Join culinary instructor Lisa Crawford of The Tiny Kitchen with one of her favorite ways to take a little meat a long way: Classic Bolognese, 21 Acres Style! Local, sustainable, and humane- raised animals give us the best meat for our diet. This meat, while having less impact on the environment, still requires much from the pastures, from the farmers, and especially from the animals themselves. Using small portions of meat as part of a diverse meal keeps production cycles, ecosystems, and our nutritional needs in balance. Together we’ll get the sauce simmering, put together Einkorn Tagliatelle pasta, then forage the farm for greens to sauté. Throw some boots in your car and dress for a walk to the farm. With meat, dairy, wheat.
Instructor: Lisa Crawford ~ The Tiny Kitchen
Lisa began cooking and baking at a young age. Growing up eating vegetables right from the garden, getting bottled milk from the local dairy, and canning fruit each fall from the orchards of friends, instilled in her the importance of where food comes from. Today she teaches people of all ages how to prepare tasty meals from sincere ingredients. You can find her at 21 Acres, PCC, and at her own place, The Tiny Kitchen tinykitchenseattle.com.
Registration and Enrollment
Standard fee is $69, discounted rate for 21 Acres members and students is $59. Student ID required at the door. There are three ways to register; online at https://21acressustainablehandmadepasta03252017.eventbrite.com/, by e-mailing firstname.lastname@example.org or by calling us at 425-481-1500.