In this class we’ll learn how to make some of the basics of the D.I.Y. Kitchen completely from scratch and use those building blocks to create a seasonal menu for the class to enjoy.

Starting with mustard seeds and just a few other ingredients, we’ll make our own mustard. We’ll use the mustard to glaze pork for a delicious canapé and we’ll stir some into a simple vinaigrette to toss a seasonal vegetable salad.

In addition, we’ll make Meyer lemon parsley aioli from scratch and then talk about different ways to use it, including as a garnish for a sustainable seafood stew that class attendees will enjoy together.

We’ll talk about how yogurt can be the mother dairy culture of the D.I.Y. Kitchen and talk about ways to make it. In class, we’ll use the homemade yogurt (previously cultured) to make a seasonal fruit yogurt cake with streusel topping.

As a bonus, attendees will also learn how to use the yogurt to culture cream to make crème fraîche, followed by a live demo of how to whip crème fraîche into cultured butter, which can be used to make flavored butters for steaks, seafood, beans, and other dishes. The buttermilk that comes from the butter making can also be used. Nothing goes to waste in the D.I.Y. Kitchen!

About Vanessa Barrington

Vanessa Barrington is a food writer and cookbook author based in Oakland. A former chef at the Jimtown Store in Healdsburg, she is the author of D.I.Y. Delicious: Recipes and Ideas for Simple Food From Scratch (Chronicle Books, Fall 2010) and coauthor of Heirloom Beans (Chronicle Books, 2008). She works as a consultant with HavenB Media on food, agriculture, and environmental issues. She also blogs about food policy and healthy cooking for EcoSalon.com, Civil Eats.com, and most recently, OaklandLocal.com. For recipes and current food writing go to Vanessabarrington.com.

About D.I.Y. Delicious

D.I.Y. Delicious delivers everything crafty home cooks need to know to outfit a scratch pantry that uses fewer ingredients to make delicious staples at a much lower cost.

From simple recipes for salad dressings and salsas to more complex projects like making tortillas and crackers, culturing dairy products, fermenting, and brewing sodas and tonics, D.I.Y. Delicious offers something for every skill level.  D.I.Y. Delicious includes 40 projects, a total of 75 recipes, and 50 step-by-step, color photographs, so even novices will soon be brewing sodas and tonics like a pro.  Barrington’s accessible, friendly tone demystifies these from-scratch techniques and takes readers on her own pantry-building adventures (inspired, initially, by a visit to the house in which her mother grew up).  

MENU:

Mustard Glazed Pork Canapés 

Seasonal Vegetable Salad of

Artichokes, Asparagus, Snap Peas and Fava Beans

with Homemade Mustard Vinaigrette, Fresh Herbs,

and Ricotta—(subject to change based on availability)

Sustainable Seafood Stew with Meyer Lemon Parsley Aioli

Yogurt and Seasonal Stone Fruit Cake with Streusel Topping

Butter Making Demo and Tasting

Must be at least 21 years of age to participate.

Reserve your apron soon, space is limited! 

RMH Registration and Cancellation Policies

Saturday, May 28th

1:00 pm - 4:30 pm

River Myst Haven, Healdsburg, CA