BKI will host a four hour open forum class with Chef Michael Mahar whose bio includes but is not limited to:  Jacks Oyster House, Albany, NY; Squires East Restaurant, Saratoga Springs, NY; Chef, Brasserie Restaurant, Bennington Potters, Bennington, VT; Personal Chef to Norman Lear, Shaftsbury, VT for 30 years; Contract Chef to Christopher and Dana Reeve, Williamstown, MA; Design kitchen, menu, and Exe. Chef, Professor Moriarties Restaurant, Saratoga, NY; Catered over 150 weddings and events at Robert Todd Lincoln’s Hildene, Manchester, VT; and has attended The Culinary Institute of America professional courses learning ice carving, Asian flavors, Hot and Cold Buffet, Hors d’oeuvres, etc.  

There will be a demonstration and hands on instruction in knife handling, sharpening, and proper tool use, cutting poultry for different uses and incorporating it into several different dishes.   Making the two most used pastries: pate brisee and choux paste, prepared and used with the chicken and other subjects with a brief demonstration of green vegetable preparation.  The chef will demonstrate and serve a classic chocolate dessert to compliment the prepared meals.  Discussion of the difference between professional and home cooking will be covered.   An open forum is just that, you may ask any question at any time.  Michael has found that everyone has unanswered questions and this is the place to ask them. This also helps determine future courses more focused on specific subjects.  Chef Michael brings and describes the top professional cookbooks and will discuss how to choose and use books and other references that will be of use to all.  The Chef will be happy to include any subject which has been requested in advance as a consensus.  Chef Michael Mahar is very generously donating his time, ingredients and expertise to this fundraiser for BKI.

* May 5 1-5pm, Sunday register now*
$60 registration fee
BKI is planning several of these kitchen technique classes that will get built from attendees and hopeful attendees’ requests. There will be a discount given to a paid attendee when signing up for any further kitchen technique class given by Michael Mahar at BKI. 

Adventures in Vegan Cuisine

April 21, 2013, Sunday    2 – 4:30 pm 
Registration fee: $45

Colleen Zorbas, proprietor of Zorbas Natural Foods will show you how to Veganize your meals. We will start together by preparing a delicious early Sunday dinner:  Lasagna, Tossed Salad with a creamy dressing, Garlic Bread without dairy based butter, and a dessert, Raw Vegan Apple Pie.  In the preparation, Colleen will show you the way to replace Dairy, Eggs, and Animal Protein by replacing it all with fresh vegetables, fruits, herbs, spices, nuts and grains. You will also learn to make Almond Milk from scratch and healthy snacks for the kids!

Amazingly healthy food with a clear conscious.

Contact:  manager@battenkillkitchen.org 
            518-854-3032

CLICK HERE FOR OUR CLASS REGISTRATION FORM

For more information, contact The Battenkill Kitchen at
(518) 854-3032 or email manager@battenkillkitchen.org

2012 classes generously sponsored by:

Click here for a downloadable class list

CLICK HERE FOR OUR CLASS REGISTRATION FORM