Delicious dips, freeze rhubarb & eat local dinner at Belfountain Inn

Cook Like A Local Chef, Freezing Rhubarb and upcoming Eat Local Dinner at Belfountain Inn with Chef Thortin MacDonald.

June 23, 2012 | | Blogs | Eat Local Caledon | Food

COOK LIKE A LOCAL CHEF: VEGETABLE DIPS & SPREADS

Monday, June 25th, 7:00-9:00pm, Palgrave Community Kitchen, 34 Pine Avenue

Chef Jason Taylor, owner of the catering company Taylor’d For Taste, will be teaching us how to make delicious dips and spreads for vegetables, crackers and sandwiches.  For the dips, we will be making us of local beans, herbs, honey, early-season vegetables and more. And as per usual, the evening will include lots of eating! Free for youth (aged 11-19), and $10 for adults.  Please register via email to [email protected].

FREEZE RHUBARB… AND TAKE A BITE OUT OF CLIMATE CHANGE!

This week’s Take A Bite Out of Climate Change action is to FREEZE RHUBARB! Those that take this action, and provide photographic “evidence” (by the end of the weekend) will be entered into our weekly prize draw!  Photos can be submitted via email to [email protected] or via Facebook on the Eat Local Caledon Facebook page.

Rhubarb freezes well and can be used year-round by taking a few steps in spring/early summer, while it is abundant. Here are the directions… quick and easy!

1. Wash and trim ends and leaves off rhubarb so that the useable stalk remains for freezing.

2. Cut into ½ to 1 inch pieces and place on baking sheet to dry.

3. Put into either container or plastic bag for freezing.  If using bag, use a straw to remove all of the air and create an air-tight seal.

4. Use year-round in baking and sauces as needed.

Eat Local Dinner at Belfountain Inn

Wednesday, July 11th, reservations available for any time from 5:00 to 9:00pm, 792 Forks Of The Credit Road, Belfountain

Chef Thorntin MacDonald will be preparing a 3-course meal featuring foods from the Caledon & Headwaters Area.  Cost is $35 per person. Please make reservations directly with the restaurant at (519) 927-9219.

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