DISTINGUISHING TASTE / Ingredients: Understanding Options
An educational and interactive culinary experience
Everyone likes options. But a stroll down the dairy aisle of your local grocery store can these days leave you feeling dizzy. Whole milk or 2%? Pasteurized or unpasteurized? And what about ultra-pasteurized? Is that different from homogenized? Can I still get raw milk? From a Jersey cow or a Holstein? Does it matter? Or maybe from a goat? And then there’s the matter of organic versus…
While we should celebrate the growing diversity of our food, it requires us to use our brains in addition to our stomachs. But no matter how many books you read or experts you consult, let’s not forget to trust our own tongues. Join us at the GrowKitchen for an afternoon of mindful tasting, interactive education and a conversation about how and why all these gastronomic choices came to be.
Stop by the Grow Kitchen during our afternoon of mindful tasting, interactive education and conversations with chefs and farmers from the area about how and why all these gastronomic choices came to be.
Some of the tastes we’ll explore:
- Grass-fed beef / Grain-finished beef
- Biscuits made with butter / Biscuits made with lard
- Chicken Eggs / Duck Eggs
- Whole Grain / Bleached White / Buckwheat
- Cheese, aged 1-month / 3 months / 6 months
- And much more!
Suggested donation of $25 per person……… This is a “drop-in” event running from 3pm to 7pm, so please feel free to come by as your schedule permits.