Upcoming Events to benefit Just Food at The Bowery Culinary Center at Whole Foods Market

Silk Road Spring

Tuesday, May 22, 7:00-9:00pm

The Bowery Culinary Center at Whole Foods Market, 95 East Houston Street, New York, NY 10002.

Demonstration and Tasting, $25   REGISTER HERE: http://www.acteva.com/booking.cfm?bevaid=229889


The ancient cuisine of Persia was formed thanks to the Silk Road, the legendary East-to-West trade route that stretched all the way from China to Italy throughout nearly 2,000 years of cultural and commercial exchanges. Today, Persian food is characterized by an abundance of fragrant herbs, fruits, vegetables, nuts, and the ever-present side dishes of yogurt and rice. Come help us kick off our summer series with local food advocacy nonprofit Just Food, and discover  Chef and cookbook author Louisa Shafia’s healthy, contemporary take on this venerable cuisine. All proceeds from tonight’s class will benefit Just Food.

On the Menu: Yogurt Soda with Mint; Baked Herb Frittata with Walnuts (Kuku Sabzi); Fava Bean, Cucumber, and Dill Salad; Chicken with Rice and Barberries (Zereshk Polow); Yogurt with Roasted Beets; Rhubarb Cake with Pistachios and Orange Blossom Water.

 
How to Boil Water: An Evening with Tamar Adler
Tuesday, June 26, 6:30 pm – 9:00 pm

The Bowery Culinary Center at Whole Foods Market, 95 East Houston Street, New York, NY 10002.

Hands-On and Demonstration, $50   REGISTER HERE: http://www.acteva.com/booking.cfm?bevaid=229907

 

“There is a prevailing theory that we need to know much more than we do in order to feed ourselves well. It isn’t true. Most of us already have water, a pot to put it in, and a way to light a fire. This gives us boiling water, in which we can do more good cooking than we know.”

So begins An Everlasting Meal, Tamar Adler’s practical, lyrical treatise on grounded cooking. Reviving the inspiring message of M.F.K. Fisher’s 1942 wartime classic, How to Cook a Wolf, Adler’s collection of essays and literary kitchen guidelines shows the average home cook that cooking resourcefully and instinctively is the path to better eating. Come see and taste what she means, as we devote tonight’s hands-on workshop to preparing smart, delicious meals with seemingly bare cupboards and the simplest of techniques. We’ll learn how to perfect soft-boiled eggs, along with how to create delicious, versatile meals by boiling fresh vegetables; we’ll then make the garlic-rubbed toast and flavorful salsa verde that are boiled foods’ handmaidens. All proceeds from tonight’s class will benefit Just Food.