For the past few weeks we’ve had big things going on behind the scenes at Fox43. You may have heard the rumblings of a new kitchen? Executive Chef Kurt Wewer from the Garlic Poet Restaurant and Bar stopped by to help us launch the new set.
For more information: garlicpoet.com
- Where To Find Edible Gourds/Pumpkins & How To Cook Them
- They’re edible, tasty, and available locally.
- Easiest way to cook a pumpkin:
- Clean (saving seeds of course!)
- Cut
- Add some herbs
- Add salt and pepper, and lemon, olive oil
- Roast in the oven
- Where to Find Greens & How To Cook
- Collards, arugula, mustard greens, kale, chard, beet greens, and many, many more are all in season locally.
- More dense greens (collards, kale) should be stewed with your favorite flavored liquid (beer, wine, stock, BACON 🙂
- Softer greens (chard, arugula, mustard) can be grilled, sautéed, or even eaten raw in salads
- How & Why We Marinate & Brine Meat.
- We’ll have local bone-in pork chops AND bone-in venison chops in their bags (being brined), and of course we’ll cook some too!
- How to cook pork and venison as to not dry it out (brining helps this)
- How To Sauce and Finish Plate
- How To Make Roasted Apple, Pork, and Lemon Demi Glace (let’s just call it a gravy 😉
- Easier than you think!
- Cook chopped up apples in pork (or beef, or chicken) stock until they’re soft,
- Put in blender with lemon juice and salt/pepper
- You could even buy pre-made (or make your Grandma’s) gravy and blend cooked apples into it!
- Easier than you think!
