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Join Adirondack Experience for some delicious programs coming in February
7:00pm | FREE | Via Zoom
FEBRUARY 2
‘DACKS DISHES: What to Do with those Winter Root Vegetables
with Chef Kevin McCarthy and Paul Smith’s College Culinary and Hospitality students
FEBRUARY 16
‘DACKS DISHES: Local Whole Grain Goodness
with Dan Rivera, Triple Green Jade Farm
Root veggies
Join us for a delicious evening of winter cooking featuring faculty and students from the Culinary and Hospitality Program at Paul Smith’s College, the College of the Adirondacks. Chef Kevin and the students will cover a variety of exciting techniques to utilize root vegetables such as parsnips, celeriac, carrots, rutabagas, turnips and even onions.
About The Chef:
Chef Kevin is a native of Sylvan Beach in Oneida County and a graduate of the Culinary Institute of America. He previously worked as the executive chef at The Point resort on Upper Saranac Lake and was the executive chef at the Lake Placid Lodge. He is an Assistant Professor at Paul Smith’s and a Certified Executive Chef.
This program is sponsored by the Adirondack Experience and Albany Public Library in partnership with Paul Smith’s College
Click here to register: https://www.theadkx.org/event/dack-dishes-what-to-do-with-those-winter-root-vegetables/
Local grains
Learn all about the re-emergence of a human-scale local grain economy right here in the Adirondacks. Join baker, farmer, and miller Dan Rivera from Triple Green Jade Farm as he shares recipes and techniques for getting more local whole grains onto your table. Recipes for cookies, buns, galettes, and even pasta will be covered.
About The Chef:
Dan Rivera was born in the Bronx and grew up in Lake Carmel surrounded by a family heritage of Italian and Puerto Rican food. He was introduced to amazing cuisine based on simple, fresh ingredients early in life.
Dan and his wife Kimmy started Triple Green Jade Farm from scratch in the fertile and bucolic Champlain Valley of the Adirondacks. They built a wood-fired bread oven, purchased a stone mill to mill their own flour, started a grass-based livestock operation, and most crucially, built a loyal following of “bread heads and foodies” at the farmers’ market. Dan and Kimmy are now exploring agritourism, remaining true to their vision of creating an ecological farmstead which provides local food that mirrors the wild and natural beauty of the Adirondacks.
This program is sponsored by the Adirondack Experience and Albany Public Library
Click here to register: https://www.theadkx.org/event/dack-dishes-local-whole-grain-goodness/
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