Welcome back! This class will be IN-PERSON at Farm Table—with Terry Kelzer!
Celebrate being together again along with summer’s vegetables bursting from the garden! This northern Italian specialty uses a special technique to slow cook arborio rice so it absorbs the flavors of your summer harvest. Start by preparing your garden bounty: thinly sliced summer squash, baby carrots, bell peppers, roasted cherry tomatoes, young garlic cloves, kernels of fresh corn, mushrooms, fresh basil, and thyme. The art of risotto is found in the classic cooking method: slow cooking and continually stirring the broth, knowing when to add the vegetables for optimal flavor, and understanding how to finish the dish to its creamy perfection with butter and wine and freshly shaved Parmesan Reggiano. Terry will demonstrate two different fresh vegetable risottos and (unlike Zoom classes!) we’ll conclude with a generous tasting of each!
Come early and enjoy a meal at Farm Table's restaurant!
Please note: If you find that price is a barrier to attending one of our classes or events, please reach out to firstname.lastname@example.org.
Terry Kelzer, local culinary and cultural expert, brings more than 50 years of cooking and baking experience, as well as a delightful sense of humor, to all her classes. After 12 years working in restaurants and bakeries in the Twin Cities, she and her husband and young family moved to a small farm near Amery where they raised dairy goats, chickens, fruits, vegetables, and herbs. Terry says that is when her education in the basics of real food began, along with a deep appreciation for her ancestors as she had to learn to prepare, process, and preserve everything produced on the farm on an old wood cookstove. During this time, she also cooked and baked 'from scratch' for Head Start for 26 years. Terry’s great joy is sharing with others all the things she has learned along the way. Join us and experience both her knowledge and her joy.
Farm Table Foundation
[Farm Table Foundation is a nonprofit with a mission to grow local food culture through education, research, and training. Our ticket prices for our programs reflect living wages for our staff, supporting knowledgeable and qualified instructors, and paying local farmers a fair price for the produce and proteins we source from them.]