Free Library Offering Classes On Cooking Fish, Butchering Goats
No, seriously. The Free Library’s fall schedule for their Culinary Literacy Center has just been released and, if you’re looking to learn about how to break down a whole goat or what to eat as a young cancer survivor, they’ve got you covered.
Here’s what’s on tap for the season.
Free Library Culinary Literacy Series
Ingredients For Good Health | Thursday, October 9 at 6:00 p.m. | Free
A free, three-part series aimed at improving health through cooking and nutrition. Additional Ingredients for Good Health programs include Thanksgiving Throwdown on Tuesday, November 18 at 11:00 a.m. and Seasonal Eats for Sustainable Living on Tuesday, December 9 at 4:00 p.m. The Ingredients for Good Health series will continue throughout 2015.
Joy the Baker: Homemade Decadence | Tuesday, October 21 at 6:00 p.m. | $40, includes book
This popular food blogger will demo recipes from her new book, Joy the Baker: Homemade Decadence and shows you how delicious it can be to bring a little sweet into your kitchen.
Whole Goat Butchering with Kensington Quarters | Saturday, November 8 at 12:00 p.m. | $35
In partnership with Greensgrow Farms, Michael Pasquarello and Bryan Mayer of Kensington Quarters will present a nose-to-tail goat butchering demonstration.
Fish without Fear | Thursday, November 13 at 6:00 p.m. | $25
Join instructor Betty Kaplan in this hands-on class to learn four different classic preparations of various fish fillets. Learn how to make fish as delightfully as you find it in your favorite restaurant as well as how to choose, care for and prepare moist, succulent and beautiful fish portions.
Indian for Everyone with Anupy Singla | Thursday, November 20 at 6:00 p.m. | $40, includes book
Cookbook author and journalist Anupy Singla is fast becoming one of the country’s foremost authorities on Indian food and cooking. Join her for a cooking demonstration and a signing of her new cookbook, Indian for Everyone, which opens up the pleasures of Indian cuisine for any home cook, regardless of dietary restrictions, level of expertise, or prior familiarity with Indian food.
Free Library of Philadelphia [Official]