Event

Unsung: Fall Fruit

{A cooking demonstration and discussion; a llight meal will be served.}
Tuesday, November 18, 6:30-8:30PM
$25 for members, $35 for the general public

Many cultures consider the persimmon a divine fruit. It is prized for its sweet, earthy, floral taste, versatility, healing properties and striking beauty. And yet we get a lot of questions about the persimmon. Fuyu vs. Hachiya? To peel or not to peel? Raw or cooked? Sweet or savory?

Join our Program Director Michelle McKenzie for this informative and inspiring demonstration, using what may be fall's most undervalued and misunderstood fruit.

Menu

Roasted Farro with Shaved Fuyu Persimmon, Pancetta-fried Hazelnuts, Wild Winter Greens

Endives with Shaved Fuyu Persimmon, Fennel, Apple, Andante Goat Cheese

Roasted Hachiya Persimmon Eton Mess

Dried Persimmon Tea

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.

You can find Michelle at18 Reasons, or on her blog, Flavor in Spades.