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Soba Noodles Class
Date: Nov 6, 2021
COST: $125 TIME: 10am -to- 1pm cst
Hands On - Learn to make Soba Noodles from scratch
Ingredients - Buckwheat flour blended for Soba from Anson Mills
Maybe you’ve never made soba before. Maybe you’ve made soba a couple times and you’re eager to practice the craft. Either way, this class will give you tools and guidance to get to the next level of your soba-making. We will wrap the class up with ideas on how to serve soba and best of all we will taste and eat our creation for a light lunch with soba and Sequatchie Cove Farm produce.
Bonito Dashi - A pillar in Japanese cooking. Homemade dashi made by steeping dried kombu seaweed, shiitake mushrooms, and shaved bonito flakes. When done with the right ingredients and technique the final product will astound.
Shoyu Tare - A seasoning standard in any Japanese pantry, this sauce is made by simmering a balanced combination of mirin, cane sugar, and soy sauce.
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Okonomiyaki Class
Date: Nov 7, 2021
COST: $75 TIME: 9:30am -to- 12pm cst
Ingredients - Anson Mills Buckwheat flour and Sequatchie Cove Farm produce
Okonomiyaki is a delicious and savory pancake packed with veggies and/or meats, with a rich history, and a wide variety of preferred preparations across Japan. Okonomi translated directly to “as you like it” in Japanese, and this couldn’t be more accurate. It is amazingly versatile; ultimate street or pub food and fits onto a restaurant menu. In this class we will go over various traditions of preparation and then work hands-on together. We'll also make a number of the fixings, including the famed umami rich tonkatsu sauce that pairs so well with the pancake. We will finish up the class by tasting our creations.
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Glenn Roberts & Jennifer Lapidus “Grains Talk”
( of Anson mills ) ( of Carolina Ground )
Date: Nov 7, 2021
OPEN TO PUBLIC (FREE!) please RSVP on SCF Web Store TIME: 1pm -to- 3pm cst
Glenn will tell us about his work with reviving a grain culture in the region, about diversity within and across landscapes and how the DNA of our grains are part of the basis of what makes culture and work being done to both revive and create a culinary culture that is based on local soils and plants.
After Glenn’s talk - We will have a panel discussion of farmers, seed savers and bakers on how to develop stronger connections between farmers growing and harvesting, millers and malters,and bakers,noodle makers, brewers, distillers and pizza makers.
Social Hour & Tasting
OPEN TO PUBLIC (FREE!) please RSVP on SCF Web Store TIME: 3pm -to- 4pm cst
Post discussion we will have a Tasting of our region's baked creations and Sequatchie Cove Creamery cheese and farm fare. Please bring any grain goodies you are working on - especially buckwheat, but all grains will do.
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Chefs Soba Morning Out
Date: Nov 8, 2021
OPEN TO CHEF’S (FREE!) please RSVP Online or Email TIME: 9am -to- 11am(ish) cst
We know several Chefs who work all weekend and really want to hone the craft of soba noodle making. Sonoko has a special offering for Chefs, making Soba Noodles from scratch Monday morning. Come get your hands dusty making soba noodles.
* If you are a Farmer or Culinary Professional and planning on attending please email or call or text beforehand: bill.keener@sequatchiecovefarm.com or (423) 710-0140 *
( BIG Thank you to the local sponsors of these events, Lodge Cast Iron and Tower Community Insurance )
