|Hands-On and Demonstration, $55
The term “soul food” refers to the cuisine created by enslaved Africans in America during colonial times, and is no doubt interwoven into contemporary American cuisine. African-American slaves applied both culinary traditions and ingenuity to available inexpensive foods, such as beans, greens, root vegetables, cornmeal, and less desirable animal scraps. Today, soul food has a bad rep for being deep-fried and ultra-unhealthy. However, the real idea behind soul food—making the most of ingredients available to you, and coaxing flavor and sustenance from tough greens and cheap proteins—is not inherently unhealthy, and can be a wonderful way of preparing seasonal vegetables from your local community garden or CSA. Join Just Food’s Community Chef and Food Educator Madea Allen as she shows you how to prepare “clean and green” sustainable soul food, and shares a few tips for how to put the soul back into this beloved cuisine. All proceeds from tonight’s class will benefit Just Food.
On the Menu: Fish Cakes with Homemade Tartar Sauce; Zesty Coleslaw with Fresh Herbs; From-Scratch Corn Bread; Candied Yams Topped with Dried Fruit and Warming Spices.
Instructor: Madea Allen, Personal Chef and Culinary Instructor