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By popular demand, we're hosting an ice cream making class next Sunday, February 13 at noon. We'll cover all the million different types of frozen desserts out there and how to get the flavors you want into them.
After class, you can stick around for an Ice Cream Club meeting, where people who make ice cream (and you) hang out and eat each others' concoctions--some awesomely weird, some entirely delicious.
There's only a very small handful of...
Emily's Seasonal Cooking class wraps up this Wednesday, but we're already missing her expertise about local produce and cooking (not to mention her amazing snacks).
So what'd we eat?
Asparagus! The first real sign of spring, asparagus is basically awesome. And how should you cook it? Use the bigger, thicker stalks for roasting, and save the smaller ones to steam or sautee.
Fact: White asparagus is grown in the dark but doesn't taste any...
