 25: Roots - Beets, Carrots, Radishes
August 15: Summer Squash
September 19: Tomatoes
October 3: Peppers
October 24: Winter Squash
Who says you need a gas range and an oven to prepare dinner? At Ecolibrium most of our culinary events are prepared over open-fire in our wall-less kitchen. Join Kyle to prepare a PNW meal to remember - and gain the skills to seriously impress your friends next time you go glamping!
Each of these sessions will include a demonstration on how to start the perfect cooking fire, a breakdown on our favorite tools to use when cooking outside and an experience preparing a classic PNW meal. Saturdays 6-8:30pm - dinner and drinks included.
Farmer’s Market Cooking
In this series format class (4 sessions) you will learn how to translate your local farmer’s market into a season of delicious meals.
All classes are on Saturdays from 10am - 2pm.
August 3, 10, 17, 24
Week 1: Meet at the Redmond Farmer’s Market and connect with local purveyors to build out a pantry to flavor the vegetables you will be eating all summer. We will talk about fats, vinegars, grains, and other specialty items. This class will end with the preparation of simple green salads and protein seasoning.
Week 2: In week 2 we will focus on grains and legumes as we prepare a buffet of compound salads.
Week 3: In week 3 we will focus on heat and cover braising, grilling, sautéing and smoking meats and vegetables.
Week 4: Consider this the grand finale - We will visit the market again taking note of the changes as the season has progressed. Then we will collaboratively design a menu and prepare all items from start to finish. And yes - of course we will the fruits of our labor!
Use this form to contact us if you have any questions about our upcoming classes or would like to host a class at your home, kitchen or restaurant.