From the Ground Up: Herbs and Spices of Vegetarian Indian Cooking
NOTE: This class is currently filled. Please email firstname.lastname@example.org if you would like to be placed on a waiting list.
Join us for an introduction to the cuisine of India, featuring local chef and cookbook author Julie Jordan. Julie learned authentic Indian cooking from native Indian home cook Varsha Dandekar, and has featured it in her recipes for many years in her work at both Wegmans Market Café and Cabbagetown Café in Collegetown, once a local favorite of the Ithaca food scene. First we’ll tour the Robison Herb Garden and Pounder Vegetable Garden to look at some of the herbs, spices and vegetables common to Indian fare. Then, Julie will demonstrate a light, fresh sampling of select Indian recipes, which feature layering of spices from the ground up to flavor a variety of exciting and nutritious vegetarian dishes. Organic produce used in the class will be provided by Ithaca Wegman’s. Pre-registration is required.
NOTE: recipes will contain peanuts.
Instructor: Julie Jordan, Wegman’s Vegetarian Development Chef, cookbook author and avid gardener; Diane Miske and Glenn Bucien, Cornell Plantations staff
Fee: $50 ($45 members and Cornell students)
Location: Nevin Welcome Center and Botanical Garden
This program is presented in partnership with Wegman’s Food Markets, Inc.