LLFW 400 - Farm to Table

Enjoy the bounty of local farmers and ranchers as we eat really well by eating local. In this hands-on class, we'll be cooking with locally raised beef and lamb, locally made cheeses, farm fresh eggs, just-picked vegetables, and spring greens. The exact menu will depend on what's growing and what's good at the time of the class, which ensures that we'll be eating the best that nature has to offer. You'll go home with great recipes that will make you want to start cooking with local, sustainably produced foods every day. Hands-on! This class requires 48-hour advance registration. Please also see "Shop Around the Edges", LLHL 119-001 for a companion course with the same instructor.