Cooking with Spirits

Cooking With Spirits
Farm to Fork Cooking Class
Saturday, July 20, 2013 at the Farm
11:00 AM $85


Farm to Fork Cooking Class

Much has been said and written about the evils of rum, but when it comes to using sprits in cooking it’s another matter.  Can you  imagine how American cuisine suffered when we were forced to use bootleg Canadian whiskey or Arkansas moonshine in our kitchen.  The spirits we will use in this class bring out flavors you will be amazed by.  Don’t worry if you have qualms about consuming spirits.  These spirits will be cooked out and only their savory flavor will remain. 

Grilled goat cheese and gin crostini with orange salsa
Ice tomato and vodka soup
Portabella crabs Rockefeller with Pernod
Drunken mushrooms with brandy
Pepper steak with chive butter and cognac
Peach cassis parfait with champagne