Inside the beautiful commercial kitchen at COOKS, Samar and I are busy preparing for tonights cooking class.
Cookbook author Tracey Medeiros, in red, and assistant extraordinaire, Samar Shraim, on right, preparing Fresh Pappardelle and Fennel Cream, Italian Sausage, and Sheep’s Milk Tomme, found on page 255 & 256 in The Vermont Non-GMO Cookbook.
This event was sponsored by Philadelphia Magazine and foobooz.
First Course: Maple Kale Salad with Toasted Almonds, Parmigiano-Reggiano and Rustic Croutons, found on page 107 in The Vermont Non-GMO Cookbook.
Second Course: Crostini, with Arugula Pesto, Marcona Almonds, and White Truffle Oil, found on page 42 in The Vermont Non-GMO Cookbook.
Third Course: Pappardelle with Fennel Cream, Italian Sausage, Sheep’s Milk Tomme, found on page 255 in The Vermont Non-GMO Cookbook.
Here I am garnishing the pappardelle with fennel fronds while Samar is tossing the next batch of pasta with the fennel cream.
Here are the fried sage leaves we used to garnish the pasta dish.
Fourth Course: Maple Pudding found on page 341 in The Vermont Non-GMO Cookbook. Maple pudding is an excellent example of how much maple and cream elevate each other.
COOKbook Author Series: The Vermont Non-GMO Cookbook with Tracey Medeiros on Saturday, November 17, 2018.
Each guest received a signed copy of The Vermont Non-GMO Cookbook.
A big thank you to Michelle, Samar, Jeromey, Matt, and the entire team for making it such a fun night!