Self-Sufficient Kitchen: Stocks + Stews
Self-Sufficient Kitchen: Stocks + Stews
This ongoing series of classes will introduce you to the basics of traditional food preparation. In a time when we can often mistake “food products” for real food, the “Self-Sufficient Kitchen” will ground students in the processes, recipes and nutritional benefits of cooking from scratch.
As Michael Pollan writes in his book In Defense of Food: An Eaters Manifesto “Don’t eat anything your great-grandmother wouldn’t recognize as food.” The self-sufficient kitchen will revisit traditional cooking techniques and reinterpret them in the context of the contemporary urban foodshed. We will examine the city as an agricultural site. When appropriate, the class will take short walking trips to local urban farms to visit local growers and harvest ingredients for the dishes we prepare.
Each class will be taught by Nicole LoBue. Nicole has been working in the food industry in New York and San Francisco since 1990. She studied the culinary arts and whole foods nutrition at the Anne Marie Colbins School of Food and Healing and the French Culinary Institute in NY. With a deep passion for food inspired by her Sicilian heritage and world travels, Chef Nicole Lobue spreads the love of everything delicious to others. A dedicated student of herbal medicine; Nicole firmly follows the political and aesthetic culinary principles regarding the faithful use of ingredients that are healthful both for consumers and the environment.
Stocks and Stews
Traditional cooking used every part of the animal by making bone broths. As we have grown to buy our meat in individual filets and boneless breasts, we have lost the numerous health benefits as well as the rich tastes of dishes prepared with stock. This class will introduce students to the process of using broths as a base for making winter soups, stews and sauces. The class will explore preparing fish fume, lamb reduction, chicken consume, and beef stock. We will make hearty bone broths from pastured grass-fed animal bones. Students will come away with the ability to make great soups improvising a variety dishes from what is on-hand.
Classes take place at the Studio for Urban Projects storefront at 3579 17th Street San Francisco from 1:00-5:00 pm. To register please use the link below. For more information please contact us at info@studioforurbanprojects.org