From Scratch: From the Maine Wild

Moose-100x100University of Maine Cooperative Extension in Cumberland County announces a new series called “From Scratch: Your Maine Kitchen” offered on Saturdays, 10 am to 1 pm monthly between November 2014 to October 2015. A unique taste of Maine from a variety of local food sources to excite your appetite, the series will kick off with “From the Maine Wild” on Saturday, November 15th:

From Scratch: From the Maine Wild
University of Maine Cooperative Extension Cumberland County, 75 Clearwater Dr, Suite 104, Falmouth, ME
Saturday, November 15, 2014
10am – 1pm

What spices to use and how much to enhance the natural flavor of the game meats? Come find out. Black Fly Stew cookbook author, Kate Gooding will lead the workshop on cooking venison, moose, beaver and goose. Kate will prepare “Burgundian Beaver Stew” and participants will sample the recipe for lunch.

Kate Gooding has vast experience in the hospitality industry and has done cooking demonstrations of Maine inspired dishes on WCSH 207 “In the Kitchen”, the Travel Channel’s “Bizarre Foods with Andrew Zimmern”, and many others. Gooding has written several cookbooks: Black Fly Stew: Wild Maine Recipes, Simple Gourmet Lamb with Side Dishes and Wine Pairings, 50 Ways to Eat a Beaver, and Free-Range Fish & Lobster. Her next cookbook in the Black Fly Stew series, Cook Local-Spice Global, will carry a local and international flavor.

UMaine Extension Master Food Preserver, Karyn Small from Butcher Boys Deer Cutting in Bowdoin Center will give tips on best food preservation practices for game.

Instructors: Kate Gooding, Author of Black Fly Stew cookbook, and Karyn Small, UMaine Extension Master Food Preserver and Butcher Boys Deer Cutting in Bowdoin Center.

For more information:

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