More Food School Info

Hello Friends:

In this post, we are thrilled to announce more details of our first two food school classes.

Sunday September 23, 2007 2:00 PM
Putting a Face with Your Food
Guest Speaker: Farmer Paige Witherington of Serenbe Farms

For many of us, the extent of our relationship with produce is a trip to the grocery store. If we are even more forward thinking, we may endure the extra cost of organic fruits and vegetables. But when we stop to reflect, when (if ever) was the last time you actually visited the farm from which your vegetables came? Better yet, when was the last time you had a chance to have a conversation with a farmer about their crop (ie your dinner)? Vegetables don’t grow in grocery stores, and on this day we will dispel this myth with a visit to Serenbe Farms and a discussion with Farmer Paige. The cost of the class is $20 and will include the following:

* A Hayride to Serenbe Farms (fun for the whole family!)
* Tasting the enhanced flavor of farm-fresh produce
* A discussion of nutritional benefits of produce cared for by hand

Sunday September 30, 2007 3:00 PM – 5:00 PM
Cooking with Air: Cured Meats and Cheese
With Guests Charlie Schwab Sous Chef of Bacchanalia and Jenny Schwab Wine Specialist of Vinifera Imports

This will be a special treat for us all. Charlie and Jenny are an impressive culinary husband-wife team; Charlie is the Sous Chef of Atlanta’s Famed Bacchanalia Restaurant and Jenny is a cheese and wine specialist, working for Vinifera, an importer of fine Italian wines.

With these distinguished palates leading our discussion, this class will be all about cured meats and cheeses.

Many of us enjoy prosciutto, thinly sliced, salt-cured Italian ham. It is in fact, it is the official snack of the Harris & Clark team. But, if you’ve never has the pleasure of tasting cured meats, right out of a curing box, you’ve never experienced the magic of salumi. And what better to have with ham than…cheese. The cheeses for this particular tasting will be primarily French, and selected as accompaniments to our meats. The cost of this class is $25. We will learn:

* Salumi: The art and science of air-cured meats
* Taste a variety of cured meats
* Cheeses: Proper storage and service
* Taste Classic French cheeses

Space is limited for these two events, so please sign-up as soon as possible. You may rsvp online at Please stay tuned for more details on October.

Harris & Clark


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