Chef meets farmer at Southern Season cooking classes
Southern Season's Chef Meets Farmer cooking class series pairs a local chef with their favorite local food producer.
Posted — UpdatedGettles was a natural in front of the crowd telling stories of restaurant kitchens, his creative process and his ability to endlessly shop Amazon for something and nothing all at the same time - “I like tiny things” explaining his Amazon searches. “Can you find me a smaller whisk?” he asked a kitchen assistant to audience chuckles.
Gettles is no newcomer to the farm to table concept as he worked alongside Chef Ben Barker at Durham’s now closed but highly regarded James Beard award winning restaurant Magnolia Grill. Most recently he worked as the sous chef at Forbes Five Star and AAA Five Diamond Award Winning restaurant, Heron’s at the Umstead Hotel and Spa. The venue gave him the ability source ingredients from the Umstead’s garden and greenhouse.
The chef explained that he enjoys cultivating relationships with local producers and that collaborating with Coon Rock Farm and other local farmers allows him to have vegetables he’d like to experiment with in the kitchen specifically grown for him. He also enjoys the way farm-to-table dining forces his creativity. Each day he is challenged to create a restaurant menu based on what is available to him from Coon Rock Farm and other local producers.
At Monday’s class, participants enjoyed beef liver pate with focaccia, broccoli soup, pork roulade and rhubarb bread pudding. Cooking questions were answered, farm techniques explained and people left with recipes in hand and a better understanding of the local food economy and farming practices.
June 29: Ben Adams and Wyatt Dickson, Picnic & Ryan Butler, Green Button Farm
Rhubarb is in season now so you can bring the farm to your table with Chef Gettles’ Rhubarb Bread Pudding.
- 5 large stalks of rhubarb trimmed and sliced
- 1 c. maple syrup
- 1 Tbsp ground cinnamon
- 1 Tbsp vanilla extract
- 2 oranges zested and juiced
- 1 tsp grated nutmeg
- 1 qt heavy cream
- 4 eggs
- 4 egg yolks
- 1 lb of day old bread (preferably brioche) cubed
has set. Cut and serve immediately.
Related Topics
Copyright 2024 by Capitol Broadcasting Company. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.