Event

Buttermilk: Beyond Batter

Monday, September 23, 2013, 6:30-9:00PM
$55 for 18 Reasons members; $65 for the general public; Ticketed
*This class culminates in a seated, 4-course dinner. (Served with wine, of course!)

Buttermilk is too often relegated to pancakes and waffles when, in fact, it is an incredibly diverse and exceptionally delicious ingredient. Join Michelle McKenzie as she explores the myriad ways to use the remaining three cups in that quart.

smoked trout + dry-farmed potatoes, frothed buttermilk, fried shallots, dill, juniper

little gem, avocado, buttermilk vinaigrette

tomato + buttermilk soup, rice, toasted curry, cilantro

Russian buttermilk fritters

Michelle McKenzie is 18 Reason's Program Director and Chef. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle's food seems at once healthy and hedonistic, elegant and effortless, and always attainable. She graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Since then, Michelle has worked at some of the best restaurants in the country and, most recently, spent five years directing NextCourse's Eat Ur Veggies program at Mission High School.