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Zoom Class: Chef Kyle & Farmer Jan – From Farm to Fork
January 20 @ 5:30 PM - 7:00 PM$40.00
Wednesday, Jan. 20, 5:30 PM – 7:00 PM (MST). Zoom Class: Chef Kyle & Farmer Jan – From Farm to Fork. $40.00 per household.
During his stint at Canyon Ranch in the Berkshires of Massachusetts, Chef Kyle Nottingham discovered the certified organic produce, livestock and honey at Jan Johnson’s nearby Mill River Farm and from what began as a professional relationship, a friendship was born.
Spend a fun evening with Chef Kyle and Farmer Jan with hands-on learning how to break down a chicken, then from Tucson and Mill River, cooking along with your already roasted chicken making two perfect winter soups. With Jan, it’s Farmhouse Minestrone and with Chef Kyle, a rustic Tucson Chicken Posole. As a bonus, you’ll receive Jan’s Asian-Style Chicken Vegetable Hot Pot recipe.
Receive a $10 registration discount by purchasing a locally raised chicken if you live in the Tucson area or near Mill River Farm by entering the code FARMTOFORK2021 at checkout. The discount code expires Friday, Jan. 15. In Tucson, your 4 lb. pasture raised chicken comes from Top Knot Farms, costs $20, and you’ll pickup at the Sunday Rillito Heirloom Farmers Market. Click here for Tucson orders. In Massachusetts, your pasture raised certified organic chicken comes from Mill River Farm and costs $6 a pound. Click here for Massachusetts orders and pickup details.
CLASS NOTES: This is a cook along class offered live via the Zoom app. You’ll receive an email with recipes and class details 5 days in advance. Please use an email address you frequently check. Some time-consuming steps may need to be prepared in advance. Virtual classes are nonrefundable and the Zoom link is not transferable or shareable.
Sponsored in part by Tucson Foodie. Tucson’s best restaurants, covered daily.