Louisiana Cooking Class -- Preservation and Canning: Fruit Fields of the Mississippi Delta, New Orleans Center for Creative Arts, Saturday, 07. September 2019

Louisiana Cooking Class -- Preservation and Canning: Fruit fields of the Mississippi Delta
Time: Saturday, September 7, 10am-2pm
Instructor: Chefs Sierra Torres and Grace Treffinger
Location: NOCCA, 2800 Chartres Street
ABOUT THIS CLASS
One of the best parts of summer is the abundance of fruits and vegetables at farmers’ markets around New Orleans. But are you tired of eating cucumbers in your salad? Want to eat strawberry jam on warm toast in the winter? Spent the weekend picking blueberries at your local farm and you have no idea what to do with them?! Join us and learn basic preservation and canning methods that you can replicate in your own kitchen. Even better: you'll walk out of the class with several jars of preserves to enjoy at home!
Menu:


Peach Jam


Blueberry Jam


Pepper Jelly


Sweet or Dill Pickles


Tomato Sauce


ABOUT THE LOUISIANA COOKING SERIES
Food is a language of many cultures, words, and visions. Whether we are sharing a table with our family, our friends, or someone we just met, we all have a special connection to the food that we are eating. It’s what makes us human.
Over the course of six classes, Sierra and Grace will delve into different eco-regions of the Gulf South, learning about the land, its people, and each other through cooking. From the grazing prairies upriver to the bayous of the southeast, where does our food really come from? How do we sustain these traditions? Who are the growers, farmers, fisherpeople, shrimpers, cooks, and families making all this possible? We invite you to explore these places and stories by cooking with us!
This series will give you space to explore our local food systems and transform seasonal ingredients from the Gulf South into delicious meals that reflect a mixture of many cultures and communities. If you want to truly understand Louisiana food and cooking, you must first know the people and the ingredients who make our cuisine so rich and diverse, from the farmers who have cultivated crops in the rich soils of the Mississippi Delta for centuries to the fisherpeople who wake up every morning as the sun rises to bring us the freshest fish and shrimp. What would Louisiana cuisine and culture be without these ingredients and individuals?
Join Sierra and Grace in deconstructing what we know and love about food, from the ingredients that have inspired regional traditions to the original cultures that created these culinary roots. Let's explore each others’ stories and histories through sharing time around the stove and table. Let's remember where we come from and that how we eat is always at the center of it.
REQUIREMENTS
Enrollment is limited to adults 18 and over. Participants should come dressed appropriately, with long-sleeve shirts, long pants (no skirts, please), and flat, non-slip, closed-toe shoes. No sandals or flip-flops. Long hair should be pulled back. This is an active class, so participants should be prepared for a fair amount of physical activity, including standing for long periods.
ABOUT THE INSTRUCTORS
Chefs Sierra Torres and Grace Treffinger are New Orleans locals and proud alumni of NOCCA's Culinary Arts department. They firmly believe that cooking and eating are social activities and that we're at our best when we're sharing food with others. They also understand the importance of locally sourced produce, meats, and herbs--all of which Louisiana offers in abundance. And they appreciate the complexity of our modern-day foodways, from the needs of farmers to the value of native species. They hope to share their knowledge and passion with cooks of all skill levels, giving them the tools and inspiration to prepare food for themselves, their families, and friends. 
Sierra Torres
Sierra Torres is a "bayou girl", a Louisiana native born in the Crescent City. If growing up in the swamps of the Mississippi Delta can teach you anything, it's how to love your family, the food that brings you together, and the farmers, fishers, and animals who made it all possible. After completing four years of Culinary Arts training at NOCCA and working in fine dining restaurants around the city, Sierra moved to Massachusetts to receive a B.S. in Sustainable Food and Farming. That degree was important for her, not only in cooking the rich and flavorful food of her culture, but also in understanding the implications of where that food comes from and how it is produced. In Massachusetts, Sierra has worked with farmers, chefs, and educators across the state, specifically within public schools working to integrate garden and culinary arts education into everyday classrooms. Sierra has spent her summers either in Italy, working with farmers to understand the importance of food in culture and communities through natural cheese making, or in the Northeast, working on and managing organic vegetable farms. Having recently returned home, Sierra is excited to combine her love for agriculture and cooking to teach the next generation of New Orleans' chefs and farmers. 
Grace Treffinger
Grace Treffinger was born and raised in the Bayou St John neighborhood of New Orleans, cooking big family meals and catering with her sister from a young age. She grew up with a passion for food and feels lucky to be in a family of amazing cooks. From her grandmother Tita's chiles rellenos to the multi-day process of making Neopolitan cookies with her other grandmother, Nana, most of her childhood memories are from the kitchen. Her restaurant experience began by staging at Bayona on Saturdays in high school, which led to cooking at Commander's Palace then Girl & the Goat, in Chicago. After attending NOCCA, Grace's interests expanded into exploring local food systems, community land management, and agroecology. She moved to California to dive into this at UC Berkeley, working at student gardens while studying Conservation & Resource Studies. She recently graduated after spending seven months in South America researching the role of womxn's home gardens in cultural and food sovereignty in southern Chile, as well as learning with land-based workers' movements in Brazil and Colombia. During all of these adventures, she never stopped thinking about home, its magic, complexity, and what the future holds for Louisiana with the varied challenges we ****. She is elated to be back home to learn about the hopeful work happening around climate change, sustainable farming, food sovereignty, and much more. Best of all, she gets to learn more about Louisiana's farms and ecology through cooking delicious food and is digging in! 
WAIVER, RELEASE, AND HOLD HARMLESS AGREEMENT
By registering for this class ("the Activity"), which is offered by The NOCCA Institute, you represent, covenant, and agree, on behalf of yourself and your heirs, assigns, and any other person claiming by, under, or through you, as follows:
1. You acknowledge that participating in the Activity involves certain risks (some of which you may not fully appreciate), and that injuries, death, property damage or other harm could occur to yourself or others. You accept and voluntarily incur all risks of any injuries, damages, or harm which arise during or result from your participation in the Activity, including any associated travel, regardless of whether or not caused in whole or in part by the negligence or other fault of The NOCCA Institute, NOCCA, and/or its or their departments, trustees, affiliates, employees, officers, agents, or insurers ("Released Parties").
2. You waive all claims against any of the Released Parties for any injuries, damages, losses, or claims, whether known and unknown, which arise during or result from your participation in the Activity, regardless of whether or not caused in whole or part by the negligence or other fault of any of the Released Parties. You release and forever discharge the Released Parties from all such claims.
3. You agree to indemnify and hold the Released Parties harmless from all losses, liabilities, damages, costs, or expenses (including but not limited to reasonable attorneys' fees and other litigation costs and expenses) incurred by any of the Released Parties as a result of any claims or suits that you (or anyone claiming by, under, or through you) may bring against any of the Released Parties to recover any losses, liabilities, costs, damages, or expenses which arise during or result from your participation in the Activity, regardless of whether or not caused in whole or part by the negligence or other fault of any of the Released Parties.
4. You have carefully read and reviewed this Waiver, Release, And Hold Harmless Agreement. You understand it fully, and you execute it voluntarily by registering for the Activity.
This class is hosted by The NOCCA Institute, NOCCA's nonprofit support and advocacy organization. Proceeds support an array of programs for NOCCA students, faculty, and the community.

Louisiana Cooking Class -- Preservation and Canning: Fruit Fields of the Mississippi Delta

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