# 57 Grass-Fed Meat & Organic
Poultry Is What's For Dinner
demonstration
Do you enjoy meat and poultry but fear they're not healthy choices?
Peter will reveal the best-kept secret: there really is such a thing
as high-quality and wholesome animal products. You'll be delighted
to know that you can satisfy your protein cravings with organically-raised
fowl and humanely-raised grass-fed meat. He'll explain why organic
and grass-fed products are far superior nutritionally to grain-fed
and you'll get to sample his innovative recipes for spring using
these naturally nurtured products. Belgian-Style Pan-Seared
Duck Breasts with Cherry-Beer Reduction and Dried Cherries; Grilled
Skirt Steak with Fresh Herb Chimichurri and New Potato Tostones;
Crispy Lemon Chicken Under a Brick with Sweet-Pea Barley Risotto;
Roasted Rack of Lamb with Parsley-Thyme Crust and Baby Artichokes;
and Organic Fair-Traded Coffee Granita with Whipped Cream and Toasted
Almonds. (In addition, organic dairy and alcohol will be used
and wine will be served.)
1 Sunday, April 27, 1:00 - 4:30 p.m.
Instructor: Peter Berley
Fee: $125; Two People: $240
# 58 Grass-Fed Spring Lamb:
4 Ways + Fabulous Sides
demonstration
In this homage to spring---and to the resurgence of traditional
farming---Myra takes a classic in new directions. Luckily for us,
as interest in healthfully raised meat continues to grow, it's becoming
more widely available. Myra will explain why grass-fed lamb that
is not factory farmed is so superior to grain-fed in both nutrition
and flavor. Here you will find four hearty entrees---starring the
rack, the shanks, loin chops, and ground---with a supporting cast
of sides that feature the best of spring vegetables. We will enjoy
Rosemary Mustard Crumb-Crusted Seared Rack of Lamb; Braised
Lamb Shanks with Shiitake Mushrooms and Red Wine; Roasted Herb and
Spice-Marinated Loin Lamb Chops; Pita-Stuffed Lamb Burgers with
Tahini-Glazed Spinach and Portobello Mushrooms and sides of Spring
Pea Salad with Radishes and Feta Cheese; Potato Růsti; and Asparagus
with Shallots and Lemon Zest. (Dairy and wine will each be
used in one recipe and wine will be served.)
1 Wednesday, May 21, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $125; Two People: $240
