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Foods of the Americas cooking class with Ryan Redmond

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 Somerville  See map

One of the things that really interests me, as a chef, is the history of food. I'm not particularly interested in authenticity as it relates to cuisine, but I am curious to know where foods come from and the story of how they travel and change. The Columbian Exchange - the global transfer of crops, animals, people, ideas, and diseases that came about after the voyages of Christopher Columbus in the 1490s - stands as a major episode of food history. Many foods now found in many corners of the world - potatoes, tomatoes, chiles, corn, squash, peanuts, chocolate and much more - have their origins in the Americas. 


This "Foods of the Americas" cooking class highlights a number of those pre-Colombus American ingredients. We'll prepare a roasted winter squash soup garnished with hazelnuts and parsley; blue corn flatbread; seared cod glazed with a maple syrup-mustard sauce topped with a carrot, dried cranberry, pecan salad; and a roasted winter squash, wild rice salad.


Register here: http://bit.ly/XWeTVC.

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