Kitchen Rodeo #53: Late Harvest Gazpacho + Ferments with Cortney Burns (Bar Tartine)

Saturday, 9/20 | 5:00pm ET | via Zoom

$430

11 supporters

$2,500 goal

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Kitchen Rodeo #53: Late Harvest Gazpacho + Ferments with Cortney Burns (Bar Tartine)

Sunday from 5:00 PM - 6:30 PM EDT

Add to Calendar 2020-09-20 17:00:00 2020-09-20 18:30:00 America/New_York Kitchen Rodeo #53: Late Harvest Gazpacho + Ferments with Cortney Burns (Bar Tartine) Zoom link and detailed ingredients list will be included in your ticket receipt from GiveButter.

Zoom link and detailed ingredients list will be included in your ticket receipt from GiveButter.

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THIS RODEO IS THE FIRST IN A THREE-PART SERIES COLLABORATION WITH CHRONICLE BOOKS.

ALL PROCEEDS FROM THIS EVENT WILL GO TO CITY HARVEST, A FOOD RESCUE ORGANIZATION DEDICATED TO FEEDING NYC'S HUNGRY.

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💪 MEET THE CHEF

Cortney Burns is a chef, author, and self-proclaimed "one woman preservation society" who’s always been in the vanguard of the food world. A fermentation expert and industry pioneer, Cortney made her mark at San Francisco's Bar Tartine, where she later won a James Beard Award for its cookbook, Bar Tartine: Techniques and Recipes.

Her first solo cookbook, Nourish Me Home, was released in August 2020 by Chronicle Books: 

"In this book, which combines recipes and mysticism in a way that’s never been seen before, she shares guidance and wisdom about how making changes in your life will change the food you eat. This book provides a springboard for home cooks to bring all of their life experiences to their cooking. We tear up roots. We reroot. We turn to the stove. We nourish ourselves home."


🔥 WHAT’S COOKING

This rodeo speaks to Cortney's expertise in fermentation -- and her love for seasonal produce. She'll be teaching us to make her Late-Harvest Gazpacho, served with a cooling Herby Yogurt, as well as two pantry staples: Lacto-Fermented Cucumbers and Preserved Lemons. Sign us up!
 

 ⚙️ WHAT YOU’LL NEED

Ingredients:

  • Cucumbers
  • Lemons 
  • Greek yogurt
  • Late-season tomatoes
  • Sweet red bell peppers
  • Dill pickles
  • Parsley
  • Cilantro
  • Dill
  • Preserved lemon
  • Anchovies
  • Garlic
  • Shallots
  • Serrano chile (optional)
  • Sherry vinegar
  • Coriander seeds
  • Fennel seeds
  • Extra-virgin olive oil
  • Kosher salt
  • Ground black pepper

Equipment:

  • Food processor or blender
  • Fine-mesh sieve
  • Paring knife
  • Nonreactive container(s) with lid, ie. large jar or fermentation crock
  • Canning jar(s) with lid

Interested in more classes? Kitchen Rodeo provides one-of-a-kind cooking experiences led by culinary professionals and enthusiasts. We offer interactive online cooking classes focused on the community experience of learning and cooking together.

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TERMS & CONDITIONS 

A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.

Price does not include ingredients, recipe, equipment, transportation.

Kitchen Rodeo is not responsible for any expenses incurred by you in preparing to attend its programs.

Refunds & cancellations: 

There will be no refund for cancellations for registration. All donations and sales are final. 

Kitchen Rodeo reserves the right to cancel any program should a minimum number of participants not be reached.

Responsibility:

Kitchen Rodeo is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.

Kitchen Rodeo shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.

Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking. I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes. I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation. I assert that my participation in Kitchen Rodeo's classes or activities is voluntary and I knowingly assume all risks associated therewith.

Consent:

Without expectation of compensation or other remuneration, now or in the future, I hereby give my consent to Kitchen Rodeo, its affiliates and agents, to use my image and likeness and/or any interview statements from me in its publications, advertising or other media activities (including the Internet).  This consent includes, but is not limited to:

(a) Permission to interview, film, photograph, tape, or otherwise make a video reproduction of me and/or record my voice;

(b) Permission to use my name; and

(c) Permission to use quotes from the interview(s) (or excerpts of such quotes), the film, photograph(s), tape(s) or reproduction(s) of me, and/or recording of my voice, in part or in whole, in its publications, in newspapers, magazines and other print media, on television, radio and electronic media (including the Internet), in theatrical media and/or in mailings for educational and awareness.

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$430

11 supporters

$2,500 goal

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