November 17th: Winter Salads & Fall Preservation with Josephine LaCosta
November 17th: Winter Salads & Fall Preservation with Josephine LaCosta
November 17th, 3pm to 5:30pm at Gracie’s Apizza
Our second Cooking by Hand workshop for November, inspired by the Paul Bertolli cookbook that has inspired Gracie’s restaurant, our setting for these workshops, and consequently its staff.
Josephine LaCosta and Brennan Johnson will be teaching a variety of salads that celebrate winter produce, highlighting hearty greens, vegetables, and fruits that thrive in the colder temps. Chicories, apples, beets, squash, or similar early winter produce will be incorporated into our salads, which we will craft and sample together in class. We’ll be thinking about vibrancy, freshness, and color in a season that can feel devoid of those, and learning how simple techniques can transform the season’s humble produce into remarkable dishes.
In addition, we’ll be focusing on preserving fall’s last fruits and vegetables to stock the pantry for the winter. We’ll preserve something in class and participants will be able to take home a small jar of it; in addition, we’ll utilize preserves in our salads.
We’ll talk about all things winter vegetables over the course of our time together–where to source them, how to store them, preserving them through cooking, how to prepare them, and more. Participants will get to eat these salads in class, as well as take home the recipes to be able to recreate them.
Capacity: 13 students.
Location: Gracie’s Apizza
7304 N Leavitt Ave, Portland, OR 97203
Time: November 17th, 3pm to 5:30pm
Instructors:
Josephine LaCosta
Josephine LaCosta is a chef, farmer, and writer living in Portland, OR. She has been cooking in and out of restaurants for over a decade, with 5 years of farming experience. Her technique exists in the space between growing and preparing food, where she cooks seasonally while simultaneously working always to preserve seasonal abundance for later use. She currently works both at Gracie’s Apizza and Fiachra Farm.
Brennan Johnson
Brennan’s fascination with food culture and history was catalyzed by a trip to Western Europe in 2009 to study communal brick ovens. He began baking bread soon after, baking out of his father’s own brick oven and selling at local farmers markets during his high school summers. He has a degree from Whitman College in Environmental Humanities — which, for him, meant exploring our culture’s relationship to food — an herbalism certificate from Terra Sylva School of Botanical Medicine, and has worked in restaurants and bakeries across the U.S., Japan, and Europe. Gentle Rhythms is a way to piece together those disparate experiences, combining his curiosity in food studies with his love of hands-on cooking. These days, he lives in Portland, Oregon, but is usually found on the road learning about foodways wherever he is.
TICKET POLICY
Payments for classes taught by Gentle Rhythms are non-refundable due to costs incurred by the initiation of purchase. These workshops are small & intimate, and we plan, prep, and buy supplies for the workshop based off of the original registration. If you find yourself unable to attend, you may transfer the ticket to someone else – we will happily welcome your guest but please let us know so that we can update our guest list. However, we are unable to refund fees or provide discounts as all payments are final.
Classes provided by these instructors are hands-on and participation is at your own risk.
RESCHEDULED CLASSES
No discounts will be provided for rescheduled courses due to the initiation of the incurred costs of the workshop. We may provide discounts that are applicable to instructors' offerings (purchasing of product, virtual classes, private event, etc.) due to rescheduling.
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