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MARCEL'S
Farm to Fork (Hands On)
Farm to Fork (Hands On)
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Tuesday June 24 - 6:30 - 9:00 pm
Chef Brian Buchna presents:
Farm to Fork
The rich farmlands of the Midwest are springing to life, hinting at all the edible treasures the heartland has to offer. Tender greens, soon-to-be summer-sweet berries, and locally grown wheat are all the yield of the flatlands. Teeming with life, America’s farmers and ranchers, foragers and chefs contribute to the Midwest’s great culinary heritage.
On the menu:
Radish and Pea Crostini with Local Butter and Spiced Honey
Heirloom Tomato Galette with Charred Scallion and Prairie Farms Dairy Whip
Grilled Cobb Salad with Local Heritage Red Wattle Pork
Cahokia Rice Pudding with Pickled Blueberries and Mint
Wine and Beer included in class.
10% discount on all regularly priced merchandise during class.
Dietary Restrictions: We cannot change class menus or guarantee that those with dietary restrictions will be able to eat everything made during class. Please note, our kitchens are not an allergen-free environment.
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