This Saturday we're having a Paella 101 class--anyone interested in learning how to make an authentic paella, from the sofrito to the socarrat, should come over for the afternoon! Phillip will be demonstrating cooking techniques for 3 different paellas: a seafood mixture, a chorizo/jamon/salchichon mix, and lastly-but-most-interesting is a paella made with the foods of AmByth (rabbit, onions, garlic, carrots, tomatoes, chilies, fennel, herbs--you're right--we're using purchased rice and saffron, maybe we'll grow these next year!).We'll be serving AmByth wines (especially our newly released Rosado and Tempranillo, plus some other great Biodynamic Riojas).
If you're interested, email here.
Saturday, June 19th, 11-2
Cost: $25 ClubMembers/$35 Regular
Reservations Required
Photo above was taken 2 weeks ago in Spain, we didn't have a traditional burner, so we used the bar-b-que instead!
We're thrilled to have an intern for the summer! Sara arrived this week from New Hampshire and she's living with us for 3 months to learn more about Biodynamic farming and gardening. She's jumped right in and has already stirred a tea for 20 minutes, sprayed above-said fermented horsetail tea, driven the 6 wheeler (affectionately known as "The Bug" while Phillip sprayed the steep vineyards), pulled weeds, played with Bede, been to Templeton's Music in the Park. We're thrilled to welcome her into our lives and excited to have her with us.Sara graduated from the University of New Hampshire in May with a dual major in Marketing & Ecogastronomy (you'll have to ask her more about this awesome degree--it sounds really cool). She was also fortunate enough to study at the University of Gastronomic Sciences in Italy for a semester (my dream university--founded by Slow Food International/Carlo Petrini in 2004). We've given her a specific task for her 3 months here: to identify all of our weeds that grow in the vineyards and give them their due credit. They may be classified as "weeds", but they still have their individual properties (calcium-bearing, full nitrogen, etc) and benefits/detriments, and they have a reason for growing. We'd like to understand them better and their significance. She's also looking forward to getting her hands and feet dirty in the vineyards, especially during this year's harvest when she'll footstomp for the first time!
