Spending more time in your kitchen lately? Join us for an encore program in our Adirondack Style series–a cooking demonstration featuring faculty and students from the Culinary and Hospitality Program at Paul Smith’s College, the College of the Adirondacks. This program will feature ingredients from local farms and locally produced foods. Chef Kevin and the students will make:
Venison medallions with a hard cider maple sauce
Gratin of 3 Tuckers Taters with Dutch knuckle and thyme
Carrot puree, pea shoots, and glazed celery root
Interested in where to buy the ingredients?
Paul Smiths College-Maple Syrup and Cider
Tucker Farms-Magic Mollies, Daisy Golds, and Adirondack Reds
Sugar House Creamery-Dutch Knuckle cheese
Juniper Hill Farm-Carrots, Celeriac, and Thyme
Moon Stone Farm-Pea Shoots
Co-sponsored by the Adirondack Experience and Albany Public Library in partnership with Paul Smith’s College.