Holiday Cooking with a Twist October 3 day vacation October 18, 19, 20 Lots of people either feel anxious about holiday cooking, or are stuck in a rut. During this three day vacation, we'll move you forward into pleasure and excitement. When guests arrive on Friday afternoon, we'll jump right into cooking that anticipates Christmas by making a Gingered Winter Squash and Coconut Soup, Risotto of Wild Mushrooms, Roast Pork stuffed with Armagnac and Prunes, Watercress and Orange Salad, and a Roulage Leontine (a very impressive kind of Buche de Noel, or Chocolate Rolled Christmas Log Cake filled with Whipped Cream), along with Meringue Mushrooms.
On Saturday after a buffet breakfast, and before and after a light lunch, we'll start to make an entire Thanksgiving meal, cooking Spiced Sweet Toasted Walnuts, Fresh Ravioli with Winter Squash and Fried Sage, Ancho Turkey with Coffee Sauce and Wild Rice Stuffing, Cream-Braised Brussels Sprouts, Cranberry and Fig Chutney, Pumpkin Pie with a Candied Ginger and Graham Cracker Crust, and an outstanding Vermont Apple Pie.
Sunday morning will feature a brunch of local eggs, bacon and maple syrup, along with our own pies.
By the time the weekend is over, everyone will know how to make every dish and will have gained knife skills, sure-fire pie crust ability, a deep understanding of ingredients and how they function (and what to substitute, and why), along with lots of confidence in their ability to make outstanding food.
You will also have learned to make a range of good gifts meringue mushrooms, candied spiced nuts, cranberry and fig chutney that will serve you well for the holiday season.
Vacations are always completely gluten free, taught by James Beard Award-winning cookbook author Deborah Krasner, who is also celiac.
October vacations always sell out fast, so if you are interested, do register early.
A day to stroll and browse the wares of scores of vendors of gluten-free offerings … half a dozen free workshops covering all aspects of the gluten-free lifestyle … and the opportunity to swap tips and stories with hundreds of other people who follow the gluten-free diet.
That is what is on tap at the New England Gluten-Free Expo on Sunday, Oct. 20, at the Four Points Sheraton Hotel in Norwood, MA. The Healthy Villi is the organizer of the gluten-free Expo.
“It’s the perfect occasion for shopping for your long-time favorite gluten-free foods, while discovering dozens of tasty new items,” said Lee Graham, president of the Healthy Villi.
The gluten-free Expo will run from 10 a.m. to 4 p.m. at the Four Points Sheraton Hotel at 1125 Boston Providence Turnpike (Route 1) in Norwood, MA. Six free workshops will be held at 10:30, 12:00 and 2:00 and seating will be on a first-come, first-served basis. Workshops include: 1. Above and Beyond Gluten Free: Seven Critical Steps to Total Health Presented by Wendie Levitan, MD, Co-Founder of Visions Medical Center 2. Eating Out Around the World Gluten Free Presented by Kim Koeller, Founder of GlutenFree Passport 3. Fall Festival of Flavors: Quinoa Tabbouleh and Pumpkin Roll, Gluten-Free Cooking Demo Given by Oonagh Williams, New England television chef and award-winning cooking instructor 4. Gluten Free Challenges: Family and Professional Dynamics, Strategies and Opportunities Presented by Lauren Komack,MSW, LICSW, and Chris Mirick, Esq 5. Newly Diagnosed Workshop: Off to a Great Start! Presented by Laurie Higgins, MS, RD, LDN, CDE 6. Tips and Tools for Living Gluten Free: A Personal Journey Presented by Sara Vollmer, Co-Manager, GIG of Fargo/Moorhead Support Group, North Dakota
To learn more or register online now for the gluten-free Expo, visit www.healthyvilli.org