What’s Cooking?

A A A Comments By Aubrey Shoe Thursday, Mar 25 2010

Shopping at farmers' markets and growing your own vegetables is great, but "the local food movement without a resurgence in cooking is no good at all,” insists Sundari Kraft, founder of Heirloom Gardens. “People can care about local food, but they have to know what to do with that food."

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To help expand their knowledge, Kraft is offering a variety of hands-on cooking classes using seasonal, local ingredients. "We take foods that might seem a little challenging or unapproachable and learn how simple it really can be,” she says. “The class size is small; you get recipes and learn all sorts of tricks." At tonight's Simple From Scratch class, for example, participants will learn how to make no-knead multi-grain bread, fresh mozzarella, roasted beet salad, vegetable barley soup and apple dumplings with ice cream and homemade caramel sauce.

The session, which runs from 6 to 9 p.m. at the Heirloom Gardens training center, 4460 Winona Court, is limited to five participants, but if it fills up, Kraft promises to schedule another one soon. In the meantime, she’s offering a variety of classes, all vegetarian-friendly, covering everything from Brunch Favorites to Simple Indian. Sign up online at www.eatwhereulive.com or call 303-956-7203.
Fri., March 26, 6 p.m.; Tue., April 27, 6 p.m.; Sun., May 23, 6 p.m.; Thu., June 10, 6 p.m., 2010

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