Wednesday, September 09, 2009

Protecting Your Investment and Eating Well

You may have decided that you want to taste a turkey that's closer to what our ancestors found running around the countryside, and you've ordered a heritage turkey for your table. If you're wondering how to cook this much leaner bird to get the best result from your considerable investment, Kookoolan Farms is offering a series of instructional classes on marinating, brining and using spice rubs to get the most out of your bird.

Each class will feature Chef Gareth Mark of Stumptown Savory who will prepare the turkey and side dishes, provide recipes to students and, best of all, the class will sit down for a full dinner including a wine pairing and dessert. Each three-hour class is $65 with a choice of three regional themes, Southern, Southwest and Northwest, and will take place from 6 to 9 pm at Kookoolan Farms, 15713 Highway 47 in Yamhill, Oregon. Reservations can be made by calling the farm at 503-730-7535.
  • Fri., Oct 23: Southern Holiday Dinner. Buttermilk-marinated Turkey, Turkey Gravy, Cranberry-Orange Relish, Cornbread and Bacon Dressing, Candied Yams, Waldorf Salad, Greens, Pecan Pie.
  • Fri., Oct 30: Southwest Holiday Dinner. Chipotle spice-rub Turkey, Turkey Gravy, Cranberry Salsa, Dressing, Whipped Chipotle Sweet Potatoes, Salad with Agave-Tequila Vinaigrette, Side dish, Dessert
  • Fri., Nov 6: Northwest Holiday Dinner. Apple-Brined Turkey, Turkey Gravy, Cranberry-Apple Chutney, Sausage-Mushroom Dressing with Apple, Sage, Hazelnut, Garlic Smashers, Salad, Roasted Carrots, Butternut Squash Pie
Photo by Mike Walters.

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