COOKING WORKSHOPS

Chili Clinic

DATE: Saturday, June 24, 10 a.m.–1 p.m.

FACULTY: Eric May

TUITION COST: $90

Chilies are magic! How could such a small (and inexpensive!) fruit contain so much power to delight (and yes, burn) our taste buds?

Native to the Americas, chillies have traveled the globe, infusing cuisines with their potent pleasures. We will harness the magical properties of the chili and learn how to use both fresh and dry chillies in spicy condiments like salsas, giardiniera, chili crisp, and harissa, culminating in an invigorating lunch. All ingredients provided in cost of tuition.**

Filipinx Food Fun!

DATES: Saturday, August 5, 11 a.m–7 p.m.

FACULTY: Jirasek

TUITION COST: $150

Filipinx Food is sweeping the nation with its bright, punchy flavors and complex balance of savory, sweet, and sour. Learn from Ox-Bow’s Culinary Director, Jirasek, how to make a Filipinx Feast or “Kamayan” that is meant to be eaten with your hands! Great for parties and entertaining, Kamayans are stunningly arranged displays of food spanning from the traditional to the contemporary. Participants will learn the rich history of Filipinx Food’s journey to the Americas and how this cultural exchange created a beautiful cuisine that is constantly evolving. In making this collaborative feast, participants will learn to make delicacies like lumpia egg rolls, Filipinx adobo chicken, BBQ-pork skewers, local vegetable pancit noodles, a bevy of condiments and much more! Participants are encouraged to invite a guest for the culminating dinner at the end of the class to share the celebration! Lunch, light refreshments and beverages are included throughout the day. All ingredients provided in cost of tuition. Comradery and laughs are gratis.**

Supper Salon

DATES: FOUR DAYS

Tuesday–Friday, August 15–18, 10 a.m.–1 p.m.

FACULTY: Daniel Pravit Fethke

TUITION COST: $210

Supper Salons are a series of gatherings for extended artist, activist, and foodbased communities, each centered around the cooking of a dish drawn from a particular text. These salons are inspired by Fritz Haeg’s Sundown Salons, where an emphasis on spontaneity, creativity, and joy is paramount. The first section of the workshop is devoted to engaging with “The Three Sisters” from Braiding Sweetgrass by Robin Wall Kimmerer, during which students will read, discuss, and devise performances in response. The second half of the workshop involves group grocery shopping, cooking, and dining, all while continuing our conversations. The final day of the salon culminates in a celebratory group meal (all ingredients provided in cost of tuition!)

Principles of Pad Thai

DATES Saturday, August 19, 10 a.m.–1 p.m.

FACULTY: Daniel Pravit Fethke

TUITION COST: $90

An alternative cooking class, Principles of Pad Thai is a handson workshop where participants will learn the ins and outs of how to make this famous Thai dish. We will make Pad Thai from scratch in an outdoor cooking environment alongside the Ox-Bow lagoon, accompanied by a food-historical lecture and discussion of the political and cultural roots that bring this storied recipe to our plates. All ingredients provided in cost of tuition. **

**Workshops will conclude with a group meal of your own making.

Papermaking To-Go

DATES : Saturday–Sunday, August 12–13, 10 a.m.–5 p.m.**

FACULTY: Yeji Kim & Rowan Leek

TUITION COST: $215