Yum! Registration is open for two delicious sounding programs at Ambler Farm:
Pickling Workshop with Jane Costello, Tuesday, Sept. 9, 9:30 – 11:30 a.m.: Find yourself with a bumper crop of cucumbers? Don’t let them go to waste! Join us as Jane Costello (owner of Jane’s Good Food) demonstrates how to make an “Ambler Bread & Butter” pickle recipe. It’s a recipe handed down from her mother and grandmother and is virtually guaranteed to keep you enjoying your pickles for months to come. Cucumbers will be on hand to pickle and bring home to enjoy. Cost: $35/member or $40/non-member. Registration is required and enrollment is limited to 12 attendees; click here to register.
Cooking Tapas Style with Heather Priest, Thursday, Oct. 9 7:30-10:00 p.m.: This program is now open for registration to members only, and will open to non-members, space permitting, on Sept. 15.
Interested in learning how to cook some new recipes while gathering with friends?
In this exciting new program, you will prepare a tapas style menu with friends and enjoy sampling it at the end of the evening. Master Chef and Middlebrook School culinary arts teacher Heather Priest will be teaching this fun evening in the kitchen. She recently ran Ambler’s successful Farm to Kitchen Camp this past summer, and now she is back to give the adults a turn! Heather is a winning contestant on Food Network’s Chopped. Her love of healthy food and cooking led her to a degree in dietetics and nutrition. Heather honed her culinary expertise during an apprenticeship in New York and many years as a personal chef and caterer in Fairfield County. Grab a friend and BYOB.
The menu will include:
~ Grilled steak kabobs with fennel & carrot slaw
~ Garden tacos with grilled tomatillo salsa
~ Lemon barley kale salad
~ Roasted eggplant, pepper, white bean & goat cheese napoleon
~ Grilled shrimp with chimichurri sauce
~ Grilled corn empanada with avocado, queso fresca and cilantro cream sauce
~ Cornmeal pancakes with fresh corn & warm tomato & arugula salad
~ Caramelized onion tartlets with summer squash, capers, asiago & fresh mozzarella
~ Mini BLT’s with fresh chive & garlic infused mayo
Cost: $45/members or $50/non-members. Advance registration is required and enrollment is limited to 22 attendees; click here to register.