eSS&SC Sponsored Events, Demos, and Classes

Meet and cook with elite chefs and artisan makers of the edible South Shore & South Coast community.

Bread Making Demo: Pita 

Paula Marcoux, edible South Shore/Coast Food Editor, will discuss maintaining natural leavening and lead a hands-on pita-making free-for-all. Paula has years of experience baking bread and cooking over fire. Read Cooking With Fire here and her latest column in eSS&SC on Fresh-Milled Whole Wheat Bread making here.

Photo credit: Joe Keller

Tuesday, June 26, 2018
KAM Appliances
7:00 pm – 8:30 pm
$20, email Events@edibleSouthShore.com to register

All supplies provided. As well as yummy snacks.

 

Cheese Making Demo 101:
Paneer, Ricotta, and Mozzarella
 
Attn. Cheese lovers: We’ll gather around the table, dig in, and learn the cheese making process. Learn about milk choices, rennets, cultures, shaping molds, and aging.
Paneer: a lemon juice or vinegar cheese used in Indian cooking. 
Ricotta: a soft Italian whey cheese.
Fresh Mozzarella: 30-minute version of the stretchy southern Italian style cheese you know and love.
Linda Davey of Indie Ferm Supply will lead our way through the fascinating world of curds and whey.

And just as your stomach starts to rumble,  will take freshly made cheese and dress it up with sauces and spread for you to enjoy. In each class, we’ll be making and tasting 3 different style kinds of cheese.

Fall 2018 Dates to be determined soon
7:00 pm – 8:30 pm
$30, email Events@edibleSouthShore.com to register

All supplies provided. As well as yummy snacks.

Email Events@edibleSouthShore.com to Register for any, or all, of these events. We will respond with a Paypal invoice to hold your seat.

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