When most people think of Southern food these days, they think of two things--bacon and butter (thanks Paula Deen!). And while we won't be cutting out the butter in this class, we will be cooking delicious Southern favorites that don't require a butcher. So whether you're a vegetarian, a foodie, or just someone who wants to incorporate some new vegetarian dishes into your recipe repertoire, this class should be both informative about Southern cuisine and certainly delicious.
Given the Farmer's Market selection, we'll be making asparagus casserole, creamed corn, and a delicious sherry dessert called "Gypsy."
407 Broome St (btw Lafayette & Centre) Kitchen
New York, NY
1:00 pm - 3:00 pm EDTAdd to Cal
--Born and raised Southerner via Charleston, South Carolina
--Won Honorable Mention at Brooklyn's 2010 Grits Takedown without using bacon, chicken stock, or pork fat
--Knows the difference between collard greens and mustard greens (hint: one is a cabbage, one is a leaf)