Make reservations now for the Rye Tavern Cooking Classes and YOU can be — that's who.
Chef Joanna tested out some of her recipes recently with kids of all ages at her Rye Tavern Cooking Classes. If you missed out on any of these classes fear not - Chef Joanna still has a few tricks and technique to teach you. Chef Joanna Farrar of Rye Tavern (one of our favorite places at The Pinehills) has two classes available in April. The live demonstrations take place on Sundays at the Summerhouse at The Pinehills. Joanna will share her secrets, techniques , tips, stories and favorite recipes. You’ll walk away with a new repertoire of recipes that are some of the same meals that Joanna would prepare for her friends or for her customers.
Classes take place on Sundays from 10am – 12noon at The Summerhouse. Each session is $25.
Call 508- 591-7515 to reserve your space.
Here’s what on the menu:
April 7: Dinner Party. A flavorful spring dinner menu complete with a dessert featuring peaches and mascarpone. Really.
April 14: Decadent Desserts. Known for her sweet tooth, Chef Joanna will show you simple techniques to create indulgent desserts that will leave everyone wanting seconds (do they have seconds at Rye Tavern?)
Kitchen Tips
Chef Joanna does have a few suggestions on what ingredients everybody should have at home but might not:
- A sharp knife - while it’s not really an ingredient it does make one’s life in the kitchen happier
- Fresh herbs – if you have a window sill you have a place to grow them
- Molasses – sweeter than sugar and better for you not to mention the great flavor it adds to dishes
Crispy Oven Roasted Brussels Sprouts
4 cups Brussels sprouts, halved
1 lemon, zest and juice
2 Tablespoons olive oil
2 Tablespoons chopped oregano
1 Tablespoon salt
2 teaspoons pepper
Pre-heat oven to 425°.
Bring a large pot of salted water to a boil. Gently drop in Brussels sprouts, cook for 4 minutes. Immediately strain and run cold water over the Brussels sprouts. Strain well, shaking to omit excess water.
In a large mixing bowl combine zest and juice of the lemon with oregano, olive oil, salt and pepper. Toss in Brussels sprouts until evenly coated. Spread in a single layer on a sheet pan. Roast in pre heated oven for 12 to 15 minutes or until outer leaves just begin to brown.
Enjoy on their own, as a side dish or add to any of your favorite salads!
