Jewettfarms

Cooking Classes - Fall 2010 Series Announced

 
Download Cooking Classes Fall 2010

Yes, We Did Did Can Can - Snapshots

   

 
 
  
 

Look out for new Cooking Class Series Fall 2010!!  We look forward to seeing you! 

Favorite Indian Dishes at Home - Wow! That Was Really Good!

We had a full house last night!  Thank you to all our students!  Chef Mary Reilly walked us through a delicious and easy to replicate Indian dinner.  As always, she imparted hints about ingredients, food prep, storage, etc etc all of which will help to ensure our success when trying the menu at home.  The menu included:

Whole Wheat Samosas

Vegetables with Cilantro Chutney

Chicken Tikka Masala

Shrimp with Whole Spices

Smoked Eggplant (Eggplant Bharta)

Spinach with Fresh Cheese (Sag Paneer)

Moong Dal

Basmati Rice

Chutneys & Relishes

Fresh Fruit

The cooking class was truly a wealth of information and the meal sumptious!  New England Wine & Spirits of Newburyport paired the menu with Royal Challenge Lager, Gruner Veltliner (Winzer Krems, Austria), and Riesling (90+ Cellars, Columbia Valley, Washington State).  Join us next for our canning workshop on Saturday, August 7 (1:00p.m.- 4:00p.m.) and/or for our Farmers' Market Cooking Class on Friday, August 13 (6:00-9:00p.m.).  We hope to see you soon!  For more information email elena@jewettfarms.com or call 1.978.961.1538.

   

 

 

PS Fran & Phoebe: Can I just say how much I love our new wet Swifter?!!

 

Mothers Get Away and Come to the Studio! The Newburyport Mothers Club Joins Us!

As the word began to spread in Newburyort and surrounds about the cooking classes collaboration between Jewett Farms (www.jewettfarms.com) & Co. and The Savory Kitchen (www.thesavorykitchen.net) , Elena & Mary were approached recently by the Newburyport Mothers Club (NMC) events coordinator, Tamsin Trail, about the possibility of designing a special class for the Club membership.  Together we planned an evening dedicated to Northern Italian Cuisine and recipes which would be easily reproduceable at home.  To our delight more than 20 member moms joined us for the evening.  The class included extensive instruction from Chef Mary about risotto and the many varieties it lends itself to, wine-braising chicken with shallots and pancetta, and finally a simple panna cotta dessert.  Our guests enjoyed the class and the time with each other - sipping wine and tasting the delicious offerings.  Much conversation was enjoyed by all and students left with a thorough, informative, and easy to follow menu & recipe packet.

All agreed the Studio lends itself perfectly to NMC events and we look forward to hosting the membership again! 

 

Announcing New Cooking Class Series - Summer 2010

Click here to download Cooking Classes Summer 2010 schedule

Download Cooking Classes summer2010

Earthfest 2010 - Honoring the 40th Anniversary of Earth Day

We were delighted to join forces again with several local businesses to bring you our second annual Earthfest together with our partners at Carlisle Wide Plank Flooring.  First up, appetizers and drinks with chef & owner Stephen Pfingst of David's Tavern (a neighbor of ours!).  Stephen prepared and demonstrated Grilled Cheese Slider with organic cheddar, house-cured jalapeno bacon, hot house tomatoes and lemon aioli; Classic Spanakopita; and Yellow Fin Tuna au Poivre on peasant crustini with wasabi creme fraiche and micro greens.  Yum!

Saturday night we were joined by Chef Mike Fraser of Not Your Average Joe's who prepared Caprese Crostini with organic Roma tomatoes, organic fresh mozzarella, baguette, fresh basil, & balsamic glaze; Green Tomatillo Gazpacho with organic tomatillos, vegetable stock, garlic, red peppers, and red onion (served cold); followed by (my favorite!) strawberry shortcake with organic strawberries, sugar, organic shortbread biscuit served with fresh organic whipped cream.  Delicious!

Bill Barksdale, manager of New England Wine & Spirits, paired both menus with Badger Mountain organic wines - Badger Pure Red and Badger Pure White both packaged in environmentally-friendly boxes.  Both proved very popular!

Sunday we had a leisurely morning with several visitors who were treated to Newburyport's Chococoa Baking Co.'s outrageously good & signature whoopie pies - all made with organic ingredients - soft cholocate biscuits filled with peppermint, coconut, ginger, vanilla, rasberry, or espresso creams.  To die for!

We hope you will join us for a visit soon in the Studio - stay tuned for our new cooking class series and/or keep us in mind for all interior custom cabinetry & furniture needs as well as for Carlisle wide plank flooring.  Or simply drop in for a friendly conversation.

The Studio Stinks (kidding, sort of) - But We Learned a Ton about Fish!!

This time we turned our attention to seafood - and it was well worth it for all!  We learned from Chef Mary Reilly about local, sustainable sources of seafood and about delightfully simply and delicious ways to prepare squid (calamari), salmon, catfish, and scallops.  We enjoyed the delectable dishes along side basmati rice and green beans with anchovy butter sauce - yum.  The recipes included:

• Fried Calamari with Herbs, Tartar Sauce, and Lemon
• Sea Scallop Ceviche
• Broiled Salmon with Soy-Maple Glaze
• Catfish with Green Olives
• Green Beans with Anchovy Butter & Basmati Rice
• Almond Shortbread with Gingered Strawberry Rhubarb Compote

Our wines were selected by Bill at New Englans Wine & Spirits and included:

• Argiolas Vermentino, Sardinia
• Quinta de Bons-Ventas, Portugal

As always Mary points us in the direction of a few reference cooking books - this time she highlits Fish and Shellfish by James Patterson and Gourmet Today by Ruth Reichl.  In addition to the usual menu packet Mary beautifully and thoughtfully prepares for students to take home, she provided students with seafood shopping guides, Seafood Watch current recommendations, and the Monterey Bay Aquarium 2010 Culinary Chart of Alternatives. 

Our next cooking class series will be announced shortly - stay tuned for recipes from the Newburyport Farmers Market, the best Fried Chicken Dinner, Indian Cuisine, and a summer workshop all about canning.  Details to follow.  In the meantime, for all foodies out there - April 23-25, 2010 marks our second annual Earthfest - click on the link for more information. http://i.wideplankflooring.com/jewett-eday/

Enjoy and see you soon in the Studio!

Buon Appetito!

Abbiamo trascorso una bellissima serata nello Studio di Jewett Farms ... oh, sorry, could not help myself!  The menu creatively crafted by Chef Mary Reilly included:

Antipasti

Salumi: Prosciutto di Parma, Mortadella, Coppa

Olives

Eggplant Agrodolce

Cipolline sott'Aceto

***

Tagilatelle with Radicchio Sauce

Strozzapreti with Chicken-Porcini Sugo

Insalata with Green Apples, Almonds, and Fennel

***

Parmiggiano Reggiano con Balsamico

Ricotta Cheesecake with Fresh Strawberries

Scrumptuous salumi from the province of Emilia Romagna in Northern Italy were our first course brought North from the wonderful Italian grocery store Pace in the North End of Boston (J Pace & Son, 75 Blossom Court, Boston, 617.227.6141).  Then it was on to the secondo which in our case were two delicious pasta dishes - first we had to make the pasta from scratch!  Mary coached us through the process of making tagliatelle and strozzapreti.  It was great fun and the end product coupled with the delicious sauces the Chef prepared were deliziosi.  The pasta was complemented by a fresh, unusual, and delightful salad.  And finally, dessert was a ricotta cheesecake which Mary coupled with a bite of the real Parmiggiano Reggiano with a dot of her very own 50-year old balsamic vinegar from Modena - troppo buono!

As usual the dinner menu was paired with wines selected by our friend Bill at New England Wine & Spirits (http://newineandspirits.com/) - San Giuseppe Lambrusco del Emilia, Emilia-Romagna 2006 and Falesco, Sangiovese, Umbria 2007.  Both reds were delicious and great additions to the evening.

Please check out our next class, New Ways with Fresh Seafood, Friday, April 16, 6-9pm.  Space is limited and registration required by April 9.  See you then!

Bread Making Workshop - Perfect Answer to a Stormy Afternoon

As the gale force winds and torrential rains swirled around us in our boatyard Newburyport Studio last Saturday, we gathered around Chef Mary Reilly again to learn the joy of baking bread - baking several varieties of bread!  The perfect antidote for our collective woes.  During the course of the afternoon we learned to make cinnamon rolls with individually selected fillings, rustic bread, focaccia with olive oil dough and a variety of toppings, and no knead bread.  While learning, working, and kneading away, our creations baked in the Studio's ovens.  Some of us tasted as we went along, truth be told - but best of all, students took home samples of their work, a complete packet of all the recipes used and some additional recipes, a packet of live yeast, a container of sourdough starter, dough scrapers, linen ... each student has all she or he needs to replicate their class efforts at home. Chef Reilly urged us all to invest in a scale (Oxo Good Grips Food Scale and a Admetior Digital Spoon Scale for smaller amounts) and convert to using the scale rather than measuring cups to ensure exact and consistent measuring.  We enjoyed a great afternoon with some returning students and new faces.  Please check out some pics of the class and look for our future offerings - Northern Italian Cuisine tomorrow March 19 and Seafood April 16.

 


 
 
   

Class Act in Newburyport

 Photo courtesy of N.Shore Dish

We kicked off our Winter 2010 Cooking Class series with a class on Thai Cuisine At Home.  Class was taught by our friend and colleague Chef Mary Reilly of  The Savory Kitchen. We were joined by Jill Rose of the North Shore Dish who shares her experience of the class on her Blog, check it out and enjoy!  We hope to see you in the Studio for future classes - next up is our Bread Making workshop on Saturday, March 13, 1-4pm - we are filling up quickly but have a couple more spots open.  Call or email if you would like to register.