Mastering Stocks and Broths
Please note: The date of this program has been changed from Saturday, November 4 to Sunday, November 12
Mastering Stocks and Broths not only offers in-depth instructions for making foundational stocks and broths, but it shares author Rachael’s passion for traditional techniques and truly slow cookery influenced by her Moroccan heritage. She considers making stocks and broths a meditative and meaningful activity and hopes to inspire chefs and home cooks to take the time to start from scratch and “live in the process.” She places a strong emphasis on quality sourcing and using the all of everything—vegetables and animals (bones included)—to minimize food waste.
Rachael Mamane is the chef and owner of Brooklyn Bouillon, a value-added product company that explores ways to minimize agricultural food waste while providing a staple product to home cooks across New York State. Her work in reducing consumptive waste streams has been featured by the New York Times, Modern Farmer, The Splendid Table, and Food Curated. Her project participation with Feeding the 5000 was supported by the United Nations Environmental Program. She has exhibited at Harvard Law School and participated in early food incubators at Stanford University and Babson College. She is unafraid to spend nights with slow-roasting animals and is genuinely excited about eating carrot tops.
This program is offered in partnership with Chelsea Green Publishing.
Rachael’s book, Mastering Stocks and Broths, will be available for sale and signing.Registration Details:
Registration is required. Please contact Director of Public Program Tre McCarney at [email protected] with any questions.
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